French wines from Mancini Beverage – Rhode Island Distributing division were showcased during a pairing dinner at George’s of Galilee in Narragansett on Feb. 9. The evening began with guests’ choice of a welcome cocktail or mocktail alongside appetizers followed by several courses of cuisine prepared by the culinary team at George’s of Galilee, each paired with a different wine. During the evening, guests enjoyed Guy Saget La Petite Perrièire Sauvignon Blanc, La Chablisienne Chablis Le Finage Chardonnay, Joseph Drouhin Côte de Beaune-Villages Pinot Noir and Domaines Barons de Rothschild Les Légendes Bordeaux Cabernet Blend.
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- Narragansett’s George’s of Galilee, in collaboration with Mancini Beverage – Rhode Island Distributing division, hosted a pairing dinner featuring French wines on Feb. 9.
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- Joseph Drouhin Côte de Beaune-Villages Pinot Noir, Domaines Barons de Rothschild Les Légendes Bordeaux Cabernet Blend, La Chablisienne Chablis Le Finage Chardonnay and Guy Saget La Petite Perrièire Sauvignon Blanc.
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- All of George’s of Galilee except where indicated: Kim Wells, Wine Trade Specialist, Mancini Beverage; Jonathan Pelletier, General Manager; Claire Cahir, Private Dining and Events Manager; and Yulia O’Neil, Director of Operations.
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- A pour of Guy Saget La Petite Perrièire Sauvignon Blanc.
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- Kim Wells, Wine Trade Specialist, Mancini Beverage presented the wines to guests.
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- Executive Chef Henry O’Neill.
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- Glasses of Joseph Drouhin Côte de Beaune-Villages Pinot Noir.
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- A pour of Domaines Barons de Rothschild Les Légendes Bordeaux Cabernet Blend.
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- Bartender Amy Marks.
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- Bartender Caitlyn Murphy.
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- Guests enjoyed a variety of event cocktails.
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- The A Tall Order cocktail: Hendrick’s Gin, honey liqueur, lemon, Giffard Blue Curaçao, kiwi syrup and tonic water.
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- The first course, kabocha squash and sun-dried tomato bisque with lentil puffs, fried basil and crème fraîche, was paired with Guy Saget La Petite Perrière Sauvignon Blanc.
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- The second course, littleneck clams with fennel, shallots, Castelvetrano olives and squid ink capellini, was served with La Chablisienne Chablis Le Finage Chardonnay.
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- Butter braised monkfish with broad bean and heirloom tomato ragout, parsley oil and fried bacon crumbs was paired with Joseph Drouhin Côte de Beaune-Villages Pinot Noir.
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- Dessert, blood orange rice pudding with passion fruit foam and thyme powder, was served with Domaines Barons de Rothschild Les Légendes Bordeaux Cabernet Blend.
Photos by Alison Turpin.
