Michele Chiarlo and Tenuta San Guido Dinner at the Edge Steak and Bar with Special Guest Michele Chiarlo Spetember 13th 7pm
Chef Aaron Brooks is creating a special five course tasting menu to accompany the wines. There are only 20 seats available for this dinner and the fee for this dinner is $250 + tax + gratuity, for reservations call 954-523-9463.
Two of their top wines both the “Cerequio” Barolo and Sassicaia will be on the table this evening.
Reception
Parma Ham Crostini, Stone Fruit Jam, Celery Slaw
House Made Italian Sausage, Spicy Ginger Mustard
Michele Chiarlo Roero Arneis DOCG 2010 Price: $22.50
The Arneis grapes come from Roero, a small hillside area on the left bank of the Tanaro River, directly across from the Barbaresco zone on the right bank. The soil is rich in calcareous marl and sand with traces of clay. Fruit is hand harvested and soft pressed, then undergoes controlled temperature fermentation to maintain the grapes’ fragrance.
This wine has intense aromas of white flowers, mint and apricot. On the palate it is fresh and elegant, with a silky texture and fine acidity.
First Course –
Grilled Duck Breast, Watercress, Fried Walnuts, Red Grapes and Black Pepper
Bodega Chacra “Barda” Pinot Noir Patagonia Argentina 2011 Price: $32.25
Barda is made from fruit from a 20-year-old vineyard, and also receives fruit from the “Treinta y Dos” and “Cincuenta y Cinco” vineyards. The fruit was harvested by hand and no automated mechanization was used at any stage of the production process. The grapes were hand destemmed and sorted before moving to small cement tanks for maceration with occasional punch-downs to maximize extraction of color, fruit and tannins. The grapes were fermented with natural yeasts, and the wine was matured in oak barrels before bottling. Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish.
Second Course
Lamb Osso Bucco, Yellow Carrot Puree, Rosemary Gremolata, Orange Carrot Gnocchi
Michele Chiarlo “Cerequio” Barolo Langhe DOCG 2006/07 Price: $97.50
The Cerequio vineyard’s soil composition and especially mild climate are qualities that make it one of the most prestigious crus of the Langhe. Rigorously selected grapes for this auspicious bottling come from an area called the “balcony of the Langhe,” situated at 1,200 feet in elevation within the La Morra commune. With tortonian calcareous Sant’Agata marl, the soils have a bluish color due to the high content of magnesium and manganese. In the cellar, high-temperature fermentation on the skins is followed by aging in 700-liter oak tonneaux and then in bottle before release. Shows ample black fruit and spice aromas and flavors in a rich, full body with healthy tannins and a lingering finish.
Third Course
Creekstone Farms Beef Tenderloin, Double Smoked Bacon, Red Onion Marmalade, Sweet Potato cooked with Parmesan
Tenuta San Guido Saissicaia Bolghieri DOC 2009 Price: $257.75
Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. The original vineyards have a southwest exposure with extensive sun and maritime breezes that create robust vegetation. The grapes were handpicked, destemmed and crushed before fermenting with natural yeasts for 15 days in temperature-controlled stainless steel tanks. The wine was aged in French oak barriques (one-third new) for 24 months, then refined for 6 months in bottle before release.
Intense, concentrated and deep ruby-red, this wine offers complex aromas of red and black fruits, with spice and wild herb notes. In the mouth, the rich flavors are dense, yet elegant, harmonious and graceful, with sweet but firm tannins. With a long finish, this wine’s depth and structure will ensure an extraordinary evolution in bottle.
Dessert
Guanabana Passion Cake, Fresh Passion Fruit, Guanabana Sorbet
Michele Chiarlo “Nivole” Moscato d’Asti DOCG 2010 (375ml) Price: $13.50
Michele Chiarlo’s extensive vineyards stretch over more than 272 acres of Piedmont, including the hills surrounding Canelli, which offer an ideal microclimate for growing Moscato. Grapes are hand harvested from select vineyards with southern exposure and placed in pneumatic presses, followed by a slow fermentation using natural yeasts to a low level of alcohol. Unfermented Moscato grape must is then added to fine tune the sugar levels. Finally, the wine is immediately bottled in order to preserve the characteristically aromatic, sweet fruit fragrance of the Moscato Bianco grape. The result is a wine with such a delicate finesse that Michele Chiarlo named it Nivole after the Piedmontese word for clouds.
This sweet, fragrant, lightly sparkling wine has vivid aromas and flavors of peach and apricot on a light body with a delicate finish typical of Moscato d’Asti.
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