5:33 pm - Sunday September 25, 2016

Phuket’s First Magnum Dinner

Phuket’s First Magnum DinnerLast night, 26th March 2014, saw Phuket’s fine dining Italian Restaurant, Acqua, host the island’s very first Magnum Dinner, featuring a selection of 5 Magnums from their fantastic Wine Cellar, and an authentic Italian inspiration 5 course menu specially created to match the 5 wine selections.

Chef Alessandro Frau, and Acqua’s new wine Sommelier Matteo, chose the 5 Magnums, each of which is top rated in Wine Spectator.

Phuket’s First Magnum DinnerThe Food & Wine Menu

Phuket’s First Magnum Dinner

Mosaic of homemade lightly smoked tuna, swordfish and salmon, capers, semi dry tomato, micro greens and caviar

paired with

Phuket’s First Magnum Dinner

Livio Felluga Terre Alte DOC 2009

Terre Alte is considered one of Italy’s most prestigious white wines. The balanced blend of Friulano, Pinot Bianco and Sauvignon grapes, estate-grown at Rosazzo, in the historic Terre Alte vineyards, yields a superbly elegant wine with a profusion of intense fruit and flower aromas.

A highly perfumed nose with notes of elderflower, almond and butter with the addition of a spicy, vanilla depth.On the palate it is full-bodied but fresh, with a lively acidity which gives zest to its rich, luxurious character. Long and elegant, with a hint of sage and a citrus twist on the finish.

Phuket’s First Magnum Dinner

Tajima Wagyu beef carpaccio, wild rocket, foie gras parline, fresh black truffle and crescenza cheese

paired with

Phuket’s First Magnum Dinner

Poggio Antico Brunello di Montalcino Riserva 1997

Brunello di Montalcino is one Italy’s most famous and prestigious wines. All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as ‘little dark one’, and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.

Pretty aromas of plums, berries and cherries follow through to a full-bodied palate, with a lovely balance of ripe fruit and refined tannins. Long and caressing finish.

Phuket’s First Magnum Dinner

Burrata and Taggiasche olives ravioli agnolotti on rabbit ragout cacciatora style

paired with

Phuket’s First Magnum Dinner

La Brancaia Il Blu IGT 2006

Brancaia IL BLU, IGT Rosso Toscana – the top-product from Brancaia. This Supertuscan wants to prove what it is possible today at Brancaia in terms of elegance, complexity and intensity. For many wine lovers all over the world this wine is already a classic – perhaps also because through all vintages it shows a strong own identity, reflecting the character and level of their vineyards.

Pronounced flavors of currant, blackberry and milk chocolate make this wine an ideal match for dark meats such as beef, lamb or braised game.

Phuket’s First Magnum Dinner

Lemon and passion fruit sorbet

Phuket’s First Magnum Dinner

Wood fired slow cooked Suckling pig; goats cheese millefoglie potatoes, baby purple artichokes casserole with Mediterranean herbs

paired with

Phuket’s First Magnum Dinner

Fontodi Flaccianello della Pieve IGT 2009

All Fontodi wines are produced from grapes coming from their own vineyards, picked by hand, chosen with care and vinified in a way that exalts the character of the vines and the territory. The Fontodi Oil “Bio” is produced from its own olives which are delicately pressed the same day as the harvest in order to preserve all the freshness and the fragrance of the fruit.

A deep ruby/purple colour in the glass, this has an arresting, lush, dark cherry perfume. Grainy textured with smoky, juicy forest fruit and cocoa notes, it is multi-faceted and seductive.

Phuket’s First Magnum Dinner

Italian artisanal cheese selection with condiments

paired with

Phuket’s First Magnum Dinner

Allegrini Amarone della Valpolicella DOCG 2004

Valpolicella, one of the most prestigious wine-making regions in Italy, has been dedicated to wine-making since ancient times, as the etymology of its name suggests: “val polis cellae” means, in fact, “the valley of many cellars “. The area referred to as ‘Valpolicella Classico’, which is most suited to the production of high-quality, prestigious wines due to its altitude. The soils are predominantly calcareous and date back to the Jurassic and Cretaceous periods.

An intense ruby red hue, the nose unfolds with aromas of cherry and ripe plum and hints of red berries, cocoa and vanilla. It is very intense and persistent wine, rich and supple with fine tannins.

To see more photos from this event please visit: http://events.phuketindex.com/magnum-dinner-at-acqua-2521.html



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