Virtual Wine Dinner

COURSE 1

Wine Pairing - Champagne Ayala Brut Majeur NV (Champagne, France)
A blend of Pinot Noir, Chardonnay and Pinot Meunier, which bring vinosity and delicacy together in a
harmoniously balanced blend with a touch of fruitiness and liveliness.

Food Pairing - Vietnamese Lobster Roll, Rice Noodles, Basil, Pickled Vegetables, Curried Mango Relish

COURSE 2

Wine Pairing - Apaltagua Reserva Pinot Noir 2018 (San Antonio Valley, Chile)
A clean, brilliant, ruby red color and emphasizes aromas of cherries and raspberries, well combined with
soft notes of oak. In the mouth, it boasts smooth and elegant tannins followed by a sophisticated finish.

Food Pairing - Pan Fried Black Truffle Arancini, Candied Hazelnuts, Whipped Burrata

COURSE 3

Wine Pairing - L'Ecole Columbia Valley Cabernet Sauvignon 2017 (Columbia Valley, Washington)
Classic varietal profile, this focused wine shows beautiful balance of bramble fruit, cocoa, mocha, and
herbal notes. Layers of blackberry and cassis mingle with polished tannins through an earthy finish.

Food Pairing - Smoked short Rib, Maple Bacon Braised Collard Greens, Pimento Cheese Pierogi

COURSE 4

Wine Pairing - Elio Perrone "Bigaro" 2018 (Brachetto/Moscato) (Piedmont, Italy)
Cherry color, with purplish tinges. Ample and cogent wine; wild strawberry, raspberry and rose notes.
Sweet and well equilibrated acidity that makes it a fragrant and well-balanced wine.

Food Pairing - Blackberry Ricotta Cake

(Serves 2 People)