Culpepper’s Hosts Antinori Wine Dinner

by Steven Doyle

Every few months Culpepper’s chef Chad Bowden invites a great winery to stop by for dinner. Of course he invites 50 or 60 of his closest friends to join in on the feast that is expertly paired. Last night was just such an occasion, and the wine of choice was Antinori, one of the oldest wineries in existence that makes some very superb and affordable juice.

The Antinori family of Florence, one of the world’s oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 627th anniversary as wine makers in 2012. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a “Renaissance” in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.         

We shared five of these wines last evening along with a Vinsanto Tenute Marchese which is now owned by the Antinoris.

Also at the dinner we were happy to see chef Ted Grieb, who also owns a restaurant in Rockwall called the Fatted Calf. Grieb added his own special touch to the menu last night with a few surprisingly enjoyable courses of his own.  

The meal itself was spectacular, and an example of Italian cuisine not normally served in this sleepy burb of Rockwall. We enjoyed a fantastic sea urchin risotto, a wild boar and hand-made pappardelle Bolognese, a beautifully braised lamb shank and a salad course that offered house-cured beef and handmade farmer’s cheese. The night was an event to remember.

Please note that all these wines served were extremely affordable and can be found at Jimmy’s Food Store, the best source for Itaian wines in dallas.

Check out the menu and pairings for Culpepper’s Italian Dinner.

Risotto Ricci di Mare, Paired with 2011 Tenuta Guado Al Tasso, Scalabrone Rosato

Cinghaile Bolognese, Paired with 2007 Tenuta Guado Al Tasso, Il Bruciato

Agnello Brasato, Paired with 2009 Tormaresca Trentangeli

Instalata Arugula con Brescola, Paired with 2011 Prunetto, Docetto D’Alba

Pera Quince Torta con Capra Formaggio Gelato, Paired with 2006 Vinsanto Tenute Marchese

1 Comment

Filed under chefs, fun with food, Italian, Steven Doyle, Wine

One response to “Culpepper’s Hosts Antinori Wine Dinner

  1. This is a good tip particularly to those fresh to the blogosphere. Brief but very accurate info� Many thanks for sharing this one. A must read post!

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