Italian Wine Dinner
Our April Italian Wine Dinner was spectacular. We'd like to share some of the highlights of this amazing night of wine, food and song.
Appertizer - Various Italian Rare Cheeses
2003 Zenato, Pinot Grigio
90% Pinot Grigio + a small percentage of other local varieties harvested from August 20th to September 10th. The grapes were crushed and fermented in temperature controlled, stainless steel tanks for 15-20 days. After fermentation, the wine was stabilized in tank for 4 months prior to being bottled and released to the market. Pale yellow in color with greenish highlights. A wine to be enjoyed while it is young and shows the freshest fruit. Refreshing and soft with a smooth, dry finish.
2003 Maculan, Pino & Toi
Made from 60% Tocai, 25% Pinot Bianco, and 15% Pinot Grigio from various vineyards in and around the town of Breganze. The wine was fermented in stainless steel tanks and aged minimally before bottling. Pino & Toi is pale yellow in color with an intense and fruity nose with hints of refreshing citrus. On the palate the wine is balanced with loads of fresh peaches and pear followed by a crisp finish.
Hors'douvers - Traditional Italian Antipasto
2002 Kris, Merlot
Made from 100% Merlot that is vinified in open vats. The wine is aged for 12-15 months before being bottled. Garnet in color with intense perfumes of dried woodland fruits. The ripe fruit is carried through on the palate. This is an easy to drink wine with a lingering persistence.
2003 Di Majo Norante, Sangiovese
Made from 100% Sangiovese. Vivid ruby red in color with a fresh bouquet of violets and woodland berries. Smooth and refreshing on the palate with loads of ripe fruit. An excellent accompaniment to hors d''oeuvres, first courses and grilled white meat dishes.
Gourmet Entree- Lasagna
2002 Falesco, Syrah
100% Syrah. Planting took place in 1995 at a density of 2,000 vines per acre. The first vintage was 2002, totalling 40,000 bottles. After twenty days of skin contact, fermentation takes place in stainless steel tanks. The wine is then aged for 7 months in Allier barriques, creating a rich, soft wine full of ripe fruit and licorice. An enjoyable wine upon release, the Syrah will also develop further flavors of coffee and vanilla over two to four years.
2000 Allegrini, Palazzo della Torre
This blend of 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese is a smooth, full-bodied cru made in an innovative ripasso style. 70% of the grapes picked are vinified immediately. The remaining 30% are left to dry until the end of December when they are vinified and re-fermented with the wine from the fresh grapes. The result is higher alcohol content, rounder style, lower acidity and more extraction than a Valpolicella Classico.
Dessert - Cannoli
2004 Coppo, Brachetto d'Acqui
Made from 100% Brachetto d'Acqui. Brachetto is a unique, sparkling red wine from the Asti and Monferrato areas. It has a lively, zingy tease of bubbles, with fresh aromas of raspberries and strawberries. Brachetto d'Acqui can commence a great evening as an aperitif, or even better, it is one of the most romantic pairings with chocolate at the end of the meal.
All the wines in this wine dinner can be purchased at Petty's Meats and Specialty Foods. All courses of the meal and the entree dinner were created by Chef DellaSala. The wine discussion was offered by Pierluigi Gaeta of Winebow. Our Wine Dinners are offered on the first Saturday of each month at 7:00pm. For a schedule of the regional Wine Dinners, please check out our Calendar of Events page and Food, Wine and Beer Section. Advanced tickets are recommended and subject to availability so Contact Us early to reserve yours. Ask about our Wine Dinner and Room Package.
We look forward to seeing you at upcoming Wine Dinners presented by the Higgins House Victorian Inn.
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