Ferraro's Kitchen and Wine Coed
Wednesday, January 29, 2020
Our 395th event and the first of 2020 opened at Ferraro’s Wine Kitchen, a unique gem in South Florida. Two of our Members were recognized this evening for their years of outstanding service to the Miami Branch. Wine Committee Chairman and Past President John Sullivan was awarded the IWFS Americas Gold Medal, and Branch President Ted Evans was awarded the IWFS Americas Silver Medal. With their leadership and the support of many dedicated Members, both the Miami Branch and our wine cellar have been renewed with new blood and future-ready wine cellar management, to carry on for the new generation of Members.
Our venue's owner-chef Igor Ferraro, from Venice, discovered the world of wine from his father, a wine producer in the Veneto region of Bassano del Grappa. He learned to cook from his mother and attended Cornaro hospitality school in Venice and became a sommelier. His culinary efforts in Miami have been praised by many reviewers on popular websites and ranked among the absolute best in town.
Our hosts Paul Singerman and Joe Fernandez organized enlightening discussions on the wines served this evening and Igor presented his cuisine and considerations about the pairings. All the wines showed beautifully, but the wine of the night was the 2007 Ornellalia. Both Igor and his wife, Cristiana, are passionate about their craft and their restaurant. Igor especially loves paring food and wine. We found just how much Igor loved his pairings as he collaborated with us to plan una bella notte.
YOUR HOSTS:
Paul Singerman and Joe Fernandez
MENU:
Reception
Tuna Tartar – Mini meat balls – Little mixed tarts – fried arancini
2013 Larmandier-Bernier Champagne Premier Cru Rosé de Saignée Extra Brut
First course
Octopus Adriatica
Archineri, Etna Bianco ‘Pietradolce’ 2018
Second course
Lasagnetta, Parmesan cream, Italian ham and fresh truffle
Ornellaia, 2007
Third Course
Risotto Wild Mushroom
Fattoria di Felisina, Berardenga Chianti Classico Riserva 2004
Fourth course
Braised Bufalo short ribs marinated in Barolo sauce and served over creamy polenta
Romano dal Forno, Valpolicella Superiore, 2010
Dessert
Medley of cheese
Bertani, Amarone della Valpolicella Classico, 2007
Wine discussions:
2007 Ornellalia our wine of the night is a blend of 55% Cabernet Sauvignon, 27% Merlot, 14% Cabernet Franc, 4% Petit Verdot. The blend represents the diversified grape varietals grown on the Estate. 2007 was a good year with a mild winter with less rainfall that usual. This resulted in bud breaks early in the season. Spring was mild as well with well-timed rains. The vines flowered early as well. Slow start to summer followed by a perfect September. The grapes were harvested at the usual time which meant grapes sitting on the vine longer due to the early buds and flowers.
Ornellalia was fermented in stainless steel tanks. The malolactic fermentation took place in 70% new and 30% once used oak barriques. After the first 12 months the wine was assembled and returned to the barriques for an additional six months. After bottling the wines aged further for 12 months prior to release.
We enjoyed a new white for our Branch, 2018 Pietradolce Archineri Bianco. Italy has over 500 wine grape varieties. This one, Carricante, is one not found in other countries. It has some similarities to the Greek Assyrtiko that we also had with octopus at Sea Grill in September 2019. The grapes are grown on the east side of Mount Etna, at some 2500 ft. The vines are 100-130 years old. The seaward-looking slope, volcanic soil, and old deep-rooted vines account for the saline and mineral flavors of the wine.