The Wine of Kings (and the King of Wines!) and menu

by essjayeats on August 11, 2013

The Barolo region in Northern Italy is home to the Wine of Kings. Where the nebbiolo grape is revered and grown with respect to make some of the best wines in the world.

We’ll be treating the variety with reverence and respect too, in the private dining room above Guy Grosisi’s Ombra. But we won’t be letting it get off lightly, We’ll be tasting some of the best Nebbiolo in the world against some of the best Pinot Noir (yep, from Burgundy).

It’s shaping to be a very special night, and you know at Fringe we will always bring you the best value for money we can.

Two experts will be on hand to support their favourite regions and there will be plenty of wines for you to drink alongside some splendid food. Restricted to just 35 attendees this will be a rare opportunity to drink wines you’d usually only find in the very best cellars around the world. Expect expert tuition in a group environment, with a very enjoyable meal to go with it.

On the night we will walk through the soils, labeling and communes up the appellation order. We will be tasting 8 – 10 wines from 1er cru to DOCG.

Here’s a sample of the food we’ll be serving up

CICCHETTI

EGGPLANT ’FRITTE’, AIOLI

SLIPPERY JACK, SALTED RICOTTA, ’CROSTINI

BACCALA ‘MANTECATO’, SMOKED PEPPERS

PROSCIUTTO, PICKLED RADICCHIO, ‘CROSTINI’

SALUMI

TAGLIERE OF THREE HOUSE SALUMI

MATCHED HOUSE PRESERVES

PIZZA

MARGHERITA
BIANCA
PORK & FENNEL SAUSAGE, OLIVES, CHILLI TOMATO

CARNE E INSALATA

ROMAN ROAST ‘PORCHETTA’

PUMPKIN SALAD

PANZANELLA SALAD

BUTTER LETUCE & HERB SALAD

DOLCI

CROSTATA

RUM BABA

TORTA DEL GIORNO

What: Extraordinary Wine Selection, with matching food.
When: Thursday 22 August 2013.
Where: Ombra Salumi Bar  (Guy Grossi’s Salami Bar)- 76 Bourke Street, Melbourne.
How much: $225.30 including booking fee.
How to book:  Only via TryBooking 

PLease let us know if you have any specific food requirements and we’ll do out best to accommodate them. (We’ll confirm before expecting payment).

“Nebbiolo is rivalled only by Pinot Noir in its ability to express the subtleties of different terroirs, which is why their two zones have been so assiduously divided into named crus.”

Jancis Robinson’s book Wine Grapes, 2011 

Yeh, all well and good Janice, but how on earth am I supposed to learn about these amazing regions without re-mortgaging the house?  Oh … yeh …

So, we’ve teamed up with Luke Campbell, Director of Vinified, who will pit these two regions head-to-head in a tutored tasting. And Luke is bringing along Jack Steel who has Burgundy in his veins it seems (see bio below).

Luke says” This will be an in depth exploration of wines and the two regions where grape is king, think about Vosne Romanee, Cannubi, Gevrey Chambertin and Monforte d’Alba. Which wine will you put in your cellar?”

Yep, Luke can also help you set up, maintain or expand your cellar – he’s that kinda guy.

Fringe Food is really proud to bring you one this August.Please join us for what is sure to be one of the most talked about events in the Fringe Food Calendar for 2013.

 

Jack Steel:

Jack was born into a life of loving food and wine.  His parents Yvonne and Gary Steel established a wine wholesale business in 1979, selling some of the greatest imported and domestic wines on the planet.  Jack’s life in wine started at the age of six, helping to pick James Halliday’s first vintage at Coldstream Hills.  He then started working at Walter’s Wine Bar at age 15, followed by sommelier roles at The Banff Springs Hotel and many hatted restaurants around the world.  Jack then moved onto the land, where he worked five vintages at Australian vineyards including; Clarendon Hills, Leconfield and McHenry Honen.  Jack’s next move was into wine retail to complete the spectrum of wine industry experience.  He worked for Dan Murphy’s as a wine educator and Fine Wine Manager.  Jack has now re-joined his family business as the National Imported Wine Manager, responsible for brands such as Billecart-Salmon, Rousseau, Ravenau, Comte George de Vouge and Blain Gagnard .  Jack’s passion is sharing his wine knowledge with all levels of interest and expertise, from Grand Cru master classes to informal wine dinners amongst friends.  Jack brings wine lovers together through the remarkable stories that only he knows, and delivers effortlessly with his gregarious, natural and inclusive manner.

 

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