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Maestro -> RE: Virtual Community Tasting Event -- August 16-18 (7/17/2008 12:40:46 AM)
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What are you going to cook for the tasting? As I mentioned before, I am distributing the 4 wines over 3 meals (Nebbiolo for dinner on Friday, Pinot Noir for lunch on Saturday, and the other two for dinner on Saturday, with all 4 re-tasted during the 'live' event). I am thinking that, for the dinner on Saturday featuring the Apalta and the Brunello (plus a re-taste of the other two), we might go with a Tagliata Chianina (beef tenderloin grilled rare and sliced, balsamic vinegar and green peppercorn sauce; served with Tuscan salad and roasted fingerling potatoes). For the lunch on Saturday featuring the Pinot Noir, I reckon Tagliatelle Pasta with Wild Mushroom and Asparagus Salad. For the Nebbiolo dinner on Friday, I think we will make Truffle Risotto with Bistecca Tagliata. What about you?
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