Alpine Wine Dinner with Enid Grace: Alto Adige & Trentino - 12th February

High in the far north of Italy, where the Dolomites rise straight out of the vineyards and the menus are written in two languages, there’s a way of eating and drinking that belongs to neither Italy nor Austria, but to the mountains themselves. Trained sommelier Freddie Rae and culinary host Enid Grace invite you to a candlelit winter evening in the valleys of Alto Adige and Trentino. No rush, no ceremony, just wine and food the way the people of the Alps have always meant them to be enjoyed.

🕖 7PM
📅 Friday, 12th February
📍 24B Station Road, Hillier — Prince Edward County

The evening moves through seven wines, starting with a sample of Freddie’s first release, Skimming Bird Chardonnay.

From there, a mountain sparkling to begin, crisp and fine-beaded, the kind that tastes like cold air off a glacier. A clean, stony white grown on slopes steep enough to make you dizzy, then something more perfumed: rose petal, lychee and spice, from the village that gave Gewürztraminer its name. A pale, gentle red, the everyday wine of every South Tyrolean kitchen. A darker pour as the night settles in: inky, wild-berried and a little untamed. And something amber and honeyed to close, made from grapes dried through the winter, poured small and lingered over.

Alongside, six courses from Enid’s kitchen, cooked the way Alpine farmhouses have always cooked: for the cold, for the season, and with a deep trust in what keeps through the winter. Speck smoked slowly in mountain air. Rye bread with caraway, snapped crisp. Bread dumplings simmered in broth. Polenta stirred until it’s soft as butter. Cheeses from high summer pastures, aged in cellars until they’re sharp and nutty. Venison and game cooked long with juniper and red wine. Cabbage, potatoes, buckwheat, chestnuts. And apples, because no valley grows them better, folded into something warm to finish.

Nothing precious. Everything considered. The kind of food that has kept Alpine wine good company for centuries, each drawing something authentic and memorable out of the other.

Bring an appetite and no particular hurry. We’ll take it from there.

Please note: the menu and wine list are subject to change. All allergies and dietary requirements can be accommodated, so just let us know when you book. Cancellations must be made at least two weeks before the dinner (by 29th January).