Wine and Gourmet Tasting at Vini e Capricci. Saturday 11th November 2017

Event Date: Saturday, 11th November 2017
Start Time: 11:00 AM | End Time: 02:00 PM

Wine

 

2015 CHATEAU PETIT BOYER CUVEE ARMAND 

90% black merlot 10% cabernet franc

Perfect wine on all red and white meats, cheeses. It is the ideal companion of summer cuisines for its fruit but also more “heavy” dishes that we appreciate the winters

This wine is named after the creator of the Petit Boyer vineyard. It is a Bordeaux wine in a classic style due to its grape variety and its vinification. It is interesting to note that in the great vintages this wine stays 5 to 10 years.

2015 CHATEAU PETIT BOYER CUVEE VIEILLES VIGNES

35% malbec

10% Cabernet Sauvignon and 20% Cabernet Franc

Perfect wine for red meats, game and hard cheese

intense, deep dress. Powerful nose with notes of leather and jammy red fruits. Full and rich mouth with powerful and fine tannins. Very nice finish with a lot of length.

2015 CHATEAU PETIT BOYER SAUVIGNON

100% Sauvignon

As an aperitif of course but also grilled fish or sauces, lobster and many cheeses

Bright, pale yellow dress. Flattering nose on citrus notes. Palate with volume, balance without aggressive acidity

Food

PECORINO TREBBIONE. MONNALISA SALCIS

This cheese is based on unpasteurized “raw” sheep milk. Here, milk retains its original organoleptic properties. The milk used must comply with the microbiological parameters. There are few eligible sheep. So the taste can change throughout the year depending on the season and the vegetation of the pastures. Production depends on how much milk is acceptable. The pasta is compact and robust with small holes characteristic of natural fermentation.

The flavor is very intense with a very strong and lasting aftertaste.

CUSIE DI VACCA E  CAPRA. BEPPINO OCCELLI

An exclusive speciality of Beppino Occelli who has created an original cheese made from goat’s and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood from this valley. Beppino Occelli recommends using Cusiè also for the preparation of ravioli fillings, in strips on hot pasta or on cold seasonal salads.

PROSCIUTTO DI CINGHIALE. SALCIS