Oxtail Gnocchi with toasted almonds and a touch of Cognac crème.

This was the unanimous favourite of the evening, with most diners secretly asking their respective waiters to steal a bit more from the kitchen. Sara sautéed then deboned the oxtail and served it mixed with the gnocchi, which is an Italian name for a variety of thick, soft noodles or dumplings. The Cognac crème sauce was drizzled lightly over for a very delicious dish. The Chianti, which never fails to add a pleasant surprise whenever I taste it, complemented the oxtail very well as the Cognac crème sauce and almonds picked up the hazelnut flavours in the Chianti.