Even with a plethora of restaurants to choose from in Boston’s North End, Il Villaggio manages to stand out, and not just because of its prime location on Hanover Street. The glassy restaurant offers Mediterranean-leaning takes on classic Italian dishes, like a semolina gnocchi served with creamy pesto sauce. With white tablecloths on a small number of tables, Italian wine bottles placed carefully on skewed shelves and chandeliers that look like freshly trimmed branches, the homey restaurant also serves up classic Italian comfort food from its open kitchen in the back. The chefs here use fresh mozzarella and churn out generous portions of lobster ravioli, chicken parmesan andlasagna to the masses that always seem to be queuing up out front.
The Boston Wine Expo’s Grand Tasting event unites varietals from nearly 200 wineries around the world with cuisine from more than 40 local eateries during four hours of culinary harmony. Attendees can sip more than 1,000 red and white elixirs culled from the grape-producing and wild-cork-taming regions of North America, Europe, the Southern Hemisphere, and the Mediterranean. Samples from Boston-area restaurants such as Ruth’s Chris Steak House and Sandrine’s Bistro complement each swig as vintners enlighten enophiles on current winemaking trends. Throughout the afternoon, top gastronomic maestros tread two stages during live demonstrations that divulge recipes and directions for finding the secret compartment hidden inside every wine bottle. Lifestyle exhibits and a full schedule of seminars enlighten guests on topics ranging from cheese-and-wine matching to the diversity of Italian varietals (not included with this Groupon). A portion of the event’s proceeds will benefit local charities.
With its three basic ingredients—honey, water, and yeast—the making of mead sounds misleadingly simple. But Michael Fairbrother tinkered with the recipe for this ancient drink in his garage for 17 years before he felt ready to open Moonlight Meadery and share the results. Michael has fine-tuned the fermentation process to craft batches of mead from ethically sourced, unpasteurized honey, which imparts each sip with rich color, vivid aromas, and the pleasant buzz that bees make while wading into a hot tub. Michael’s traditional mead rests side by side with fruit-tinged and spiced varietals that meld flavors such as tart rhubarb and Madagascar-bourbon vanilla beans with New Hampshire wildflower honey.
The inspiration for Zorvino Vineyards came to Jim and Cheryl Zanello in the same way it does for many American vintners—from a trip to Italy. Taken by the contrast in the quality of the wines and the pace of life between the two countries, the Zanellos brought over their own taste of the old country to an 80-acre New England estate. With grapes sourced both from their own vineyard and such regions as Tuscany, Chile, and California, the pair crafts a suite of red, white, and fruit wines that they sell on site and proffer to local restaurants and merchants. However, the winery itself is worth a trip, with its wrought-iron gate, lantern posts that seem to grow out of empty casks, and swarms of fireflies that send Morse code recommendations for the best wine to pair with salmon. Inside the tasting room, guests lean on hardwood banisters as they sip samples of the winery’s creations.
At ShelaLara Vineyards & Winery, vintners work with modern equipment to produce more than 20 different wines. Using grapes and fruit imported from California and other sun-soaked regions, the enophiles fill tanks with sweet elixirs including their in-house specialty wine slush. The glacier wines, fruit essences, and vintage wines run a colorful gamut from the off purple of the sky just after sunset to the hue of warm honey. ShelaLara’s winemaking process, including fermentation, bottling, and 21-gun salutes following spills, all takes place in Rhode Island.
Winemaking began as a hobby for Sweet Baby Vineyard founder Lewis Eaton. In the summer, he and his family found themselves traveling to local farms to pick fresh strawberries, blueberries, peaches, and apples, which later made it into Lewis?s wines. Those creations later became the foundation for Sweet Baby Vineyard's now-expansive wine varieties. Today, the winery grows four grape varietals and the tasting room welcomes visitors for complimentary tastings of many of Sweet Baby?s creations, such as bartlett pear wine, the eternally embarrassed blush, and dry red.