If you're a fan of fashion, food & wine, and sunny South Florida, this glamorous trio is beautifully embodied in the latest addition to Miami's South Beach social scene, the Cavalli Miami Restaurant & Lounge.This establishment marks the first of its kind in the US for world-renowned Italian fashion designer Roberto Cavalli and his son Tommaso (pictured above). “The pleasure of listening to enjoyable music, accompanied by great food and good company in an elegant and sophisticated setting," is Cavalli's philosophy behind the new concept. Father and son also collaborate on their eponymous line of wines from their family-owned and run Tuscan estate, Tenuta Degli Dei, which were the focus of a recent wine dinner hosted by Tommaso at the new establishment.
The designer's influence on the multi-level space located on Ocean Drive is immediately evident. The stark, "South Beach white" exterior features the unmistakable Cavalli logo backlit in neon white above the entryway. The interior is sultry and sophisticated with Cavalli's signature animal prints adorning the banquettes, tables and menus. Fashionable vignettes throughout the downstairs dining room feature bottles of the Cavalli wines displayed with glossy hardcover books, elegant decor elements and photos of Cavalli against a backdrop of brightly colored, floral patterned fabrics.While the downstairs dining room is fashionably chic, upstairs is clearly intended to be the hub of late night activity. Here, the swanky decor exudes South Beach's "club" vibe with a Cavalli-esque twist. Beveled mirrored walls reflect a backdrop of sumptuous velvet curtains while sleek black leather and leopard print seating areas surround a black lacquer DJ booth just beckoning you to get your dance on!
In addition to the ambiance, the food and wine were also quite fabulous. The tasting menu was paired with a selection of Cavalli wines crafted by winemaker Carlo Ferrini, Wine Enthusiast's 2007 Winemaker of the Year. Ferrini has created a critically acclaimed portfolio of wines and Sommelier Matias Benjamin Vergara guided us through the evening's selections which were paired with the deliciously authentic, Italian cuisine of Chef Stefano Mazzi.First was Tuscan Chianina Beef Tartare, featuring beef from one of the oldest cattle breeds in the world. Indigenous to Italy, Chianina beef is traditionally used to prepare the classic Tuscan dish Bistecca alla Fiorentina which is the perfect accompaniment for virtually all of Tuscany's red wines. The Chianina tartare was paired with the 2010 Tenuta Degli Dei "Le Redini" IGT, a blend of 90% Merlot and 10% Alicante. This supple red wine had aromas and flavors of red cherry, licorice and spice and complemented the flavor and texture of the meat beautifully.
For the "Primi" or pasta course, heavenly Tuscan Wild Boar Ravioli was served with shaved black truffle and a decadent drizzle of truffle oil. The house-made ravioli were the perfect texture, melting in my mouth along with the flavorful, tender meat. This delicious dish was paired with the 2007 Tenuta Degli Dei IGT, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot aged for 18 months in French oak barrique. This wine had fragrant floral and dark fruit aromas while on the palate, flavors of blackberry, plum and spice accompanied a velvety texture, supple tannins, and a lengthy finish.For the "Secondi" or Main course Lamb Shank Osso Bucco with Risotto alla Milanese was flavorful and delicious. The risotto was cooked to perfection and the succulent lamb shank was perfectly tender and falling off the bone. The dish was paired with the 2009 Tenuta Degli Dei IGT, a blend of 60% Cabernet Sauvignon, 25% Cabernet Franc and 15% Petit Verdot. The wine had notes of violet, black currant, cherry, and spice with firm tannins and a bright acidity which stood up nicely to the rich osso bucco.Dessert consisted of Chocolate al Gianduia paired with the Tenuta Degli Dei Grappa, the perfect finale to a delicious evening. Next time you're in South Florida and feel like living "La Dolce Vita" spend an evening at Cavalli Miami Restaurant and Lounge. Who knows, after dinner you might even stay for a dance or two.Cavalli Miami Restaurant & Lounge 150 Ocean Drive Miami Beach, FL 305.695.4191 Dinner nightly from 6pm www.cavallimiami.comCheers,
If you’re a fan of fashion, food & wine, and sunny South Florida, this glamorous trio is beautifully embodied in the latest addition to Miami’s South Beach social scene, the Cavalli Miami Restaurant & Lounge.
This establishment marks the first of its kind in the US for world-renowned Italian fashion designer Roberto Cavalli and his son Tommaso (pictured above). “The pleasure of listening to enjoyable music, accompanied by great food and good company in an elegant and sophisticated setting,” is Cavalli’s philosophy behind the new concept. Father and son also collaborate on their eponymous line of wines from their family-owned and run Tuscan estate, Tenuta Degli Dei, which were the focus of a recent wine dinner hosted by Tommaso at the new establishment.
