featuring Allegrini Wine Group
Sunday, June 17, 2012 – 6:30 pm
We have never held a wine dinner on Father’s Day but Robin Shay the Wine Director of The Allegrini Wine Group will be in town for a trade event and we thought this would be a nice way to say “thank you” to your fathers.
The Allegrini family has played a leading role in the history of Fumane and of Valpolicella since the 16th century and has passed on the culture of wine-making from generation to generation. Notarial records reveal that the family played a prominent role in the local community as one of the most important land-owners, involved in agricultural work and local traditions.
The Allegrini also cast their eye further afield to other areas of Italy renowned for their viticultural excellence and set out on a fascinating ‘adventure’ in Tuscany: in 2001, they founded Poggio al Tesoro in Bolgheri and in 2006. In partnership with Leonardo Lo Cascio, they purchased San Polo, a beautiful Estate in Montalcino.
We will sample a collection of wines from each of their estates and chef John D’Amcio will prepare a six- course dinner.
Baby Arugula & Bartlett Pear Salad, Pecorino Romano Cheese
Baby arugula salad tossed with a citrus vinaigrette dressing, topped with julienne Bartlett pears and garnished with aged Pecorino Romano cheese.
Soave “Mezzane di sotto Vineyard”, Allegrini, Soave, Italy, 2010
Wild Squid & George’s Bank Cod, Tomato Saffron Broth
Crispy squid tentacles and George’s Bank cod served with squid ink tagliatelle noodles seasoned with fresh oregano, thyme, marjoram and rosemary, simmered in a tomato saffron broth and garnished with a Parmigiano-Reggiano cheese crisp.
Vermentino “Solosole”, Poggio al Tesoro, Tuscany 2008
Ricotta & Spinach Naked Ravioli
A quenelle of ricotta and spinach poached like ravioli, finished with an aged Pecorino Romano cheese cream sauce and chiffonade of spinach.
Red “Mediterra”, Poggio Al Tesoro, Bolgheri•Tuscany, 2009
Red “Sondraia”, Poggio Al Tesoro, Bolgheri•Tuscany, 2008
Red “W”, Poggio Al Tesoro, Bolgheri•Tuscany, 2007
Pappardelle Noodles, Rabbit Confit
Pappardelle noodles flavored with fine herbs, tossed with rabbit confit, sauced with a rich rabbit reduction, with dried currants.
Brunello di Montalcino, San Polo, Montalcino•Tuscany, 2003
Brunello di Montalcino, San Polo, Montalcino•Tuscany, 2004
Brunello di Montalcino, San Polo, Montalcino•Tuscany, 2005
Veal Cochella, Italian Summer Truffle Sauce
A roulade of veal stuffed with a spinach forcemeat wrapped in apple wood smoked bacon, served over wild mushroom duxelle sauced with a summer truffle sauce.
Amarone dellla Valpolicella “Classico”, Allegrini, Veneto, 2007
Cherries Francois
Marinated cherries served over French vanilla bean ice cream and an almond tuile.
Recioto “Giovanni”, Veneto, Italy, 2008
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