About Baccus Fine Wines and Il Vecchio Cafe in Caldwell
Baccus Fine Wines dinner at Il Vecchio Café in Caldwell will
present culinary magic and unusual artisanal wines December 6
Chef Francesco Palmieri will serve five original curated courses
paired with 10 Italian wines which are making their American debuts
Among wine aficionados and also those who simply appreciate fine dining, wine dinners matching a selection of wines with items on a special menu are a popular diversion.
Tuesday the 6th of December brings an early holiday gift to those who appreciate magic created when the perfect wine meets the perfect recipe. Ten (!) unusual wines will be poured. Yes, ten fine wines and an intriguing array of off-the-menu dishes, bringing together the distinctive wines of Baccus (right, spelled with no "H") Fine Wines and the culinary treasures of Il Vecchio Café’s executive chef Francesco Palmieri.
Long a force in artisanal wine imports, the former
restaurateur Antonio Agnello, now the owner of Baccus, the Newark-based importer specializing in unusual wines from small producers, has curated a wine-and-food event that will bring smiles today and provide sublime memories later.
These ten wines are new to the Baccus portfolio of imports, first-timers, never before available in the United States. Three facts make the Il Vecchio dinner unusual: the large number (10) of wine selections, their rarity due to limited production from small artisanal winemaking families, and that these beverages have never passed American lips and palates.
Il Vecchio Café’s executive chef Francesco Palmieri, a Culinary Institute of America graduate, Chopped winner, and former chef/owner of the Top Ten NJ restaurant The Orange Squirrel, has assembled an Italian-influenced menu beginning with scallop crudo accented by rosemary-citrus sorbetto paired with the delightful sparkler Ceresino from Travaligno. Produced by the classic Champagne method, Ceresino is a rosé of 100 percent Pinot Noir, a rewarding and creative pairing with the seafood.
Later, from the creative mind of Chef Palmieri will come a one-of-a-kind short rib cutlet paired with two wines making their debut: a Pinot Noir Reserve “Poggio della Buttinera” and Theresa Eccher’s “Altero” vinified from Nerello Mascalese grown for richness in volcanic soil in Sicily.
The nightcap will be chocolate mousse and hazelnut cannoli paired with two exclusive Passito dessert wines made by Bellaria from late-harvest grapes dried prior to crushing to yield sweetness and concentrated taste.
The full list of ten wines can be seen at IlVecchioCafe.com.
As wines are poured, Agnello and his wine ambassador Elia Barbati will enlighten diners about history, cultivation, and production methods of each wine, as well as guiding guests through the nuanced layers of flavor appearing in the wines.
Agnello, explaining his philosophy of wine selection, says “During frequent trips to Italy, we search for the unusual: under-appreciated regions and single-vineyard producers of unsung varietals -- or wines sourced from traditional grapes but vinified in nontraditional ways.”
If you're new to this, let's just say that certain wines intensify pleasure and create a new taste dynamic when imbibed along with certain dishes.
At the top end, it's not unusual for decades-old corks to be popped, with lobster and foie gras in abundance -- with a tab of a few thousand dollars per person. More typically, for a low three-figure price, diners/oenophiles can treat themselves to culinary sensations achievable only when the perfect "deal" between food and wine is struck. Pricing at Il Vecchio is $110 + tax and tip.
At the Baccus/Il Vecchio dinner, says Agnello, “You won’t be drinking any clichés, but you will be tasting wines you can brag about to your most jaded wine-afficionado friends.”
Reservations are still being taken as of this writing. Simply phone (973) 226-8889, ext 1. Il Vecchio Café is at 234 Bloomfield Avenue in Caldwell, NJ. The wine dinner commences at 7 p.m. in the private dining room.
To inquire about retail and restaurant availability of any wine imported by Baccus, email
BaccusFineWine@gmail.com.