The Italian Cultural & Community Center will host a wine tasting on Friday, August 9, 2019, at 7:00 pm as part of its wine tasting series Come Wine with Us. This guided wine tasting will highlight 5 Sangiovese based wines paired with bites from Amalfi Ristorante Italiano & Bar. Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine.
Guests will have the opportunity to enjoy a one-of-a-kind tasting experience through the exploration of the cultural, environmental, historical and social context of these regional wines, paired with bites carefully selected to create a distinct and unique flavor.
The tasting will be led by Philip Cusimano.
Philip Cusimano has been in the wine industry for forty years and is versed in all aspects of the wine to market process. His travels have taken him to the vineyards of France, Germany, Italy, Washington, California, and Texas. He routinely conducts wine education classes and training at many of the finest restaurants in the state of Texas. He has previously served as a Wine Columnist for Houston Magazine as well as other publications. For the past 25 years, Philip has worked exclusively with Italian wine and has interacted with a “Who’s Who” list of Italian wine producers. Cusimano’s message is succinct: “Wine is simple to understand and even easier to enjoy.”
Chef Giancarlo Ferrara (Amalfi Ristorante Italiano & Bar):
Leave your passport at the door – Chef and Owner Giancarlo Ferrara invites you to experience the tastes, aromas, and passions of his homeland, Salerno in the Amalfi Coast, right here in Houston through a culinary experience created over the years. Influenced by his culinary family, Giancarlo finished first in his class at Centro Professionale Alberghiero in Salerno and his appreciation for quality, local, and seasonal food grew as well, following him in each of his culinary ambitions and becoming the cornerstones for his menus.