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Wine OR Wine & Food

THE GREAT ITALIAN WINE DINNER

Cuisine by Chef Claud Beltran & Wine by Mike Farwell

FIRST COURSE

Red Anjou Pears with Tellagio cheese, grilled marinated trevisio, 25 year Balsamic vinegar

VENETO
2005 Musella, Valpolicella, Ripassa, Corvina
Rather light in color, offering clean cherry and vanilla character on the nose and palate, with a light velvety texture.
2006 Musella, Valpolicella, Vigne Nuovo, Corvina
There's some cherry and berry on the nose, becoming slightly sharp on the medium palate.

SECOND COURSE

Lamb Ragout with Parppadel Pasta Pecorino Salata

PIEMONTE
2005 Giacomo Conterno, Barbera d’Alba “Cascina Fancia”
Cassis, blackberry and licorice on the nose; gained a floral element with aeration. Less densely packed
and obviously sweet than the '06 but still plenty fat, with flavors of dark berries and bitter chocolate
complicated by an almost saline minerality. This conveys an impression of energy from limestone.
2005 Elio Grasso, Barbera d’Alba, “Vigna Martina”
Good deep red-ruby. Aromas of redcurrant, plum, milk chocolate and minerals. Lush, fat and fine-grained,
with a lovely restrained sweetness and a pliant mouth feel. Intriguing mineral and floral nuances complement
the red fruit and mellow oak components. Finishes with very smooth tannins. A very good showing.

THIRD COURSE

Risotto with Fresh Porcini, Mascarpone Cheese

PIEMONTE
2004 Stefano Farina, Barolo
Plum skin on the nose, with a hint of licorice. Full-bodied, with round, velvety tannins and a long,
caressing finish that shows coffee and dark chocolate undertones. Beautiful. 91 Wine Spectator
1999 Giuseppe Mascarello, Barolo "Monprivato"
The stunning 1999 Barolo Monprivato remains one of my favorite recent vintages of this wine,
and my impression is that it will one day be regarded as one of the great Monprivatos of all time.
Made in a rich, almost opulent style for this wine, the 1999 displays heady aromas of roses and sweet fruit,
along with a more full-bodied profile than the 2001, with generous amounts of ripe fruit, outstanding length, exquisitely well-integrated tannins and a finish that lasts forever. As it sits in the glass, notes of minerals and tobacco gradually emerge to complete this magnificent Barolo. It is not to be missed. 95+ Robert Parker

FOURTH COURSE

Bisteca Florentina with Stewed Black Kale, Grilled Potatoes, Garlic Potatoes

TOSCANA
2004 La Pescaia , Brunello di Montalcino
Light red berry and plum aromas, with ripe darker cherry and coffee nuances emerging with air.
Soft and broad, with good weight to the flavors of red cherry, almond paste and mocha.
The fruit is lifted by an exotic citrus note and picks up a mineral tang on the moderately long finish.
Offers excellent energy and verve for this vintage.
2001 Carpazo, Brunello di Montalcino, “Vigna La Casa”
Huge nose of blackberries, plums and earthy notes, hints of cedar. Massively full bodied and
strong tannins this wine has the makings of a classic. Super ripe and fruity the palate is simple
elegance but there is an overly tannic characteristic straight from the bottle but after some decanting
the wine becomes smoother. Long finish that let's you appreciate the complexity of the wine.

DESSERT COURSE

VENETO
2004 Musella, Amarone della Valpolicella, Corvina
Offers notes of raisin, with a pleasant coloring of ripe raspberry and vanilla.
Full-bodied, with fine, fruit-coated tannins and a medium, spicy finish. Nicely done.

TICKETS $109.00 (includes tax & gratuity)

wines subject to change without notice