I'm posting from the historic Atheneum Library on Nantucket. It's morning and the next official wine event isn't until 4:00 PM although I may have a glass of wine after lunch. I have part of a bottle of Bruno Clair Morey-St.-Denis left from a dinner last Wednesday. Massachusetts laws now allow the restaurant to recork and seal a bottle for you to take with you if you don't finish it. How civilized.
I call last night an historic wine dinner because it was the first meal served at Figs at 29 Fair, a new Todd English restaurant (new venture, old building.)
Figs opens May 21 I believe but did a special meal for the Nantucket Wine Festival. He is chef for Olives in Boston and has become famous as a television chef also I believe.
Peter Angelini presented Italian wines. The courses and wine pairings were:
amuse bouche with Champagne
leek soup with slow roasted lobster, potato, crispy leks and Chantilly with 2007 Michele Calo, Mjere Alesio Rosato from Puglia (very nice rose' that I wouldn't hesitate to buy this summer if I see it; very well matched to lobster or salmon)
asparagus lasagna with grated Parmesan and Bechamel sauce and lemon squeezed on top with pancetta, pea tendrils and pesto on the side (looked more like a wrap around asparagus with layered thin pasta strips over the asparagus) quite filling without seeming heavy--I was full before the main course came out
with 2006 Livon Pinot Grigio "Braide Grande"
single vineyard Pinot Grigio
veal tenderloin with peppercorns and shredded veal breast braised in Madeira with glazed pearl onions and morels, creamy polenta underneath the veal
2006 Angelina Esate Sangiovese, Marche
(2006 was a difficult vintage--lots of rain--and this may not age as long as the 2007 but it was quite nice, not tannic and may age 5-10 years per Mr. Angelini)
a good buy for mid-term consumption
I found my appetite again for dessert.
Strawberry semifreddo, vanilla whipped cream and mint leave
Semi-frozen between ice cream and sorbet with nice strawberry flavor
2005 Corte Rugolin, Aresco white dessert wine from the Valpolicella region
deep gold color tending to copper color in the dim restaurant lighting; reminds me somewhat of plum wine, some honeysuckle, penetrating nose, orange zest? made from two different grapes with Passito treatment, limited quantitites, usually made more for family consumption than commercial sales; 14% alcohol
Very nice way to inaugurate Figs at 29 Fair.