Italian Wine and Food Pairing in Marin County, California
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Frank and Jenny Snodgrass, hosts of the event |
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Loris Scagliarini, President of WineCountry.IT, observe the color of the Monferrato Bianco DOC. |
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Jenny Snodgrass pours Chianti DOC Bernardino using the Centellino, our favorite wine aerator |
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The Centellino: detail |
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Alberto Malvestio (left) with guests |
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Frank Snodgrass with guests |
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Guests |
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Some of the wines poured during the evening |
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On Friday, September 14, 2007, a small group of Northern California wine lovers got together at the home of Frank and Jen Snodgrass, in San Anselmo, Marin County, to taste 10 Italian wines paired with five different courses.
All wine, extra virgin olive oil, and Traditional Balsamic Vinegar from Modena, were selected from the Italian Flavor Consortium portfolio of Italian quality products.
- Hors D'Oeuvres
- Chunks of Parmigiano Reggiano Cheese with Honey and Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar from Modena), paired with:
- Fior Fiore Ansonica, from Tuscany, and
- Tocai Friulano Colli Orientali del Friuli DOC, from Friuli.
- Fruit and Nut Salad with Aceto Balsamico Tradizionale di Modena, paired with:
- Soave DOC, from Veneto, and
- Solaluce Monferrato Bianco DOC, from Piedmont.
- Chunks of Parmigiano Reggiano Cheese with Honey and Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar from Modena), paired with:
- Primo Piatto
(First Course, Pasta)- Maccheroncini Ubriachi (Drunken Macaroni – coked in Refosco dal Peduncolo Rosso Red Wine, paired with:
- Secondo Piatto
(Main Course)- Peperonata (Stewed Red, Yellow and Green Bell Peppers) with Baked Polenta, paired with:
- Dessert
- Torta di Ricotta (Ricotta Cheese Dessert, by Emporio Rulli, paired with:
The three most appreciated wines of the evening turned out to be, in order, the:
- Solaluce Monferrato Bianco DOC, followed by
- Primitivo di Manduria DOC Mandonion and
- Moscato D'asti DOC Ventisei.
Please note that we did not ask the guests to select one wine per type, white, red or dessert, it just happened.
Of course, we poured the red wines using the excellent Centellino to aerate the wine instantly, thus it was possible to appreciate the full flavor and aromas of each wine.
The food was generally appreciated, but the Maccheroncini Ubriachi, made according to a recipe provided a few years back by Daniele Piccinin, of the Azienda Agricola Le Carline, had great success.
The Peperonata, a typical Italian peasant staple, particularly appreciated at the end of summer / beginning of fall, when the bell peppers are juicy and meaty, the ripe tomatoes are at their best, and the eggplant is fresh and melts in the mouth when stewed with the other veggies.
Alberto Malvestio, the latest sales agent to join WineCountry.IT to distribute the Italian Flavor Consortium's product portfolio, is an expert third generation gelato (Italian-style freshly made ice cream) maker living in Berkeley. He brought over two excellent, freshly made, fruit and coconut ice creams. Faithful to the Italian recipes, which are a family legacy since Alberto's Zio Dino opened the Gelateria Piave (Piave Ice Cream Parlor) back in Sant Ilario d'Enza, in the Emilia Romagna region of Italy, these cold, yet not frozen, but rather creamy delicacies, have no fat at all (the fruit version) and around 30% the content of fat of a typical American ice cream (coconut version).
The guests enjoyed the gelato with a slice of the excellent Ricotta cake from Emporio Rulli, and washed it down with the Moscato D'asti DOC Ventisei and the rich Recioto di Soave DOC Tre Colli (Three Hills).
Alberto will manage accounts in the East Bay of San Francisco, including Berkeley, Oakland, Richmond, Willow Creek, and surrounding areas.
Should you be interested in hosting a wine tasting in your home of the wines currently in the Italian Flavor Consortium portfolio, please contact us via e-mail.
US distributors interested in carrying all or some of the products featured in the Italian Flavor Consortium portfolio, may contact the person in charge via e-mail.
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