Bruchetta with Tomatoes, Basil, Garlic, Onion drizzled with Balsamic Glaze
Paired with Fiano White Wine
Trenette and Pesto
Paired with Gavi di Gavi
Frutti di Mare
Couscous al Pesce~ Shrimp, Tomatoes, Garlic, Onion, Parsley and couscous
Paired with Nero d’Avola
Steak Florentine~ T-bone steak, Garlic, Salt, Rosemary and Butter served with Grilled Vegetables
Paired with Chianti Classico
Paired with Moscato
ABOUT THE WINES:
A white grape variety that has its origins in the Campania region east of Naples in southern Italy. It’s typically a fruity, luscious and medium bodied wine that ends with a tangy zing of delightfulness
Gavi di Gavi
The town of Gavi in Piedmont, just north of Liguria, makes this wine from the Cortese grape. It’s called Gavi di Gavi, and is one of the best-known white wine appellations in Italy. This is crisp and mineral-driven wine.
Nero d’Avola is Sicily’s primary red grape. The wines from Nero d’Avola are medium-bodied with notes of plum, black cherries and a little hint of licorice.
Bright cherry and Cranberry aromas have slight notes of Earth, and sometimes a tinge of mocha, all of which complements the char of the meat. These wines are also medium-bodied with good depth and great acidity.
Crisp and refreshing semi-sweet with lingering pear, tangerine, nectar and melon flavors rounding out the finish.