Wine Dinner hosted by Bistro Baffi and Vino Bello Wine Bar
With special guest, Italian Wine Importer, Gianpietro Ottolini. This is a once in a life time chance to experience these truly unique and magical wines.
Gianpietro was born in a small town in the Alps of Lombardia, on the shore of Lake Lugano. He first visited Seattle in 1991, fell in love and married. He spent the next 12 years in the wine trade in Seattle before setting up his import company featuring a carefully assembled portfolio of unusual Italian wines. His focus is indigenous Italian varietals that are very unique and rarely tasted. These wines display exceptional individuality, glorious aromatics and palate-stretching flavors. Meet Gianpietro and explore these unique wines paired with Chef Michael’s especially paired dishes.
Antipasti
Funghi Ripieni
Stuffed Mushrooms with prosciutto, roasted peppers,sun dried tomatoes, asparagus and pecans, served with spicy pink sauce paired with Livio Pavese Prosecco-Made from 100% Prosecco grapes in an extra-dry style, this wine is vibrant and exuberant. Notes of spring blossoms and fresh apple. The flavors are generous and explosive, with clean fruit and just an off-dry touch to delight and fill your palate and senses.
Insalata
Chef Michael’s special Caesar Salad: Romaine lettuce with fresh made Caesar dressing, croutons and aged Parmesan cheese paired with Coffele Soave Classico made from 100% Estate-grown Garganega grape variety from vineyards ranging in altitude between 650 and 1150 ft; brilliant straw yellow with green tints, intense aromatics reminiscent of acacia and cherry blossoms, fresh apple with notes of sage, vanilla and mineral. Medium-bodied and well built mouth feel. Dry and balanced with notes of almond in the finish.
Secondi Piatti (choose one)
a) Pollo Oscar
Grilled chicken with crab meat in Bearnaise sauce paired with Nera “Alisio” Sassella DOCG. 100% Chiavennasca (Nebbiolo) The vineyards of this Northern Italian viticultural region are planted on the south facing slopes of the Alps at an altitude ranging from 1300 to 2500 ft. Stefano Nera dedicates his expertise to both the grape growing and the wine making process. This is a truly elegant Nebbiolo, very structured and age-worthy with intense floral and explosive dark fruit and tobacco notes.
b) Branzino
Grilled sea bass served with roasted red bell pepper and cognac sauce, and sun dried tomatoes paired with Campodelsole San Maglorio Sangiovese di Romagna Superiore DOC. Campodelsole is a jaw-dropping renovation of an old farm, which was once part of the Franciscan Monks’ estate back in the 15th C. The project involves vineyard acquisition and renovation and the creation of a jewel of modern industrial architecture. This is one of the most spectacular, environmentally integrated and technologically advanced wine facilities in the world. Campodelsole wines have distinct character and purity. They reflect their terroir. The San Maglorio is selected from lots of the Estate vineyards, all stainless steel fermented to preserve the complex and floral aromas, lots of juicy cherries and rich, long finish.
c) Bistecca Romana
Fillet Mignon wrapped with prosciutto, grilled and served with roasted garlic, and Chianti wine reduction paired with Terenzi Cesanese del Piglio Colle Forma DOC. 100% Cesanese from the Lazio region very close to Rome. Cesanese is the name of one of the indigenous grape varieties only grown here and was amongst the favorites on the tables of Roman Emperors and Popes. The estate vineyard are at an altitude ranging between 1300 and 1800 ft with some of the vines dating back to the 1960’s. The soil composition is rich in limestone with clay and rocky pockets. The maritime breezes allow for great temperature ranges. This varietal has powerful elegance reminiscent of Pinot Noir but is much bigger in style. It shows a deep ruby color with violet hues; intense bouquet of black cherries and currants, with well-structured mouth feel.
Dolce
Livio Pavese Barolo Chinato paired with Chef Michael’s Tiramisu.
A pharmacist in the late 1800’s created this concoction by adding to the Barolo wine a cocktail of wine distilled with the Chincona tree bark, rhubarb root, cardamom seeds and other herbs and spices. It is divine with dark chocolate or even with a little seltzer as an aperitif.
Date: April 27th, 2009
Time: 6:30pm – 9:30pm
Reservation required. $100 per person, includes tax and 4 course dinner with free flowing wine.
Space is limited, please call (206) 244-0737 to make your reservation today.
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