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Winemakers dinner with MASI

A few days ago at Thon Hotel Arena, we had the opportunity to host a winemakers dinner with MASI Winehouse from Veneto Italy. Bellow you are going to see pictures from the wine and the menu. There will also be a short presentation about the wines (information from the official webpage of MASI).

The dinner took place in a cosy Chambre Separeé with a fireplace.

The kitchen staff lead by Gardar (the kithchen chef) preparing the second course.

As the guests started to arrive we have served them a Prosecco Superiore DOCG - Cartizze Superiore Dry. This wine is produced in the heart of Valdobbiadene - you know the only best region for prosecco. The wine is of course 100 % Glera. The aromas here are rose, wisteria and peach. On the palate is possible to get some peach, nectarine, sweet stone fruit. Only 11% abv.


Below are pictures of each dish with the wines.


First course: scallops carpaccio with Serego Alighieri Possessioni Bianco 2015

Serego Alighieri Possessioni 2015, the grapes are Garganega and Sauvignon Blanc. On the nose, there are fruity hints of peaches and pears. On the palate, we have good acidity and freshness, with a taste of pears, citrus/orange peel and light spices. It's dry wine with a long finish.


Second course: Halibut, asparagus, onion puré and red wine sauce. Paired with Masi Campofiorin Brolo Oro 2015

Masi Campofiorin Brolo Oro 2015. Did you know that Brolo means the same as the French Clos? Well, I found out few days ago. It means there is a type of stone wall around the vineyard.

The grapes are Corvina, Rodinella and Oseleta. The last grape Oseleta was rediscovered by Masi, it adds complexity to the blend. The wine is aged in small oak casks to get the internationally known style.

On the nose here we get berry fruits, dark berries and well-integrated vanilla due to the oak ageing. On the palate, the wine is rich, full-bodied with baked red fruit, with hints of vanilla in the finish.


Third course: Reindeer meat with glased pear, pastinak, blueberry sauce paired with two amazing Amarones. Masi Costasera Amarone Classico Riserva 2012 and Serego Alighieri Vaio Armaron 2011.

First of all, do you know why Amarone wines are so special? You either love it or you don't drink it at all (I am in the second group. ups). Amarone wines are made by the Appassimento technique which gives the grapes a long period of ripening on bamboo racks, by this, the grapes get more concentrated and the juice from the grapes is full with flavours, aromas and good tannins. Wine is aged in a minimum of three years in oak casks.


Masi Costasera Amarone Classico Riserva 2012 has the grapes of Corvina, Rodinella and Molinara with the addition of Oseleta (which was mentioned above). Be careful with this one the abv is 15,5%.

On the nose, we get plums, dark plums with baked cherries and hints of lightly roasted coffee. Due to the production technique, on the palate, we also get cherries preserved in spirit with bitter cocoa. And the finish ... oh my god it's looong.


Serego Alighieri Vaio Amaron 2011 as the name says the wine comes from the Serego Alighieri estate. It is a wine produced with a lot of care both in the vineyard and in the winery. In this wine, they have used a clone of the Molinara grape which gives a sort of elegant personality. The wine is aged in cherry-wood casks, as it has been done by following the long family tradition.

The grapes here are Corvina, Rodinella, Molinara. On the nose, we have ripe, almost overripe cherries with baked plums. At first taste, you would think that this wine is sweet, but that is just an illusion, the palate is rich with cherry, dark berries fruits, spicy hints of vanilla and cinnamon, again due to the cask ageing.

This one is as well 15,5 % abv. Which one glass should be enough to put you to sleep after a long day at work.


Chocolate and coffee tuille. Paired with Masi Angelorium Recioto Classico 2015

"Tuille" is the pastry on the top of the chocolate. Having a French pastry chef you get to try amazing things every day.


Ok, the wine, after all, that's why you are reading this right?


Masi Angelorium Recioto Classico 2015 the main grapes of Corvina, Rodinella and Molinara are also used here. They are also dried doing the Apassimento technique during the winter months. By drying them the grapes shrink, concentrating and producing fruity, aromatic wines which are smooth and refined with an amazing balance of alcohol (14 % abv), sugar and structure.

On the nose, we are able to get cooked cherries, preserved in spirit fruit, like not red but darker berries, even some plum. On the palate, the wine feels complex, but the mixture of sweetness and acidity will make you want one or two more glasses. Also, the finish is long, which again makes you want one more glass.

The good thing about this wine is that it has a looooog storage life. So don't worry if you went crazy and bought a few bottles it will not get bad. The recommended storage life is 20 years! After 15 years the wine will be so developed and the aromas will evolve making the wine similar to Port. But honestly, who can manage to keep a wine this good in the cellar for 20 years? Not me unless I forget where I put it.

Here are few useful links to the MASI pages.

http://www.canevel.it/en/collezione/cartizze-superiore-dry-valdobbiadene-docg/

https://www.seregoalighieri.it/en/possessioni-0

https://www.masi.it/en/wines/brolo-campofiorin-oro

https://www.seregoalighieri.it/en/vaio-armaron

https://www.masi.it/en/wines/angelorum

As always have a Winederfull day! :)

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