Hemenway’s Hosts Cline Family Cellars Wine Pairing Dinner

Hemenway’s Restaurant in Providence hosted a four-course wine dinner featuring Cline Family Cellars, distributed by Mancini Beverage – Martignetti division, and the Cline family’s sister wine project, Gust Wines, featuring special guest Hilary Cline, Vice President, Direct to Consumer and Marketing, on Sept. 13. Cline Family Cellars is a family-owned and -operated winery located in the Carneros wine appellation of Sonoma County, California, that specializes in Zinfandels, Rhône-style wines, Chardonnay and Pinot Noir. Cline, who has overseen the family’s winemaking operations and for other vineyards and brands, led participants through the tasting event of the showcased wines, each paired with a curated course. The event opened with Jacuzzi Family Vineyards Pinot Asolo Prosecco, followed by Cline Viognier 2021, Gust Chardonnay 2020, Gust Pinot Noir 2020 and Cline Family Cellars Small Berry Mourvèdre Contra Costa County 2019.

: Hemenway’s Restaurant in Providence hosted a four-course wine dinner featuring Cline Family Cellars and Gust Wines on Sept. 13.

: The event featured Gust Pinot Noir 2020, Cline Family Cellars Small Berry Mourvèdre Contra Costa County 2019 and Cline Viognier 2021, among wines.

: Joe Elchick, Division Vice President – East, Cline Family Cellars; Hilary Cline, Vice President, Direct to Consumer and Marketing, Cline Family Cellars; and Doug D’Auria, New England Regional Manager, Cline Family Cellars.

: All from Hemenway’s Restaurant: Alison M. Trendall, Assistant General Manager; Max Peterson, Executive Chef; and Nicole Christie, Assistant General Manager.

: Cline Viognier 2021 on ice.

: Jacuzzi Family Vineyards Pinot Asolo Prosecco was served along with appetizers.

: Laurine Ryan-Perry, Fine Wine Specialist, Mancini Beverage and Hilary Cline, Vice President, Direct to Consumer and Marketing, Cline Family Cellars.

: Atlantic red crab cakes with lemon caper aioli and pickled chilies.

: Local oysters on the half shell with yuzu mignonette and fried horseradish.

: A pour of Cline Viognier 2021.

: The first course — pan-seared sea scallop with local corn souffle, heirloom tomato consommé, crispy soppressata, arugula and basil oil — was paired with Cline Viognier 2021.