You’d think noted chef Mario Batali would be breaking out the tuxedo-style Crocs for this auspicious event, but no, he’s going with his trademark orange.
The black-tie occasion Tuesday night is the Obamas’ final White House dinner, and Batali is an appropriate choice to cook for Italian prime minister Matteo Renzi and his wife, Agnese Landini. Produce harvested from Michelle Obama’s garden will be featured.
But for us, it’s all about the wine pairings. According to Eater DC, all three courses are being matched with California wines, and the main course — beef braciola — will be served with the 2014 East Bench zinfandel made by Ridge Vineyards of Cupertino.
It is one of only two 100 percent zinfandel wines from Ridge, our wine critic Mary Orlin notes; the others are blends. These grapes are grown north of Healdsburg in the Dry Creek Valley where Ridge replanted the historic benchland site with cuttings from four pre-Prohibition vineyards, the winery says.
This zinfandel is no longer available on the Ridge website, and is listed as out of stock at Wine.com, where it previously sold for $30. (We’re guessing that means it’s not on the 5-cent sale at BevMo either.) Critic Antonio Galloni called it a “standout,” “brisk and wonderfully perfumed” and “one of the more silky, refined zinfandels readers will come across.”
The other wines being poured are:
— From Santa Barbara County, Palmina Wines’ 2015 Santa Ynez Vermentino, a varietal grown widely in Sardinia. This will pair with the first course of sweet potato agnolotti.
— From the Napa Valley, Villa Ragazzi’s 2012 Napa Sangiovese. This will accompany the warm butternut squash salad with frisee and pecorino.
As it’s an autumn menu, dessert will be a green apple crostata with thyme caramel and buttermilk gelato, followed by a mind-numbing array of sweets at the petit fours display, including Concord grape / bittersweet chocolate leaves, pumpkin-cranberry tarts, orange fig slices and tiramisu.
Batali is teaming up with White House executive chef Cris Comerford and executive pastry chef Susan Morrison to create this feast.
