WFSO Calendar

'90 Brunello Di Montalcino 5 Liter

April 2nd 2019
Time: 6:30 pm
Location: Fillmore Trattoria

Hosts: Deane Price
Location: Fillmore Trattoria (recently opened)
1937 NW 23rd Place, Portland, OR 97210
Click here to register online
Click here for a printed registration.

You may recognize this address because it was the location of Tony Deme’s celebrated Noisette fine-dining restaurant for two-and-a-half years before shuttering.  Then another chef owner, Annette Yang, opened Le Vieux, the upscale Mediterranean Bistro which closed last year.
We now hope the 3rd time will be a charm.  Fillmore Trattoria Owner Jack Krietzman operated Jackson Fillmore Trattoria in San Francisco since 1985.  He was an acquaintance of Yang who, we presume, got Jack to move to Portland.
Fillmore Trattoria describes its food as “Italian homestyle cooking” featuring house-made pastas, lightly fried antipasti, and seafood and meat mains.  We’re going to do our best to support Jack.  And Jack is supporting us by waiving corkage and offering us a superb dinner. This dinner is sure to sell out.
The grapes for RENNINA (pronounced RAY-nee-nah) come from 3 non-contiguous vineyards comprising 27 acres. All have south westerly exposure and are 1,100 feet above sea level and are all on property that bore the name RENNINA according to documents dating from 715 AD. Soil composition is primarily calcareous clay.  
The average age of the vines is 18 years. 3 week in stainless, 3 years in oak casks, plus 1 year in the bottle before its February, 1995 release. Deep ruby in color, RENNINA is said to have an intense bouquet of spice and berries. It’s also known as a long-lived wine concentrated with good structure, depth, and balance. We shall see.
NV Nino Franco Rustico Prosecco
First Course:  
Antipasto - meat and cheese
Fried Goat Cheese w/ Caramelized Onions and Honey
2004 Michele Chiarlo Gavi
Second Course:
Insalata Verdura - Organic greens with assorted vegetables and
croutons in a creamy garlic dressing
Insalata Romana - Arugula tossed with pecorino cheese, salami,
fresh tomato,  balsamic vinaigrette
5 Liter bottle of 1990 Pieve Santa Restituta RENNINA Brunello Di Montalcino (100% Sangiovese)
Main Courses:
Penne Portabello - Portobello mushrooms, tomato, garlic, arugula
Prawns Agrigento - baked with bread crumbs garlic and herbs
Bistecca - New York Steak with tomato, herbs and arugula

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