Dinner with the Winemakers: Montesecondo and Zanotto at Reynard

We love wine dinners, especially with the winemakers. There’s nothing better than enjoying wine in an intimate setting with the folks who produced the goods! And it’s even better with a menu perfectly designed to complement the wines (like our menu below!). But best of all, and among my greatest wine memories, are some of the casual, low pressure wine dinners I’ve enjoyed with winemakers on their own turf in Italy and France: dinners built for sheer pleasure.

Such was the inspiration to organize a feast with great winemakers from two of Italy’s most famous wine regions: Chianti and Prosecco. In 1999, Silvio Messana moved back to make wine at his family’s Chianti Classico estate, Montesecondo, after many years in the NY wine trade. As many of you know, Silvio today crafts some of the most delicious, traditional Tuscan wines out there, using painstaking and natural methods.  Riccardo Zanotto takes a similar approach on his estate in the Veneto, where he hand-harvests Glera grapes and employs a “hands-off” style in the cellar (a rarity in Prosecco).

Both men are touring the US with their importers, Louis/Dressner/McKenna and are looking forward to sharing their wines with a small group of wine-lovers.

Montesecondo Magnum Bottles

Dinner is Thursday, March 20th at 6:30, in the private dining room of Reynard, in Williamsburg’s beautiful (and beautifully hip!) Wythe Hotel. We’ll start with a classic Italian-style apertivo hour of Prosecco and antipasti, to be followed by a seated 3 course meal. The cost is $120, which covers everything: food, wine, tax and gratuity.  We’ll be collecting payment in advance so you can relax, settle in and thoroughly enjoy the dinner!

***There are still a few seats available for this event. Please call us at (212) 477-1315 or email here to secure your reservation.*** 

We hope you will join us for an evening of excellent wine and food, engaging conversation and jovial atmosphere!

 

Menu & Pairings

 

Aperitvo

 

Selection of seasonal antipasti

 

Zanotto Vino Bianco Frizzante Col Fondo NV

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1st Course

 

Sourdough & fresh ricotta w/ honey & chili flake

 

Seafood sausage, barlotti beans & bacon vinaigrette

 

Kohlrabi, mache, apple and piave

 

Montesecondo Rosso IGT Toscano 2012

Zanotto Fermo Bianco VDT Veneto 2012

 

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2nd Course

 

BRAISED SHORT RIBS

with creamy polenta, radiccichio w/ fennel & citrus, roasted baby carrots w/ cumin

 

Montesecondo Chianti Classico 2010 (Magnum)

Montesecondo IGT Rosso “TIN” 2011 (Magnum)

 

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Dessert

 

LEMON TART

 

Bera Moscato D’Asti NV

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