Wine & Dessert
"The right wine brings out the best in each dish, very much like a
good marriage," according to Eicher.
Because wine is so important to the food and culture of the Italian
people, Bergamo's hosts the largest variety of Italian vintages in the
entire Southeast United States, with more than 400 selections.
Bergamo's focuses on hard-to-find wines that are really friendly to
food, including reserves from such classic regions as Barolo, Barbaresco
and Chianti. The Barolo by Bruno Giacosa, nicknamed "tar and roses" for
its incredibly deep yet smooth flavor, is the perfect partner for the
pan-roasted rabbit with wild mushroom ragu and creamy mascarpone
polenta, a unique dish of which Paone is most proud. It does equal
justice to the tender, juicy veal chop Milanese with arugula, fresh
mozzarella and tomatoes.
Paone is his own pastry chef, so dessert is a life altering
experience, especially with a cup of cappuccino or a glass of Picolit by
Dorigo, Italy's rarest dessert wine. The mango-basil, yes basil,
cheesecake with tropical fruit sauce makes sense, but you have to
experience it to understand. Also delicious: the rustic buttery apple
tart with vanilla ice cream and Ceylon cinnamon sauce, flourless
chocolate hazelnut torte with vanilla cream sauce and caramel sauce and
chocolate pirouette.
