Adolfo De Cecco opens Stoke Newington wine bar
Adolfo De Cecco, the chef behind the Michelin-starred Casa Fofó, opened Bianca's in Stoke Newington last week. db finds out why it has a natural wine focus and some of the recommended food pairings. The post Adolfo De Cecco opens Stoke Newington wine bar appeared first on The Drinks Business.
Adolfo De Cecco, the chef behind the Michelin-starred Casa Fofó, opened Bianca's in Stoke Newington last week. db finds out why it has a natural wine focus and some of the recommended food pairings.
Taking its name from De Cecco's first child, Bianca's opened at 175 Stoke Newington Road on 24 April.
The list features around 100 bottles, with a strong leaning towards lower-intervention wine styles.
"Natural wine is simply what we drink. These are small-scale, artisanal wines made with respect for nature – no additives, no manipulation," said De Cecco. "It reflects our philosophy, both at the restaurant and in our everyday lives."
The by-the-glass selection is certainly adventurous, ranging from Clos Lentiscus' Macabeu-based 'Love Potion' (£9.50) from Penedès to the orange Zinicò from G.F.L.A. in Abruzzo (also £9.50). Slovakian Pinot Noir by Bott Frigyes (£12) and Rheinhessen rosé (£7.50) also make appearances.
In terms of the sweet wines by-the-glass, Bianca's' current offering is the 2021 Szolo Dolce from Tokaj (£6.50), the 2020 Lammidia & Bevilacqua Kott (£13), which is a field blend from Abruzzo, and Fabio Di Bernardo Amacappero (£10), a Sicilian amaro made using capers.
Picking a bottle from the full list which might be considered a good all-rounder with Bianca's housemade charcuterie, De Cecco opted for the 2017 Michel Guignier ‘Moincailloux’ Gamay.
As well as cured pork products, dishes on the menu range from fried enoki mushrooms with black lime and chilli to grilled monkfish.
Picking his own dish and wine pairings, De Cecco opted for Catherine Riss De Gress Ou De Force Riesling 2019 to pair with a dish of raw mackerel with geranium and radish: "A beautifully aromatic wine with floral notes and bright acidity. Its oily texture complements the richness of the mackerel, while the acidity lifts the citrus elements of the dish."
With the Tamworth pork loin, he picked Jean Pierre Robinot Nocturne 2018: "This wine’s spiced character, fine tannins, and long acidity work perfectly to balance the depth and fat of the pork."
For a dessert of hazelnut and shiitake mille feuille, De Cecco suggested the aforementioned Abruzzese field blend: "A vino cotto from Abruzzo made by a dear friend Luca. With notes of caramel, spice, and ripe red fruit, it’s a beautiful, layered finish to the meal that pairs effortlessly with the nuttiness of the dessert."
Taking its name from De Cecco's first child, Bianca's opened at 175 Stoke Newington Road on 24 April.
The list features around 100 bottles, with a strong leaning towards lower-intervention wine styles.
"Natural wine is simply what we drink. These are small-scale, artisanal wines made with respect for nature – no additives, no manipulation," said De Cecco. "It reflects our philosophy, both at the restaurant and in our everyday lives."
The by-the-glass selection is certainly adventurous, ranging from Clos Lentiscus' Macabeu-based 'Love Potion' (£9.50) from Penedès to the orange Zinicò from G.F.L.A. in Abruzzo (also £9.50). Slovakian Pinot Noir by Bott Frigyes (£12) and Rheinhessen rosé (£7.50) also make appearances.
In terms of the sweet wines by-the-glass, Bianca's' current offering is the 2021 Szolo Dolce from Tokaj (£6.50), the 2020 Lammidia & Bevilacqua Kott (£13), which is a field blend from Abruzzo, and Fabio Di Bernardo Amacappero (£10), a Sicilian amaro made using capers.
Picking a bottle from the full list which might be considered a good all-rounder with Bianca's housemade charcuterie, De Cecco opted for the 2017 Michel Guignier ‘Moincailloux’ Gamay.
As well as cured pork products, dishes on the menu range from fried enoki mushrooms with black lime and chilli to grilled monkfish.
Picking his own dish and wine pairings, De Cecco opted for Catherine Riss De Gress Ou De Force Riesling 2019 to pair with a dish of raw mackerel with geranium and radish: "A beautifully aromatic wine with floral notes and bright acidity. Its oily texture complements the richness of the mackerel, while the acidity lifts the citrus elements of the dish."
With the Tamworth pork loin, he picked Jean Pierre Robinot Nocturne 2018: "This wine’s spiced character, fine tannins, and long acidity work perfectly to balance the depth and fat of the pork."
For a dessert of hazelnut and shiitake mille feuille, De Cecco suggested the aforementioned Abruzzese field blend: "A vino cotto from Abruzzo made by a dear friend Luca. With notes of caramel, spice, and ripe red fruit, it’s a beautiful, layered finish to the meal that pairs effortlessly with the nuttiness of the dessert." 
