Wednesday, December 7th and Thursday, December 8th, 2016 | 7:00pm Grenache Wine Dinner | $60 per person | 5 wines paired with 5 courses | Reservations Are Required
As another winter approaches, donning hats, gloves and scarves and warming up the car in the morning become a daily routine, but nothing beats the winter blues like comforting food and a glass (or two!) of wine to warm us up. So although the weather outside is frightful, a wine dinner at Emilio’s will be oh so delightful!
This December, we turn to a winter grape varietal sure to warm us all from the inside out. Grenache, or Garnacha as it is referred to in Spain, will be the star of this wine dinner. Easily one of the best wines to drink in cold weather, we are excited to share this grape with you in various styles from all over the world.
While the grape’s origins are believed to be of the Spanish Aragon region, Spain isn’t the only region where Grenache thrives. France, Spain, California and Australia are the top Grenache growing regions in the world, and we’ll be experiencing each unique terroir’s expression of Grenache. With Grenache Blanc from California and France, Spanish Garnacha of the Calatayud, Grenache from “down under” and the famously exalted Chateauneuf-du-Pape, these wines are dressed to impress a variety of wine drinkers’ styles!
Joining us for this event will be Robert Crum of Roanoke Valley Wine Company. Having traveled all over the world to discover and experience wine firsthand from the vineyards and wineries who create these masterpieces in a bottle, Robert brings with him a unique and distinctive knowledge of these wines.
As is customary, the menu has been inspired by the wines themselves, each lending itself to the pairing to create a balanced and elevated experience for you palate. We hope you will be able to join us for these exciting dinners!
Ashley Esposito, Manager
Emilio Amato, Owner
Pollak Rose, 2011
Course 1: Bacon-wrapped asparagus with a homemade Dijon hollandaise
Paired with Sans Liege Call to Arms Grenache Blanc, 2013
Course 2: Mesclun greens, red cabbage, toasted walnuts and white pear with a housemade gorgonzola dressing
Paired with Guilhem Blanc, 2014
Course 3: Fresh peas and smoked salmon in a light lemon cream sauce tossed with fettucini
Paired with Filon Garnacha Bushvine, 2014
Course 4: Pork Loin stuffed with fennel sausage, apple and Italian herbs topped with a Grenache reduction, served with wild rice pilaf
Paired with Yalumba Grenache Bushvine, 2014
Course 5: Bella espresso-rubbed asiago, Sant Andre triple cream brie, cocoa almonds and dried cherries
Paired with Charbonniere Chateauneuf-du-Pape, 2012