Guido Betti, who co-owns Fattoria Betti Vineyards with winemaker Gherardo Betti came to New York City again this year and media were invited to sample a selection from the Fattoria Betti Vineyards portfolio over dinner at Etcetera Etcetera restaurant in Hell’s Kitchen. The restaurant was an apt choice because the restaurant’s well executed contemporary Italian fare seamlessly complemented the four wines that were paired with each course.
Fattoria Betti is located in Quarrata within Pistoia, an area in Tuscany recognized for producing quality Chianti Montalbano D.O.C.G. wines. The over century old estate uses cordone speronato (cordon) and guyot vine training methods. Grapes are planted in red clay-rich soil under moderate climate conditions. Fattoria Betti vineyard has a production yield of around 60,000 bottles.
The first wine a Bianco di Toscana IGT, Creto de Betti, 2018 named for the soil under which the wine was produced and consisting of 70% Chardonnay and 30% Trebbiano Toscano was characterized by floral and fruity aromas, ripe peach, pear and papaya notes, and soft acidity. It was a great choice with which to start the evening and to pair with a first salad course of arugula, avocado, toasted pine nuts and hearts of palm, tossed with shaved pecorino and citrus dressing.
A Chianti Montalbano DOCG, 2017 comprised of 90% Sangiovese and 10% of a combination of Canaiolo and Colorino was paired with a second pasta course of spinach and ricotta ravioli cooked in butter and seasoned with sage. This vintage was characterized by violet and raspberry aromas, cherry and berry notes, and fresh acidity that perfectly balanced the subtle earthiness and buttery flavors of the dish.
A Rosso di Toscana IGT “Semel,” 2016 consisting of 100% Sangiovese with elegant dark fruit and lavender aromas, sweet plum and blackberry jam notes and a soft and velvety finish was complemented by a third course of sesame crusted Atlantic salmon accompanied by warm green lentils and toasted tomato coulis. The ripe fruit character of this wine harmonized with the nutty and savory elements of this dish.
A Rose’ Di Toscana IGT “Caprone” IGT, 2018 comprised of 100% Sangiovese and exhibiting sweet raspberry and floral aromas, ripe strawberry and berry notes and a bright and tangy finish was paired with a dessert course of molten chocolate cake with strawberry sauce. The fruit forward nature of this rose’ combined with the rich and slight bitter aspects of the chocolate to bring out the best flavor nuances of both the wine and the dessert.