The designer’s influence on the multi-level space located on Ocean Drive is immediately evident. The stark, “South Beach white” exterior features the unmistakable Cavalli logo backlit in neon white above the entryway. The interior is sultry and sophisticated with Cavalli’s signature animal prints adorning the banquettes, tables and menus. Fashionable vignettes throughout the downstairs dining room feature bottles of the Cavalli wines displayed with glossy hardcover books, elegant decor elements and photos of Cavalli against a backdrop of brightly colored, floral patterned fabrics.
While the downstairs dining room is fashionably chic, upstairs is clearly intended to be the hub of late night activity. Here, the swanky decor exudes South Beach’s “club” vibe with a Cavalli-esque twist. Beveled mirrored walls reflect a backdrop of sumptuous velvet curtains while sleek black leather and leopard print seating areas surround a black lacquer DJ booth just beckoning you to get your dance on!
In addition to the ambiance, the food and wine were also quite fabulous. The tasting menu was paired with a selection of Cavalli wines crafted by winemaker Carlo Ferrini, Wine Enthusiast’s 2007 Winemaker of the Year. Ferrini has created a critically acclaimed portfolio of wines and Sommelier Matias Benjamin Vergara guided us through the evening’s selections which were paired with the deliciously authentic, Italian cuisine of Chef Stefano Mazzi.
First was Tuscan Chianina Beef Tartare, featuring beef from one of the oldest cattle breeds in the world. Indigenous to Italy, Chianina beef is traditionally used to prepare the classic Tuscan dish Bistecca alla Fiorentina which is the perfect accompaniment for virtually all of Tuscany’s red wines. The Chianina tartare was paired with the 2010 Tenuta Degli Dei “Le Redini” IGT, a blend of 90% Merlot and 10% Alicante. This supple red wine had aromas and flavors of red cherry, licorice and spice and complemented the flavor and texture of the meat beautifully.
For the “Primi” or pasta course, heavenly Tuscan Wild Boar Ravioli was served with shaved black truffle and a decadent drizzle of truffle oil. The house-made ravioli were the perfect texture, melting in my mouth along with the flavorful, tender meat. This delicious dish was paired with the 2007 Tenuta Degli Dei IGT, a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot aged for 18 months in French oak barrique. This wine had fragrant floral and dark fruit aromas while on the palate, flavors of blackberry, plum and spice accompanied a velvety texture, supple tannins, and a lengthy finish.
For the “Secondi” or Main course Lamb Shank Osso Bucco with Risotto alla Milanese was flavorful and delicious. The risotto was cooked to perfection and the succulent lamb shank was perfectly tender and falling off the bone. The dish was paired with the 2009 Tenuta Degli Dei IGT, a blend of 60% Cabernet Sauvignon, 25% Cabernet Franc and 15% Petit Verdot. The wine had notes of violet, black currant, cherry, and spice with firm tannins and a bright acidity which stood up nicely to the rich osso bucco.
Dessert consisted of Chocolate al Gianduia paired with the Tenuta Degli Dei Grappa, the perfect finale to a delicious evening. Next time you’re in South Florida and feel like living “La Dolce Vita” spend an evening at Cavalli Miami Restaurant and Lounge. Who knows, after dinner you might even stay for a dance or two.
Cavalli Miami Restaurant & Lounge
150 Ocean Drive
Miami Beach, FL
305.695.4191
Dinner nightly from 6pm
www.cavallimiami.com
Cheers,
This week's Wine Word of the Week is "demi-sec" and was suggested by our fabulous Facebook Fan, Michelle Olson-Rogers - thanks for the suggestion, Michelle!Demi-sec is a French term which literally means "semi-dry" or "medium-dry" yet is used to refer to wines which are slightly to medium sweet. The term is usually used in association with wines from France's Champagne and Loire wine regions. In Champagne, the dosage, a mixture of wine and sugar added to the bottle following disgorgement, determines the final sweetness of the wine. So for a wine to be labelled as "demi-sec" the amount of sugar added can be anywhere from 35-50 g/l or 3.5-5% which is dictated by vinous law. The scale from driest to sweetest is (1) brut nature or sans dosage where no sugar is added, (2) extra brut, (3) brut, (4) extra dry, (5) sec, (6) demi-sec, and (7) doux which is the sweetest level. In the United States the different levels of sweetness do not have any legal definitions like they do in France.So next time you see a wine with "demi-sec" on the label, you know the wine in that bottle will be somewhat sweet. Oftentimes, especially with Champagne, the sweetness in the wine is balanced by a lovely acidity so the wine doesn't feel cloying on the palate. These delicious wines are perfect for serving with moderately sweet desserts and make an elegant addition to a dinner party.Thanks again for your suggestion, Michelle, and I hope that helps! If you’d like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember - you have to play to win so make your suggestion now!Cheers,
This week’s Wine Word of the Week is “demi-sec” and was suggested by our fabulous Facebook Fan, Michelle Olson-Rogers – thanks for the suggestion, Michelle!
