Grandi Marchi Tasting Shanghai Wine Dinner Menu

Jeannie’s first book Asian Palate prompts one to have a balanced consideration of the following (Extracts taken from the Introduction chapter of Jeannie Cho Lee MW’s award-winning first book Asian Palate):

“The use of vinegar, subtle sweetness and the fairly high oil content in many Shanghainese dishes often call for a wine with firm, crisp acidity. Vinegar content in food is tricky when pairing with wines since a strong sour taste can overwhelm any fruit in the wine. Ideally, acidity levels should be matched. However, many Shanghainese dishes temper vinegar content with a hint of sugar or a fatty and oily element in the dish. The sour taste is often not sharp but rounded and thus a medium to full-bodied wine with crisp acidity and fairy prominent fruit profile works well with many Shanghainese dishes.”
This year’s Grandi Marchi Grand Tasting brings Shanghainese cuisine and the best Italian wines produced by seventeen top Italian wineries together. Piero Antinori, President of the Istituto Grandi Marchi said, “The next global challenge for Italian wineries is not to be considered only ‘ethnic’ linked to Italian cuisine but to show international consumers the vast potential of matching our wide variety of wines with various local cuisines in particular those in countries which are new to wine consumption.” 
This marriage of Italian wine with Asian flavours was celebrated in Shanghai on the 23rd of November, 2011 and featured a special dinner collaboration with Jeannie Cho Lee MW and Ye Shanghai, showing how Italian wines are able to bring out the unique flavours and aromas of Shanghainese cuisine. Buon appetito!
Wheat gluten with mushrooms and bamboos shoots
Chopped vegetable wrapped in beancurd sheet
Potpourri of eighteen vegetables
NV Carpenè Malvoti Conegliano Valdobbiadene Prosecco Superiore Cuvée Extra Dry DOCG, Veneto, Italy
2010 Alois Lageder Tenutæ Lageder “Porer” Pinot Grigio, Alto Adige, Italy
2010 Michele Chiarlo Roverto Gavi DOCG
Sliced pork with garlic puree
Braised beef slices with five spices in dark soy sauce
2007 Pio Cesare Barolo Ornato, Piedmont, Italy
Double-boiled truffle soup with assorted mushrooms
Braised prawn with sweet & chilli sauce
Baked cod fish yè shanghai style
2007 Umani Ronchi Rosso Conero Cúmaro Riserva, Marche, Italy
2005 Lungarotti Rubesco Riserva, Umbria, Italy
Whole roasted duck
Crispy skin served with pancake
Sautéed minced duck served with lettuce
2006 Biondi Santi Tenuta Greppo Brunello di Montalcino DOCG, Tuscany, Italy
2007 Ambrogio & Giovanni Folonari Tenute Cabreo Borgo, Tuscany, Italy
2007 Antinori Guado Al Tasso, Tuscany, Italy
Stir-fried shredded beef with scallion
2007 Masi Costasera, Veneto, Italy
Braised mushroom in abalone sauce
Sautéed seasonal vegetables
2008 Argiolas Korem Isola dei Nuraghi IGT, Sardina, Italy
2006 Mastroberadino Radici Taurasi DOCG, Campania, Italy
2007 Rivera Truisco Primitivo Puglia IGT, Puglia, Italy
Steamed pork dumplings
2006 Tasca d’Almerita Rosso del Conte, Sicily, Italy
2007 Donnafugata Mille e una notte, Sicily, Italy
Steamed sesame dumplings covered with peanut flour
Seasonal fruit platter