The Mooring Seafood Kitchen and Bar
Join Aldo Rafanelli from Antinori at The Mooring Seafood Kitchen and Bar in Newport, RI on September 24, 2009 and taste the spirit of originality. Reception with wine and hors d’oeuvres begins at 6:30pm. Five more Antinori wines will be paired with four exceptional culinary courses. Cost is $80 per person, plus tip and tax. Contact The Mooring for reservations (401) 846-2260.
The Antinori family has been a part of wine making history and tradition since 1385. However, 624 years of wine making does not mean 624 years of the same old wine. The modern family has taken courageous steps over the years, and while maintaining the quality of their wines, they have bravely experimented with their vineyards and vinification to produce world-class wines. Marchese Piero, Antinori’s company director, happily extols that “ancient roots play an important role in our philosophy, but they have never held back our spirits of innovation.”
This innovative spirit prompted Piero Antinori to break from tradition in the 1970s and begin blending Bordeaux varietals like Cabernet Sauvignon in with Sangiovese. Thus, a renegade wine was born, but it was exempt from the Chianti classification as well as Italy’s top rating systems of DOCG and DOC. Despite it lack of distinction, it upholds an esteemed reputation. As a result, Italian regulations and rating systems continue to change as modern winemakers continue to push the boundaries of tradition.
Antinori’s first revolutionary “Super Tuscan” (as it was dubbed) from the Tignanello vineyard sent a shock wave through the Italian wine world in 1970s. Prior to risk-taking winemakers like Antinori, Chianti experienced a lull in export popularity. However, it was these branded Super Tuscans that started to put Italian Sangiovese blended wines back into the international marketplace.
Do not miss the opportunity to taste these super spirited Italian wines. They demand the finest freshest foods and should be enjoyed in the midst of great company. Therefore, the Mooring and Chef Adi Mandel’s innovative creations are perfect for the Antinori repertoire.
The highlights of the evening will include: A vanilla poached lobster tail with fried angel hair and a preserved vanilla lemon cream paired with the 2007 Bramito Del Crevo Chardonnay from Umbria. Chianti Classico’s rich red fruits, from the Peppoli estate in Tuscany, promises to accentuate the flavors of the pan seared monkfish, fresh parapadelle pasta, and pancetta plum tomato gravy. However, the “super” pairing of the evening will be the 2006 Tignanello with the Florentine stuffed veal loin and braised veal cheeks.
Visit The Mooring’s website for the full menu.
The Newport Restaurant Group is also hosting Jordan Winery at 22 Bowen’s on September 24, 2009.
See the Providence Wine Examiner for more on local events and wine dinners.
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