
Grano Arso in Chester, in collaboration with Slocum & Sons, Freixenet Mionetto and Connecticut River Wine & Spirits, hosted a pairing dinner featuring Pertinace wines on Dec. 8. During the Piedmont Wine Dinner, guests enjoyed three courses of cuisine created by the venue’s Owner and Chef Joel Gargano, each paired with wines from the Piedmont-based brand. During the evening, guests tasted Pertinace Barbaresco, Langhe Nebbiolo, Langhe Arneis, Barbera d’Alba and Moscato d’Asti. Located in the Piedmont region of Italy in Treiso, one of the three Barbaresco towns in the heart of the Langhe Hills, Pertinace’s roots date back to 1973 and today it is part of a cooperative of 20 growers who continue to focus production on the Nebbiolo grape—the base for its Barbaresco Classico and single-vineyard Cru Marcarini and Nervo. Pertinace’s environmental and sustainability efforts are recognized with the SQNPI Bumble Bee emblem as seen on its labels. The winery also boasts Equalitas certification for its efforts in promoting economic, social and environmental sustainability with environmentally sound agricultural methods and cellar practices.
- Grano Arso in Chester, in collaboration with Slocum & Sons, Freixenet Mionetto and Connecticut River Wine & Spirits, hosted a pairing dinner featuring Pertinace wines on Dec. 8.
- Pertinace Barbaresco, Langhe Nebbiolo and Barbera d’Alba.
- Joel Gargano, Chef/Owner, Grano Arso; Alycia Boncimino, Sales Consultant, Slocum & Sons; Douglas MacLeod, DipWSET CT State Manager, Freixenet Mionetto; Mike Boncimino, Slocum & Sons; and Wesley Costa, Bar Manager, Grano Arso.
- Glasses of Pertinace wine await pairing.
- Douglas MacLeod, DipWSET CT State Manager, Freixenet Mionetto and Alycia Boncimino, Sales Consultant, Slocum & Sons.
- Joel Gargano, Chef/Owner, Grano Arso.
- Douglas MacLeod, DipWSET CT State Manager, Freixenet Mionetto introduced the wines to guests.
- A glass of white Pertinace Langhe Arneis with antipasto Piemontese.
- Douglas MacLeod, DipWSET CT State Manager, Freixenet Mionetto.
- The first course, antipasto Piemontese, was paired with Pertinace Langhe Arneis.
- Agnolotti del plin was paired with Pertinace Barbera d’Alba.
- Pertinace Langhe Nebbiolo and Barbaresco paired with coniglio all’Arneis: wine-braised rabbit, potato terrina, rosemary and salam d’la duja and sugo.
- Pertinace Moscato d’Asti was paired with dessert, chocolate bonet: dark chocolate custard with caramel and hazelnut.
Photos by Michael Leung.