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Tuscany - Wine, Cheese, & Salumi
November 19, 2009 (Thu)
from 7:00 PM - 9:30 PM
New York, NY
Cost: 90.00
Event ID #280799
Nobody makes more wine than Italy. Not only is the quantity staggering,
so is the breadth of styles, grapes, production methods, and more. Yet
for this evening, the focus will be solely on Tuscany, one of the
greatest, and surely most storied, of all Italian wine provinces. In
addition to the many intriguing wines from this zone, we will also
sample a number of Italian cured hams and cheeses, some from Tuscany as
well as others from Piedmont, Sicily, and beyond to add perspective.
When we offer courses on Italy, it is always difficult to decide which wines make the cut, there are simply too many distinctive and notable wines to include, yet I, for one, would pass out before making it even half way through. For this event, however, we focus on Tuscany alone. We'll sample Sangiovese, the dominant grape in Chianti, Brunello di Montalcino, Carmignano, and many more. Included will be Super Tuscans, the non-conformist offerings made with everything from Cabernet to Merlot to Syrah and beyond. In addition, we'll sample a couple unique dry whites as well as dessert wines that, even if you favor reds, are sure to make an impression. Finally, we'll throw in a couple blind bottles to make it interesting, where you decide, without knowing their price nor pedigree, if they are worth adding to your cellar, or best left on the shelf in the store. We hope you'll join us.
Event Details
Wine OR Wine & Food
When we offer courses on Italy, it is always difficult to decide which wines make the cut, there are simply too many distinctive and notable wines to include, yet I, for one, would pass out before making it even half way through. For this event, however, we focus on Tuscany alone. We'll sample Sangiovese, the dominant grape in Chianti, Brunello di Montalcino, Carmignano, and many more. Included will be Super Tuscans, the non-conformist offerings made with everything from Cabernet to Merlot to Syrah and beyond. In addition, we'll sample a couple unique dry whites as well as dessert wines that, even if you favor reds, are sure to make an impression. Finally, we'll throw in a couple blind bottles to make it interesting, where you decide, without knowing their price nor pedigree, if they are worth adding to your cellar, or best left on the shelf in the store. We hope you'll join us.
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