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Topic: Barren Ridge Vineyards Wine Dinner at Emilio's Italian Restaurant

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Emilio's Italian Restaurant
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Barren Ridge Vineyards Wine Dinner at Emilio's Italian Restaurant

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Greetings Fellow Wine Lovers!

     Spring is just around the corner, and so is another wine dinner!  This March, we will be celebrating Virginia Wine and Dine Month with a wine dinner featuring Barren Ridge Vineyards.  Located on the familys former apple orchard, Barren Ridge is home to Augusta Countys premier winery.  Owners, John and Shelby Higgs, have been producing award-winning wines since the winery opened in 2008, and have continued to do so over the last 10 years. 

     The six wines chosen for this dinner were thoughtfully selected and carefully paired to showcase the unique qualities of these wines.  Please join us as we celebrate Virginia Wine and Dine Month and enjoy some fantastic wines grown and bottled in our own backyard.

         We look forward to seeing you soon!

Sincerely,

Ashley Esposito, Manager

Emilio Amato, Owner

   

 

Emilios Italian Restaurant and DeVine Café Present:

A Virginia Wine Dinner featuring Barren Ridge Vineyards

23 East Beverley St. Staunton, VA

Wednesday, March 21st and Thursday, March 22nd 2018 at 7:00pm

6 wines paired with 5 courses $60/person

Space is limited and reservations are required.

www.emiliositalianrestaurant.com

To make a reservation please call 540-885-0102 or e-mail us at emiliositalianrestaurant@gmail.com.

Please include your name, date of choice, number of people, and a phone number.

 

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

 

MENU PAIRINGS:

Reception Wine: Red Barren

Course 1:

Roasted Duck crostini topped with red onion jam

Paired with Cabernet Franc

Course 2:

Minestrone with potatoes, broccoli, assorted beans, herbs and plum tomatoes

Paired with Rosé

Course 3:

Tri-color cheese tortellini in a pecorino cream sauce with Virginia ham and fresh peas

Paired with Touriga

Course 4:

Pepper bacon-wrapped tenderloin with a creamy bourbon Dijon sauce, parmesan garnished mashed potatoes and broccoli rapini

Paired with Petit Verdot

Course 5:

Apple pastry with vanilla custard

Paired with Traminette



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