Ninth course: pigeon breast with beet sauce and pickled vegetables.
Wine pairing: Passo Nero 2010 Arianna Occhipinti
First of all the presentation is beautiful. The pairing with a passito style Nero d’Avola is daring and very delicious, I would not have thought to pair a sweet wine with meat but it worked very well. (On second thought, people do cook duck with port…) This was a fun take on the classic sweet and sour poultry genre, e.g. duck a l’orange or sweet and sour chicken.