On Thursday, June 27 Abbott’s Grill will host one of their famous wine tasting events on their beautiful garden patio in downtown Milford. The Pio Italian Wine Dinner will feature six courses of amazing Italian cuisines, expertly paired with delicious Elmo Pio wines. Wine connoisseur Gina Pio, of Pio wines, will educate guests on how the wine is prepared as food aficionados from Abbott’s will discuss the paired dishes.
Abbott’s chefs will prepare antipasti paired with Elmo Pio Prosecco for the first course followed by Cantaloupe Gazpacho with Soppressata and Mint paired with Pio Pinot Grigio. Zuchinni Blossom with Charred Shrimp and Basil-Yellow Pepper Emulsion will be prepared next, paired with Pio Cesare Arneis. Course four will feature Skate Wing with Citrus Butter and Cauliflower Risotto, Olive fra Diavolo with Pio Cesare Dolcetto D Alba. To round out the evening course five will feature Short Rib Battuto with Cherry Glaze and Polenta Gorgonzola Frita paired with Pio Chianti DOCG as course six will include Peach Panna Cotta paired with Elmo Pio Pink Moscato.
“What makes a summer wine dinner so special at Abbott’s Grill is wine spectator candidate Bernie Knollinger’s knowledge and inviting approach to wines matched with Chef Paul Gallo’s ability to pair innovative cuisine with the setting of our tuscan garden patio,” commented Kevin Reading, owner of Abbott’s Grill. “making this an event you won’t want to miss.”
Tickets for the Pio Italian Wine Dinner may be reserved by completing online registration at http://www.abbottsgrillde.com or by phone at 302-491-6736.Seating is limited, individuals interested are encouraged to reserve early. Dinner and accompanying wines are $50 per person, excluding gratuity.
Tips for wine and food pairing from the experts at Abbott’s Grill:
Understand why certain pairings work, and take your cues from that advice. For example, most people will pair a big steak with a big Cabernet. This works because the tannins in the Cab cut through the fat in the steak. Another way this works is by using acidic tastes. If you’re serving heavy cheeses or a dish with a creamy sauce, try a more acidic white like Sauvignon Blanc to cut through the creaminess.
Figure out what the most dominant flavor is in the dish, and choose your wine pairing based on that. For example, if you’re serving a beef carpaccio with a lemon vinaigrette and asparagus salad, focus on the brightness and acidity of the lemon vinaigrette, rather than the flavor of the beef.
Don’t try to fight spicy foods with big heavy wines; instead try a lighter, lower alcohol, bubbly or even slightly sweet wine. Try a sweeter Riesling or even Champagne with spicy Thai dishes.
For dessert, if you’re serving something sweet, make sure that the wine is as sweet if not sweeter. A dry wine will taste even drier, if not bitter, when paired with something sweet. Sauternes are great for desserts, as well as Ice Wines and Port.
5. Forget all the old rules about “white with fish, red with red meat.” Wine pairing is all about what you enjoy, so if you like the wine and you think it works, don’t let anyone stop you. Plus, there’s a lot of grey area with fish especially some heavier, meatier fishes like salmon, halibut and tuna work great with lighter reds like Pinot Noir. Plus, remember that it’s also important to think about how it’s being prepared and what other flavors are in the sauces and accompaniments.