Join us and indulge yourself in Tuscany at its finest. With a mouth-watering 7-course Tuscan meal and wine pairing, you'll never want this evening to end.
Together with Terenzi's owner (joining by video) and Swirl's resident sommelier, we'll go on a tasting journey of 7 wines, each carefully paired with 7 delicious Tuscan dishes, such as the iconic fiorentina steak. You'll get to learn more about Tuscany as a region, the local area of Maremma where Terenzi is located, as well as the stories and tasting notes of each wine.
You'll experience 7 different wines. For the whites you'll try a Vermentino and a Viognier. With the reds you'll explore varied expressions of Sangiovese including the award-winning Madrechiesa, as well as a powerful Super Tuscan. For dessert you'll try a unique and utterly delicious Passito made from Petit Manseng, voted best Passito of 2018 by top wine critic Luca Maroni.
About La Gioconda
The evening was held at a renowned Tuscan restaurant in Tokyo, La Gioconda. With authentic Tuscan dishes and Italian staff, you feel just as if you were in Florence. One of the top Italian trattorie in Tokyo, its Italian chef hails from Tuscany and serves delicious, authentic dishes. La Gioconda is also the favourite Italian restaurant of the Italian Ambassador, a frequent diner.
About Terenzi
"Terenzi is one of the most promising new names in Tuscan winemaking" - Robert Parker
Located in the Morellino area of Tuscany, Terenzi is a story of family, love and passion. Founded in 2001, Terenzi has gone from strength to strength, winning the hearts and awards of the toughest critics, all starting from their very first wine, the classic Morellino. Today they produce a variety of high-end red and white wines, and a unique dessert wine made from Petit Manseng. From the vineyard to the bottle and the finely designed labels, siblings Federico, Balbino and Francesca Romana represent the smart elegance of a new generation of Italian winemakers.
Menu
Each course was carefully paired with an incredible wine.
Amuse
Castagnaccio with Lardo di Colonnata. Warm choux pastries stuffed with Pecorino Romano, and Pane Toscano with livers.
First Starter
Pappa al pomodoro with marinated anchovies and tomato granita.
Second Starter
Florentine-style tripe.
First Pasta
Pappardelle with white deer ragout sauce and porcini mushrooms.
Second Pasta
Bottoni rigati stuffed with peposo (Tuscan braised beef) sauce.
Main
Florentine steak with vegetables.
Dessert
Chocolate and apricot mousse with sparkling wine. Coffee and Cantucci.
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