AN ITALIAN NIGHT WITH MASI
@ DOMVS RESTAURANT
SHERATON TOWERS SINGAPORE
Tues 9th Sep 2008
Time: 7.30pm (Aperitif) 8.15pm (Dinner)
Smart Casual
$160 for members and $190 for guests
Just book by replying to this email to CT CHEN
at ctchen@acieslaw.com
To secure your booking, please send in the
attached Booking Form together with your
Cheque payment to be received by
Wednesday, the 3rd September 2008
(Note: All members who already have made
their reservations are requested to send in
the Booking Form & Cheque to secure
their reservation.)



VIP guest: Ms Canfora Sonia
Asia Sales Manager for Masi Agricola S.p.A.
Smart Casual






The Boscaini family have been the owners of the Masi vineyards for six generations. Masi produces one of the cult wines from this region of Italy.

Masi vineyards in the Venetian area are located only in the historic and most prestigious viticultural zones. The recent purchase of the "Poderi del Bello Ovile" estate (about 75 hectares) in the Orcia Valley on the ed ges of Montalcino marks the return of the Alighieri family to Tuscany.

Masi technicians have helped in the planting of local grape varieties (Sangiovese, Canaiolo, and Colorino) to make two Supertuscan wines, planned to begin with the 2007 vintage. Masi Tupungato: Argentinian soul, Venetian style.

Masi chose the Tupungato valley, located in Argentina's Mendoza region on the strength of this belief. There, the "Vigneti La Arboleda" winery grows not only Malbec, Argentina's most famous grape, but also Veronese-based varietals such as Corvina and Corvinone.


MENU
AN ITALIAN NIGHT WITH MASI

Tuesday, 9th September 2008

Menu by Chef Lino Sauro

Aperitif
MASIANCO BIANCO, PINOT GRIGIO IGT 2007

Tartare di scampi, zuppetta di fichi d’India,mousse di ricotta vaccina
Scampi tartare with prickly pear coulis and fresh ricotta mousse
POSSESSIONI BIANO IGT 2007


Minestra di orzo perlato con salsiccia piccante
Pearl barley soup with spicy sausage
POSSESSINI ROSSO IGT 2006


Busiate di semola fatte in Casa con tonno rosso rosso di Sicilia e limone
Homemade 'busiate' with Sicilian red tuna and lemon
CAMPOFIORIN ROSSO 2005


Aragostelle in salsa al pepe Verde e tortino it cipolle rosse di Tropea
Baby lobster in green pepper sauce and red onion tart
COSTASERA AMARONE VALPOLICELLA CLASSICO DOC 2005


Stufato di maiale Kurobuta
Kurobuta pork, blood orange compote, leek and rosemary oil
VAIO AMARONE VALPOLOICELLA CLASSICO DOC 1990


Cannolo siciliano con crema di ricotta e pistacchio di Bronte
Crisp wafer with soft cream of fresh ricotta & candied fruits
CASAL RONCHI RECIOTO CLASSICO DOC 2005 (500ML)

Coffee or Tea
Petit Fours



Grape varieties 75% Corvina, 20% Rondinella, 5% Molinara
Wine making Amarone is the product of the ancient wine making method called
"appassimento" (drying of the grapes). At the end of September or
beginning of October the best clusters are laid on bamboo racks in the
lofts of the farmhouse on the vineyard, were large windows allow a
natural ventilation. By the middle of February the grapes weigh 35-40%
less. They are partially affected by botrytis ("noble rot") due to the cooler
climate of the high hills.