Four years after his last visit, Pierluigi Giachi returned to the Duquesne Club of Pittsburgh with members of his staff for an Italian wine dinner in front of about 90 guests, all members of the prestigious American club.
The dinner took place on the second floor of the building, in one of the most elegant rooms of the Duquesne Club. The chef designed a delicious five-course menu, and Pierluigi guided a tasting of the best wines of Tenuta Torciano, matching each course with the right glass. A professional team of waiters and sommeliers kept the evening flawless and organized down to the smallest detail.
On the table
The wines on the table
It was also the occasion for Pierluigi to present the new Bolgheri Gioiello and all the Luxury reserve wines — Alligator, Leather Reserve 1996 and Tobacco Reserve 1997 — together with cult labels such as Vernaccia di San Gimignano, Chianti, Chianti Classico, Brunello di Montalcino and the Baldassarre, Cavaliere, Bartolomeo and Terrestre Super Tuscans. Members of the club, including some distinguished guests, thoroughly enjoyed the evening, the food and the wine.
Cannellini bean stew
Noisette of tuna, potatoes, peppers, tomatoes, wax beans and saffron, seasoned with Torciano Extra Virgin Olive Oil, paired with Vernaccia di San Gimignano and Chianti.
Pan-roasted duck breast
Cherry reduction, braised cabbage, pancetta and chestnuts, paired with Chianti Classico and Brunello di Montalcino.
Roasted fields lamb
Ricotta ravioli and truffle flakes, paired with the Baldassarre, Cavaliere and Bartolomeo Super Tuscans.
Cheese selection
Finished with a drop of Balsamic Vinegar, Truffle Oil and Pepper Oil, paired with Terrestre Gold.
Tiramisu torta
Chantilly cream, blackberries and dark chocolate, served alongside the 1996-1997 vintage reserve for a close in great style.
The evening ended in the Duquesne's Cigar Room, where guests kept talking over a cup of tea or coffee.
A little history
The Duquesne Club, a Pittsburgh institution
The Duquesne Club was founded in 1873; its first president was John H. Ricketson. The club's present home, a Romanesque building designed by Longfellow, Alden & Harlow on Sixth Avenue in downtown Pittsburgh, opened in 1890, with an addition designed by Janssen & Cocken — including a garden patio, barbershop and new kitchens — built in 1931. The building was granted landmark status by the Pittsburgh History and Landmarks Foundation in 1976, and was added to the National Register of Historic Places in 1995.
The club voted to admit women for the first time in 1980. A health-and-fitness center was added in 1994, and the club was ranked #1 City Club in America in 1997, an honor repeated in 2001, 2003 and 2006; in 2009 it was ranked the second-best city club in the nation, behind the Union League Club of Philadelphia. Notable guests over the years have included U.S. Presidents Ulysses S. Grant, Herbert Hoover, Ronald Reagan, George H.W. Bush and Bill Clinton, as well as Colin Powell, Polish leader Edward Gierek, Charles, Prince of Wales, and former Pakistan Prime Minister Benazir Bhutto. As of 2007, membership at the Duquesne Club stood at about 2,700 men and women; the club does not discriminate in its selection of members, but membership is by invitation only.
Thanks to all our friends who have decided to organize a Wine School with us. It is truly a great honor to bring the culture and traditions of Tuscany to prestigious locations such as the Duquesne Club of Pittsburgh, in houses and clubs all over the world.
Tenuta Torciano promotes Italian wine and food culture all over the world, with experiences that teach the best combinations of wine and food, glass etiquette, the secrets of Italian cuisine, Tuscan wine-making techniques and more.
If you want to organize an event with our staff, write to wineschool@torciano.com.
FAQ
When was the Duquesne Club founded, and who was its first president?
The Duquesne Club was founded in 1873; its first president was John H. Ricketson.
How many guests attended the Italian wine dinner at the Duquesne Club?
About 90 guests attended, all members of the prestigious American club.
What wines were paired with the pan-roasted duck breast?
The pan-roasted duck breast, with cherry reduction, braised cabbage, pancetta and chestnuts, was paired with Chianti Classico and Brunello di Montalcino.
What was served for the cheese course?
The cheese selection was finished with a drop of Balsamic Vinegar, Truffle Oil and Pepper Oil, paired with Terrestre Gold.
How do I organize an event with the Tenuta Torciano staff?
You can write to wineschool@torciano.com.
