BOSTON – The Boston Wine Expo, coming February 13-14, includes many exciting events, one of which is a special dinner on the 13th (Saturday) at Boston’s Seaport Hotel, hosting San Giovanni’s Wine Dinner with a special menu from Chef Robert Tobin. One of the highlights will be Mushroom Cavatelli “cacao e pepe” paired with Leo Guelfus Rosso Piceno Superiore 2011. Other treats include Beef Braciolo which will be paired with the winery’s Gyo, Ross Piceno 2014. A Tiramisu for dessert comes with Marta, Brut Passerina.
The special event starts with a 6 p.m. reception followed by the dinner at 6:30. Tickets are $80 per person plus tax and gratuities, and reservations may be made at 617-385-4304.
Chef Tobin’s menu includes:
Gyo, Pecorino, Falerio 2014
Bruschetta – “Caesar” aioli, charred tomatoes, Parmesan, black pepper
San Giovanni Leo Guelfus Rosso Piceno Superiore 2011
Mushroom cavatelli “cacio e pepe” – seared porcinis, handrolled pasta, Parmesan
Gyo, Rosso Tech
Beef Braciola – crispy polenta, broccoli rabe, tomato gravy
Marta, Brut, Passerina
A highlight of the event will be Wine & Food journalist, Marco Scapagnini who writes about authentic Italian regional fre and will offer thoughts on the winery and the meal with both organic and vegan options. He is the author of 23 guidebooks on Italian food and wine and today, advises travel agents on creating customized tours of Italy, and writes for food and travel publications.
The winery dates to 1990 although the family made wine for many years before, and has 75 acres of vineyards. It was developed around organic principles, practices dry farming and uses only natural yeast. San Giovanni’s corks are made from natural sugar cane, said to be the best ‘enclosure’ for organic wines as they capture carbon dioxide.
The wines, from local grapes, include Passerina, Pecorino, Trebbiano, Montepulciano and Sangiovese. San Giovanni makes two separate lines – Gyo, designed for “early consumption” and another more “reserve” line.