{"product_id":"wines-of-tuscany-dinner-with-enid-grace-saturday-31st-october","title":"Wines of Tuscany + Umbria Dinner with Enid Grace - Saturday, 31st October","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eAn Evening in Tuscany\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eThere's a reason Tuscany and lesser known, but equally amazing Umbria has been poured at long tables for a thousand years. Trained sommelier Freddie Rae and culinary host Enid Grace invite you to a candlelit evening spent in the hills of central Italy — no rush, no ceremony, just wine and food the way the Tuscans and Umbrians have always meant them to be enjoyed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e🕖 7PM\u003cbr\u003e📅 Saturday, 31st October\u003cbr\u003e📍 24B Station Road, Hillier — Prince Edward County\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe evening moves through seven wines, starting with a sample of Freddie's first release Skimming Bird, Chardonnay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFollowing that, a sparkling Sangiovese to start, the kind that tastes like a stone terrace in late August, followed by a cool white. Sangiovese in more than one guise — the beating heart of the region, worn first as something bright and berry-lit, later as something older and more sun-baked, softened by time in oak. A darker pour as the night settles deeper. And something amber and honeyed to close, poured small and lingered over.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAlongside, six courses from Enid's kitchen — cooked the way Tuscans and Umbrians have always cooked, which is to say with restraint, with the season, and with a deep trust in a short list of ingredients. Bread torn by hand, still warm. Olive oil green enough to taste of pepper and cut grass. Beans slow-cooked with sage until they give up their shape. Pecorino from the hills south of Siena, aged until it crumbles. Tomatoes when they're worth eating and not a moment sooner. Wild fennel, rosemary pulled from the roadside, porcini gathered after autumn rain. Meat cooked long and low over embers, or hung to cure through the cold months. Chestnuts, chard, black cabbage, white beans — the quiet workhorses of a cuisine that has always been more peasant than palace, and is all the better for it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eNothing precious. Everything considered. The kind of food that has kept Tuscan wine good company for centuries, each drawing something authentic and memorable out of the other.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBring an appetite and no particular hurry. We'll take it from there.\u003c\/p\u003e","brand":"freddierae.com","offers":[{"title":"Default Title","offer_id":54802022662477,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0881\/3258\/3757\/files\/BeigeVintageWineBarHappyHourInstagramPost.png?v=1790025527","url":"https:\/\/freddierae.com\/products\/wines-of-tuscany-dinner-with-enid-grace-saturday-31st-october","provider":"freddierae.com","version":"1.0","type":"link"}