Hi All, My friend Kelly has a meetup group in London and she is hosting a wine and food tasting event in Bath next saturday. If you're interested the details are below and contact her directly. Sotti Sotti venue is in Bath on North Parade.
Hello! There's a London wine meetup group that has arranged an exclusive tasting menu with Sotti Sotti. If you don't know it, it's an Italian restaurant, and it's voted the best restaurant in Bath, on Trip Advisor. This is a chance to share lots of dishes and try 8 different wines with people who love good food and wine.
Kelly, the organiser, has won the International Wine challenge, Wine Educator of the Year, and is going to teach us about the wines. And the best part is... we're only paying for the food and wine. As it's part of travel trip for their meetup, Kelly has offered our meetup the organising of the menu and the tasting for free!!!!
As the items on the menu are not regular menu items, Sotti Sotti has asked her to confirm how many will be coming asap (ideally by Monday - Wednesday latest). If you would like to join us, you will need to send £80 either via Bank Transfer or PayPal. Once you've confirmed, your spot is transferable to a friend, however, it's not refundable.
Please email Kelly on [masked] for more information. You can see their meetup here - www.meetup.com/tastour or visit their main website http://www.tastour.com/
You can rsvp on meetup, but your spot is not confirmed until payment is made.
There are only 6 places available. We'll be joining a group of 9 'taste adventures'
Saturday 1st December
We'll meet at the restaurant at 8:45pm. The meal will end around 11.
Everyone will receive a few taste of each of the following.
And there will be nearly a bottle of fine wine each.
8 wines, 8 courses, £80
Impepata di cozze, vongole & cannolicchi.
Sautéed of mussels, clams and razors clams with pinot grigio black pepper, garlic E.V. olive oil
Paired with: Verdicchio dei Castelli di Jesi Classico Superiore, Zaccagnini - Marche
Wine Notes: Gentle, soft, intense and long lasting with hints of acacia and notes of ��ield ��lowers
Carpaccio di manzo con carcioi e scaglie di parmigiano.
Thinly sliced raw beef tenderloin with artichoke heart, shaved parmesan cheese and E.V. olive oil
Paired with: Dolcetto d’Alba DOC, Vigna Nirane, Ascheri - Piemonte
Wine Notes: Fruity, with notes of cherry, red current and apricot. Well balanced acidity and tannins
Primi Raviolo di branzino.
Our homemade oversized raviolo filled with fresh sea bass with E.V. olive oil chili & garlic
Paired with: Pecorino Golden Fleece, Umani Ronchi - Abruzzo
Wine Notes: An expressive nose of peach, mango and rose petals, with a long, full mineral-rich mouth
Fettuccine al ragu di cinghiale e castagne. Fettuccine pasta with wild boar ragu & Chestnut
Paired with: Valpolicella Classico Ripasso, Acinatico DOC, Accordini - Veneto
Wine Notes: Red cherries, spice and vanilla. Full bodied with fruit-forward of cherries and Flowers
Tonno & carcioi. Grilled yellow in tuna steak with artichokes drizzled with citrus vinaigrette
Paired with: Vermentino di Maremma IGT Tenuta di Belguardo - Toscana
Wine Notes: Full of tropical fruits, vanilla and yellow peach with textured minerality
Filetto di manzo al barolo con crocchette di gorgonzola. Sautéed Fillet of beef in Barolo red wine Sauce
with gorgonzola croquettes
Paired with:Rubrato, Aglianico Irpinia, Feudi San Gregorio - Campania
Wine Notes: Wild black fruits, liquorice and berries. Roundend tannin and spicy, smoky oak nuances
Mousse di cioccolato bianco. Sotto Sotto white chocolate mousse
Paired with: Moscato d’Asti, Moncucco DOCG, Fontanafredda - Piemonte
Wine Notes: Ripe peach and spiced pear. Delicate balance with cleansing acidity and honeyed richness
Semifreddo alla nocciola. Hazelnut semifreddo with hot chocolate sauce
Paired with: Aleatico di Puglia, Franceco Candido - Puglia
Wine Notes: Hints of mature amber. Medium sweet, velvety and delicious dried raisin characteristic