Wine Tasting and Gourmet Sampling at Vini e Capricci! Saturday 23rd September

Event Date: Saturday, 23rd September 2017 - Thursday, 1st January 1970
Start Time: 11:00 AM | End Time: 02:00 PM

Tasting Notes

Perlato del Bosco Tua Rita
Tasting Notes
Concentrated, dense, nearly opaque purple in color, Perlato del Bosco delivers tantalizing aromas of blackberries, black cherries, currants, ripe plums, tea leaves, exotic spices, and leather. Rich and full-bodied on the palate, this wine’s enticing fruit flavors are accompanied by notes of anise, violets, and peppery spice, all of which are framed by fine-grained tannins.
Food Pairing
Pair this wine with grilled filets, Mornay sauces, roasted Cornish game hens, and duck confit risotto.

Perlato del Bosco. Bianco Toscana Tua Rita

Rosso dei Notri. Tua Rita
Tasting Notes
Deep ruby red in color, with aromas of black fruits, namely blackberries, plums and ripe black cherries over more subtle notes of cocoa, licorice and sweet spice. On the palate, the wine is smooth, with silky tannins and bracing acidity, showing structural balance long into the finish.
Food Pairing
Pair this wine with prosciutto-wrapped asparagus, spice rubbed chicken, or lasagna Bolognese with béchamel sauce.

Food Sampling

Ubriaco® Di Nero d’Avola. La Casearia Carpenedo
TREATMENT : Pasteurized
AGING : min. 4 months – limited production
SHELF-LIFE : 365 days
MATCHES : Red Wines

Hard cheese with black pepper, aged in Nero d’Avola IGT wine and marc. Very sharp flavour with persistent aftertaste.

Blu ’61®. La Casearia Carpenedo
TREATMENT : Pasteurized
AGING: Min. 2 months
SHELF-LIFE: 75 days
MATCHES : Dessert Wines

Soft blue cheese aged in Raboso Passito IGT wine and cranberries.
Intense and unique flavor, balanced by the sweet notes of passito wine.

-First-place winner at the competition ALMA CASEUS 2012 in the category ‘Blue cheeses’
-Degree of Excellence released by Slow Food and Onaf at the competition ‘Infiniti Blu  2013’.
“This soft, cows’ milk blue from La Casearia Carpenedo, based near Treviso in Italy, was a revelation to me when I first tried it. It’s aged for 60 days before being matured in red wine, and is packed with rich flavours and character”.
Scott Winston – Harrods, London

Porchetta. Salcis