Please email our wine guy, Jeremy Parzen (by clicking here), if you would like to attend our FREE Barbaresco tasting Tuesday, May 25, at 6 p.m. Not only are we opening a Barbaresco. We’ll be pouring and discussing a 2008 single-vineyard Barbaresco from a top producer. The wines will also be available for sale after the event. And guests who order them at dinner will pay the retail (not wine list) price.

The Elegant Power of Valpolicella
featuring the Amarone of
Monte Zovo

VIRTUAL WINE DINNER

Thursday, May 27
7:30 p.m.

Please reserve by emailing
event moderator
Jeremy Parzen
(jparzen@gmail.com)
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.

MENU

Frittata agli Asparagi e Ricotta
con Pomodoro Fresco
Asparagus and ricotta frittata
with fresh tomato sauce
Impero 2019 Terre di Chieti Chardonnay, Abruzzo

Lasagne alla Genovese
White pesto, potato, and green beans lasagna
Poggio le Volpi 2018 Roma Rosso, Latium

Spezzatino con Patate
Classic slow-cooked beef and potatoes stew
Monte Zovo 2016 Amarone della Valpolicella, Veneto

We have another great lineup for you this Thursday for our continuing virtual wine dinner series: Amarone della Valpolicella Classico, one of Italy’s greatest and most collected red wines.

Of all the Italian great reds, Amarone is arguably the one that Americans know least. And that’s a pity because when you pour a great Amarone for Napa Valley Cabernet Sauvignon fans, they immediately recognize and appreciate the power and depth of the big, structured wines.

Because of the unusual way that it is produced, Amarone is one of the world’s most unique wines. And it represents a link to the past when nearly all red wine was made as sweet, dried-grape wine.

Before the 1930s, when dry wines began to be fashionable in Europe, Valpolicella produced Italy’s top dried-grape wine: Recioto della Valpolicella. But some time between the two world wars, winemakers there decided to let the wines complete their fermentation, thus resulting in a dry as opposed to sweet wine. But they continued the tradition of drying the grapes before fermentation. Along the way, they produced a new style of wine, with great power and finesse.

Today, these wines are favorites of Germans, Swiss, and the nordic countries. In America, we have yet to catch on. But we’re hoping to change all that this Thursday for our virtual wine dinner.

We hope you can join us and thank you for the continued support!

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