Wednesday, December 2nd and Thursday, December 3rd, 2015 | 7:00pm Moldovan Wine Dinner| $55 per person | 6 wines paired with 5 courses | Reservations Are Required
For our next wine dinner, we are going to travel to a very special place in the history of winemaking. We will be taking a trip to Moldova, a country situated in the Southeast of Europe, sandwiched between Ukraine and Romania in the Black Sea basin. This is where the grapevine originates. That’s right, the European wines we know and love, scientifically known as vitis vinifera, originated in this tiny country, as the first vines in the world were recorded here in 7000 BC.
So why have Moldovan wines flown completely under the radar? World War I and II, and the Russian Revolution slowed down the development of winemaking and played a large role in the lack of exports to the world market. But Moldova’s winemaking is back on top, and even CNN has listed the country as a “Top 10 Up and Coming Wine Region.” Almost a quarter of all Moldovans are winemakers and Moldova is the most vineyard dense country in the world!
We are excited to share with you the amazing wines being produced in Moldova at our December wine dinner, and we are fortunate enough to have Sergei Gulceac, a native of the region, as well as Don Rhodes from International Cellars joining us as sommeliers for the evening. Although Moldova sounds like a foreign wine region, we know that you will find the wines both unique, approachable and closer to home in style than you may have imagined. We hope you’ll join us!
Ashley Esposito, Manager
Emilio Amato, Owner
Reception Wine: Crisseco Brut, NV
Course 1: Crostini topped with chopped egg, red onion, lightly herbed cream cheese and caviar
Paired with Vinaria Din Vale Feteasca Alba, 2013
Course 2: Winter greens, dried cranberries, crumbled gorgonzola and crispy bacon with a housemade creamy gorgonzola dressing
Paired with Chateau Purcari Rose, 2014 and Chateau Purcari Rara Neagra, 2014
Course 3: Zuppa di Pesce with lobster tail, tiger shrimp, sea scallop and white fish in a savory herbed broth over angel hair, served with crusty baked bread
Paired with Chateau D’or Traminer Matur, 2013
Course 4: Sliced roasted duck in an orange balsamic reduction, served with roasted garlic Brussel sprouts and twice baked mashed potatoes
Paired with Et Cetera Cuvee Rouge, 2013
Course 5: Housemade layered chocolately Black Forest Cake topped with cherries
Paired with Chateau D’or Merlot-Cabernet, 2012