Demi-sec is a French term which literally means “semi-dry” or “medium-dry” yet is used to refer to wines which are slightly to medium sweet. The term is usually used in association with wines from France’s Champagne and Loire wine regions. In Champagne, the dosage, a mixture of wine and sugar added to the bottle following disgorgement, determines the final sweetness of the wine. So for a wine to be labelled as “demi-sec” the amount of sugar added can be anywhere from 35-50 g/l or 3.5-5% which is dictated by vinous law. The scale from driest to sweetest is (1) brut nature or sans dosage where no sugar is added, (2) extra brut, (3) brut, (4) extra dry, (5) sec, (6) demi-sec, and (7) doux which is the sweetest level. In the United States the different levels of sweetness do not have any legal definitions like they do in France.
So next time you see a wine with “demi-sec” on the label, you know the wine in that bottle will be somewhat sweet. Oftentimes, especially with Champagne, the sweetness in the wine is balanced by a lovely acidity so the wine doesn’t feel cloying on the palate. These delicious wines are perfect for serving with moderately sweet desserts and make an elegant addition to a dinner party.
Thanks again for your suggestion, Michelle, and I hope that helps! If you’d like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember – you have to play to win so make your suggestion now!
Cheers,
Easter is fast approaching and with it my desire for light, refreshing wines that pair beautifully with the flavors of Spring. Here are some recommendations for wines that will pair perfectly with your Easter meal, from the rack of lamb to the Honey Baked Ham! These wines are moderate in regard to alcohol and tannin with a nice balance of fruit and will appeal to a variety of palates. This week only, enter the code “EASTER“at checkout (or mention it to us for phone orders) to receive $10 off your order of $100 or more.
Cleto Chiarli Brut de Noir Rosé, Emilia-Romagna, Italy, NV ($16): Italian winemakers Franco De Biasio and Michele Faccin crafted this lightly sparkling wine from a blend of 85% Lambrusco Grasparossa and 15% Pinot Nero (aka Pinot Noir). Secondary fermentation (how the wine gets its bubbles) took place using the Charmat method resulting in a lightly sparkling wine with an inviting pale pink color. The nose has fragrant aromatics of red berries while on the palate flavors of raspberry, strawberry and citrus accompany a delightfully dry finish. This wine is an excellent aperitif and also pairs well with a variety of cuisines.
Seven Hills Dry Rosé, Columbia Valley, Washington, 2013 ($16): 2013 is the first vintage of this delightful, dry rosé from Seven Hills winemaker Casey McLellan. It is based on specific vineyard blocks of Bordeaux varietals which are farmed specifically for this wine crafted in the style of classic French Provencal rosés. It is delicate and refreshing, pale in color, and bone-dry with flavors of peach, grapefruit, and papaya as well as fresh herbs, white flowers, and a hint of spice. Because it is a blend of 70% Cabernet Franc, 15% Petit Verdot and 15% Malbec it has lovely structure and presence as well – I like to call this wine the red wine drinker’s rosé!
“the girls in the vineyard” Sauvignon Blanc, California, 2013 ($15): These grapes hail from the Rooster Vineyard in Lake County located one hour north of the Napa Valley. The grapes grow on the gravelly soils of an ancient riverbed which sits 1,350 feet above sea level and experiences gloriously warm days, followed by pleasantly cool nights. On the nose, aromas of peach and citrus set your tastebuds humming while on the palate, crisp, fresh notes of lemon zest, ripe peach and pear finish with a hint of lemongrass. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors and makes for a very versatile partner at the table.
Feudo Maccari Nero d’Avola, Sicily, Italy, 2011 ($17): Just over a mile from the sea on the southern tip of Sicily, Feudo Maccari was established in 2000. The estate is assembled from more than fifty separate plots of land, which translates to more complexity in their portfolio of wines. This wine is made from 100% Nero d’Avola grapes fermented in stainless steel tank to preserve the fresh fruit aromas and flavors. It has a deep purple color and exhibits inviting aromas of red fruit and spice. The palate rewards with savory flavors of black cherry, licorice and a hint of tobacco framed by just the right amount of acid and tannin.
Charles Joguet Chinon Cuvée Terroir, Loire, France, 2011 ($24): Hailing from the heart of France’s Loire Valley, this “cuvée” is crafted from 100% Cabernet Franc grapes from the thirty year old vines of Beaumont-en-Véron. The sandy and alluvial vineyard soils offer fruity and supple wines meant to be consumed in their youth. This medium-bodied red is perfect for Spring with fragrant aromatics of red and black fruit and flavors of cherry, damson plum and pomegranate. As is characteristic of the red wines of this region, it also has a bright, food-friendly acidity that will make a delicious accompaniment for your savory Easter lamb.
