Last month a group of us gathered at GAIA Mayfair to sample four superb Ferrari Trento wines paired with some delicious Greek-Mediterranean dishes specially prepared for the evening.
The dinner, hosted by Ferrari Trento, was to mark the launch Ferrari Trento wines as the perfect union between Italy’s renowned sparkling wine and its Greek-Mediterranean approach and philosophy.
Founded on a deep respect for tradition, both GAIA and Ferrari Trento have a deep respect for tradition and a commitment to quality. They also believe that the best moments in life are those shared, be it a family gathering or a simple, enjoyable evening out. This new collaboration between the two brands reflects a shared love for elegant simplicity, natural richness and meaningful experiences.
We were welcomed with a glass of Ferrari NV Maximum Blanc de Blancs, which has a gentle, yet positive and persistent bouquet and notes of ripe fruit accompanied by hints of crusty bread, hazelnuts and variegated floral aromas. A brilliant straw colour, this is an intense, dry, elegant and well-balanced sparkling wine that paired well with our selection of Tzatziki, Taramosalata, Melitzanosalata, Sea Bream carpaccio, light Smoked Tuna, red pagree ceviche and Tuna caviar. With its finish of citrus fruits and mineral sensations, this is without a doubt an extremely pleasant and satisfying sparkling wine that can be enjoyed on any occasion.
Ferrari Trento’s versatile and contemporary Maximum line has in fact been created specifically for the restaurant industry and pairs particularly well with seafood, sushi and creamy risottos.
A Zucchini Salad with mint, pistachio and tyrokafteri and dish of Grilled Octopus (Chtapodi Sti Schara) with fava purée then arrived. This was accompanied by a glass of 2018 Ferrari Perlé, best characterised by its fresh and vibrant aromas of green apple, citrus and white flowers. It has a creamy texture with delicate bubbles and a long, elegant finish which gradually fades away, leaving a suggestion of lemon cream.
This particular sparkling wine is made using 100 per cent Chardonnay grapes selected from the best vineyards in Trentino. It is aged for at least five years on the lees, which gives it a rich and complex flavour.
Our main course consisted of a fabulous selection of Stuffed Vegetables with rice herbs and feta cheese, a perfectly Grilled Sea Bass with Basmati rice mixed with olive oil, garlic, chive and sumac. We were even treated to some homemade fries with oregano or for those wanting something a little healthier, some seasonal wild greens drizzled in olive oil, lemon juice and touch of sea salt.
We were then offered a glass of the 2015 Ferrari Riserva Lunelli which is in fact the first time this wine has been exported to the UK. It has quite a unique story and paired incredibly well with the Grilled Sea Bass.
Our host for the evening, Will Ahier, who looks after UK Business Development for Ferrari Trento, told us:
“This wine is a homage to Bruno Lunelli and the winemaking for traditional method sparkling wines in the 50s and 60s, before the introduction of stainless steel fermenters. It represents synthesis of tradition and innovation, being the only Ferrari wine, whose first fermentation takes place in large Austrian oak casks, as in the days of Bruno Lunelli. The fermentation in wood casks gives the wine greater body, an intriguing richness and roundness on the palate. Part of the wine is also aged in oak casks before being blended for about eight months before being bottled for the second fermentation with the addition of Ferrari’s selection of yeast strains. The wines are then aged for at least seven years in the bottle before disgorgement.”
The evening was rounded off with two rather tasty desserts. The first was a Frozen Yoghurt (Pagoto Giaourti) made with homemade frozen Greek Yoghurt with honey, caramelized walnuts and loukoumades. This was followed by a very moreish Peanut Tart (Tarta me Fistika) made with peanut butter shortbread, salted caramel ganache and milk chocolate cremeaux.
Both desserts were paired with our final wine of the evening which was a beautiful 2017 Ferrari Perlé Rosé Riserva made with 80 per cent Pinot Noir and 20 per cent Chardonnay grapes from the Lunelli family vineyards that are picked by hand in mid-September and aged on the lees for an average of 50 months.
A delicate old rosé, it has an intense and elegant bouquet with notes of ripe berries (think currants, wild strawberries and raspberries) with hints of orange zest and roses. First produced back in 1993, this wine has an excellent structure with a delicate hint of spices, sweet almonds and yeast and was the perfect wine to go with our two desserts and end to a superb evening at GAIA Mayfair.
For more information on Ferrari Trento and it selection of wines, please visit: www.ferraritrento.com. And for more information on GAIA restaurants, please visit www.gaia-restaurants.com.
Author Bio:
Simon Burrell is a UK-based travel and motoring journalist and editor, a former member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of GAIA Mayfair and Ferrari Trento
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