High Wine

We like to celebrate a party and are therefore always looking for an opportunity to socialize with lovely friendly people because together you make beautiful memorable moments.  Searching for something different to do we got the idea to organize a High Wine. The only terms of invitation naturally is that you invite people who appreciate a good glass of wine. Wine specialist Maison d’ Elfant not only organizes wine tastings but also comes to location , such as your home , to keep a wine tasting with a group of minimum 10 persons.  Because we went to Italy on holiday we thought it would be nice to stay in Italian atmosphere and fill the evening with tasting Italian wines and matching antipasti. Adjusted accordingly they offer the Giro d’Italia to where you will be introduced to 7 wines with matching small dishes. We started the evening with bubbles of Astoria Lounge Prosecco Cold Wine 9.5, about this one I wrote before praising it, accompanied by delicious green organic olives of Biagi. This was followed by the white wine: Garofoli Verdicchio di Castelli di Jesi ” Serra del Conte ” with crackers Italiani classicists with delicious crema di tonno . The third was the white wine Pinot Grigio Miopasso Bio I found myself quite delicious. The snack , Pesto Giallo with picos , I found less to fit in taste . Then we went over to red , the Miopasso Primitivo di Puglia with Salame al Barolo with fig bread , both tasty but not very special.

high wine
The second red wine of the evening was the Cortorosso Trilogia di Corte Viola with Testun al Barolo, both the wine and the cheese tasted particularly good. Then came to me the perfect combination of the evening ; Castello di Meleto Chianti Riserva with Parmigiano Reggiano with fig-port-jelly. A full delicious wine sublime went along with the top Parmigiano Reggiano cheese. We ended the tasting with a good combined dolci ; Galleria Vino Spumante Dolce Rosso with Italian nougat with cherry Amarene, I love nougat and this is now my favorite flavor. The wine tasting was successful and we voted for our favorites. We ordered several bottles, my favorites Cold Prosecco Wine, Pinot Grigio Miopasso Bio, Cortorosso Trilogia di Corte Viola and natural Castello di Meleto Chianti Riserva!  Silvie from Maison d’ Elfant made ​​sure that everything was possible and really worth to organize.

We decided to continue to drink the Corte Rosso and use the action 6 +2. Because I knew we were with a group that likes to enjoy until late in the evening I had prepared myself some antipasti dishes  so we could reminisce cozy even after the wine tasting. All in all a great evening to remember!

Antipasti buffet

Very important for a successful Italian antipasti buffet is good, fresh bread. Get it at a good bakery or bake it yourself. I have a great bakery nearby so there I always buy pomodori ciabatta and olive ciabatta. They sell it by weight, it allows you to see for yourself how much you need. Cut into cubes and serve with an olive oil dip with sea salt.

TOMATO MOZZARELLA SKEWERS 20 mini tomatoes 20 mozzarella piccolo 20 basil leaves 20 sticks about 20 basil leaves, dash of extra virgin olive oil, garlic clove and a mortar for the fresh pesto. Cut the tomatoes in half and poke one half with the back first on a skewer, over half a basil leaf, a mozzarella piccolo, another half basil leaf and finally another half tomato with the flat side first. Repeat this as much as you need. Finally, create a fresh pesto by pouring a little olive oil into the mortar and rub a clove of garlic through it using a fork. Keep adding basil leaves and rub with the mortar around until all the leaves are jacked to a paste.

PARMAHAM ROLLS per person 1 slice of Parma ham 2 tsp sour cream 1 teaspoon pesto 3 rocket leaves lettuce. These are the supplies per roll, you can decide how much you want to make. Mix the crème fraîche with the pesto, spread on a slice Parma ham and put on top three leaves arugula. Then roll up and place in a bowl.

APRICOT WITH RICOTTA AND ALMONDS (for 24 pieces): -12 ripe apricots 24peeled almonds 200-250 g fresh ricotta or fresh cream cheese pinch of cinnamon 30-40 gr caster sugar. Cut the apricots in half and remove seeds. Chop 12 almonds coarsely. Beat the ricotta loose with the cinnamon and sugar and stir in the chopped almonds. Fill  the half apricots with this mixture and garnish with almonds.

I prefer to do this yourself. You can choose the best for medium vine tomatoes. It can also be cherry tomatoes. – About 20 cherry tomatoes – 3 cloves garlic – olive oil 4/5 spoons – 3 spoons dried oregano. Cut the tomatoes into quarters (halves with cherry tomatoes), put a piece of aluminum foil on a baking sheet and brush it with a lot of olive oil. Cut the garlic cloves through, puncture on a fork and lubricate the oil, then let it lie. Divide the tomato pieces on the baking sheet, pour olive oil over it and finally put the oregano on top. Put at least 2 hours in the oven at 150 degrees.

OLIVE FRITTE 2 tablespoons grated Parmesan cheese 16 large pitted olives 60 grams flour, 40 grams breadcrumbs oil nutmeg, salt and pepper 60 ounces of chicken breast (or leftover of any other kind of meat) 50 grams baconquarter liter of dry white wine 1 slice fresh white bread without crust 1 egg and 1 egg yolk. Cut the meat into very small pieces. Fry the bacon until golden brown and add the meat, salt and pepper. Extinguish it with wine and let simmer for an hour. Chop the roasted meat very finely. Soak the bread in wine and squeeze it out. Mix the bread with the egg yolk, Parmesan cheese and nutmeg and knead the meat. Fill the olives with this mixture. Beat the egg with salt loose and role the olives through it, then roll them in the flour and breadcrumbs and deep fry in hot oil.

Buy from a good (Turkish) greengrocer fresh marinated olives. I always go for a big green garlic / herb marinade. Furthermore I buy sweet peppadews with it. Artichoke and anchovy also always do well at a antipasti, they are in a jar ready for sale.