By Carla Fiorito
To Enoteca Saint Vinsaint is the only one restaurant and Latin America to serve exclusively natural wines, organic or biodynamic, which, in addition to being tasty, also bring benefits to the health of those who drink them, since chemicals are not included in their composition. What in Francefor example, is super common, it makes this small but charming bistro inside the capital paulistaa true journey into the world of the senses.
Ramatis is the male arm of wine shopgraduated in psychology and postgraduate in marketing wine. The female arm is named after a flower: Lis. She, graduated from Nutrition and Gastronomy, dreamed years ago of opening a business in which he could import wines and also promote small Brazilian producers. This is how Enoteca was born, one of the most authentic places in the city. And do you know why? Because it goes far beyond the proposal of being a commercial establishment. It has soul! The soul of a couple passionate about what they do and, above all, what they believe in.
At least once a year they travel to experience the harvest of grape in different destinations in the Brazil. They bring back experience and many labels from friends and new producers they discover. Among the highlights of the Enoteca menu, which today has around 180 labels, are Domino Vicarifrom Praia do Rosa, Age of the Windsby Bento Gonçalves and Vineyards of Madnessby Eduardo Zenker, from the city of Garibaldi.
These field researches have also enriched the repertoire in countries such as Bulgaria by you Hungary and they joke that when traveling internationally, they leave their clothes behind and guarantee space in the suitcase for their children. wines.
A wine shop It only has fifteen tables and three employees and every object in the house was purchased on trips and tells a lot about the couple’s story and style.
And my Monday night was no longer just a Monday night. There began an unforgettable journey through the delights of a tasting menu… signed by the owner herself, Lis Cereja.
To start, a starter with intense and striking flavors: Terrine Al’Ancienne (veal with duck and pistachios, accompanied by organic sprouts, pickles and Dijon mustard). To harmonize: port wine organic white;
Right away, Smoked duck carpaccioorange and ginger-based sauce paired with Red Ale beer that they discovered during the last trip they made to St. Catarina;
First main course: PI forget Galician on a bed of Moroccan couscous with chickpeas and paprika. The dish looks like a Miró painting, with an explosion of flavors! To follow up, a wine white with floral notes: Trebbiano D’Abruzzio.
Next, Perfect Egg with truffle oil and botarga flakes (pressed mullet roe). Accompanying, an authentic jerez which, at the first sip, took me on one of the most special trips I took through Spain, years ago. The dish had such splendid flavor that when I remembered to photograph it, it was already half finished…
Continuing, duck rice with confit wing drumstick.
And when there seemed to be no more room for imagination, and for my stomach, Lis appears with chocolates… foie gras! Yes, fois gras with semisweet chocolate, reduction of Jerez Pedro Jimenez, fleur de sel and extra virgin olive oil devirginating any prejudice. To eat on your knees, standing, lying down, sitting…. And taking one more jerezof course!
But the memories and references of candy what their grandmother used to do, they didn’t let our chef stop there and close with Brazilianness, man banquet there she came with a pumpkin candy with cardamom, saffron and pumpkin syrup. The drink?? Organic cachaça do Rio das Antas Valley.
And end of talk.
P.S.
Oh of course, I almost forgot to tell you: Lis and Ramatis met during a wine tasting. Alive Spleen!
Photos: Carla Fiorito
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