Salve Tutti,

After two months away, we’re excited to present our first Taste & Learn of 2016 in partnership with one of Italy’s top wineries, Tenuta San Leonardo from the Trentino region. It will take place on February 27 at 4p.m. The incredible estate of San Leonardo dates back to the year 589 A.D.  It began as a church and, in 1724, was purchased by the Gresti family. In 1959, the first wine from the estate was made, which was originally only available for purchase from a wine store located at the entrance of the estate.

In 1978, the first Cabernet Sauvignon was planted and in 1982, the San Leonardo wine was born. This Bordeaux blend rivals the best French wines and won the Oscar in 2002 for the best Italian wine, 1997 vintage. The winery was awarded Best Winery of the Year in 2006 and has received the highest Italian award-“tre bicchieri”-for 20 consecutive years. This accomplishment is truly extraordinary! I can personally assure you this is one of the very best wines in the world.

Now on to our pairings for Taste & Learn.

First course:
Calamari scottati – seared squid and celery root mousseline accompanied by mint dressing. This dish will be paired with Gavi, La Meirana, Broglia, 2013

Second course:
Zuppa Trevigiana – traditional Treviso barley soup with radicchio. Accompanying this dish will be Merlot Villa Gresti di San Leonardo, 2008.

Third course:
Verza ripiena di polenta e speck in brodo di vitello – stuffed Savoy cabbage with cheesy polenta, speck and beef broth. Paired with this dish will be Terre di San Leonardo, 2008.

Fourth course:
Agnello, Montasio chesse, peperoni Verdi – lamb loin with Montasio cheese and spicy green pepper marmalade. With this dish, we will pair our wine star of the evening-San Leonardo 2007.

As we’ve never featured a wine of this caliber, I’m positive this Taste & Learn will sell out quickly. Don’t delay and make your reservations to join us today!

We are holding seating for this event at $65 per person all inclusive! For reservations please call 702.364.5300 or CLICK HERE

Grazie and arrivederci,

Gino Ferraro