![]() ![]() GAJA created this cuvee of Nebbiolo, Merlot, and Cabernet Sauvignon to deliver greater approachability in its youth. It means literally the Moresco site, after the family name of Giovannini Moresco. Sito Mauresco, Gaja (Barbaresco), Langue 2011: Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it.Bass is Piedmontese for the Italian basso, meaning low, a name derived from the vineyard's position. Pheasants are featured on Rossj-Bass' label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. The Rossj vineyard, planted in 1984, is named for Angelo Gaja's younger daughter Rossana (Rossj). Rossj Bass, Gaja (Chardonay), 2012: This wine is produced from grapes grown in several estate-owned vineyards.Delicate in the mouth, very dry, characterized by a crisp and refreshing acidity. The La Scolca Gavi di Gavi White Label is the estates most traditional wine. This traditional Cortese-based wine is made from 20 to 30 year-old vines sourced within the Rovereto commune in the heart of Gavi. Typical Gavi nose fine and pleasantly fresh. Gavi di Gavi, La Scolca (Etichetta Nera), Bianco Secco: Light straw color.Yum! Some tomato cubes and warm green beans on the side is all what's needed to ignite a love story between the plate and its devourer Petite Escalope de veau, aubergine panée, mozzarelle et roquette: A layer of tender veal topped by crunchy battered non oily eggplant and decorated with melted cheese on top.A subtle hint of truffle oil added a smile on our faces: Bravo, bravo, bravo! An awesome taste and amazing flavors where the Pecorino cheese inside and the Parmesan cheese sprinkled on top blend well with the pasta in a sandwich of different tastes. To make things perfect, some olive oil added on top add the needed finesse that caresses your palatal buds and make you moan from joy. Adequately hot, al dente and filled with a strong cheese, this ravioli is really a preparation up to the standards of a Michelin starred chef. Ravioli farcie, artichaut, menthe et pécorino: How hard it is to serve a hundred guests a ravioli at the same time and have them all eat it hot and al dente without having a single mistake.An interesting lemon flavor takes over while the perfectly cooked lobster melts under your teeth in style. Salade de homard cuit à la vapeur: In a beautiful plate, and its fresh yellow, blue and red colors, half a lobster was served with green beans, zucchini and carrots.A hint of salt and a stronger concentration would have made it perfect. It was a bit too sweet for my taste and needed some more consistency. Crème de potiron: Even though I enjoyed it, this first impression could have been fine tuned. ![]()
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