This is a menu I designed for a winemaker gala dinner. It includes 6 courses and 16 different wines with a section for tasting notes on the back.

1. Grandi Marchi Winemaker Gala
Welcoming Guest of Honor Marchese Piero Antinori
October 21, 2008
Mario Camia, Chef de Cuisine, Fontana at the Biltmore
Olivier Rodriguez, Executive Pastry Chef

2. Tasting Notes
Franciacorta, Cuvee Prestige, Ca’del Bosco, NV
Prosecco, Extra Dry, Carpene Malvolti, NV
Pinot Grigio, Benefizium Porer, Alois Lageder, 2006
Dreams, Jermann, 2006
Marche Rosso, Pelago, Umani Ronchi, 2005
Rosso del Conte, Tenuta Regaleali, Tasca d’Almerita, 2004
Il Falcone, Riserva, Castel del Monte, 2003
Rubesco, Rosso Riserva, Lungarotti, 2003
Il Bruciato, Tenuta San Guido al Tasso, 2006
Radici, Mastroberardino, 2004
Brunello di Montalcino, Poggo Salvi, Biondi Santi, 2001
Barbaresco, Gaja, 1998
Il Borgo, Cabrea, Tenuta Folonari, 2006
Barolo, Cerequio, Michele Chiarlo, 2004
Guidalberto, Tenuta San Guido, 2006
Barolo, Pio Cesare, 2004
Vaio Armaron, Serego Alighieri, Masi, 2001
Passito di Pantelleria, Ben Ryé, Donnafugata, 2006