Casale del Giglio Winemakers Dinner

Casale del Giglio winery principles 

The Wines served in the pairings 

I recently had the pleasure to learn all about Casale del Giglio wines from Italy over a wonderful dinner at Maenam prepared by Executive Chef Angus An and his team.

First Course

Mahor

Mahor – caramelized Chicken & Prawn on sour pineapple; Paired with Casale del Giglio Bellone 2016

Second Course

Salmon relish

Salmon relish – grilled salmon relish with Kafir, chili, Vietnamese coriander and cucumber; Paired with Casale del Giglio Bellone 2016 this wine is made of 100% Bellone grapes, all stainless steel, has a nice acidity, and some saltiness of the seaside grapes.

Third Course

Hot & Sour clam soup

Hot & Sour clam soup – clams, dill, turmeric, lemongrass, galangal; perfectly paired with Casale del Giglio Bellone Antium 2016

Fourth Course

Scallop Ceviche

Scallop Ceviche – lemongrass, lime leaf, Nahm Jim sauce, ikura; paired with Opera Trento DOC Brut 2010 with a huge wow factor on the finish. Paired with Casale del Giglio Bellone Antium 2016 and Casale del Giglio Opera Trento DOC Brut 2010

 

Fifth Course

Black pepper crab

Black pepper crab

Black pepper crab -single origin pepper, rubbed and lighlty sauced Dungeness crab; perfectly paired with the smooth Casale del Giglio Cesanese 2014

Sixth Course

Lobster clay pot

Lobster clay pot – coriander, pork jewel, vermicell; Paired with Casale del Giglio Petit Manseng 2015 and the Cesanese 2014

 

Seventh Course

Soy braised porkcheeks

Soy braised porkcheeks – Chinese spices, tender pork cheeks, fresh Asian celery; Paired with Casale del Giglio Mater Maluta 2013

 

Eighth Course

Penaeng curry of Lamb

Penaeng curry of Lamb – braised lamb shanks, in a rich peanut curry, thai basil, in love with this whole pairing, the delicious lamb and peanut curry Paired with Casale del Giglio Tempranillo 2015

Ninth Course

8 spice whole fish

8 spice whole fish – bream, 8 different thai spices, tamarind sauce; Paired with Casale del Giglio Mater Maluta 2013

 

Tenth Course

Coronation Grape and the Aphrodisium 2015

Coronation Grape – frozen grape sorbet, plum, vanilla syrup, lemon, citrus; Paired with Casale del Giglio Aphrodisium 2015, a spectacular pairing to end an incredible meal by Chef Angus An and his restaurant Maenam

Principles from the winery as well as their importer World Wine Synergy Inc were in attendance welcoming everyone and educating us all on each of their wines that were presented and paired during this dinner.

Grace Li, President of World Wine Synergy Inc is the importer of these wonderful Casale Del Giglio Italian wines to Canada, she had an idea to see if these wines could stand up to some spicy Thai dishes. Chef Angus An, owner of Maenam stepped up to the plate and delivered not only a delicious meal, but also bold flavour notes to match these memorable wines.

By: Richard Wolak