Mancini Beverage – Rhode Island Distributing division hosted a pairing dinner featuring wines from New Zealand in collaboration with George’s of Galilee in Narragansett on March 22. The evening began with a choice of a welcome cocktail or mocktail paired with appetizers. Guests enjoyed several courses of cuisine prepared by the culinary team at George’s of Galilee each paired with a different wine, including Astrolabe Marlborough Pinot Gris, Loveblock Sauvignon Blanc, Kumeu River Estate Chardonnay and Wairau River Pinot Noir. Mancini Beverage’s Kim Wells, Wine Trade Specialist, and Jessica Cioci, General Sales Manager, Fine Wine, were on-site to present each wine selection.
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- Astrolabe Marlborough Pinot Gris, Loveblock Sauvignon Blanc, Kumeu River Estate Chardonnay and Wairau River Pinot Noir.
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- Kim Wells, Wine Trade Specialist, Mancini Beverage; Claire Cahir, Private Dining and Events Manager, George’s of Galilee; and Jessica Cioci, General Sales Manager, Fine Wine, Mancini Beverage.
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- Claire Cahir, Private Dining and Events Manager, George’s of Galilee pouring Loveblock Sauvignon Blanc.
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- A pour of Loveblock Sauvignon Blanc.
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- Executive Chef Henry O’Neill.
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- Yulia O’Neil, Director of Operations, George’s of Galilee.
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- Event cocktails included the Rose Royal: Ketel One Botanical Grapefruit & Rose Vodka, kombucha, rose water, lime and agave nectar; and the Berry Fields Forever cocktail: Chambord, ruby port, dry sparkling rosé, raspberry coulis and hibiscus bitters.
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- The Squeaky Wheel cocktail: Ilegal Mezcal, Campari, amaretto, aromatic bitters, orange and coffee liquor.
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- Yulia O’Neil, Director of Operations, George’s of Galilee putting the finishing touch on the Squeaky Wheel cocktail.
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- The Blossom Spritz Mocktail: cranberry infusion, Lyre’s Italian Spritz, orange, mineral water and thyme.
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- The Dancing in the Dark cocktail: a blend of Godiva White Chocolate Liqueur, Frangelico, Van Gogh Espresso Vodka, coffee foam and Baileys Tiramisu Liqueur.
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- The first course, butter beans with pickled mustard seeds, fennel, vegan sausage, coriander and jalapeno, was paired with Astrolabe Marlborough Pinot Gris.
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- The second course, yellowtail flounder tartare with sturgeon caviar, fuji apple, yuzu vinaigrette and fermented lemon, was paired with Loveblock Sauvignon Blanc.
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- The first course, butter beans with pickled mustard seeds, fennel, vegan sausage, coriander and jalapeño, was paired with Astrolabe Marlborough Pinot Gris.
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- Kim Wells, Wine Trade Specialist, Mancini Beverage.
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- Astrolabe Marlborough Pinot Gris.
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- Max Brouillard, Bartender, George’s of Galilee.
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- Courtney Perry, Mixologist, George’s of Galilee.
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- The third course, lamb noisette with dandelions, wild onion, plum jus, millet and chestnut mushrooms, was paired with Kumeu River Estate Chardonnay.
Photos by Laura Widness.
