Wine 'N Dine: March 2015

IWFS Wine Education Dinner

Tuesday, March 10, 2015 • 6:30 PM

Hosted by IW&FS Tom Clinch

Aggio, 5335 Wisconsin Ave NW, Washington, DC 20015

The Wine Education Event of the International Wine and Food Society for March 2015 was held at Brian Voltaggio's restaurant within the Range Restaurant called Aggio in Chevy Chase, Maryland. The restaurant menu is mostly Italian inspired and the decor is contemporary with dark ash wood theme.

Originally from New Jersey, Mattie McGhee, Chef de Cuisine of Range and Aggio, prepared an outstanding dinner for us.

Valdrinal de Santamaria Rueda Verdejo 2013 **

The evening started with passed hor d'oeuvres that included Crisp Pork Rind, Wild Mushroom Arancini, Beef Tartare and Smoked Salmon. The committee opted for serving a still white wine, instead of the traditional Champagne; Valdrinal de Santamaria Rueda Verdejo 2013.

After the reception, the members and guests sat down in the dining area.

First Course-

WILD MUSHROOM ***

BURRATA quince, marcona almond, porto, surry ham served with Jean Thevenet Domaine de la Bongran Vire-Clesse Cuvee Tradition E.J. Thevenet, Maconnais, France. This dish was very light and elegantly displayed. The choice of wine was very good and picked up the earthy notes of the almonds and worked with the sweetness of the sauce.

Second Course-

CUTTLEFISH BOLOGNESE squid ink spaghetti, pepperone, parmesan. This coursee was served with two Mystery Wines that the members were expected to guess the type and the country of Oorigin. The first wine was 2015 Santorinin from Greece and the second wine was a 2009 Hospices de Beaune from Burgundy.

Third Course-

LASAGNA lamb ragu, ricotta cheese, pomodoro

Four Vines Petite Sira The Heritage 2006.

Fabulous sauce and great texture of the pasta. The wine was a bit too fruity for this course.

Smoked Salmon on Crispie Rice ***

Fourth Course-

PORK TENDERLOIN saltimbocca, taggiasca olive, lacinato kale

Robert Mondavi Cabernet Sauvignon Reserve 1999 en Magnum.

Beautiful presentation, however, the pork was too dry. Fabulous example of Mondavi Cabernet Sauvignon. Kept asking for re pours!

Dessert Course-

CHOCOLATE salted caramella, chocolate crema, caramel popcorn, peanut, vanilla sorbetto.

CRISP PORK RIND ***

The only interesting component in this dish was the Carmel popcorn. The sorbet did not have any taste to it; hence, it did not contribute to any of the flavors.