Guest Speaker – John Gay with Service Distributing
Corvo Bianco Inzolia paired with Grilled Sea Scallops
Grilled Sea Scallops served over roasted butternut squash purée and sautéed black Tuscan kale.
Mediterranean and rich in the island’s scents this is a harmonious, versatile white wine with lots of character.
Corvo Pinot Noir Rioja paired with Linguine con Pollo
Pan seared all natural chicken breast served over spinach linguini pasta in a wild mushroom cream sauce.
Ruby red color. Complex, intense bouquet with notes of wild fruits such as blueberries and blackberries. This wine has well rounded body, good acidity and structure with pronounced but gentile tannins.
Passo Delle Mule Nero D’Avola paired with Braised Short Rib
All natural braised short rib served over Yukon golden potato puree and topped with a rosemary demi-glaze reduction.
A single varietal wine produced from Nero D’Avola grapes, first produced on the sinuous and well-ventilated hills of the Suor Marchesa estate. An embracing, complex and well structured wine, it is matured in barriques at first and then aged at length in bottles.
Corvo Rosso paired with a selection of fine cheeses
A cheese trio of Manchego, Al Pepe, and Aged Crotenese.
Aged in oak barrels it is distinguished by its round, full-bodied and persistent flavor.