with Bob Biale of Robert Biale Vineyards
Wednesday, March 15, 2017
For over seventy years beginning in 1937 the Biale family has grown zinfandel and a variety of produce on their farm located on the outskirts of the town of Napa. Please join us as we welcome founding partner and zinfandel ambassador Bob Biale to Ohio, we will feature a four-course dinner tasting four “terroir” driven zinfandels and two petite sirahs produced by this historic winery.
Rosato, Biale Vineyards, Napa Valley, California, 2015
Marubini Ravioli, Consommé Trio
Ravioli with Cremona Italian style salami, topped with a beef, pork and chicken consommé and fine herbs, shaved Parmigiano-Reggiano cheese.
Zinfandel “Black Chicken”, Biale, Yountville Napa Valley, California, 2014
Zinfandel “Old Kraft”, Biale, St. Helena Napa Valley, California, 2015
House-Cured Kurobuta Pork Belly, Pork Zinfandel Reduction
Seared Black Berkshire pork belly simmered in its natural juices, served over braised yams topped with a pork Zinfandel reduction, yam curls.
Zinfandel “Monte Rosso”, Biale, Sonoma Valley, California, 2014
Zinfandel “Rockpile Vineyard”, Biale, Sonoma County, California, 2015
Braised Kobe Beef Short Rib, Glace de Viande
Braised short rib, with stewed lentils and root vegetables.
Petite Sirah “Thomann Station”, Napa Valley, California, 2014
Proprietory Red “Basic Black”, Biale, Sonoma County, California, 2014
L’Amuse Aged Gouda, Stewed Tree Fruits
2 year old aged Gouda from northern Holland.
