Piero\nBenvenuti hosted at a lunch in Florence, at Vito Mollica’s Salotto Portinari\nrestaurant: Stefano Amerighi, Luca Managlia, Simone Fracassi, Roberto Venuta,\nGianni Mercatali and myself.<\/p>\n\n\n\n
Vito\nprepared a specific menu for us that would go well with the wines we had chosen\nto drink. The menu couldn’t have been better with the “Dover sole with\nchampagne sauce and Oscietra caviar” we were served the Krug Grand Cuv\u00e9e\nno. 168 (which contains the 2012 vintage).<\/p>\n\n\n\n
This\nwas followed by the “Medaglione di Gallinella with cacciucco sauce”\nwhich was enjoyed with an excellent Pol Roger Sir Winston Churchill 2008. The\nnext course was “Pici with black cabbage with chicken cibreo and fine\nblack truffle” with the which was served with the Saint Joseph 2021 from\nthe maison Pierre Gonon and followed by the Volnay 2017 from Domaine Nicolas\nRossignol.<\/p>\n\n\n\n
The\nClos de Tart 2003 from Domaine Mommessin was served with “Arista di grigio\ndel Casentino with plums, smoked bacon and caramelized apples”. A perfect\nmatch given the ripeness of the wine’s fruit.<\/p>\n\n\n\n
Lastly,\nwith the dessert “Pithivier with almonds and raspberries with Grand\nMarnier ice cream”, we were served the 1997 Chateau Climens sauternes.<\/p>\n\n\n\n
Exceptional\nlunch in the company of beautiful and pleasant people capable of appreciating\nboth food and wines.<\/p>\n\n\n\n
Vito\npampered us during lunch without ever abandoning us.<\/p>\n\n\n\n
In\nmy opinion we are in one of the few Florentine haute cuisine restaurants.<\/p>\n\n\n\n
Let’s\nnow come to the wine tasting.<\/p>\n\n\n\n
Regarding the width of the\ntannin, it is important to make the following clarifications so that it can be\nunderstood. I feel the tannin of the wine on the upper gum. The total width of\nthe tannin is 6\/6, i.e. the entire width of the upper gum. Obviously, if the\ntannin is less broad, it could be for example 5\/6 and so on. The width of the\ntannin is important when the quality of the tannin is of good or high level.\nThe larger the tannin, the more the wine is worthy of attention, but the\ntannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
Let’s now move on to\ndescribing the wines tasted.<\/p>\n\n\n\n
CHAMPAGNE\nKRUG<\/strong><\/p>\n\n\n\n Grande Cuv\u00e9e n. 168<\/strong><\/p>\n\n\n\n (grape\nmix: 198 wines from 11 vintages, the youngest is 2012 and the oldest is 1996\ncomposed of 52% Pinot Noir, 35% Chardonnay and 13% Pinot Meunier)<\/p>\n\n\n\n Shiny\ngolden yellow, very fine and quite numerous bubbles.<\/p>\n\n\n\n From\nthe glass rise aromas of honey, flint, peanut butter, mint, eucalyptus, white\npepper, slight aromas of dried white fig, almond shell, sweets from the outside\nof the dragee, juniper berry, graphite, finishing with light whiffs of green\nbanana peel.<\/p>\n\n\n\n When\ntasted, it has fine bubbles, medium body, savory and mineral.<\/p>\n\n\n\n Wine\nwell balanced between alcohol and freshness, the latter is rich and citrusy.<\/p>\n\n\n\n The\ntannins, due to the wood, are a little drying on the upper gum in the end.<\/p>\n\n\n\n Its\nintense aromatic persistence is long. \n(95\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE <\/strong><\/p>\n\n\n\n POL ROGER\nSIR WINSTON CHURCHILL, annata 2008<\/strong><\/p>\n\n\n\n (grape\nvariety: 75% Pinot Noir and 25% Chardonnay)<\/p>\n\n\n\n Bright\ngolden yellow with numerous fine bubbles.<\/p>\n\n\n\n On\nthe nose it releases aromas of acacia honey, pea peel, ripe rennet apple, light\nraisins, ending with sweet notes that recall the outside of the sugared almond.<\/p>\n\n\n\n On\nthe palate the bubbles are fine and the body is medium. Rennet apple flavour.\nWell balanced wine with freshness that completely dominates the alcoholic mass.\nIts flavor persistence is long with a chestnut honey finish. The tannins of the\nwood can be felt a little and slightly dry the upper gum.<\/p>\n\n\n\n I recently drank the 2008 but in magnum format which I found more complex both olfactory and gustatory which I had given (97\/100) <\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n DOMAIN\nPIERRE GONON<\/strong><\/p>\n\n\n\n SAINT\nJOSEPH, born 2021<\/strong><\/p>\n\n\n\n (RODANO)<\/strong><\/p>\n\n\n\n Purple\nred dress.