IW&FS January 10, 2012 Italian Dinner at Bibiana

BIBIANA
OSTERIA • ENOTECA
The International Wine and Food Society of DC
Tuesday, January 10, 2012

The January 2012 event was held at Bibiana Osteria- Enoteca in Washington D.C. The theme was Italian Cuisine that was masterfully delivered by Nicholas Stefanelli - Head Chef.
Passed Hors d'Oeuvres

Carciofi Alia Giudia
FRIED ARTICHOKES, PARSLEY, LEMON- Very interesting dish. Both the texture and flavors were unique and enjoyable.

Baccala
VENETIAN STYLE 'BACCALA', CRUSHED POTATOES, ONION COMPOTE, BREAD CRUMBS

Capesante
CRUDO OF SCALLOPS, MEYER LEMON, CHIVES

2009 Bisol Valdobbiandene DOCG Prosecco Superiore Brut

-First Course-

UOVO
45 MINUTE EGG, MUSHROOM PUREE, WILD MUSHROOMS, MUSHROOM CRUMBLE

The wild mushrooms were the high notes in the course that worked well with the wine.



1997 Antinori Tignanello*
This wine was from the Society's cellar. The color was deep red color, the first nose was intense wild red fruits, the second nose, roasted vanilla and coffee, on the palate full body wine with long finish.

Very full ruby-garnet, dark and deep. Ample in aroma, with sweet cassis fruit, light accents of sage and rosemary, chocolate and roasted coffee from the oak, and some alcoholic warmth. Dense, round and velvety on the palate, with expanding flavors. Finishes with important tannic strength and impressive weight and force. The fusion of the sangiovese and cabernet components of this wine is more accomplished than in past vintages.
-Second Course-

Risotto
CARNAROLI RISOlTO, T ALEGGIO, APPLES, BLACK PEPPERCORN-

One of the best risotto preparations I have ever had. creamy and full of buttery, creamy flavors. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

CATALINA ISLAND STURGEON WITH SUNCHOKE PUREE, VANILLA BROWN BUTTER

1999 San Guido Sassicaia*
Another wine from the Society's Cellar- Ruby core, a little fade at the rim, medium deep; intense mint-tinged plummy fruits. Very rich but reticent. Ripe, not hugely complex at this stage; lots of layers here! Lovely fruit unfurling itself. Beautifully balanced and very fine tannins. Long, velvet mouthfeel. Hints of minerals, tobacco on the finish.
-Main Course-

Vitello in Umido
BRAISED VEAL CHEEKS, WHITE POLENTA, WILD MUSHROOMS, HAZELNUTS

This was one of the best course of the evening.


1997 Silvio Nardi Brunella di Montalcino*

-Dessert-

Semifreddo
COCONUT SEMIFREDDO, COCONUT MACAROON, PERSIMMON SALAD, CRISPY COCONUT


2009 Castello Banfi Florus Moscadello di Montalcino Late Harvest

Committee - IW&FS
Brian Cullen - Dinner Chairman
Michael Palmar - Wine Selection
Tom Lenz
Dan Sullivan
Andy Adelson - President of DC International

Bibiana
Nicholas Stefanelli - Head Chef
Jennifer Pokorski - Events Manager
*From the Society's Cellar