Luce Dinner at Quattro
We were delighted to be invited to the Luce Dinner at Quattro by Patrick Corsi and his lovely wife Heather. Last year (2012) turned out to be a hallmark year for Patrick. He and his business partner Alex Tsakumis successfully moved Q4 from the West 4th. location to the former location of DB. Bistro and Lumiere .
It was also a year of love and family. Patrick and lovely Heather married in a glamorous wedding at the Four Seasons, Whistler followed by an elegant formal dinner at Q4. Not surprising that it was the ultimate wedding of the year when a successful event planner marries a restauranteur.
Luce Wines in large format bottles
"Luce was the first wine created in Montalcino blending the structure and elegance of Sangiovese with the roundness and softness of Merlot. Today it is Lamberto Frescobaldi who, thanks to his passion and love for the land, continues to write the history of Luce, distinctively interpreting the excellence of the territory."
In 1995 the Marchesi de Frescobaldi Family and Robert Mondavi Family of Napa partnered to create a world class wine. Luce was an early Super Tuscan red wine blending the structure and sophistication of Sangiovese and the round softness of Merlot then aged in hand split oak barriques. Its magnificent deep ruby colour and notes of blackberry, cherry and spicy leather have a velvety mouth feel, good balance and a lingering finish. Its full body, characteristic of the tuscan terroir, accentuates the flavour of food such as roast pork, wild game, hare, boar and aged pecorino.
A blend of Sangiovese and Merlot further complemented by Cabernet Savignon. Lucente beautifully reveals its Tuscan character with excellent body and complex aromas of dried plums, blackberry, espresso bean, chocolate and pepper. It is a versatile wine, and pairs perfectly with pork and pheasant, lamb chops and medium aged cheese.
The private room at Q4, perfect for parties, meetings or wine tastings.
It is the former home of Lumiere.
Antonio Corsi and Bill Persson tasting the Attems Pinot Grigio 2010
Italian country bread, pork and pheasant pate
Cavitelli con Salsicce
Cavitelli with Italian sausage,roasted garlic, corn and squash
Grilled boar chop, gnudi, warm burrata
and seasonal vegetables
Chef Alex Jolin
Stephano Benini from Frescobaldi Wines and Anthony Gismonde
Wally Pantelakis and Heather Atlas Corsi
Lauren and Bill Persson
A delightful evening that was enjoyed by all.