Wines from Piemonte
Thursday, January 27, 2011 at 04:31PM FIRST FLIGHT ~ Vegetable Stufato (Stufato di Verdure) with Creamy Polenta
2008 Filippo Gallino Roero Arneis
This wine presents a characteristic and captivating straw-yellow color. Its floral and fruity nose is reminiscent of chamomile, apples and bananas. Very dry on the palate with good body and balanced acidity. Ideal as an aperitif, it also pairs well with seafood dishes and vegetables.
2009 Monchiero Carbone La Favorita
Here is a wine that over the years has earned a place among the white Roero for its organoleptic characteristics that make it versatile and pleasant to every consumer; as an aperitif, with appetizers, soups and rice-based vegetables, fish steamed or boiled. It is also one of the best wines that goes well with eggs.
SECOND FLIGHT ~ Sweet Potato Agnolotti with Sage Brown Butter and Crispy Bacon.
2007 Filippo Gallino Barbera d’Alba
A wine that immediately reveals its intense ruby-red color in the glass. The bouquet is fresh, displaying black and red fruit with undertones of violet, herbs and tar. It is very fragrant and full-bodied on the palate. Best accompanied with stuffed pastas, meat sauces and meat entrees.
2005 Cascina Bruciata Barbaresco
Made from the highest quality grapes grown at the winery, this wine has balsamic notes, along with hints of berry, cherry and plum. The tannins are deep, powerful yet still sweet and round. Barbaresco is an elegant wine that pairs well with beef, aged cheeses and game.
THIRD FLIGHT ~ Puff Pastry Popovers Stuffed with Chocolate and Nutella Filling
NV Tranchero Osvaldo Moscato d’Asti
This wine is intense on the nose with scents of honey, lemon, lime and orange blossoms dominating. The flavor is sweet. Best served at the end of a meal with fruit or dessert but due to its unique bouquet, one can also serve this Moscato as an aperitif.
NV Monchiero Carbone Birbet
Birbet is a sweet wine. It is ruby-red in color (almost garnet) with a very fine mousse and a soft, smooth taste that is round, well-balanced and attractive. Its intense aromas are best noted when it is served young and with sweets at the finale of a meal.