Friday, April 19, 2024

Four Seasons to Host Antinori Wine Dinner

The wines of one of the world’s greatest winemaking families will be featured at a multicourse dinner on Sunday, Oct. 2, at the Four Seasons Resort Palm Beach.

Since the 14th Century, 26 generations of the Antinori family have been producing wines in Tuscany, from everyday table wines to acclaimed Brunellos and “Super Tuscans,” whose creation in the face of restrictive government regulations is due in large part to family patriarch Piero Antinori.

Four Seasons chef Darryl Moiles has come up with a four-course menu to compliment a quartet of Antinori wines chosen by winery representative Salvatore Gaeta. Among the highlights: ahi tuna crudo with the 2009 Guado al Tasso Vermentino; a salad of porcini, cippolini, cauliflower and poached egg with truffle vinaigrette with the 2005 Pian Delle Vigne Brunello di Montalcino; and four-hour braised Wagyu beef with the 2007 Tignanello.

The evening begins at 6:30 p.m. with a reception, followed by dinner at 7 p.m. Cost is a quite reasonable (given the caliber of wine and food) $125 per person, and reservations are essential. Call 561/533-3750.

On a side note, a few years back I got the chance to join a small group of wine scribes for a week-long tour of the Antinori wineries in Tuscany and Umbria, spending a night or two at several of the family’s estates and culminating with a dinner with Piero Antinori where the Tignanello flowed like water.

In addition to a crash course in Italian winemaking and Italian winemaking tradition and the consumption of many bottles of excellent wine, we also managed to stuff ourselves with some amazing food, prepared by the estates’ private chefs. At the Antinori estate in Bolgheri we had a dinner that made domestic locavores look like Sysco buyers. Virtually every element of the meal, from the wheat for the bread to the rabbit that was the main course, was grown or raised on the property. We finished with port and Cuban cigars and the sense that these are people who really know how to live.

I’m looking forward to experiencing a little more of that in October.

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