Wine Tasting and Gourmet Sampling at Vini e Capricci. Saturday 15th April 2017.

Event Date: Saturday, 15th April 2017
Start Time: 11:00 AM | End Time: 02:00 PM

Tasting Notes 

Langmeil Valley Floor, Shiraz

Origin : Australia
Appellation : 74% Barossa Valley/26% Eden Valley
Grape Varieties : 100% Shiraz
Tasting Note : Medium to deep crimson with purple hues. A rich and dense aroma of plum and raspberries mingle with sweet spice and chocolate hints. A complex wine showing hints of mocha and vanilla, which flow through to the lengthy, fruitful, pepper and spice finish.
Food Matching : Beef, lamb, spicy food, mature and hard cheeze.

Langmeil, Live Wire Eden Valley

Colour: Pale straw with green hues.
Aroma: Lifted bouquet of limes and granny smith apple mingle

deliciously with a little talc and confectionary hints.

Palate: Juicy, refreshing and lively on the palate with a lovely, fine frizzante to help deliver fresh lime and apple to the taste buds. Medium sweet, natural grape sugars are well balanced with zingy, crisp acidity which the Riesling grape is famous for and the finish is long, zesty and fruitful.

Langmeil, Barossa Valley Viognier 

Colour: Mid straw with green hues.
Aroma: A pretty aroma of fresh peach and pear fills the

nostrils, with hints of citrus blossom.

Palate: Peaches and pears flow over the palate, with hints of Granny Smith apple mingling with balanced viscosity to a zesty and slightly spicy finish.

Sampling Notes 

Bresaola di Fassona 

Product made with Fassone meat, from cattle reared in the Piedmontese valleys.  The Piedmontese breed meat is characterized by low fat, less than 1%, and low cholesterol.

The taste is excellent.

formaggio Occelli

Verzin® di vacca Occelli
A marbled cheese made from full cream cow’s milk. Its name echoes the famous marble of the Frabosa quarries, as the paste is white with green (“verzin” in the Piedmontese dialect) streaks. Creamy and spreadable, it has a strong flavour but with hints of fresh milk. Verzin can be paired with a good Piedmontese red, even young, but a good-bodied still white will also go well with it.

formaggio Occelli
Castelmagno D.O.P.
Made from raw cow’s milk, this cheese is produced locally in three villages of the upper Grana Valley: Castelmagno, Pradleves and Monterosso. It has a dry, granulated and malleable paste, and over time it may become creamier under the rind.