Taste this Brunello di Montalcino, and lots more great Italian wines, at BRABO's Italian wine dinner.
Italian red wines tend to have that great balance of restrained yet noticeable fruit, along with an Old World subtly and a refreshing line of acidity that makes them super food friendly. And the best examples have the tannins, body and alcohol to make them as age worthy as any Bordeaux or cult California Cab.
If you share my love of vino from Italia, head to BRABO by Robert Wiedmaier in Alexandria, VA, Tuesday, September 27 at 7 PM. Chef de Cuisine Chris Watson will pair dishes with the “kings,” three of Italy’s most famous wines: Brunello, Barolo and Amarone. The evening will start off with a structured tasting featuring 12 wines that include four tastings each of different Amarones, Brunellos, and Barolos. Following the structured tasting will be a five-course dinner, with each course being paired with a variety of Italian wines (white and red), all selected by Dominic Nocerino, founder of Vinifera Importers, and BRABO Sommelier David Kurka. Kurka and Nocerino will lead an engaging conversation about the selected wines which highlight the various wine regions of Italy, as well as the pairings throughout the evening.
Here is the complete menu:
Amuse Bouche:
Hamachi Crudo, Daikon, Yuzu, Sweet Soy, paired with Prosecco, Soligo, Brut, Veneto, Italy, NV
1st Course
Pan-Seared Maine Scallop, Peaches, Sweet Corn Pudding, Pesto, paired with Arneis, Cascina Chicco, Piedmont, Italy, 2010
2nd Course
Seared Rabbit Loin and Braised Leg Ragout with Porcini Tortellini and Natural Jus, paired with Brunello di Montalcino, Canalicchio di Sopra, Tuscany, Italy, 2001
3rd Course
Olive Oil Poached Squab Caramelized Pearl Onions, Applewood Smoked Bacon, Balsamic Gastrique, paired with Barolo, Franco Martinetti, ‘Marasco,’ Piedmont, Italy, 1998
4th Course
Espresso and Cocoa Roasted Filet of Martin’s Beef, Braised Short Ribs, Puree of Ruby Red Beets and Wilted Greens, paired with Amarone, Monte Faustino, Veneto, Italy, 2000
Cheese
Italian Blue, Quince Paste, Marcona Almonds, Frisée
Dessert
Chocolate Decadence, Candied Walnuts, Port Reduction, Cherries, Mocha Ice Cream, paired with Receito di Valpolicella, Monte Faustino, Veneto, 2001
The cost for the dinner is $125 per person, excluding tax and gratuity. Space is limited. For reservations and for more information call 703.894.3440 or visit www.braborestaurant.com or www.facebook.com/braborestaurant.
