Lots of top notch wines. I wish I could remember more of the fascinating info from the chat by Chris Pollington, the man knows his stuff.
All I can remember is the Tuscans use the Sangiovese grape and eat beans, the Piedmontese use Nebbiolo and eat rice. The staff would keep topping up my glass and I did not say no often enough. I was struggling to keep my eyes open by the end. Oh dear :-(
- Aperitivo
- 2006 Gavi di Gavi, Cru La Maddelena, Roberto Sarotto, Piedmont
- Bresaola con Rucola e Parmigiano
(Shaved bresaola with wild rocket & parmesan) - 2005 Chianti Classico, 'Rubiolo', Gagliole, Castellina-in-Chianti, Tuscany
- Un' selezione di funghi di bosco
(A tasting of Italian mushrooms & funghi) - 2001 Barbaresco, Cru Vigna Erte, Cigliuti, Neive, Piedmont
- Abbachio a la Romana con polenta e pomodorini secchi
(Roast lamb with rosemary, polenta & cotifit tomatoes) - 1994 Brunello di Montalcino Riserva, Ugolaia, Lisini, Tuscany
2000 Barolo, Cru Monprivato, Giuseppe Mascarello, Castiglione Falletto, Piedmont - Formaggio
(cheese) Pecorino - 2004 IGT Colli della Toscana Centrale, Pecchia, Gagliole, Castellina-in-Chianti, Tuscany
- Torta di mele con gelato di Mascarpone
(Apple tarte fine with Mascarpone ice cream) - 2005 Moscato d'Asti, Bass Tuba, Bava, Piedmont
- Berrys' selected coffee & chocolate
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