Barolo Wine Dinner

Barolo Wine Dinner

January 14, 2019 by ambrogio151
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Barolo Wine Dinner – Tuesday January 29th at 6pm

Dear Friends, we are inviting you to enjoy the delicious wines of Barolo (Piedmont) with us accompanied by four courses crafted by our executive Chef Daniele Piazza.

Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy’s greatest wines.

Here is what Italian Wine experts at DOCG imports have to say about this wine – (these notes are about the wine that will be served alongside the first course)

This three course dinner with exclusive wine pairings is offered for $89 (+tax and gratuity)

WINE PROFILE / TASTING NOTES

The color is bright red with orange highlights. Elegant and full bouquet, with floral notes and wild fruits. Velvety in the mouth. Rich in structure to last long over the years.

VINEYARD NOTES

In the heart of the Langhe hills, a very few kilometers south of the city of Alba, in the territory of Laa Morra, is located in the Vineyard named La Serra. Southwest exposure. The territory belongs to the geological formation called” terreno tortoriano”, with calcareous marl and clay.

WINEMAKER NOTES

In October, during the first twenty days, the grapes are rigorously picked by hand. The fermentation, with the traditional method, has a duration of 10 to 15 days, have a controlled temperature. The pumping over is frequent in order to optimize the extraction of polyphenols.

FOOD & WINE PAIRING

This wine is the right match with roasted red meats, stews, game, truffle dishes, aged cheese. It is the essential ingredient for the preparation of the so-called “Brasato al Barolo” (meat braised in Barolo) typical recipe of the Piedmontese cuisine.

1st Course

Brasato al Barolo con Patate alla Paprika

Beef Braised in Barolo Red Wine served with Paprika Wild Potatoes

Pairing: A glass of Barolo, Villa Penna, Piemonte ‘12

2nd Course

Pizza alla Carbonara

Pizza topped with Mozzarella Fiordilatte, Quail Eggs, crunchy Pancetta Italiana, shaved Pecorino Sardo extra-aged, fresh black pepper

Pairing: A glass of Barolo, La Serra, Villa Penna, Piemonte ‘10

3rd Course

Pizza in Pala con Funghi Selvatici, Lardo, Fonduta di Fontina Valdostana e Olio al Tartufo Bianco

Roman Style Pizza topped with sautéed Wild Mushrooms, Lardo, Fontina Cheese Fondue, White Truffle EVOO

Pairing: A glass of Barolo, Riserva, Villa Penna, Piemonte ‘10 (VERY LIMITED PRODUCTION)

4th Course

Mousse di Mirtillo con Cioccolato Bianco a Scaglie

Homemade Blueberry Mousse topped with shaved White Chocolate

Pairing: A glass of Moscato d’Asti DOCG, Scagliola, Piemonte

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