Winter 2024
Tuesday 13th August 2024
Grappa Ristorante e Bar, 267-277 Norton St, Leichardt
Italian Grapes in Australian Hands
Wine Tasting, followed by 3-Course Dinner
Wine in Australia has long been shaped by Italian culture, and names like De Bortoli, Pizzini and Dal Zotto will be familiar to most wine lovers. However in recent years, the quality of wines made from traditional Italian Grapes made in Australian soils has really started to shine. From King Valley to Beechworth, McLaren Vale, and even Canberra, more and more winemakers are exploring the possibilities unlocked by the endless variety of wine grapes with their roots in Italy, and some are even travelling back to Europe to share a bit of Aussie know-how.
The evening will comprise two parts:
Part 1: After enjoying a glass of Prosecco on arrival, we will begin with a tasting across 6 pairs of wines. Each tasting will compare some of Australia’s most exciting wines made from Italian grapes set against benchmark styles from Italy. These will be served alongside traditional antipasti.
Part 2: Although there is no obligation to stay on, for those who wish we will follow the tasting with a 3-course dinner, paired with the same wines from the tasting. See the proposed menu below.
Whether you join us for dinner, or just want to taste through some delicious and exciting wines, this promises to be an evening which showcases what some of Australia’s most talented winemakers can do with grapes which have already stood the test of time.
We look forward to seeing you there!
Menu
During the Tasting
Mixed traditional antipasto of Calabrese salami, prosciutto, Caprese salad, olives, grilled eggplant & zucchini
~To Start~
Pizza crust with oregano, garlic, rock salt & extra virgin olive oil Served with: olive tapenade, freshly chopped tomato, cannellini bean puree
~Primi~
Casareccia beef ragu’, parmigiano, tomato, basil
Pumpkin ravioli served with a light cream sage sauce
Linguine, prawns, cherry tomato, garlic, chilli, parsley & extra virgin olive oil
~Secondi~
Grilled Cone Bay Barramundi (WA), cabbage insalata, lemon dressing
Wood Fired Spatchcock (NSW), cannellini beans, sage
Slow cooked lamb shoulder (VIC), pickled fennel, salsa verde
~Contorni~
Rocket, parmesan, balsamic, extra virgin olive oil
Roasted potatoes, rosemary, garlic