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Italian Wine Dinner – Tuscany and Abruzzo

June 5, 2018 @ 6:30 pm - 10:00 pm


For our June Wine Dinner we decided to focus the wine pairings on two regions in Italy: Maremma (Tuscany) and Abruzzo. The two wineries being Rubbia al Colle and Bove.

Rubbia al Colle: Almost 7 miles due east of the Mediterranean Ocean and 57 miles southwest of Florence, Rubbia al Colle is nearly in the heart of the vast Maremma region. Here, grapes grow on two tracts. Podere Le Pulledre skirts a fertile valley floor where vines flourish in clay soil with deep sand layers, warm climate and significant diurnal temperature swings. Podere La Rubbia is located on a hillside with a warm and windy climate. Soils are clay and calcareous with stony sediment. The two vineyards are very different and exemplify the micro-regions that give Maremma its rich agricultural heritage.

Bove: Three generations of the Bove family have called the rich farmland of Avezzano, Abruzzo, home. Here they have nurtured wine grapes that grow plump and flavorful nourished by soil from what was the bed of Italy’s largest lake. The lake was drained in the late 19th Century to create new agricultural lands – giving birth to modern day Avezzano.

Join us for $100 per person, inclusive of tax and gratuity. 

First Course:
Pan Seared Bronzino, Grilled artichokes, Fava Beans, Caramelized Nectarine Puree, Micro Citrus mix

Pairing: Safari (Bove) – Aromas envelope hints of citrus, apples and tropical fruit. This wine is dense and weighty with a fresh, soft, dryness. Fruit is perfectly balanced by acidity and structure.

Second Course:
Warm Farro Salad, Patty Pan Crudo, Baby Heirloom Tomatoes, Cipollini Relish, Grilled Eggplant, Prosecco Battered Zucchini Blossoms, Rabuccolo Beurre Rouge

Pairing: Rabuccolo (Rubbia al Colle) – The Rabuccolo delivers flavors of ripe fresh fruit and spice framed by a mouthwatering acidity. Green pepper and red fruits show on the palate with balsamic nuances.

Third Course:
Pork Cheek Ravioli, Hickory Nut Gap Braised Pork Cheek, Guanciale Ragu, Blistered Lunchbox Peppers, Blue Ridge Asiago, Micro Arugula

Pairing: Le Pulledre (Rubbia al Colle) – This wine is full-bodied and persistent. Ripe, dark fruit mingles with aromatics hinting at balsamic and mint.

Fourth Course:
Roasted Lamb Tenderloin, Grilled Local Oyster Mushrooms, Garlic Broccolini, Cinnamon-currant pesto, Marso Fig Demi-Glace, Crispy Fennel Fronds

Pairing: Marso (Bove)- This robust Montepulciano d’Abruzzo mirrors flavors of blackberry, cassis, wild strawberry and spices. Acid and tannins produce a long, lingering finish.

Fifth Course (Dessert):
Blueberry Cannoli, Local Blueberries, Cayenne-Chocolate Ganache, Mocha Powder

Pairing: Olpaio (Rubbia al Colle) – This wine relies heavily on Merlot as its workhorse grape. The result is a wine with grippy, persistent red fruit. Anticipate aromas and flavors of leather and balsamic laced among sweet floral notes.


June 5, 2018
6:30 pm - 10:00 pm


48 Biltmore Ave
Asheville, NC 28801 United States
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