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Monday, 21 February 2005 | senay
Vindesign: Wine and Design Meet in Pavia
Vindesign : Wine and Design Meet in Pavia
Pavia represents a place of excellence for this exhibition, gathering a region of wine production (one of the most important in Lombardia), an entrepeneurial sector characterized by small and medium enterprises as well as craft enterprises and an undeniable knowledge of the wine culture.
Five extremely different Design Studios, Arounddesign, Italform Oy, Mirone Design Studio, Rossari & Associati and Zone Engineering & Design, concerning competences and atmospheres of inspiration will represent the fulcrum around which the experience of Vindesign 2005 will rotate.
These five designers will give shape to thirty project ideas, representing an open window towards to the future objects.
A special section will receive some of the best accessories for the wine currently available on the market, evidencing some their innovating aspects related to an intelligent use of Industrial Design.
Interview to Vittorio Ruffinazzi, President of As.Co.Vi.Lo. and President of the Consortium for the Protection of Oltrepò Wines
In Pavia we will assist to a meeting between the world of wine and the one of the design. Do you think that enology is changing from a purely gastronomic moment into a cultural movement?
This evolution is already in course from a long time. The cultivation of the vineyards, with its millenarian history, for its tie to the territory and the local traditions, as well as the feelings and emotions originated by tasting a good wine, cannot be considered as the mere production and consumption of a drink; they also represent a cultural moment.
How is the market of wine lovers evolving?
The volumes of consumption hardly increase in the traditional zones but new geographic areas are rising. Wine lovers are continuously deepening their knowledge, arriving to pure research. In a generalized manner the level of acquaintance and competence is good.
The design products exhibited in Pavia are a synthesis between practice, innovation and originality. Is the market ready to receive them?
Certainly yes. Wine lovers are attentive, curious and therefore open to new cultural couplings, but also the production is continuously perfecting and completing its own image.
Excluding glasses, are there other "accessories" that you consider indispensable for the correct consumption and ideal conservation of wine?
The wine must be conserved at a constant temperature, in a dark and silent environment; therefore the wine cellar is its more suitable positioning. Those who don't dispose of a wine cellar should still conserve wine in an atmosphere with these characteristics. Regarding the consumption, it is very important to have the right glass for each tasted wine, but I think that the tasting atmosphere is equally important (tranquillity, company, concentration etc.).
Well-keeping, uncorking, decanting, oxygenating, tasting...but also shipping or transporting (bottles or even glasses)... Which functions can be object of a new research by the design world?
Wine transportation needs suitable, constant temperature and of handling delicacy. The role of the design is basic in the presentation.
Which are the characteristics of the specialized accessories for wine tasting that you think are valid also for the wide consumption accessories?
I immediately think of the wine cabinets, useful for the conservation of wine in a suitable temperature but also to show that one knows and appreciates it.
Interview to Livio Zucchelli, Delegate of the ONAV section of Pavia
If they asked to advise you to the great public care the corrected conservation and the consumption of the wine, which factors you would indicate like unavoidable to this fine?
In order to conserve wine correctly either for a short or a long period of time, it is important to follow some simple indications:
Temperature of the wine cellar: it must be constant, possibly between 10°C and 15°C; should the thermal variation be greater, it is important that the temperatures, when increasing or decreasing, are gradually modified, following the seasons. An excessive temperature causes a premature maturation of the wine in the bottle, and it may confer a "cooked" taste to wine, or even worse, it may accelerate phenomena such as oxidization
The humidity of the wine cellar must not be excessive, so that the bottle labels are not ruined by the mildews, which can also deteriorate the cork stoppers.
The bottles must be always conserved in a horizontal position, so that the stoppers are constantly bathed from the liquid that keeps them elastic, assuring a perfect kept.
The wine cellar must not be exposed to strong noises and vibrations, to violent sources of light, and there shouldn't be any substance that may emanate harmful smells, neither from the food nor from chemical products.
The service of wine also requires some attention; according to the type of the wine the temperature of service must be considered, being however attentive to the fact of not serving white wines extremely cold, in order to avoid the loss of the wine characteristics. Generaly, white and the sparkling wines must be served at a temperature from 6 to 10 °C, and red wines with temperature of the environment - however never over 20°C - and the dessert wines only slightly fresh.
Well-keeping, uncorking, decanting, oxygenating, tasting...but also shipping or transporting (bottles or even glasses)... Which functions can be object of a new research by the design world?
Rationalised, sturdy and modular packs for the shipment of bottles; products made of recycled and reusable materials.
www.vindesign.it
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