• CLOSED MONDAY
    TUES-THURS 11AM-9:30PM
    FRI-SAT 11AM-10:30PM
    SUN 11AM - 8:30PM

Barboursville Wine Dinner

Wednesday, October 3rd  and Thursday, October 4th 2018 |  7:00pm           Barboursville Wine Dinner    |   $65 per person   |   6 wines paired with 5 courses   |  Reservations Are Required

IMG_1044Autumn is one of the most stunning seasons here in Virginia and every October, while we enjoy all the natural splendor surrounding us, we devote our appreciation to all the diligent people in the wine industry who work in the vineyards, wineries and cellars across the state who continue to impress the world with Virginia wine.

And what better way to kick off Virginia Wine Month than celebrating with a wine dinner featuring VA’s most honored winery, Barboursville.  Founded in 1976 by Gianni Zonin, this beautiful and historic estate is home to the first successful producer in modern Virginia wine history to plant European varietals since the failed attempts of Jefferson.  Barboursville planted the first seeds that have developed into the modern Virginia wine industry we know today, restoring Jefferson’s vision for wine making in Virginia and bringing it international recognition.

In addition, the winery is led by the most honored and esteemed winemaker in Virginia, Luca Paschina.  Luca’s passion for viticulture, respect for the land and care in producing the finest wines is evident int he consistent quality of his wines vintage after vintage, and we are thrilled that he will be joining us for this event!

We hope you’ll wine and dine with us this October as we tip our hats to Virginia wine making and taste some of the best Virginia has to offer.

 

Sincerely,

Ashley Esposito, Manager

Emilio Amato, Owner

**Should you have any dietary restrictions or allergies, please let us know upon making your reservation so we can accommodate you.

Reception Wine: 

Brut Cuvee 1814

MENU PAIRINGS:

Course 1Charcuterie of house-cured duck prosciutto, bresaola, Spanish olives and roasted garlic aioli

Paired with 2016 Barbera

Course 2Roasted red, yellow and chioggia beets, candied walnuts and herbed chevre over arugula

Paired with 2017 Pinot Grigio

Course 3Pumpkin ravioli in a lemon thyme cream sauce

Paired with 2017 Fiano

Course 4Braised rabbit and root vegetable shepherd’s pie

Paired with 2015 Nebbiolo

Course 5Creamy Italian pear cake with mascarpone and fresh pear

Paired with Phileo, N/V

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