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Amarones @ Wolf
- Nose to Tail Dining with the Wines of Sant’Antonio
Wolf Restaurant 18 Gemmill Lane
 

Dear Members,


Warmest wishes for good health, fortune and prosperity this brand new year of the horse.

For the month of February, we are pleased to have Luca Titti, export director for asia presenting the powerful and highly rated Veronese wines of Sant Antonio.

Tenuta Sant'Antonio is a wine producer which, despite its relatively short history, has already garnered dozens of awards and recognitions from the specialized press, private individuals, wine critics and enthusiasts. Four brothers, with a love for wine, began in their father's vineyards in San Zeno di Colognola ai Colli in the Valpolicella district which produces the most famous wines in the Verona area: Amarone, Valpolicella and Soave. The brothers, driven by the desire to put themselves to the test outside the family business, found themselves embarking on a new adventure in 1989. Forerunners of their time, they worked as technical consultants for years. The unique experience they gained led them to the momentous decision in 89 where they purchased 30 hectares of land around Mezzane which then added to their father's property. This brought the Tenuta Sant'Antonio vineyards to its current total of 50 hectares. The time was also right for the brothers to take over their father's winery.

Armando, Paolo, Tiziano and Massimo Castagnedi decided to produce their own wine, becoming vine-dressers and earning a name for themselves for their quality and professionalism. It was a real challenge. The decision to plant new vines alongside the existing vineyards and to build a new winery in the Monti Garbi area (which in dialect means "sour" or "hard"), demanded courage and a keen business sense: two qualities which the Castagnedi brothers are not short on. For more than twenty years, while many wine producers were focusing on quantity, the Castagnedi clan rewrote the rulebook, concentrating wholly on quality. Ever since it was established, Tenuta Sant'Antonio has remained faithful to certain principles: tending to the vine branch by branch, carefully handpicking of bunches, low yield per plant and keeping the grapes meticulously clean from picking to sorting.
For this dinner , we will be presenting the full range of wines of the winery, from the soave, valpolicella , the flagship and trophied Amarone delle Valpolicella "Campo dei Gigli" DOC and the very rare Amarone reserva Lilium.

The concept of nose-to-tail dining has finally come to Singapore with WOLF, the latest restaurant by the Prive Group. Nose to tail dining is centred on the concept of respecting the entire animal and savouring every one of its lesser-known body parts. The concept gained momentum in Western restaurants after chef Fergus Henderson’s 1999 book, Nose to Tail Eating: A Kind of British Cooking, following his reputation for serving up gutsy cuisine at his one- Michelin-starred St John restaurant in London. At WOLF, simplicity is the cornerstone of the menu with influences drawn from classic British and French cuisine. At the helm of WOLF’s talented team is Chef De Cuisine, Alysia Chan who has done stints at renowned eateries such as the 1-Michelin starred Pollen Street Social in London, Il Lido and Pollen in Singapore. She has also worked at Henderson’s St John in London.

We are grateful to Water and Wine for making this event possible. Please book early to avoid disappointment.

Our AGM will be held on 15 March. Please come and vote in the next president of the society!



The society proudly

Presents



Amarones @ Wolf
- nose to tail dining with the wines of Sant’Antonio


Date: 27 February 2014 (Thursday)
Venue: Wolf Restaurant
18 Gemmill Lane

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

Price: Members S$155, guests $175

Dress Code: Smart Casual

Limited to 36 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 20 February 2014.



Menu:

Aperitif:
2008 Sant Antonio Soave Monte Ceriani DOC

Pork Rillettes
shredded pork belly confit, herb salad, crusty bread
2010 Sant Antonio Valpolicella Nanfre DOC

Pig’s Head & Trotter Brawn
fine herb salad, sauce gribiche
2005 Sant Antonio Valpolicella Superieur La Bandina DOC, MAGNUM 1500ml (WA 90pts)
2005 Sant Antonio Valpolicella Superieur Monti Garbi Ripasso DOC, MAGNUM 1500ml


Pork Collar 100g
fried capers, chimichurri
2010 Sant Antonio Amarone Valpolicella Selezione Ant. Castagnedi DOC (WA 93pts)

Wagyu D-Rump Steak 160g
STOCKYARD (AUS) grass-fed,
spinach salad
2007 Sant Antonio Amarone Valpolicella Campo dei Gigli DOC (WA 95pts)
2004 Sant Antonio Amarone Valpolicella Riserva, Lilium Est DOCG

Milk Chocolate Ganache Tart
raspberries, vanilla bean ice cream
2004 Sant Antonio Recioto Valpolicella Argille Bianche DOC, 375ml (WA 91pts)



*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


 

 


 

 



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