Wednesday, January 27th and Thursday, January 28th, 2015 | 7:00pm Puglian Wine Dinner| $55 per person | 5 wines paired with 5 courses | Reservations Are Required
It’s time for everyone to put on their heels and party attire as we get ready for our next wine dinner. We will be traveling to Puglia, the heel of boot-shaped Italy. This region of Southern Italy is a thin peninsula surrounded by some of the bluest waters in Europe. Lying at the heart of the Mediterranean, caressed by the sun and sea breezes, Puglia’s excellent climate and varied landscapes provide the ideal conditions for the growth of its avante-garde wineries.
Unique wine grapes in Puglia have been cultivated for almost 3000 years. And more than any other region, Puglia has seen a shift away from producing a great volume of table wine towards smaller quantities of concentrated wines of great character. The wines chosen for this event are truly representative of the region and have been specifically selected and paired with 5 mouth-watering courses.
Joining us for this event is native Italian, Vittorio Ledda, whose long-held passion for wine led him to pursue a career in the wine industry. Vittorio began studying wine seriously in 2004 and proceeded to study vigorously for 3 years to achieve his 3rd level of certification from the Association of Italian Sommeliers. Not only has he worked for wineries all over Italy, but he has also worked in fine restaurants as Sommelier and is now situated in the Shenandoah Valley bringing us fine Italian wines from small focused wineries. We hope you’ll join in our appreciation of the wines of Puglia this January.
Ashley Esposito, Manager
Emilio Amato, Owner
Course 1: Tilapia with sauteed garlic, fresh tomatoes, anchovy filets and black olives
Paired with La Voliera Fiano, 2014
Course 2: Prosciutto-wrapped asparagus drizzled with an herbed garlic aioli
Paired with La Voliera Aglianico, 2013
Course 3: Orrechietti pasta with sauteed spinach and mushrooms in a creamy Italian cheese sauce
Paired with Cantina Ionis Salice Salentino DOC, 2010
Course 4: Marinated Lamb in a black pepper cream sauce, served with black olive mashed potatoes and broccoli sauteed in garlic and sundried tomato
Paired with Conte Di Campiano Brindisi Negroamaro Riserva, 2008
Course 5: Freshly baked chocolate cheesecake topped with a homemade dried cherry compote
Paired with Monte Dei Cocci Primitivo Salento, 2012