Savoring Tuscan Elegance


Written by: wineclubph-marketing

On Thursday, January 25, 2024, the Solaire Resort Entertainment City hosted the Banfi Wine Dinner.

A premium wine producer hailing from the Tuscany region of Italy, Banfi takes great satisfaction in its extensive history of winemaking. A legacy where every glass of wine conveys a tale of tradition, originality, grace, and honesty.

Chef Andrea Spagoni

The premium six-course dinner, curated by Finestra's Executive Chef, Andrea Spagoni, paired with thought and precision to Banfi’s premium roster of all-star wines to create a dining experience that would launch your senses to new heights.

The evening begins with our host, Mr. Daniel Blais, the Beverage Director of Solaire Resorts introducing Mr. Guillaume Blanchard, Banfi’s Regional Manager. Mr. Blanchard proceeds with a brief introduction of 3 wines; the Centine Bianco 2021, Rosso di Montalcino ‘Poggio alle Mura’ 2020, and Cum Laude ‘Super Tuscan’ 2019

The dinner commences with Panzanella, composed of tomato, scallops, and burrata, paired with Centine Bianco 2021 a Chardonnay and Vermentino blend. The next course is the Cacciucco, a pan-fried prawn in seafood sauce paired with fresh and fruity wine with a ruby-red color, Rosso di Montalcino ‘Poggio alle Mura’ 2020. The third is Ribollita, an Italian classic vegetable stew paired with Cum Laude ‘Super Tuscan’ 2019 which has a balanced taste on the palate of spice, cherry, and oak.

Following the serving of the first three courses, Mr. Blanchard continued his presentation of the final three wines, which highlighted the unique production method of the Brunello di Montalcino and the story of the SuperTuscan’s origin. 

On the fourth course of the night, Gnudi with ricotta and Pecorino gnocchi, mushrooms, and black winter truffle paired with the Summus 2018, the bold SuperTuscan. 

The main event of the evening was the Bistecca alla Fiorentina, a porterhouse steak with artichokes and potatoes that is perfectly paired with Brunello di Montalcino 2017. The wine’s tannins paired excellently with the fat of the steak which created a beautiful gastronomic marriage in the mouth.

A meal would not be completed without a dessert. The Chef presented the Pinolata, a delicious pine nuts cake with saffron ice cream and dark chocolate, which was served with Brunello di Montalcino ‘Poggio alle Mura’ 2017. The bolder brother of the original Brunello.

Overall the evening was one that will not be forgotten. An excellent meal meticulously paired with legendary wines served by some of the best culinary professionals in the country. One cannot ask for much more.

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