You know that classic pairing?Forget about it for an hour.
Our Pinot Bianco, Friulano, Pinot Grigio Ramato, and Rîulwines pair perfectly withplant-based cheesescreated through the slow and patient transformation of nuts (cashews, almonds, macadamia nuts) via fermentation and aging processes that echo those of traditional cheese-making, yet follow a path all their own.
This isn't meant to beprovocative, but we all know that rules are (also) meant to be broken.
Marcohas returned from Japan with a taste in his mouth he just can't shake.Marahas traveled to Thailand, Giovanniis reminiscing about Greece, andNicola, even after all this time, still can't forget that dish from Turkey.
Four trips, four flavorsthat have stayed with me, and the same desire to find out if aFriulian winecan measure up.
In this tasting, we’ll try to find out. Our Pinot Bianco, Sauvignon, and Schioppettino wines, along with our new addition,Pinot Grigio Ramato, will be paired with flavors from the four corners of the globe.
The Pignolo was nearly extinct, but someone decidedit didn’t deserve that fate. It’s ourfavorite red: stubborn, austere, slow-maturing. Just like the things worth waiting for. In this vertical tasting, we’ll explorefour vintagesto understand how time transforms it, softens it, and changes it. To accompany it: achocolate praline specially crafted by the Dorbolò sisters of San Pietro al Natisone, Stefano Basello’srustic breadwith its pomace, and more.
