Oenophiles, Take Note: Tocqueville’s Masi Wine Dinner Starts Wednesday!

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Tocqueville

1 East 15th Street NYC

(212) 647-1515

www.tocquevillerestaurant.com

This New Year, Tocqueville is popping the cork on a unique wine dinner series, featuring wine from the exceptional Masi Winery. Starting Wednesday, January 11th, the restaurant will be offering a four course prix-fixe menu paired with sumptuous wines imported all the way from Venice, where the Boscaini family has been producing exquisite wine for six generations.

Begin your evening with tender calamari that is charred on the grill and stuffed with a smoked red pepper ruille and citrus-fennel relish, paired with a glass that’s a blend of a 2010 Pinot Grigio and Verduzzo, making for a white wine that tastes of dried fruits and honey, with an acidic finish. The next two courses boast even more assertive flavors, as Roasted Red Leg of Partridge is plated with a rich, dry wine – 2006 Rosso del Veronese IGT – created with Masi’s signature double fermentation process, known as ripasso. Later, Braised Beef Cheeks are paired with a wonderful 2007 Amarone Classico, a powerful, herbaceous wine known for being produced with a unique grape-drying method, and Malvarosa cheese comes with a fruity, yet slightly spiced, 2006 Rosso di Toscana.

The Masi winery is held in high regards for producing wines that are modern in style yet deeply rooted in tradition, as Masi products are blended with indigenous grape varieties and made with techniques that date back hundreds of years.

MASI WINE DINNER AT TOCQUEVILLE

Executive Chef Marco Moreira

Begins January 11th

$135 per person

Copyright 2012 By Punchin International. All Rights Reserved. Disclosure

MENU

Grilled Stuffed Calamari
smoked red pepper ruille, citrus-fennel relish
2010 Pinot Grigio e Verduzzo, Masianco
Roasted Red Leg Partridge
confit leg, butternut squash puree, bacon lardones, lentils, huckleberry compote
2006 Rosso del Veronese IGT Ripasso, Brolo di Campofiorin

Braised Beef Cheeks celery root puree, amarone poached Bosc pear, Jasper Hill Bailly Hazen Blue Cheese, red wine reduction
2007 Amarone Classico, Costasera

Cheese

Malvarosa poached kumquats and toasted Marcona almonds

2006 Rosso di Toscana, Serego Alighieri

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