It was an incredible night and an unforgettable experience. Serafino Wines are located in McLaren Vale, a region famous for making beautiful Shiraz and producing exciting wines from Italian varieties, such as Fiano, Pinot Grigio, Nebbiolo, etc. Their story began when Serafino (Steve) Maglieri and his parents came to Australia from Italy. He brought the tradition of making wines with him, and two years later he started his dream by planting his first vineyard with the assistance of his father.
Serafino Wines today have a great reputation in the Australian market and overseas, exporting their wines to important wine markets, such as the UK and the USA. They make a range of wines from sparkling, whites and reds, right through to dessert wines, which gives us plenty of options to make the most perfect wine and food pairings. The event was held at Five Regions Restaurant in Adelaide, Australia.
Gian Maglieri, Steve’s son, is a talented young winemaker, who hosted the event with Russell Gallagher, the National Sales & Marketing Manager, and Chief Barrel Washer, hahaha, (he confessed to me that this is his favorite thing to do in the winery when he has spare time). Gian, the winemaker, has so much love for the Serafino wines and is so excited to work for the family business and keep the tradition of Serafino Wines alive. In the event, he was going around to each table explaining about the wines and the food and wine pairings, making our night spectacular. Alberto Occhipinti, the Head Chef of Serafino, brought some of his team and worked alongside the Five Regions team, showcasing the best of both kitchens, while adding his Italian touch and making the experience truly unique.
The first course was Tuna Belly, Sourdough Bruschetta, Tomato Marshmallow and Pork Arancini, paired with Serafino’s Premium Sparkling Pinot Noir & Chardonnay, NV. This wine has spent 10 months on lees, giving the wine complexity and flavour intensity; meanwhile the wine’s great acidity harmonized perfectly with the range of flavours we had on the table.
The second dish was Marron, Quandong and Radish, paired with Serafino’s Bellissimo Fiano, 2021. The pairing here was made by finding the balance of the food and the wine. The Fiano displayed the vivacity of the citric and floral aromas plus a refreshing sensation on the palate, which went very well with the light body of the dish.
The third pairing was Trottole, Saffron, Kingfish and Caviar with Serafino’s Sharktooth Chardonnay, 2019. I have to confess this pairing surprised me, the Chardonnay underwent a wild fermentation in barrels, which gave a lot of personality to the wine. The food was an explosion of flavours, matching the richness of the wine very well.
The fourth was Dry Aged Lamb, Cannelini and Fennel matched with Serafino’s Terremoto Syrah, 2013. The aged lamb with aged wine used two pairing techniques: one was finding similarities in the dish and the wine, the balance between the powerful bodies of the wine and food; and the second was the contrast of succulent lamb softening the firm tannins of the Syrah.