DETAILS: What is Rancio? “Cataluyna is home to one of the oldest forms of winemaking, a tradition of dry, aged, oxidative wines of a type that once would have been found along the Mediterranean coast, from Greece to Iberia. Known in Roussillon as Rancio sec (Vi Ranci, in Catalan), these are dry, unfortified wines made as they have been for more than two millennia: transformed by time, exposure to oxygen and, often, heat. Ideal as an aperitif, with all manner of pork preparations including barbeque, or after-dinner, Rancio sec is completely shelf-stable after opening.”
“Made in minute quantities, Rancio sec was until recently served only on special occasions to a winemaker’s family and friends; its historic importance and endangered status recognized by Slow Food in 1989. Today, there is a quiet revival and recognition of its place in the modern world, as oxidative, umami-driven wines attract renewed interest.”
Join us and learn about different styles of Rancio wines, how to pair them with food, and use them in cocktails.
COST: $10 Wine and Restaurant Industry, $15 General Public
Patrick McDonald is the bar manager at Chaval in Portland, Maine. Born in Upstate New York, he earned his B.S. with honors from Syracuse University’s Whitman School of Management. After many years honing his bartending craft in Manhattan, Patrick moved to Maine in 2011. He has developed several bar programs in Portland, including Central Provisions in 2014 and Chaval in 2017. His passion for fortified wines is evident in his bar program at Chaval, which showcases a wide range of styles, from rancio, to vermouth, sherry, madeira and port. Patrick is a founding member of the United States Bartenders Guild Portland Maine Chapter, where he served three years as President. A certified Bourbon Steward, his award winning cocktails have been featured in both local and National publications. When he’s not walking his West Highland Terrier, Maddy, Patrick enjoys collecting whiskey and spending time with his niece, Olive.