Chef/Owner Matthew Porco and Sommelier Alan Uchrinscko cordially invite you to join them for a wine dinner featuring the wines of Marchesi Antinori.
The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land.The real revolution came in 1971, with the launch of Tignanello, a barrique-aged wine from the eponymous vineyard that contained Cabernet Sauvignon and Cabernet Franc. Ineligible for the Chianti Classico appellation (for which only Sangiovese was permitted), Tignanello and later Solaia (an 80%Cabernet-Based wine from the same Chianti Classico region) shook up the Italian wine industry, leading to far-reaching changes in rules and attitudes and introducing the world to the concept of so-called Super-Tuscan wines.
Chef Porco's five-course Tuscan-themed menu will be served alongside a tasting of Antinori's legendary wines. A total of eight wines will be tasted, including two whites (Vermentino and Chardonnay), three vintages of Brunello from Antinori's Pian delle Vigne estate and the world-famous Super-Tuscans – Solaia and Tignanello (Wine Spectator's #4 and #7 Wines of the Year). The tastingwill conclude with a special dessert prepared by Pastry Chef Barbara Ferguson paired with Antinori's Castello della Salla Muffato sweet wine.
This very special event will be limited to twelve people per evening for two consecutive nights: one on Tuesday, February 19th and the other on Wednesday, February 20th. Dinner will start promptly at 6:30pm.
The cost of the dinner is $210.00 per person (tax and gratuity not included).
For more information, visit Mio Kitchen & Wine Bar or call 412.781.3141.
Thursday, January 31, 2008
Sunday, January 27, 2008
Cassoulet
Karin Welzel of the Pittsburgh Tribune Review featured Chef Porco's recipe for Cassoulet in today's Sunday paper; this blog gives me the perfect opportunity to expand on the food & wine matching aspects of the dish.
First of all - what is Cassoulet? Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. From a wine standpoint, Cassoulet is popular in two regions that offer tremendous bang for the buck, but are perhaps a bit of the beaten track.
The first region I would look to if you are considering giving a try to Chef Porco's dish is the Loire. Loire reds are somehwat akin to Bordeaux - perhaps the little cousins of Bordeaux. Some of my favorite Loire reds are from the appellation of Chinon. The village of Chinon is probably best known as the birthplace of the French author Francois Rabelais but is quickly gaining a reputation for its well-priced reds made from Cabernet France. In fact, I have been enjoying for my house red (literally at my home with dinner) a flavorful, robust Chinon from a producer that is new to me - Clos de la Lysardiere (PLCB#20166). The wine features explosive currant and raspberry fruit and a pronounced, mouthwatering palate, yet is supple and approachable. I love the fact that the Lysardiere Chinon holds up well in the bottle too, so that if I finish my day of work with only a glass or two of wine, I can return to the same wine the following day with no ill effects.
There's another direction as well, one that I prefer evry so slightly. For dishes with many flavors and ingredients - Paella is another one that comes to mind - I tend to like red blends in their various forms. This leads me to think of another region in the south of France - the Languedoc - where Cassoulet is also very common. Although I try to "mix up" are wines by the glass, on and off for the past several months we have enjoyed pouring a three grape blend from an appellation called Corbieres. The wine is Famille Ligneres Corbieres Rouge "Chateau de la Baronne" and it is a blend of of Carignan, Mourvedre and Grenache. The wine offers the psice and structure of Carignan, the deep color and earthy aromas of Mourvedre and red cherried elegance of Grenache. Its complexity is worthy of a multifaceted dish such as Cassoulet.
I hope these ideas lead you in the right direction. If you are looking for a true stunner, I would certainly consider a fine Bordeaux or Chateauneuf-du-Pape as well with your Cassoulet. At the same time, Cassoulet offers a great chance to branch out into the unheralded wines of the Loire or Languedoc, and, most importantly, an opportunity to drink great wine without breaking the bank.
Bon appettit.
First of all - what is Cassoulet? Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. From a wine standpoint, Cassoulet is popular in two regions that offer tremendous bang for the buck, but are perhaps a bit of the beaten track.
The first region I would look to if you are considering giving a try to Chef Porco's dish is the Loire. Loire reds are somehwat akin to Bordeaux - perhaps the little cousins of Bordeaux. Some of my favorite Loire reds are from the appellation of Chinon. The village of Chinon is probably best known as the birthplace of the French author Francois Rabelais but is quickly gaining a reputation for its well-priced reds made from Cabernet France. In fact, I have been enjoying for my house red (literally at my home with dinner) a flavorful, robust Chinon from a producer that is new to me - Clos de la Lysardiere (PLCB#20166). The wine features explosive currant and raspberry fruit and a pronounced, mouthwatering palate, yet is supple and approachable. I love the fact that the Lysardiere Chinon holds up well in the bottle too, so that if I finish my day of work with only a glass or two of wine, I can return to the same wine the following day with no ill effects.
There's another direction as well, one that I prefer evry so slightly. For dishes with many flavors and ingredients - Paella is another one that comes to mind - I tend to like red blends in their various forms. This leads me to think of another region in the south of France - the Languedoc - where Cassoulet is also very common. Although I try to "mix up" are wines by the glass, on and off for the past several months we have enjoyed pouring a three grape blend from an appellation called Corbieres. The wine is Famille Ligneres Corbieres Rouge "Chateau de la Baronne" and it is a blend of of Carignan, Mourvedre and Grenache. The wine offers the psice and structure of Carignan, the deep color and earthy aromas of Mourvedre and red cherried elegance of Grenache. Its complexity is worthy of a multifaceted dish such as Cassoulet.
I hope these ideas lead you in the right direction. If you are looking for a true stunner, I would certainly consider a fine Bordeaux or Chateauneuf-du-Pape as well with your Cassoulet. At the same time, Cassoulet offers a great chance to branch out into the unheralded wines of the Loire or Languedoc, and, most importantly, an opportunity to drink great wine without breaking the bank.
Bon appettit.
Thursday, January 3, 2008
Thanks to China Millman
A special thanks to Ms. China Millman for our mention in the Pittsburgh Post-Gazette! A great way to bring in the New Year and an equally great way to reaffirm our commitment to expanding and satisfying fine dining throughout the Pittsburgh region...you can read the article online:
As we look ahead with hope, we also look back at improving restaurant scene
As we look ahead with hope, we also look back at improving restaurant scene
Subscribe to:
Posts (Atom)
