Mancini Beverage, in collaboration with Narragansett’s George’s of Galilee, hosted a holiday wine-pairing dinner featuring sparkling wines from around the world on Dec. 8. Mancini Beverage’s Kimberly Wells, Wine Trade Specialist, and Tim Boynton, On-Premise Sales Representative, were on-site to present the range of bubblies to guests. During the evening, guests tasted Adami Garbèl Brut Prosecco from Italy, Argyle Sparkling Wine from Oregon, Montsarra Cava Brut from Spain and Lanson Le Rosé Champagne from France. Guests also enjoyed festive craft cocktails and mocktails as they were served a four-course dinner prepared by Chef Henry O’Neill and his culinary team.
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- Adami Garbèl Brut Prosecco, Argyle Vintage Brut Sparkling Wine, Montsarra Cava Brut and Lanson Le Rosé Champagne.
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- Claire Cahir, Private Dining and Event Coordinator and Jonathan Pelletier, General Manager, George’s of Galilee.
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- Adami Garbèl Brut Prosecco.
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- The George’s of Galilee bar team mixed a variety of seasonal cocktails for guests.
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- The Cinnamon Is My Stage Name cocktail, featuring Jefferson’s Bourbon with hot honey, aromatic bitters, cinnamon sugar and spiced apple syrup.
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- The Citrus, Spice and Everything Nice cocktail, a blend of Ketel One Botanical Peach & Orange Blossom, Domaine de Canton Ginger Liqueur, pineapple nectar, brown sugar and lemon.
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- The Unwind mocktail: plum nectar, chamomile lemongrass infusion, lavender honey and ginger topped with sparkling water.
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- Yulia O’Neill, Director of Operations, George’s of Galilee putting the finishing touches on a cocktail.
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- The Rose of Vienna Spritz: Prosecco Rosé, clementine puree, apple cider, orange blossom honey and Aperol.
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- The Jack Frost cocktail: Ilegal Mezcal, Giffard Blue Curaçao, agave nectar, lime, aquafaba and Cointreau.
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- Lanson Le Rosé Champagne.
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- Adami Garbèl Brut Prosecco on ice.
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- Guests enjoyed a glass of Adami Garbèl Brut Prosecco with the first course.
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- Chef Henry O’Neill of George’s of Galilee presenting the first course.
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- The first course, Camembert fondue with lingonberries, burnt honey, almond crumb and blistered rosemary was served with Adami Garbèl Brut Prosecco.
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- Montsarra Cava Brut was served with the third course, swordfish with chanterelle and pea risotto, caper beurre blanc and mustard seeds.
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- The Campfire cocktail topped with a toasted marshmallow.
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- The Campfire cocktail, a blend of Van Gogh Double Espresso Vodka, Baileys S’mores, Frangelico and espresso topped with a torched marshmallow.
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- A pour of Argyle Vintage Brut Sparkling Wine.
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- The second course, lobster bisque with truffle ricotta, fried artichokes and micro thyme, was served with Argyle Vintage Brut Sparkling Wine.
Photos by Laura Widness.
