Aged Italian Reds:
The wines of Carpini
with Paolo Ghislandi
VIRTUAL WINE DINNER
Thursday, March 25
Please reserve by emailing
click link to send
$119 per couple
Includes 3 bottles of wine.
Pick-up between 5-7 p.m.
Dinner at 7:30 p.m.
Guests will be provided with a Zoom link.
Thinly sliced veal roast, chilled and served with a tuna and caper sauce
Carpini 2017 Timorasso Rugiada del Mattino
Gnocchi alla Bava, Nocciole e Riduzione al Vino Rosso
Potato gnocchi with a Fontina cheese sauce,
topped with hazelnuts and red wine reduction
Carpini 2009 Barbera Sette Zolle
Salsiccia, Peperoni, ‘Nduja, e Crostoni di Pane
Slow-cooked homemade sausage, red bell pepper,
‘nduja meatball, and toasted bread rounds
Carpini 2010 Albarossa Terre d’Ombra
For this week’s virtual wine dinner, we are thrilled to be pouring two red wines that are both more than a decade old: a 2009 Barbera and a 2010 Albarossa by winemaker Paolo Ghislandi who grows grapes in western Piedmont (northwest Italy). These are not old, tired, or over-the-hill wines. These are current releases for the winery. That’s because Paolo only releases his wines when he feels they are ready to drink.
We know that you are really going to enjoy these. And for the wine geeks out there, you may not have ever had an Albarossa: it’s a cross of a French grape known as Chatus and the Italian Barbera that was created in the 1930s. It’s a really interesting grape variety with a fascinating history. And Paolo is eager to tell you all about it!
We’re also pouring his farm’s Timorasso, a white. This variety was nearly forgotten until a handful of growers in western Piedmont began to plant and vinify it in the 1990s. Since that time, it’s become one of the most in-demand white grapes from Italy and is known today for its remarkable depth and aging potential.
Paolo is a fascinating person to taste with. He believes in a “holistic approach” to farming and winemaking and his wines are an expression of his unique philosophy in the vineyard and in the cellar. We know you are going to enjoy this one.
Chef Angelo has included his now legendary Vitello Tonnato in this menu. It’s a Piedmont classic: thinly sliced roast veal, served cold with a tuna and caper sauce. And he’s serving his homemade sausage for the main course. It doesn’t get any better than that!