Dear Members,


For our penultimate event of 2013, we are most pleased to host Mr. Angelo Gaja, the current owner and President of the Gaja Winery, in an exclusive dinner at the Clifford Restaurant in the Fullerton Bay Hotel. Mr. Angelo Gaja will share with us the history and philosophy behind one of the most iconic names in Piedmont and in Italy herself.

The Gaja Winery was founded by Angelo Gaja’s great-grandfather, Giovanni Gaja, in 1859 and has been owned and operated by five generations of the Gaja family. Each generation has shaped the Gaja Winery and Angelo Gaja is no exception. Ever since he joined the Gaja Winery in 1961, Angelo Gaja has revolutionized both winemaking and the wine business in Italy and, under Angelo Gaja’s direction, the Gaja Winery has elevated Barbaresco to world-class status.

To produce the best wines possible, all of Gaja’s wines are produced exclusively from grapes grown in estate-owned vineyards. Gaja’s primary 250-acre estate is located in the Barbaresco and Barolo districts of Piedmont. In 1994 Gaja purchased its first wine estate in Tuscany, Pieve Santa Restituta, of which 40-acres are planted with Sangiovese and now produce three Brunello di Montalcino wines. In 1996 Gaja acquired a second Tuscan property called Ca’Marcanda located in Castagneto Carducci in Bolgheri. The focus at Ca’Marcanda is on international grape varieties, and the estate’s 150-acres are planted with Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah vines.

We will start our dinner with the Alteni di Brassica 2010, a sauvignon blanc produced from vineyards located in Barbaresco and Serralunga d’Alba. Next, we will have the Rossj-Bass 2011, a chardonnay produced from several estate vineyards in Piedmont, including the Rossj vineyard named after Angelo Gaja's younger daughter Rossana. This is followed by a flight of Gaja’s two single vineyard Brunellos, Rennina and Sugarille, both from the exceptional 2007 vintage in Tuscany. We then return to Piedmont with the next flight, contrasting the Sperss 2008 and Barbaresco 2007. We will end the evening with a flight of two stellar wines from the Society’s own cellar, the Barbaresco 2000 and the single vineyard barbaresco , the Costa Russi 2000.

We are grateful to Water & Wine and Mr Angelo Gaja for making this event possible. Please note that as is the usual practice for an Angelo Gaja dinner, Mr Gaja will be giving a 1 hour presentation at 7pm sharp to explain the Gaja philosophy before dinner. A truly charismatic and entertaining speaker, his presentation is not to be missed and we ask members to be early so that they will be able to attend the presentation is its entirety and secure a good seat. In addition, members are asked to wear their lapel pin to identify themselves as members of the host society.

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

The society proudly presents



An evening with Angelo Gaja

Venue:
The Clifford Restaurant
Fullerton Bay hotel
Date: 1 December 2013 (Sunday)

Time: Aperitif: 6.30pm
Presentation-7:00 pm sharp , 8:00 pm (Dinner)

Price: Members S$230, guests $265

Dress Code: lounge suit/cocktail attire
(Members to wear their iwfs lapel pins)

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 23 November 2013.

Menu:

Apéritif
Alteni di Brassica 2010
*****

Stir Fried Boston Lobster with Truffle Egg White and
Double Boiled Bird Nest in Superior Consommé
Rossj-Bass 2011
*****

Truffle Honey Glazed Crispy Suckling Pig
with Roasted Figs and Parsnip Salad
Pieve Santa Restituta Sugarille 2007
Pieve Santa Restituta Rennina 2007
*****

Quail and Foie Gras
in Coffee Dust and Spinach Emulsion
Sperss 2008
Barbaresco DOCG 2007
*****

Piedmont “Bollito Misto”
Bagna Cauda, Bagnet Ross and Vert
With Fruit Mustard
Barbaresco DOCG 2000
Costa Russi 2000
*****

Pear William Bavarious,
Red Berries Compote with Red Wine Citrus Garnité and
Pear Sorbet & Tulip


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


Best regards

Joyce Chang
President
International Wine and Food Society of Singapore