<\/p>\n\n\n\n Pleasant\naromas typical of Syrah immediately emerge on the nose such as plum, black\nolive, black pepper, worked leather, mint, eucalyptus, wild sex, morello\ncherry, finishing with hints of starch (starch spray for ironing).<\/p>\n\n\n\n On\nthe palate there is a sufficient medium body plus and a pleasant juicy plum\nflavour. The wine has a perfect gustatory balance in fact the freshness\ncompletely dominates the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6+) and velvety.<\/p>\n\n\n\n Its\ntaste persistence is long. Pleasant wine. (93\/100)<\/strong><\/p>\n\n\n\n DOMAINE\nNICOLAS ROSSIGNOL<\/strong><\/p>\n\n\n\n VILLAGE VOLNAY, annata 2017<\/strong><\/p>\n\n\n\n Transparent\ngarnet red.<\/p>\n\n\n\n Olfactory\nmix made of aromas of raspberry, starch (starch spray for ironing), slightly\ncandied cherry, starch from the cotton fabric and a slight alcoholic sensation.<\/p>\n\n\n\n In\nthe mouth it has a medium body and is savory and fruity (ripe fruit). Wine with\na slightly fluctuating balance between alcohol and freshness while the tannins\nare sweet, quite broad (5\/6) and velvety. Its flavor persistence is long with a\ncandied cherry finish. A slightly mature wine with a bit of alcohol pungency\nboth on the nose and on the palate. <\/p>\n\n\n\n (89\/100)<\/strong><\/p>\n\n\n\n DOMAINE\nMOMMESSIN <\/strong><\/p>\n\n\n\n CLOS DE TART, annata 2003<\/strong><\/p>\n\n\n\n Ruby\nred color with purple reflections<\/p>\n\n\n\n Articulated\non the nose in tones of mint, eucalyptus, rosemary, sage, bay leaves, blackberry,\nplum, intense starch (spray for ironing) of coffee grounds, finishing with\nhints of jute.<\/p>\n\n\n\n On\nthe palate it confirms the vintage of maturity but also of generous freshness.\nThe wine has a medium plus body and has an excellent balance between alcohol and\nfreshness. The tannins are sweet, quite broad (5\/6) and velvety. Flavor of\ncherry, raspberry and plum. Its intense aromatic persistence is long.<\/p>\n\n\n\n Nice drink, its structure and fruit maturity stand out. <\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n CHATEAU CLIMENS<\/strong><\/p>\n\n\n\n SAUTERNES, vintage 1997<\/strong><\/p>\n\n\n\n (grape\nvariety: 100% S\u00e9millon)<\/p>\n\n\n\n Light\namber yellow coat.<\/p>\n\n\n\n Aromatic\narticulation with aromas of acacia honey, lemon tea, chamomile, milk toffee,\ntropical fruit (mango and papaya), finishing with light whiffs of starch\n(starch spray for ironing).<\/p>\n\n\n\n The\ntaste has medium body and a chestnut honey flavour. Wine well balanced between\nalcohol and freshness only slightly burning the upper gum.<\/p>\n\n\n\n Its\ntaste persistence is long. \n(94\/100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Piero Benvenuti hosted at a lunch in Florence, at Vito Mollica’s Salotto Portinari restaurant: Stefano Amerighi, Luca Managlia, Simone Fracassi, Roberto Venuta, Gianni Mercatali and myself. Vito prepared a specific menu for us that would go well with the wines we had chosen to drink. The menu couldn’t have been better with the “Dover sole […]<\/p>\n","protected":false},"author":3,"featured_media":14311,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[137,643,679],"class_list":["post-14335","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-paolo-baracchino","tag-salotto-portinari","tag-vito-mollicas","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/07\/da-sinistra-Stefano-Amerighi-Luca-Managlia-Piero-Benvenuti-Simone-Fracassi-Vito-Mollica-Roberto-Venuta-Gianni-Mercatali-e-Paolo-Baracchino.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3Jd","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=14335"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14335\/revisions"}],"predecessor-version":[{"id":14339,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14335\/revisions\/14339"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/14311"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=14335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=14335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=14335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}