Mancini Beverage – Rhode Island Distributing division hosted a pairing dinner featuring Frog’s Leap wines at George’s of Galilee in Narragansett on Jan. 12. The evening began with guests’ choice of a welcome cocktail or mocktail paired with appetizers. Guests enjoyed several courses of cuisine prepared by the George’s of Galilee culinary team, each paired with a different wine from Frog’s Leap, including Frog’s Leap Sauvignon Blanc, Shale and Stone Chardonnay, Estate Grown Cabernet Sauvignon and Zinfandel. Founded in 1981 on a spot along Mills Creek known as Frog Farm, Frog’s Leap Winery was established by business partners John Williams and Larry Turley in Rutherford, California, creating an acclaimed portfolio of quality Napa Valley wines. Now four decades old, the Williams family-owned winery is passionate about constantly evolving its winemaking, organic farming practices and sustainable business efforts.
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- Kimberly Wells, Wine Trade Specialist, Mancini Beverage; Jonathan Pelletier, General Manager, George’s of Galilee; and Timothy Boynton, On-Premise Sales Manager, Mancini Beverage – Rhode Island Distributing division.
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- Frog’s Leap Sauvignon Blanc, Shale and Stone Chardonnay, Estate Grown Cabernet Sauvignon and Zinfandel.
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- Bartenders Jared McSoley, Maxx Brouillard and Sara Messier pouring wines.
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- Sara Messier, Bartender and Clair Cahir, Events Coordinator, George’s of Galilee.
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- A pour of Frog’s Leap Sauvignon Blanc.
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- Jonathan Pelletier, General Manager, George’s of Galilee.
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- Kimberly Wells, Wine Trade Specialist, Mancini Beverage.
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- Henry O’Neal, Head Chef, George’s of Galilee.
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- Glasses of Frog’s Leap Sauvignon Blanc.
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- The first course, whipped goat cheese with a rainbow carrot ribbon, asparagus spears, pine nuts, watercress and pomegranate, was paired with Frog’s Leap Sauvignon Blanc.
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- Yulia O’Neill, Director of Operations, George’s of Galilee preparing specialty cocktails.
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- Bartenders Amy Marks and Courtney Perr creating event cocktails.
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- The Rose of Vienna Spritz: clementine purée, apple cider, orange blossom honey and Aperol topped with Prosecco Rosé.
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- A Rose of Vienna Spritz and a classic martini.
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- The Jungle Bird cocktail, a blend of Bully Boy The Rum Cooperative Aged Rum, passion fruit puree, banana liqueur, cinnamon simple syrup and lime.
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- The Graveyard Shift cocktail: Oreo-infused vodka, coffee liqueur, espresso, vanilla bean simple syrup and vanilla cream.
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- The Cherish cocktail showcased Empress 1908 Gin, acerola syrup, lemon, maraschino liqueur, vanilla bitters and club soda.
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- The Deep, Down & Dirty cocktail was made with Jefferson’s Bourbon, Armagnac, blueberry nectar, grapefruit syrup, lemon and aromatic bitters.
Photos by Laura Widness.
