Thursday, June 17
7:30 p.m.

Please reserve by emailing
event moderator
Jeremy Parzen
click link to send

$119 per couple
we regret that we cannot offer
single dinners for this event

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.


Insalatina di Pesche Grigliate, Mozzarella,
Arugula, Noci Pecan, con Condimento al Miele e Lime
Grilled peaches, mozzarella, arugula & pecans
in a honey and lime dressing
Poderi Cellario 2020 Favorita, Piedmont

Cavatelli al Ragù di Olive Verdi e Taralli
Cavatelli pasta with a green olive ragù & crumbled taralli
Poderi Cellario NV È Rosso, Piedmont

Quiche al Mascarpone, Patate, Barbabietola, Radicchio,
e Cipolla Rossa Croccante
Potato quiche with beets, mascarpone, radicchio,
and crunchy red onion
Poderi Cellario 2020 Langhe Dolcetto, Piedmont

We have a real treat in store for us at this week’s virtual wine dinner. Not only will we be tasting some crunchy, funky, cloudy natural wines from Piedmont. But we will be joined by the leading natural wine advocate in the U.S., Alice Feiring, author of The Battle for Wine and Love: How I Saved the World from Parkerization and many other seminal books and New York Times articles.

The other AMAZING news is that Chef Angelo is coming back for this dinner. Yes, he’s back! One night only but we’ll take what we can get! And he created a special vegetarian menu for Alice (even though she won’t be joining us in person).

When Alice published her book Battle for Wine and Love back in 2008, she literally started a revolution. Since that time, natural wine has gone from being a niche category to mainstream. Just a few years ago, Bon Appétite magazine announced that it would only review natural wines — no more conventional wines allowed.

So what is natural wine, anyway? There’s no official definition but most, including Alice, agree on the following.

Natural wines are organically farmed.
No pesticides, herbicides, or fungicides.

Natural wines are spontaneously fermented.
Most wines are inoculated with specialized yeasts.

Natural wines don’t have an added enzymes or flavors.
The wines must reflect the grape variety, the place where they are grown, and the vintage.

Natural winemakers take a hands-off approach.
Less is better when it comes to natural wine.

This Thursday, we’ll be tasting natural wines and discussing the natural wine movement with one of the field’s leading experts!

And on a personal note, Alice is a longtime friend of our wine director Jeremy. He couldn’t be more pleased to be presenting one of his mentors and role models for this event.

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