Tuesday night we did something we wanted to do for a while by attending one of the bi-monthly wine dinners at John's City Diner downtown. After a Bellini made with Rotari Sparking Chef Paul Clark gave an overview of the food to come. First course - 3 cheese ravioli with sauteed crabmeat and toasted sweet corn ragout. Second course - Pasta rustica with chicken, sausage, onion, herbs, lemon. Entree - Stuffed center cut pork chop with grilled polenta, wilted greens, and port wine jus. Dessert - 2 assorted sorbetos.
As for the wines:
Rotari Sparking
Libio Felluga, Tocai Friolano, Collio (white)
Masi Campofiorin Ripasso, Veneto (red)
Ceretto Barolo, Piemonte (red)
Jennifer Horner of MBC United Wines did a nice talk about what we drinking and had some geographic reference material on each table.
Rotari
Not an "asti" but a champagne-method sparking. Made from chardonnay and pinot noir grapes.
Libio Felluga
This white reminded me of a French Loire Valley white, very little or no oak.
Masi
This specialty of Masi, resulting from the refermentation of wine from fresh Veronese red grapes with a percentage of semi-dried grapes of the same varietals, splendidly encompasses the qualities of the Verona area: the excellence of the zone, the highly individual style of the indigenous Veronese grape varieties, and the originality of the techniques of "appassimento" (semi-drying) and double fermentation by Masi. It combines simplicity and grace with power and majesty. It is rich, full-bodied, round and velvety, and has an aging potential of 10 to 15 years.
Ceretto
The star of the evening (we don't get to enjoy Barolo very often). Great with the pork.
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