六月之星 FAC 意大利酒宴 (Part 1)

六月有很多朋友生日。

這夜為三位六月之星 FAC (Fly, AM, Celia) 及一眾好朋友安排了一個小型意大利酒宴。

選址不作他想，還是鍾情 Ricky大哥的 Le Mieux Bistro。

無他，對食物水準及處理餐酒與配套都信心十足。

Fresh Oyster with Seafood Jelly and Asian Salsa Verde

Iberico Ham with Soft-Boiled Egg

Truffle Brie de Meaux Cheese and White Asparagus

French Gratinated Onion Soup

Roasted Pork Shoulder with Baked Mushroom Tomato Sauce

Pasta with Red Wine Beef Rib

Confit of Young Pigeon and Lamb Rack Fillet

最愛見到 Ricky 大哥的招牌四萬笑哈哈！

Wine of the night ~

今次特別揀選了一些較稀有的葡萄品種與大家分享

Ø   La Colombera, Timorasso 2005

Ø   Gravner, Ribolla Gialla Anfora, Venezia Giulia IGT 2001

Ø  Palazzi Rosso Di Toscana IGT 1999 , Tuscany Italy

Ø   Arnaldo Caprai, Sagrantino di Montefalco DOCG 1997

Ø   Armando Piazzo, Barbaresco DOCG Riserva 2001

Ø   Cigliuti, Barbaresco DOCG Serraboella 2001

Ø   Giovanni Rosso, Barolo Cerretta DOCG 2000

Ø   Bartolo Mascarello, Barolo Cannubi S. Lorenzo Rocche DOCG 2000

Ø   Romano Dogliotti, Moscato d'Asti DOCG Caudrina 2005

 

La Colombera, Timorasso 2005

Grape Variety – 100% Timorasso

差一點絕種而被救活過來的葡萄 ~

Timorasso hails from south-eastern Piedmont, and more specifically, from the Colli Tortonesi (the hills around the small city of Tortona) which is bounded by the Langhe, The Monferrato Hills, and the Oltrepo` Pavese regions. Timorasso is not the rarest of rare Italian grape varieties, but it probably sits in the “second tier” of rarities.

After being forgotten during the Eighties, it was then re-discovered by different wine-dressers. Cited in the wines list of some among the best Italian and foreign restaurants, this wine is more and more appreciated and together with Barbera and Cortese best represents the current quality offer of the Tortona region.

Timorasso has exceedingly thick skins, of which can lend the wine a highly structured, almost “tannic” quality. Further, the berries, when fully ripe, are very sweet, and therefore Timorasso can and does produce very full-bodied, high alcohol wines.

In the first year after its production the Timorasso is rather bland and unimpressive. It needs time. Pure varietal Timorasso will only show its real value and riches when it starts developing tertiary aromas in the bottle, and is then transformed from a “dumb” wine to one that is capable of real excellence.

Gravner, Ribolla Gialla Anfora, Venezia Giulia IGT 2001

Grape Variety – 100% Ribolla Gialla

Ribolla Gialla is grown in Italy’s Friuli-Venezia Giulia in Slovenia, where it’s known as Rebula, and in Greece, where it’s called Robola.  Ribolla's been grown in Friuli since the twelfth century and is thought to be a native of this region, although there's some speculation that it has Greek origins.  This variety produces dry, crisp, citrus-flavored wines that are medium-bodied and deeply colored.  Ribolla will stand some aging, during which time it becomes richer and softer.

Serving this wine slightly chilled is better than attending it cold like normal white wine.

When it comes to winemaking there's New World, and there's Old World.

In a world where "traditional" or "natural" winemaking has now become a self imposed designation of the most extreme proponents of biodynamic and non-interventionalist winemaking, Josko Gravner puts them all to shame.

Josko Gravner is without doubt one of the most radical wine-makers on the Italian scene. The producer's philosophy is that the life of a wine begins in the vineyard; therefore, he tries to minimize his interference with the wine's natural 'growth', aiming to strenghten its ties with the land of origin. Gravner has also chosen not to filter his wines and to avoid using fertilizers, staking everything on an extreme work in the vineyard, and hardly using any sulphurous anhydride at all.


In the course of his ongoing experimentation and research, directed to the production of wines as 'natural' as possible, Gravner has gradually dropped wooden fermenting vats in favour of Georgian clay amphorae which he partially buries in the ground of the cellar, just like the ancient Romans used to do.

to Part 2 .....

http://hk.myblog.yahoo.com/mariawan-blog/article?mid=3301