BY CK Lam
Barone Ricasoli is available in selected Penang restaurants’ wine list!
A group of us had an enjoyable time sampling and learning about Barone Ricasoli wines at two different restaurants, Suffolk House and That Little Wine Bar. Both the chefs have prepared creations to match with the Italian wine which is distributed by Asiaeuro.
Below are several wines that are worth trying:
Brolio Chianti Classico 2009
Rocca Guicciarda Chianti Classico Reserva 2008
Casalferro IGT Toscana 2008
Castello Di Brolio Vin Santo 2004
The Barone Ricasoli event was a light evening at the lovely Suffolk House, also known as the first “Great House of Penang”. The wines were carefully paired with executive chef Dave Looi’s elegant tapas creations.
Everyone gathered around to enjoy the various cheeses, tapas and wines while listening to Joel B. Payne, the representative for Barone Ricasoli. He shared his knowledge on the wines, estate and winemaking with us.
William, Dave and myself
The next wine pairing dinner was at That Little Wine Bar on Chow Tye Road. The wines were matched to a salad, pasta, main course, dessert and an antipasti with angel hair, Sicilian anchovies, focaccia and San Daniele ham with peach.
Joel B. Payne talking to the group
The Brolio Chianti Classico was served with the second course of red wine stewed pears and gorgonzola salad. This 2009 vintage made from 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon is aged in barriques and tonneaux. With a velvety palette of blackcurrant, black mulberry, tobacco and pepper aromas, this red is lovely with the salad.
The exciting wine was the Rocca Guicciarda Chianti Classico Reserva 2008 with a beautiful designed label. Described as fruit scented with hints of cherries and coffee, this velvety smooth red stood out paired with the delicious third course of roast duck and herb pasta.
Wine stewed pears and gorgonzola salad & the roast duck and herb pasta
Next came the Casalferro IGT Toscana 2008, made with 100% Merlot and 18 months ageing in oak barrels. This Italian red wine with acidity and savory spice notes was received well by the group. It was matched with the main dish, with a choice of either beef or fish.
The final course was dessert. Individual dessert plate of vanilla marscapone tart was matched with Castello Di Brolio Vin Santo 2004. We finished with coffee and tea.
All the wines are unique with its own style. My favourites are the Rocca Guicciarda Chianti Classico Reserva 2008 and the Casalferro IGT Toscana 2008. For more of Barone Ricasoli wines, do head over to the winery’s website.
Joel, me and William
* Many thanks to William for laying on this invitation.