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Topic: "AVA's of Willamette Valley" Wine Dinner

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"AVA's of Willamette Valley" Wine Dinner

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Thanks for posting! We have you listed on BEST Restaurants Shenandoah Valley page on ShenandoahsBest.com



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Emilio's Italian Restaurant
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Greetings Fellow Wine Lovers!

     Its time to get excited!  This April, we will be visiting Wine Enthusiasts 2016 Wine Growing region of the year, the promised land for Pinot Noir in the US, the Pinot Powerhouse, the one and only, drum roll please.. Willamette Valley!  Trust me, youll be applauding once you taste these wines!

     Willamette Valley is not only Oregons leading wine region with seven unique sub-avas, but  is also recognized as one of the premier Pinot Noir producing areas of the world, which is why over 70% of all vine plantings in Willamette are Pinot Noir!  With climate and landscape mirroring that of Northern Europe, it is the perfect place for cool climate varietals like Pinot Noir Riesling, and Pinot Blanc.

    With Pinot perfected in the pure caliber of these wines, we couldnt pass up the opportunity to share these truly first-class wines with you!

         We hope youll be able to join us!

Sincerely,

Ashley Esposito, Manager

Emilio Amato, Owner

   

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Emilios Italian Restaurant and DeVine Café Present:

AVAs of Willamette Valley Wine Dinner

23 East Beverley St. Staunton, VA

Wednesday, April 25th and Thursday, April 26th 2018 at 7:00pm

6 wines and 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: Willamette Valley Vineyards Riesling, 2016

Course 1:

Oysters stuffed with lump crab meat, Monterey jack and crispy bacon

Paired with St. Innocent, Willamette Valley Pinot Blanc, Freedom Hill Vineyard, 2015

Course 2:

Fresh spinach with pancetta, pear and blueberries, served with gorgonzola dressing

Paired with Patricia Green Cellars, Willamette Valley Pinot Noir, Freedom Hill Vineyard, 2016

Course 3:

Linguine tossed in a rich mushroom cream sauce

Paired with St. Innocent, Eola-Amity Hills Pinot Noir, Temperance Hill Vineyard, 2014

Course 4:

Chicken roulade stuffed with mozzarella and ham, topped with a light pecorino and butter cream sauce,

served with sautéed Swiss chard

Paired with Patricia Green Cellars, Ribbon Ridge Old Vines Pinot Noir, Estate Vineyard, 2014

Course 5:

Triple cream Brie, fresh strawberries and hazelnut biscuit

Paired with Belle Pente, Pinot Noir Murto, 2014



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