On Wednesday, March 2, 2018 Fattoria Betti Vineyards hosted an intimate dinner to introduce their Tuscan wines to New York City media. Fattoria Betti could have taken the conventional route and paired their Tuscan wines with Italian cuisine but instead they chose to complement it with French fare. Well they could not have made a better choice of restaurant than Le Fond at 105 Norman Street in Williamsburg, Brooklyn. Chef and co owner Jake Eberle created a four course French and New American menu that paired seamlessly with Fattoria Betti’s quartet of wines.
A floral Bianco di Toscana IGT “Credo de Betti, 2017, a white blend of 70 percent Chardonnay and 30 percent Trebbiolo, with soft peach and apricot notes, harmoniously complemented a paper thin, translucent spring vegetable carpaccio drizzled with mustard vinaigrette and boiled egg crumble. The orchard fruit profile of the wine rounded out the zestiness of the mustard vinaigrette.
A second course of cavatelli topped with proscuitto, scallions and lentils and tossed in a spinach emulsion followed with a fruit driven Chianti Montalbano DOCG, 2016 comprised of 70 percent Sangiovese, 20 percent Canaiolo and 10 percent Cabernet Sauvignon. The fresh berry and cherry notes and balanced acidity of this wine worked well with the mildly earthy and savory flavors of this al dente pasta dish.
A well-rounded and rich Rosso Di Toscana IGT “Prunideo,” 2016, a 90 percent
blend of stainless steel fermented Sangiovese, and 10 percent oak barrel aged Cabernet Sauvignon, with juicy blackberry, raspberry and cherry notes along with soft and subtle tannins, was a fine accompaniment to a third course of slow cooked roasted lamb shoulder served with braised artichokes.
A Rose’ di Toscana IGT Caprone, 2017, consisting of 100 percent Sangiovese, with flower petal aromas and lush strawberry, and raspberry jam notes was a choice after dinner option. Its fruit centered flavor profile was an especially good candidate for a dessert of creamy and decadent dark strawberry compote topped chocolate cremeux. This rose’ was produced using the saignee’ method. This form of rose’ production involves extracting the juice resulting from red wine grapes that are undergoing maceration anywhere between 2 and 48 hours after the process has begun. This juice then goes through fermentation.
The elegant style of Fattoria Betti’s wines as well as Guido Betti’s knack for creating complex and balanced blends that accentuate the best qualities of each grape he brings together help this vineyard stand out in a wine producing region widely regarded as being one of the best in all of Italy.
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