Mancini Beverage – Martignetti division hosted a fall-themed wine dinner featuring DAOU Vineyards of Paso Robles at George’s of Galilee in Narragansett on Oct. 27. Guests enjoyed a four-course dinner prepared by the George’s of Galilee culinary team, each paired with a different wine from DAOU Vineyards. During the evening, guests tasted DAOU Rosé, Sauvignon Blanc, Pessimist Red Blend and Cabernet Sauvignon. Daniel O’Connor, Division Manager, New England, DAOU Vineyards, was on-site to present the wines to guests and give them a background on the winemaking methods at DAOU Vineyards. Guests also enjoyed a variety of autumn-themed craft cocktails and mocktails blended and served by the venue’s bartending team. The winery was founded in 2007 by brothers Georges and Daniel Daou. Its home, Daou Mountain, at an elevation of 2,200 feet, is located in the Adelaida District of Paso Robles wine country, where they make California first-growth wine, creating a next benchmark for Bordeaux varieties Cabernet Sauvignon, Cabernet Franc and Sauvignon Blanc. The wines are available in the state through Mancini Beverage – Martignetti division.
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- Mancini Beverage – Martignetti division hosted a wine dinner featuring DAOU Vineyards of Paso Robles at George’s of Galilee on Oct. 27.
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- Claire Cahir, Private Dining and Events, George’s of Galilee; Jonathan Pelletier, General Manager, George’s of Galilee; and Daniel O’Connor, Division Manager, New England, DAOU Vineyards.
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- DAOU Rosé, Sauvignon Blanc, Pessimist Red Blend and Cabernet Sauvignon.
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- All of George’s of Galilee: Claire Cahir, Private Dining and Events; Jonathan Pelletier, General Manager; and Yulia O’Neal, General Manager and Chef.
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- Jonathan Pelletier, General Manager, George’s of Galilee.
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- Daniel O’Connor, Division Manager, New England, DAOU Vineyards.
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- George’s of Galilee Bartenders Courtney Perry and Caitlyn Murphy created seasonal cocktails and mocktails.
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- Yulia O’Neal, General Manager and Chef, George’s of Galilee bottling the Smoked Fig & Thyme Old Fashioned.
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- The Smoked Fig & Thyme Old Fashioned, a blend of Knob Creek Bourbon, fig nectar, aromatic bitters and Sugar in the Raw cubes.
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- The Plum & Blood Orange Mule: Grey Goose L’Orange, plum nectar, ginger beer, lime and blood orange juice.
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- The Delight of the Night cocktail: a blend of Mozart White Chocolate Liqueur, Frangelico, Nutella, Baileys Espresso Crème and Espresso Vodka.
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- The Smashing Mule Mocktail: a blend of blackberries, lime, lavender honey, ginger beer, sage and sparkling water.
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- A pour of DAOU Discovery Rosé.
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- The first course was scallops crudo paired with DAOU Rosé.
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- The Cucumber Crisp cocktail, featuring Ketel One Botanical Cucumber & Mint Vodka, raw sugar, Prosecco and lime.
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- The Blossom Spritz Mocktail: Seedlip Grove 42, elderflower cordial, apple cider vinegar, pomegranate juice and Fever-Tree Sparkling Lime & Yuzu.
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- The Necromancer, a blend of Empress 1908 Gin, crème de cassis, pomegranate juice, blackberries and lemon simple syrup.
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- Glasses of DAOU Rosé.
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- Branded items from DAOU Vineyards.
Photos by Laura Widness.
