Unforgettable was the evening "Salato Stil Novo - Vin Santo Dinner," conceived by the Gondi family, which featured seven vintages of Vin Santo Cardinal de Retz paired with the unparalleled dinner created by chef Vito Mollica.
The world of wine is fascinating and allows you to experience unique and unexpected sensations. During the Tuscan previews, we found ourselves in the florentine renaissance, to discover the Renaissance tradition of the Marchesi Gondi. Much better than finding oneself in Frittole as happened to Beningni and Troisi.
The magic of Palazzo Gondi in the center of Florence
The terrace and then a dining room of Palazzo Gondi-with the spectacle of a unique Florence to touch-were the cinematic set for a probably unrepeatable dinner. Italy’s most iconic Renaissance wine, the Vin Santo, and the mastery of chef Vito Mollica who recreated the Renaissance flavors for a one-time historical dinner paired with Vin Santo.
The pairings were a function of the vin santo vintages presented, which covered a span of 35 years out of the 50 years of production.
Vin santo being the exalted ambassador of natural oxidative wines., remaining “abandoned” in the kegs for at least 8 years, it can be seen that the final result is quite variable both as density, sugar content, alcohol content and acidity. In addition, not all kegs arrive at the end of the run in a deserving condition.
In addition, the weather pattern of the vintage is also not so decisive because the clusters remain hanging or lying on canes for at least 4 months after harvest, and the weather conditions during this period are much more important than pre-harvest conditions, especially if the vintage was regular.
Extraordinary dishes for surprising and unique pairings
Because of this variability, pairings were possible and very satisfying. Unforgettable 1988 with quail stuffed with apricots and livers, 1997 with game terrine with apple cream and foie gras cooked cream, and the more traditional 2006 with cheeses.
Finally, two notes on the Vin Santo del Chianti Rufina Cardinal De Retz from Marchesi Gondi.. This is a wine conceived from the very beginning, 50 years ago, from only Trebbiano grapes. It matures at least 8 years in the kegs after hanging at least 4 months on the frames. I particularly liked the 2002 and 1997 but they were all different and very good.
The full menu for the evening
With Vin Santo Cardinal de Retz 2002:
- Ricotta and roe tartlet, Panbrioche and foie gras terrine, Skewer of red shrimp and raw scallops, Sea urchin with citrus mousse, Tartlet with pheasant pate with black truffle, Lady’s kiss with gorgonzola, Patanegra croquette
With the Vin Santo Cardinal de Retz 1997:
- Game terrine with quince cream, Small foie gras cooked cream on spoon
With the Vin Santo Cardinal de Retz 1999:
- Citrus risotto with cibrèo of giblets
With Vin Santo Cardinal de Retz 1988:
- Quail stuffed with dried apricots and liver sauce
With the Vin Santo Cardinal de Retz 2006:
- Stilton, Roquefort and Corzano Blue
With Vin Santo Cardinal de Retz 2000:
- Almond ice cream with eggnog
With the Vin Santo Cardinal de Retz 2001:
- Coffee and Chocolate
PHOTO GALLERY.
