A Touch of Provence in NYC

Friends who live nearby invited us for an al fresco lunch the other day.  It was a beautiful day and we sat properly social distanced at two separate tables.  Ours was set up under a pergola.  With the dappled sunlight shining through, the setting was magical and reminded us of our travels  in Provence.

The appetizers

We started with an appetizer of endive leaves filled with a creamy tuna tonnato sauce.


There were crunchy French breakfast radishes to dip in butter and salt, too.

Nuts

TrentoDOC Ferrari Perlé Method Classico 2011 made from 100% organic Chardonnay from vineyards at 300 to 700 meters with a southeast or southwesterly exposure. The soil is loose not too deep made of volcanic and glacial deposits. There are 4,500 to 5,500 plants per hectare. Harvest is by hand from in the middle of September..Fermentation and aging is in stainless steel and the wine remains on the lees for 60 months. This is an elegant well-balanced wine with hints of apple, almonds, and a touch of brioche. I was very impressed by this wine. Residual sugar 6g/l.

Breads  Bakery  provided  the  delicious  sourdough  bread.

The soup was served in a beautiful hand painted terrine.

It was a  cold  pea  soup  finished  with  a drizzle  of  cream.

Rosè Massoferraro 2018 Azienda Agricola Massoferrato made from 100% Sangiovese, picked early from vineyards located in Impruneta, on a south facing slope just south of Florence. The grapes are picked and are in contact with the skins for a few hours. The wine remains in stainless steel for a few months before release.  This is a fruity wine with good acidity, hints of cherry and a touch of spice.The Marzovilla Family owns the winery. Nicola Marzovilla is the owner of i-Trulli in NYC.

 

Potato salad  with red  onions,  green  beans  and  herbs.

Grilled  steak  with  sauteed  peppers  and  onions.

On the plate

 

Gigondas 2008 “La Reserve” Domaine Du Pourra made from 80% Grenache, 10% Mourvèdre, 5% Syrah and 5% Cinsault. From 20 /40 year old vines. The clay and limestone soil is planted with vines that are more then 40 years old. There are organic practices in the vineyard and minimal intervention in the vineyard. Older vintages were aged in Foudres ( old wooden vats), more recent ones in concrete. This is a complex wine with hints of blackberries, cherries, pepper, a touch of spice, undertone of lavender, a long finish and very pleasing aftertaste. It was perfect with the grilled steak.

 

Michele made and orange yogurt cake which she served with local strawberries and vanilla ice cream.

With the cake and in keeping with the Provencal theme, we had a delicious Beaumes  de  Venise.

 

Muscat Beaumes de Venise 2918 La Petite Grain D’Antonin Vignoble Alain Ignace. Made from 75% Muscat à petit blanc and 25% Muscat rouge.  The grapes are destemmed and pressed followed by a cool decantation for 18 hours. Vinification is in steel vats for 15/20 days on the lees before the mutage (adding alcohol to the must) This is a dessert wine with hints of rose water, violets. lychee nuts and unstated red fruit.

1 Comment

Filed under Beaumes de Venise, Ferrari, Gigondas, Uncategorized

One response to “A Touch of Provence in NYC

  1. I am sitting here just absolutely longing to be back in Provence, Charles. That is a perfect Provencal menu. Thank you for sharing.

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