Tuesday, November 2, 2010

Report from … Bb33 Dinner with Elisabetta Angelini & the IWFS – October 19, 2010

Another dinner at Bb33 in the Delta Chelsea hotel in downtown Toronto – and another hosted by the International Wine and Food Society – I was under the impression they rarely came back to the same place, let alone twice in 6 months, but according to Martha Russel, President, “this was too good an opportunity for us to pass up.”

The reason: Elisabetta Gnudi Angelini was in town to promote her 3 wineries: Borgo Scopeto, Doga Delle Clavale and the most famous of the three Caparzo.  Her bio tells about a “successful career as a movie producer”, but a quick check through the internet, including IMDB (internet Movie Database), and nothing appears – seems her wine production is more famous than her movie production (though the movie “Letter To Julia” was filmed on her property) and I was also able to uncover another famous winery under her control: Altesino.

Elisabetta’s wineries specialize in wines made from Sangiovese, the grand grape of Tuscany: “Sangiovese gives good results only in Tuscany,” she says, “and it makes a very masculine wine.”

Tonight a 5-course dinner was paired with Elisabetta’s wines and, as usual, the meal was brought to you by the letter “G”, namely Chef Gino Guercio, who continues to impress.  Pictures of the meal can be found below, as for the wines, 6 were poured – here are my top three (in reverse order) …

The Wines …
Doga Delle Clavale 2009 Vermentino – light fruity wine which kick started the dinner: pineapple and floral aromas, delicate and flavourful. (****)

Borgo Scopeto 2007 Chianti Classico – the nose was spiced with licorice and black raspberry.  Smooth yet spicy in the mouth with raspberry and spiced cherry … this is the wine Elisabette was referring to when she called Sangiovese, “a masculine wine”. (****)

Caparzo 2005 Brunello di Montalcino – excellent wine with lots of depth and complexity: spiced red fruit, oak and vanilla nose led to lovely half-dried fruit and spice in the mouth. (****½)

The Dinner …

Consommé dell'Aragosta con il Raviolini del Granchio d'Alasca:
East Coast Lobster Consommé with House Made Alaskan King Crab Raviolini

l'insalata di Carpaccio di Mignon del Raccordo:
Black Angus Beef Tenderloin Carpaccio Salad, Tender Organic Baby Green and Seedling Salad / Parmigiano Reggiano Shavings, 12 Year Aged Balsamico di Modena Vinaigrette / White Piedmont Truffle Essence

Cremagliera Crostosa dell'Erba dell'Agnello dall'Australia:
Herb Crusted Australian Rack of Lamb, Crispy Portobello & Porcini Mushroom Risotto Cake / Grilled Asparagus, Brunello di Montalcino Reduction

Italian Imported Cheese Board
Mission Fig & Port Compote / Savoury Flat Breads

Sympony dei Dolci
Millefoglie di Mascarpone Cheese and Marinated Mission Figs Zabaglione di Vino di Marsala
Fresh Berries in a Sugar Brandy Basket
Miniature Belgium Dark Chocolate and Frangelico Soufflé

No comments: