Bruno Giacosa Wine Dinner at Otto e Mezzo, HK

Our "senior" wine lover Maria
posing with Chef Bombana as
he shaved truffle over the chicken dish 

21 Jan 2011:  Armit Wines hosted a Bruno Giacosa wine dinner at Otto e Mezzo Ristorante, recently promoted to 2-Michelin star status in foodie Hong Kong.  It was an ideal venue where the chef and the winemaker shared the same pursuit for excellence and high quality.  Chef Bombana and his kitchen staff  did a brilliant job matching each course with the wine selection. 3 tables full of eager wine lovers, amongst whom Maria, who so much enjoyed the wines that she even took a selection of the empty bottles home and who would be proud to admit to be the oldest wine lover in the room!  (Here's a picture of Maria posing with Chef Bombana as he was vigorously shaving black truffle over the Challand chicken dish!)  Service was extremely professional and  impeccable: well-timed, efficient, and attentive.  We had a couple of last minute dietary requests which were taken care of without much of a grumble from the restaurant.  Well done, Bombana and Danilo!   Thank you so much for looking after us!

The menu read like this:

Array of Giacosa wines

Welcome Drink - Spumante Extra Brut 2005

Roast Langoustine in Shell, wiht aromatic herbs and bread crumbs, roast artichoke and pecorino cheese
2009 Roero Arneis: mineral, floral, nutty, pungent and spicy, firm acidity and full body, with a bitter almond aftertaste.  Very good match with the artichoke and scampi.  16/20

Burrata Cheese Ravioli, with black olive and eggplant sauce, "Datterino" cherry tomato
2003 Barbaresco Asili: burnt sugar, chocolate, tar, coves, liquorice, rich but a little funky. Velvety textured, very approachable despite its age, firm structure, good acidity, a wine with an untamed edge to it, but a perfect accompaniment to our food, probably even better with the risotto course (see below). Drinking now and the next 6 - 8 years.  16.5/20

Pumpkin Risotto, with braised beef cheek and Italian aromatic cheese
2003 Barolo Le Rocche del Falletto di Serralunga d'Alba: floral, truffle, herbal, earthy, mineral, spicy, with just a hint of tar and burnt sugar.  Much more elegant, still very fresh and very youthful. Chewy tannin and firm acidity. Drinking now and for next 10 - 15 years.  17.5/20

Truffled Roast Challand Chicken, with truffle jus and truffle mashed potato
2004 Barbaresco Rabajà: roses, tar, chocolate, winter spices (cloves, nutmeg, cinnamon).  Very firm acidity and robust tannin.  Youthful and unyielding.  Not ready to drink yet.  Will benefit from another 4 - 5 years in bottle to integrate the various elements.  18/20

Colorado Rack of Lamb, with confit vegetable black olive and lamb jus
2001 Barbaresco Rabajà Riserva: the pinnacle of the evening, a wine just at the point of revealing its greatness, encompassing harmony, power, concentration, depth and plenty of character.   A very perfumed and powerful wine, with a complex bouquet of roses, tar, mushroom, red fruit, figs and warm spices, and an opulent texture that coats your palate with those warm spicy, floral and earthy flavours.  A wine that remains long in your memory.  This is a rare wine as the cru name of Rabjà is no longer used as of 2007 vintage and this was the last Rabajà Riserva made by the estate.  So a real treat!  19.5/20

Wild Strawberry, with moscato jelly, mascarpone cream and crispy meringue
2008 Spumante Extra Brut Rosé: the dessert was just a fantastic match with this wine! 

I also sneaked a taste of 2004 Barolo Le Rocche del Falletto di Serralunga d'Alba Riserva brought by one of the guests and while it just about began to show its potential to develop into a glorious wine, it was definitely not ready yet and would benefit from at least another 10 - 12 years in bottle! 

All in all, a marvellous evening was had by all!  Some guests even lingered at the restaurant's bar to finish a bottle of 1971 Bas-Armagnac to keep the restaurant staff company while they were diligently clearing away the empty glasses!