Special Guest Speaker-Rob Foreman, Southcentral Regional Manager Dalla Terra $45 “The name Scaia is a local colloquialism that refers to crumbs of parmesan cheese, which the chalky soil in the area resembles. With a focus on quality over quantity and maintaining a balance between tradition and experimentation, the Scaia project incorporates regionally significant varietals such as Corvina, Rondinella and Garganega, as well as international varietals like Cabernet Sauvignon, into the wines. Producing single varietal wines from some of the traditional blending grapes of Valpolicella, such as Corvina and Rondinella, gives interesting expressions of these varietals that aren’t often tasted on their own. And while traditional methods of production such as ripasso are utilized in some of the red wines, the winery also utilizes advanced techniques such as pressing the grapes in inert environments to lend freshness and vivacity to the wines.”
1st Course Sautéed Calamari with Tomato, Capers and Olives
“Fresh white flowers, lemon peel and tropical notes with bright acidity, crispness, maintaining structure and body so the wine carried through from the first taste to the finish. Perfect on its own, with a low alcohol level of about 12.5%, or with shellfish or light pasta dishes.”
2nd Course Chicken Scarpariello
Wine-Scaia Corvino, Veneto Italy
“The wine exhibits a bright ruby color with purple and garnet highlights. On first nose, the dusty mineral notes are what make the biggest impression. Flint and brimstone slowly give way to small berry fruit, wild raspberries and white cherries. This is a beautiful wine that would drink well, slightly chilled, next to white meat or heavy seafood dishes. The wine wins high points for drinkability and overall freshness. It immediately evokes excellent food pairing possibilities. It’s not destined for long aging, but it tastes wonderful right now.”
“Hand-harvested fruit comes from vines averaging 20- to 25-years-old. Upon arrival at the winery, fruit is gently pressed and undergoes a primary fermentation in steel at a controlled temperature with selected biological yeasts for 10 days. The wine is then fermented again in contact with dried Cabernet Sauvignon skins in steel for about 10 days.”
