Mancini Beverage – Rhode Island Distributing division hosted a pairing dinner featuring wines from Joseph Wagner’s Copper Cane Collection at George’s of Galilee in Narragansett on Nov. 17. The evening began with guests’ choice of a welcome cocktail or mocktail paired with appetizers. Guests enjoyed several courses of cuisine prepared by the culinary team at George’s of Galilee, each paired with a different wine from the Copper Cane Collection, including Steorra Brut Sparkling Wine, Quilt Chardonnay, Quilt Cabernet Sauvignon and Böen Pinot Noir. Mancini Beverage’s Kim Wells, Wine Trade Specialist, and Timothy Boynton, On-Premise Sales Representative, were on-site to present each wine selection to guests. Copper Cane, rooted in Napa Valley, California, prides itself on pairing innovation with genuine craftsmanship. Its portfolio offers a range of luxury offerings, including Elouan Pinot Noir from Oregon and Belle Glos Pinot Noirs from prime Californian coastal vineyards.
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- Mancini Beverage hosted a pairing dinner featuring wines from Joseph Wagner’s Copper Cane Collection at George’s of Galilee in Narragansett on Nov. 17.
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- Kim Wells, Wine Trade Specialist, Mancini Beverage; Jonathan Pelletier, General Manager, George’s of Galilee; and Claire Cahir, Private Dining and Events Manager, George’s of Galilee.
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- Quilt Cabernet Sauvignon, Quilt Chardonnay and Böen Pinot Noir.
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- Timothy Boynton, On-Premise Sales Representative and Kim Wells, Wine Trade Specialist, Mancini Beverage.
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- Chilled glasses of Quilt Chardonnay.
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- Guests enjoyed their choice of six welcome cocktails or two mocktails, each a seasonally inspired creation.
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- Steorra Brut Sparkling Wine and Quilt Chardonnay.
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- A pour of Quilt Cabernet Sauvignon.
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- Glasses of Quilt Cabernet Sauvignon.
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- Böen Pinot Noir was paired with dessert, a pickled blueberry and thyme tart.
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- Steorra Brut Sparkling Wine was paired with oysters on the half shell.
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- For the second course, Quilt Chardonnay was paired with pear, Parma ham and burrata.
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- An event cocktail, called Climate Change, was made with Patrón Silver, basil puree, Granny Smith apple foam, simple syrup, lime and a chili-infused ice cube.
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- All of George’s of Galilee except where indicated: Claire Cahir, Private Dining and Events Manager; Kim Wells, Wine Trade Specialist, Mancini Beverage; Caitlyn Murphy, Bartender; Courtney Perry, Bartender; Amy Marks, Bartender; Yulia O’Neill, Director of Operations; Jared McSoley, Bartender; and Maxx Brouillard, Bartender.
Photos by Alison Turpin.