Copain Tous Ensemble Pinot Noir, Anderson Valley, CA, 2010 ($26): Crafted by winemaker Wells Guthrie, this wine is an embodiment of the earthy, sweet beet root undertones that are indicative of Anderson Valley Pinot Noir. Guthrie takes his inspiration for Pinot Noir from the great wines of Burgundy and aims to create wines of elegance and balance. This medium-bodied wine has vibrant dark red fruit on the nose and palate and delivers pure, focused flavors with a great lift on the finish from the acidity. The 2010 vintage resulted in wines which are incredibly elegant and offer great tension and balance.
All of our Easter selections are available through The Wine Atelier (click here to view these wines in our wine boutique) and, as always, we offer 3 convenient ways to receive your wines, (1) pickup at our location at 900 E. Atlantic Avenue Suite #13, Delray Beach, FL 33483 (by appointment); (2) local delivery in the Boca Raton/Delray Beach area for orders $250 and (3) shipping via UPS. Please call us at 561.317.6663 with any questions and have a very Happy Easter!
Cheers,
Spring has finally sprung, serving as our seasonal indicator that it’s time to switch from those comforting winter dishes to lighter, more figure friendly fare.
Here in South Florida, it may come as no surprise that citrus plays a large role in our springtime cuisine. Many of our citrus fruits are sourced locally so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo) in the March 2014 issue of Saveur Magazine, it peaked my interest since it incorporated the delicious and exotic pomelo. Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is a principal ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida. The large fruit (pictured bottom right) tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic.
I wanted to make this recipe for dinner so I added a chicken breast that I pounded flat, seasoned with salt and pepper and grilled and then plated the chicken with the salad on top of it. The dressing is incredibly flavorful and gives this lighter dish plenty of delicious flavor and personality. In the event you are unable to locate a pomelo or if they are out of season, a ruby red grapefruit will work equally as well. Also, slicing a citrus fruit into “supremes” can take a little practice and involves separating the fruit into segments by removing the bitter peel, pith and membranes. For a video on how to perform this culinary technique from Iron Chef Michael Symon, please click here. I do recommend using a very sharp knife to supreme your citrus and once you complete that part of the prep, making the dressing and assembling the salad is a breeze!
To pair with the Thai Chicken and Pomelo Salad, I served the 2012 Château Pesquié Terrasses Blanc ($16) a blend of 70% Viognier, 15% Roussanne, and 15% Clairette grown in the limestone soils of France’s Southern Rhone Valley. This wine is delightfully fresh, floral and fruity with a bright acidity, notes of honeysuckle, white peach and pear with a mineral-tinged finish. Winemakers Alexandre and Frédéric Chaudière fermented the wine entirely in stainless steel and concrete vats to preserve its fresh fruit aromas and flavors which complement the flavors of the dish beautifully!
Cheers,
Thai Chicken & Pomelo Salad
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (2 grapefruit), peeled and supremed
2 fresh red Thai chiles
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper. Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside. Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside. Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves. Serves 4
This week's Wine Word of the Week is "fining" and was suggested to us by our fabulous Facebook fan, Joan Axthelm - thanks for the suggestion, Joan!Fining is a winemaking technique which removes microscopic particles and chemicals from a wine which can adversely affect its color, aroma and/or flavor. Fining agents such as bentonite, egg whites and gelatin are added to wine and act like a magnet, bonding with the undesirable components, which can include excessive tannins, microscopic particulate matter and/or other pesky chemicals. Once bonded, they precipitate out of solution and are removed, leaving the wine more chemically stable and less likely to spoil over time.Fining is often used in the same sentence as "filtration," as the two often go hand in hand. Whereas fining binds to particles or chemicals in order to remove them, filtration involves passing the wine through a physical filter, filtering out anything larger than the pores of the barrier. Filtration removes harmful compounds including yeast (i.e Brettanomyces) and/or bacteria (i.e. malolactic bacteria) through filtration mediums including cellulose fiber pads, diatomaceous earth, and perlite.It is important to note that while there are many advantages of using these techniques, not the least of which is making a wine more suitable for the aging process, one of the disadvantages of fining and filtration is that they can strip a wine of desirable flavor and/or aroma compounds. For this reason, many winemakers who bottle their wines "unfiltered and unfined," promote them as being superior to those that are. Unfortunately this factor alone does not guarantee a wine's quality - what good is a wine with more nuanced aromas and flavors if it has been spoiled by the ravages of Brettanomyces? The fact is, there are quality wines in both categories so it's best to let your palate be the final determiner of a wine's quality.Thanks again for your suggestion, Joan and if you'd like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on The Glamorous Gourmet & Wine Atelier Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier's "Explorateur" Wine Club but remember, you have to play to win!Cheers,
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