2009 09 15 - Pieropan "King of Soave" Wine dinner at Il Lido

Pieropan Wine Dinner
Menu

1) Carpaccio Di Capesante, Insalatina Di Erbe, Salsa Al Basilico
Scallop Carpaccio with Herb Salad, Basil Dressing
Soave Classico 2008

2) Fegato D’Oca con Insalatina Di Mele Croccanti, Condimento Alla Cipolla Rossa
Pan Fried Goose Liver with Crispy Apple Salad, Red Onion Dressing
Soave La Rocca 2006

3) Ravioli ai Funghi Porcini con Emulsione Al Parmigiano Tartufato
Porcini Ravioli with Parmesan Truffle Sauce
Soave Calvarino 2006

4) Filetto di Manzo al Prosciutto con “Caviar” di Melanzane, Pomodorini Al Forno, Salsa Mostardata
150 Black Angus Beef Tenderloin Wrapped with Parma Ham, Eggplant “Caviar”, Cherry
Tomatoes Confit, Mustard Sauce
Ruberpan 2006/ Amarone 2006

5) Tortino Di Cioccolato Caldo con Insalatina Di Fragole e Menta
Warm Chocolate Cake with Fresh Strawberry Mint Salad
Le Colombari Recioto De Soave 2006

6) il servizio del caffé
Coffee & tea

S$88

About Pieropan Winery :

The Company was founded by Dr. Leonildo Pieropan in 1890. Whilst his two sons, Fausto and Gustavo took on the company and ran it with the same passion, it was the youthful enthusiasm of his grandson Leonildo that revolutionised it.
Leonildo & Teresita run the Company now with a winning combination of passion and competence and it is their interpretation of Soave Classico that is considered one of the finest from one of the most prestigious wine regions in Italy.
The principles for their success are threefold: their understanding and deep respect for their land, their love of local culture and the longstanding family history of grapegrowing and winemaking.

Pieropan’s winery exemplifies the culture of quality intrinsic to his winemaking: the immaculate drying chambers for the grapes destined for Recioto and even the winery itself, compact and modern but at the same time the fruit of generations of research. Pullici, the lovingly restored building dating back to 1460, is an example of the family’s love of and respect for their history and counts amongst its visitors the writer and poet Ippolito Nievo, who spent his childhood there.
Today Leonildo and Teresita have teamed up with their sons Andrea and Dario, both graduated in eonology and viticulture. With their youth, enthusiasm and determination, they will garantee an interesting and inovative future development in the company.

The vineyards for Soave are planted with: 80-90% Garganega, 10-15% Trebbiano di Soave, and 5% other varieties. Towards the end of September, the healthy, ripe grapes are harvested by hand, usually in more than one session, to ensure that they have reached their optimum level of ripeness. Trebbiano ripens before Garganega, and so is usually picked during the first week of September. The grapes are collected in 300kg boxes and taken to the winery every 2/3 hours. Using pneumatic presses the juice is gently separated from the skins. The must is left to rest for a couple of days at low temperature and than is racked and moved into temperature controlled cement vats where a very slow fermentation takes place, at a temperature of 20 degrees. The wine continues to develop until the spring when it is filtered, bottled and left to rest for two months before its release.