Tour of Southern Italy Wine Dinner

Sunshine, Sea and Best-Kept Secrets

Southern Italy is home to a treasure-trove of world-class wines, combining exceptional flavors and exceptional quality for the price. The overall quality of offerings from Campania, Sicily and Puglia continues to improve year after year, and the bottles exported to the US these days are truly worth a second look.


The “heel” of Italy is almost completely covered in vineyards, orchards and vegetable fields- it’s uniformly warm, flat, and fertile: perfect grape-growing conditions. Primitivo, Negroamaro, and Malvasia Nera are able to stand up to the heat in the southernmost part of Pulia, producing wines with higher levels of alcohol and enough structure and fruit to pull it off.


Just to the west of Puglia, Basilicata (the “arch” of the boot) is the home of one of Italy’s greatest grape varieties, and one of its least well-known: Aglianico. Wines produced on the slopes of the extinct volcano Monte Vulture are a rare and special treat. The cooler climate here softens the powerful and dense Aglianico juice, giving it just the right amount of acidity, while the volcanic soil imparts a deeply mineral streak and a wealth of black spice notes. The result is a riper, more approachable expression of Aglianico, and a great introduction to this incredible grape.


If you’re already in love with Aglianico, look here for some big, no-holds-barred expressions of this noble grape. Campanian Aglianico can be a real linebacker of a wine: dense, powerful, and intense on the palate.


Calabria (the “toe” of the boot) has a wine culture dominated by small producers, most of whom specialize in full-bodied reds. Our favorites are made from the red Gaglioppo grape: these big, robust, assertive wines shine alongside hearty dishes.


This volcanic island is one of the most prolific wine-producing regions in Italy, and it has one of the longest winemaking histories as well. Many Sicilian winemakers are focusing on indigenous varieties like the white Grillo and the red Nero d’Avola, the latter having exploded in popularity over the last few years. Wines made from Grillo are robust and citrusy, while Nero d’Avola produces powerful, structured wines with deep flavors of dark cherry and black spices.



Dinner Menu & Wines Served


course 1

tuna crudo, lemon & caper vinaigrette, shaved fennel, petites herbs

Mastroberardino Greco du Tufo “Novaserra” | Campania
Tasca d’Almerita Grillo | Sicily

course 2

burrata with grilled asparagus, toasted hazelnut & calabrian chilis

Botromagno Primitivo | Puglia
Librandi Cirò Rosso | Calabria


course 3

sicilian-style pizzetta with fresh mozzarella, tomato confit, basil and olive oil

Montevetrano “Core” | Campania
Montevetrano | Campania


course 4

braised pork cheeks with roasted carrots & gremolata

Morgante Nero d’Avola “Don Antonio” | Sicily

Tascante Etna Rosso “Contrada Pianodario” | Sicily


Date of Event: Tuesday, April 27th

Time: 07:00 PM - 09:00 PM

Location: Waverly

Contact: (704) 705-2026

Cost: 99/person + tax and gratuity

(Final ticket price will include 20% gratuity)