Privileged to be invited to The Antinori Wine Dinner at Alto Vino at Marriott Hotel Whitefield, Bengaluru. Mr. Guido Vannucchi, Export Director, Marchesi Antinori opened up his trove of stories around these wines and hosted the event. Alto Vino is one of my best places in Bangalore to enjoy the taste of Italy. Contrasting flavourings and spices are combined to bring out a sense of balance on your palate. Chef Marouane Rahali and team curated a wonderful four-course Italian dinner which MacroTraveller shall remember as an Italian occasion spun around artistically plated food, matched with wine to amuse our taste buds and senses.
The agenda of the day was basics of food and wine pairing. Being extraordinaire in the field of wines, he shared his insights on the most common myths about wines and our misconception about wines and had the wrong idea on the wine-food pairing.
The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina,” the Winemakers’ Guild of the city of Florence. During this entire extended period, through twenty-six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but still maintaining, unaltered, fundamental respect for tradition and for the territory in which they have operated.
Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia, directly involved in the business. Marquis Piero is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
The wine dinner began with the first course. The first course was Caprese Alla Mia Maniera
This was followed by Triangolini Di Pollo paired with Santa Cristina Toscana. The tiny crafted chicken ravioli with mushroom cream sauce and truffle essence rested on the plate like a pendant with invisible strings. This was savored with Santa Cristina Toscana. Red wine has paired with red meat and white wine, these were impeccable and believe me – it went well.
Next came the Risotto Invisible Funghi– nested with orzo rice, wild mushrooms, porcini and salted almond – paired with Peppoli Chianti Classico. Seriously, I have never had a risotto like this before. Reasonably, the type of rice used – Orzo rice, which made it so unique. This ruby red wine, Peppoli Chianti classic indeed was intense, and with each sip, the taste lingered longer.
Then came Timballo Di Verdure E Colori– Crispy polenta, cauliflower in two texture, Romanesco and Parmesan fondue. Costolette D’agnello– Oven tomato crusted lamb rack with Sicilian couscous and spinach served along with Prunotto Barolo. This was subserved from a decanter and this garnet red colored wine along with the supremely made lamb rack – just made me say perfect.