Italian Selections w/multi-course dinner

[Peter Creasey]

Multi-course wine dinner.

RECEPTION:

Ruggeri Gold Label Prosecco di Valdobbiadene -- Pale gold, nice bead, apples/citrus notes, lightly sweet, refreshing, light profile, quaffable. [G - VG]

Served with (no photos):
Burrata Crostini, Prosciutto & Peas
Wild King Salmon Tartare
Fontina & Salami Pizza

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DINNER

Terlan Winkl Sauvignon '09 -- Pale yellow, floral tone, fresh, citrus flavors, medium structure, good typicity, medium complexity. [VG]

Served with Antipasti San Daniele Prosciutto Fig Jam Crostini...

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Aldo Conterno Granbussia Barolo Riserva '00 -- Ruby red, sweet dark fruits, ripe cherries, tar, earth, medium body/tannins, quite youthful gangliness that's immensely appealing. [E]

Served with White Truffle Pasta...

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Tenuta dell'Ornellaia Le Serre Nuove dell'Ornellaia '07 -- Medium red, lots of red and black fruits, tobacco, musky earthiness, impressive structure and body, desirable smoothness. [E]

Served with Roasted Whole Branzino...

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Tenuta dell'Ornellaia Ornellaia '97 -- Medium purple, violets, cedar, currants, plums, nice polish, medium tannins, complex and powerful, fresh acidity in balance, Bordeaux-like, exquisite. [E - O]

Served with Colorado Lamb Chops "Scottadito" With Cumin Yogurt...

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La Spinetta Biancospino Moscato d'Asti -- Citrus, apricots, peaches, fruit forward, light sweetness, almonds, round profile, refreshing. [VG]

Served with Flourless Chocolate Cake Truffle Gelato...

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Click thumbnails for enlargements:











. . . . . . Pete

 

[MLipton]

originally posted by Peter Creasey:


Tenuta dell'Ornellaia Le Serre Nuove dell'Ornellaia '07 -- Medium red, lots of red and black fruits, tobacco, musky earthiness, impressive structure and body, desirable smoothness. [E]

Served with Roasted Whole Branzino...

Pete,
You served Cabernet Sauvignon with fish??? What did you think of that...errr... nontraditional pairing. OTOH, that Granbussia/white truffle pasta course sounds quite traditional and yummy.

Mark Lipton

 

[Tom Glasgow]

originally posted by MLipton:

originally posted by Peter Creasey:


Tenuta dell'Ornellaia Le Serre Nuove dell'Ornellaia '07 -- Medium red, lots of red and black fruits, tobacco, musky earthiness, impressive structure and body, desirable smoothness. [E]

Served with Roasted Whole Branzino...

Pete,
You served Cabernet Sauvignon with fish??? What did you think of that...errr... nontraditional pairing. OTOH, that Granbussia/white truffle pasta course sounds quite traditional and yummy.

Mark Lipton

.sasha has a scallops recipe to go with your gamay.

 

[Cliff]

I've had Graves with fish that worked, but the (red-wine based) sauce was critical to the match.

 

[MLipton]

originally posted by Cliff:
I've had Graves with fish that worked, but the (red-wine based) sauce was critical to the match.

Yeah, a red wine sauce does change the landscape, Cliff, but the photo presented looks like maybe olive oil on the fish in this case.

Mark Lipton

 

[Unknown]

I think Scott Bryan never met a fish he couldn't make work with red wine.

 

[Peter Creasey]

originally posted by MLipton: Pete, You served Cabernet Sauvignon with fish??? What did you think of that...errr... nontraditional pairing. OTOH, that Granbussia/white truffle pasta course sounds quite traditional and yummy.

Mark, The 2nd wine from Ornellaia actually worked quite well with the Branzino.

HOWEVER, you have spotted something in the program that we would do differently next time. We wanted to go non-conventional and serve the Branzino before the White Truffle Pasta. The culinary staff talked us into going the traditional route with pasta first. This meant red wine (since the pasta course needed a red wine).

As it turned out, the White Truffle Pasta dish was so powerful that the ensuing Branzino course could not measure up. It was really terrific but it paled following the White Truffle Pasta.

Next time we will go against convention and serve the Whole Branzino with a white wine before the White Truffle Pasta course.

Good observation on your part!

. . . . . . Pete