Rotarians Usher in Spring at Wine Tasting at Biaggi’s Restaurant

–submitted by Mike Wilson


The Wine Fellowship Group met at Biaggi’s Restaurant on Thursday the 20th of March for a wine and food pairing created by the chef, Mike White. We had food and wine from the North of Italy, although the chef had obtained local versions of the meats and cheeses.

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We started with a fish dish with an Alto Adige Pinot Grigio and Vermentino blend paired to go with the trout.  One Wine Fellowshipper declared it was the best trout she had ever eaten. The Cinghiale (wild Boar) over pasta was great, and paired with a Chianti Classico and a Super Tuscan – a real classical Tuscan presentation. The chef then served a local grass fed beef with a Nebbioli and Dolcetto.

Two excellent cheeses were served with a Barbera.  A Sartori Cheese souffle and pine nut gelato was paired with an excellent Veneto “baby” Amarone (30% of the wine made the classical Amarone way).

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(Photo 1: Steve & Meryl Mixtacki; Photo 2: Paul & Ellie Schatz; Photo 3: Juli & Keith Baumgartner)

The wines were all very good.  I personally rated the “baby” Amarone and the SuperTuscan the best of the evening, but every wine, to me, scored well.  We did the typical food-wine pairing drill of trying the wines with and without the paired food, and, as expected, many times the wine liked second best alone, was better with the food – a great example of how food can improve the wine, but wine cannot improve the food.

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(Photo 1: Ellie Schatz & Dick Moll; Photo 2: Joan& Rich Leffler; Photo 3: Patty Wilson and Meryl Mistacki)

Everyone had a great time in the special wine dining room at Biaggi’s.  The “lucky thirteen” attendees had a treat in a delightful room on the first day of spring.

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