I hosted a study of the Veneto for a group of wine lovers this week. It came off without a hitch and I’m extremely happy with almost all of the wines. My idea was to use only ingredients that someone living in the Veneto would be able to find and so I let myself borrow some ingredients from Emilia-Romagna and Lombardy but the dishes are all items you could expect to find in the region. The pairings worked out wonderfully as well. I've excluded notes on a good but not "Amazing" prosecco that was used an as aperitif so that I could get right to the fun stuff.

Primo
Risotto ai funghi di bosco
[b]Pieropan Suave Classico 2002[/b]

http://img.photobucket.com/albums/v71/Violentfix/risotto.jpg]http://img.photobucket.com/alb..olentfix/risotto.jpg

http://www.snooth.com/wine/pieropan-soave-classico-superiore-2002/

Wine Notes: A golden yellow color and the appearance of a heavy viscosity in the glass.* The first thought that comes to mind on the nose is Vin Santo with baked apples, caramel and vanilla.* Amazing how this light white could appear so heavy and then smell like my favorite dessert wine.* The palate is where you realize what you're really drinking with a brisk acidity and flavors of Melon, Apple and flint fill your mouth.* The finish is quite short but the impression this wine left went on for hours.

Pairing Notes: The Sauve was nothing like I expected but still worked flawlessly with the Risotto of wild mushroom. About a half cup of the wine was used in the recipe as well. The wines freshness made quick work of the risotto's rich and creamy body. The bold refreshing flavors of the wine also worked as a great counter balance to the earthy, butter goodness of the mushrooms.

Secondo
Fegato di Vitello alla Veneziana con
Radicchio Rosso Di Treviso Al Forno
[b]Masi, Campofiorin, Rosso Del Veronese 2005[/b]

http://img.photobucket.com/albums/v71/Violentfix/DSC_0193.jpg]http://img.photobucket.com/alb..lentfix/DSC_0193.jpg

Pairing and Wine Notes: Unfortunately, I was unable to give this wine much time. However, the few sips I did take came across as slightly modern in style and a bit cloying. I’m hoping that this was just the cause of my inability to give it as much attention as I would have liked. I can assure you that the guests enjoyed it quite a bit. The Liver and onions on top of a Parmigiano Polenta was a gorgeously rich and balanced dish. The guests enjoyed mixing and matching bites from the ingredients on the plate. The Treviso was a perfect Italian accompaniment, fresh yet bitter and full of flavor. The sauce was also made with a healthy dose of the Campofiorin.

Formaggio e frutta
Gorgonzola
Parmigiano Reggiano con Aceto Balsamico Tradizionale di Modena
Ciliegia di Marostica
[b]Nicolis, Amarone Della Valpolicella Classic, Ambrosan 2001[/b]

http://www.snooth.com/wine/nicolis-amarone-ambrosan-2001/

Wine Notes: A deep dark purplish black hue with a glistening sheen.* The nose is rich with Amaretto, cherry liquor, plums, pecan and confectioners sugar.* In the mouth, full and velvety, intense cherry fruit, cinnamon, clove and savory herbs and with a long slightly bitter finish of* chocolate and tobacco

Pairing Notes: What can I say. Amarone and Blue Cheese. Fresh sweet Cherries and Parmigiano cheese drizzled with a 12 year aged Balsamic. The plate may have been insanely simple but also a perfect way to enjoy the Amarone. Let's face it, the food was an afterthought and a palate cleanser between sips of wine. I was ready to declare the Amarone as the wine of the night when we moved on to a bottle that was thrown in at the last minute. **Important to note that another member of this tasting whose palate I respect a great deal, did in fact feel that the Nicolas was the high light of the evening.

[b]Last minute addition (Wine of the Night)[/b]
[b]L'Arco Pario 2003[/b]

http://img.photobucket.com/albums/v71/Violentfix/Larco03pario-1.jpg]http://img.photobucket.com/alb..x/Larco03pario-1.jpg

http://www.snooth.com/wine/larco-pario/

Medium ruby red giving the impression of a light easy going wine but followed on the nose predominantly by sweet Cherries with holiday baking spices.* As you dig deeper you find layers of* roasted chestnut, sage, forest floor and a hint of bell pepper.* One of the most inviting young wines I've ever experienced on the nose.** On the palate, Pomagrante and cherry fruit, mushrooms sauté in butter with vanilla and clove following close behind.* An impression of residual sugar but this may be the result of the Amarone style of drying and fermentation. On the mid-palate an unmistakable taste of violette candies and a very long, rich finish.* All of this carried by smooth acidity, wonderful balance and an elegant freshness to the entire package.* WOW.