Italian Wine Dinner Featuring Chef Regan Stachler and Jay Murrie from Piedmont Wine Imports

First
Shank Bone Broth Risotto | Early Spring Vegetables | Pecorino
Wine: 2018 Toscana IGT Bianco
Chardonnay 55% Petit Manseng 20% Semillon 10%Sauvignon Blanc 10% Trebbiano and Malvasia 5%

Second
Ground Shoulder Meatballs | Tomato Conserva | Kale | Grano
Wine: 2018 Chianti DOCG
Sangiovese 90%, Canaiolo 10%

Third /Big Board
Rack | Shank & Polenta | Oregano & Mushrooms | Parmesan | Mint & Basil
Wine: I Tre Borri 2017, Sangiovese 100%

Fourth
Cheese from Fattoria Corzano e Paterno
& Paired Accoutrements
Wine: 2018 Toscana IGT Rosato(Rosé), Sangiovese 100 %