Dear Members,

Our next event on 12 October 2012 will feature some of the finest Brunello wines from Tuscany paired with the cuisine of Tuscan Chef Antonio Massagli of Parco Caffe.

Picture by Dr Jen Shek Wei

At this dinner , we feature from our cellar some of the most famous names in Brunello di Montalcino ,including Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. Brunello di Montalcino wines are made from 100% Sangiovese Grosso grapes grown in Montalcino which is situated in the southwestern part of Tuscany. They must be aged for at least 4 years, 2 of which must be spent in oak and the wines must be bottled at least 4 months before commercial release. The strict adherence to these rules results in elegant age-worthy wines known for its brilliant garnet hue, rich body and bouquet of deep ripe cherries, with underlying vanilla and spice. A tint of earthiness brings balance to the finest examples.

We feature Brunellos from primarily two vintages, 1997 and 1999. The 1997 vintage in Tuscany is a spectacular vintage and is the first vintage that really put Brunello wines on the map. The fruit was in perfect condition; sweet, luscious and very concentrated but also with good balancing acidity. Recent tastings of Brunello from the 1997 vintage have showed freshness, definition, and a precision that is perhaps unexpected from this vintage. Vintage year 1999 in Tuscany was also an excellent vintage for Brunellos and, for many producers, a better vintage than 1997. Slightly less showy than their 1997 counterparts, Brunellos from this vintage are still concentrated but possess more structure and complexity. We also have one wine from the classic 2004 vintage. With parallels to vintage year 1999, vintage year 2004 produced wonderfully perfumed and majestically refined wines with an richness and depth that comes from an excellent balance of fruit and refined tannins.

Parco Caffe is nestled in idyllic Raeburn Park, behind the former Tanjong Pagar railway station. Complimenting the luxuriant park setting is the cuisine of award winning Chef Antonio Massagli . Originally from the Tuscan town of Lucca, Chef Antonio's passion for food has seen him work in top dining establishments around the world, from New York to London to Geneva during his 20 year career. He made his mark in Singapore with Prego, at Fairmont Singapore and Senso, Club Street. Inspired by dishes from his native homeland, he is passionate about clean flavours that utilize the very best products in the market.

Members will have priority over guests during the first 48 hours after the sending out of this bulletin. Please book early to avoid disappointment.

The society proudly

Presents



The Tuscan Brunello Dinner @ parco caffe

Date: 12 October 2012 (Friday)

Venue: Parco Caffe @Raeburn Park
10 Raeburn Park #01-28
Singapore 088702

Time: Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members S$195, guests $225

Dress Code: Smart Casual

Limited to 40 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 5 October 2012.

Menu:

Aperitif
La Tunella Sauvignon Blanc 2011

Croccante di pesce Spada
Swordfish carpaccio Mille Fuille with crispy bread chips, lettuce, cherry tomatoes, orange and lemon wedge in extra virgin olive oil

Planeta Cometa Bianca 2007

Prosciutto di Parma
Parma Ham in pan brioche bun served with Burrata cheese sauce and Romaine lettuce

P Antinori Brunello di Montalcino Pian delle Vigne 1997(WS 97 pts; WA 90 pts)

Parco Pizza al Tartufo
Pizza topped with cooked ham, mushroom and scented with truffle emulsion

Castello Banfi Brunello di Montalcino Poggio Alle Mura 1997(ST 95 pts WA 88 pts )
Lisini Brunello di Montalcino Ugolaia 1997 (WS 95pts, WA 92pts )

Fettuccine all'Anatra
Homemade Fettuccine pasta tossed in Duck sauce, tomatoes and Parmesan cheese

Biondi Santi Brunello di Montalcino 1999
(WS 90 pts)

Tagliata di Manzo
Grilled beef "Tagliata", rocket salad, cherry tomatoes, Parmesan and extra virgin olive oil

Casanova Di Neri Brunello di Montalcino Tenuta Nuova 1999 (WS 96pts; WA 92pts)
Casanova Di Neri Brunello di Montalcino Tenuta Nuova 2004(WS 96pts;WA93 pts)

Dessert Trio Parade
Mango and yogurt Parfait with raspberry relish; Pistacchi Macaroon; Chocolate parfait

Coffee/Tea
WA –Wine Advocate; WS –Wine Spectator; ST –Stephen Tanzer



*For non-meat & vegetarian options, a special menu can be arranged upon request.