THE CURIOUS QUAFFER A SPECIAL DINNER
THE CURIOUS QUAFFER A SPECIAL DINNER
If any one person has been central as a driving force , when it comes to gastronomy in the Liverpool City region , it has to be Paul Askew . As Chef patron at The Art School , on Sugnall Street , in Liverpool he has for many years been striving to provide us with a world class dining experience and , also it has to be added , with the next generation of top chefs .
His self-proclaimed ambition is to lead the positioning of Liverpool on the international gastronomic map in terms of reputation , quality , provenance of ingredients and , ultimately , to drive food tourism to the Liverpool City region . He does this by providing not only his fine dining experience at The Art School , but also by organising and inviting us to his winemaker ’ s dinners . At these , representatives of some of the world ’ s most famous wineries attend to show off their fine wines , each paired with a dish of Pauls fine food . They are , bluntly , fantastic occasions .
The most recent of these extraordinary dinners was a Special Dinner hosted by Paul and Luca Soldo . Luca is a brand ambassador for Antinori , arguably the most famous name in Italian wine . The Antinori family has been involved in the production of fine wines since 1385 when Giovanni die Piero Antinori became a member of the Arte Fiorentina dei Vinattieri ( the Florentine Winemakers ’ Guild ). Since then , and now some twenty six generations of the same family later , Antinori produce some of the best and most sought after wines in the world . Based in Florence , their influence in the world of fine wine has been for some time , and continues to be , revolutionary . It is no exaggeration to say that their innovations played a large part in the ‘ Super Tuscan ’ revolution of the 1970s .
Antinori ' s flagship wine is ‘ Tignanello ’. It first appeared in 1971 and caused a sensation by its use of Cabernet Sauvignon in a Sangiovese blend . Its most expensive and sought after wine is ‘ Solaia ’, a Cabernet dominated blend . It is stunningly rich . Both wines are iconic , world famous , fine wines . Yet there is so much more to enjoy from the Antinori stable ; as everyone who attended the Antinori winemakers ’ dinner at The Art School recently found out . So here goes – the run-down of this wonderful event .
Arrival
On arrival those attending were served with a selection of Pauls snacks , served with a glass of Antinori ’ s ‘ Franciacorta Blanc de Blanc ’ NV . If you have never had Franciacorta it is , in my mind , the best sparkling wine that comes out of Italy . Here it involves the same method of fermentation as the famous sparkling wines that come from the Champagne region in France . The first fermentation takes place in stainless steel tanks ; the second in bottle , with the wine left on its lees for 24 months before degorgement . As the name suggests this wine is a blend of white grapes ( Chardonnay and Pinot Bianco to be precise ). This was a superb start to the evening . A fragrant nose with fruit and floral notes . A wonderfully lively and elegant wine . Brilliant . This was then followed by Amuse Bouche served with Art School Breads and kombu and oak smoked raw butter .
Starter
Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque . This was served with ‘ Pietrabianca Chardonnay Tenuta Bocca di Lupo ’ 2022 . The scallop dish was divine . The mix of the scallops with the langoustine bisque was truly exceptional . The wine , from Apulia , was bright yellow in colour . It was elegant and fresh . There was an abundance of tropical notes ( possibly peach and pineapple ), with a hint of honey and a lovely lingering sweetness . A perfect match for the food .
Intermediate
Roast breast of Northop pheasant and pressed leg terrine with trompettes , cavolo nero , parsnip fondant and puree , quince gel and game jus . This was served with ‘ Botrosecco Le Mortelle , Maremma Toscana ’ 2020 . The food was beautifully presented and full of different flavours . From the Mortelle Estate in the heart of Maremma in Tuscany , the wine was a blend of Cabernet Sauvignon and Cabernet Franc . A wine full of dark , ripe , red berries , mixed with floral notes . An elegant , well-structured wine with beautifully balanced tannins ( particularly bearing in its relative youth ). Another perfect match .
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