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Topic: Bordeaux Wine Dinner

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Emilio's Italian Restaurant
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Bordeaux Wine Dinner

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Greetings Wine Lovers!

 

Weve missed you all over the past couple of months, but we are excited to announce: Its time for another wine dinner!  This December, we will be sipping on some winter wines as we embark on a journey through Bordeaux.

France is 2nd in the world in terms of wine production with Bordeaux being its most important appellation, producing over 450 million bottles of wine each year.   Being home to the most renown and highly coveted wine blend in the world, its no wonder why Bordeaux blends are replicated more often than any other style.

Well experience 5 unique Bordeaux blends and an excellently paired menu that will warm and comfort you.  We hope youll join us for this event!

    

Sincerely,

Ashley Esposito, Manager

Emilio Amato, Owner

   

 

 

Emilios Italian Restaurant and DeVine Café Present:

A Bordeaux Wine Dinner

23 East Beverley St. Staunton, VA

Wednesday, December 5th and Thursday, December 6th 2018 at 7:00pm

6 wines and 5 courses $65/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.

 

**Upon making a reservation, please indicate any dietary restrictions or allergies

so that we may accommodate you.

 

MENU PAIRINGS:

Reception Wine: 2016 Saint Hilaire Blanquette de Limoux Brut Blanc de Blancs

Course 1:

Duck and Cognac paté, cornichon, Dijon and baguette crisps

Paired with 2012 Maine DArman Cotes du Bourg

Course 2:

 Crab bisque with artichoke and asparagus served with goat cheese crostini

Paired with 2017 Chartron La Fleur Bordeaux Blanc

Course 3:

Wild mushrooms sautéed in a garlic and parsley butter sauce served over linguini

Paired with 2012 Graves de Rabion St. Emilion

Course 4:

Grilled Top Sirloin, sautéed swiss chard, parmesan and leek mashed potatoes

Paired with 2014 Haut-Beychevelle Gloria St. Julien

Course 5:

Chocolate cheesecake with cherries macerated in Graves

Paired with 2014 Perligues Graves



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