Our recent Italian wine dinner featuring the wines of Pio Cesare was a great success. We had two wonderful speakers, Sergio Zecca and Charles Ferrara, who both represent Maisons Marques & Domaines.
All the wines served were red, with the exception of one white which I thought was fabulous, the Cortese di Gavi 2011. The beauty of this wine is stainless tanks which help the wine exhibit beautiful fresh fruit with clean, crisp, and aromatic flavors that lead to nice weight on the palate.
I like to characterize the wines I drink as light weight, medium weight, and heavy weight. Think of boxers, if you will, and how they are characterized in the ring. I characterize the wines based on weight on the palate as opposed to weight on a scale. This gavi was a white you certainly could drink as an aperitif as well as enjoy with food. Did I mention I really liked the texture on this wine? We enjoyed this wine with Tuna Tartare accompanied with sesame ice cream, edamame, wasabi and Miso vinaigrette which worked very well together.
The other wines we enjoyed:
• Dolcetto Red: fresh and fruity. We served this wine slightly chilled which added to the refreshing aspect of the Dolcetto.
• Barbera: plumy, soft tobacco. The Barbera grapes are grown in the area of Barolo.
• Otre Langhe: The only blended wine that Pio Cesare makes comprised of Nebbiolo, Barbera, Cabernet and Merlot.
• Barolo: made with the Nebbiolo varietal. The Barolos can be what I call big boy wines and generally will benefit from allowing some time to age in the bottle to soften the tannins.
Our Executive Chef Corey Heyer and our Chef de Cuisine Jason Ramos did a fabulous job with the menu.
As I write this, my mouth still thirsts for a sip or two of the delicious mouthwatering Gavi from Pio Cesare. If you haven’t tried this Gavi, I highly suggest you pick up a bottle. You will not be disappointed…
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