Grossi Florentino believes it is the first Australian restaurant to entirely embrace the European ‘avvinare’ concept, whereby a wineglass is preconditioned prior to filling by swirling around inside its bowl a small amount of the same wine that it is to contain. The wine is then discarded. Grossi’s view is that a wine presented to a customer in this fashion is immediately more approachable and satisfying, since it permeates the glass with the aromas of the wine and removes any odours or impurities that might be absorbed onto the glass. Furthermore, Grossi Florentino finds its customers feel more ‘pampered and treated with real expertise’at the hands of the avvinare-practising waiting staff. Full marks to this excellent restaurant for introducing the idea. One hopes that others will be swift to follow.
