Wine Down the Weekend With Cassarino's

Providence Culinary Collective Presents:
Wine Down the Weekend With Cassarino's

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We’re doing something interesting and different for you to experience!  Each varietal has been hand picked and features a wine that you most likely have yet to try. Whether the vines have been grown on clay and limestone soil, raised in concrete tanks, are family-owned, or our favorite – given 26% stake to workers in their organization – we think you’ll love the authentic roots and stories that go along with each choice. Our chefs have selected the perfect pairings of passed appetizers and desserts for you to indulge in! We’d love to have you stay for dinner as we offer our Sunday Supper Club Menu alongside our Dinner Menu where these wines are featured on our list. 

This is an age 21+ event.

Domaine de Loye Menetou-Salon Blanc 

Loire Valley Sauvignon Blanc grown on clay/limestone soil, right next to the famous Sancerre Appellation from 20-year-old vines. This region dates back to the 11th and 12th centuries.
Stainless steel fermentation, on fine lees. Organic growing and production. 

Penya Rose 

A blend of 35-year-old Grenache and Syrah from French Catalonia, right on the Spanish border. Raised in concrete tanks and on its lees for 3 months. Sustainably produced. No oak. 

Gianluigi Lano Nebbiolo 

Grown in the Langhe region, in the famous area of Barbaresco, right next to Barolo by the Lano family – husband, wife and son. These wines are raised in concrete, very naturally, with no additions whatsoever. Also no fining or filtration. 100% Nebbiolo from vines that are 30-50 years old. 

Bosman Cabernet Sauvignon 

Harvested from 2 different estate vineyards in Wellington. Partially aged in oak barrels for 4 months before release. The Bosman family have been making wine in Wellington for 8 generations. They farm sustainably and organically, and also grow vine cuttings for the whole of the Cape area. They focus on the land and the people that work alongside them. They recently completed the largest land reform transaction in SA wine history by giving their workers a 26% stake in the organization.