Chris Rogers
Tavernetta | Denver | April 2022
FEATURED PAIRINGS
Chardonnay, Voirin-Jumel, Blanc de Blancs, Cramant, Champagne, France, NV paired with Seared Maine Diver Scallops, Toasted Pine Nut Purée, Green Apple, Perigord Black Truffle, and Extra Virgin Olive Oil
Fiano, Ciro Picariello, “Ciro 906,” Fiano di Avellino, Campania, Italy, 2018 paired with Spinach and House-made Ricotta Tortelli, Brown Butter, Prosciutto Brodo, and Extra Virgin Olive Oil
Trebbiano, Tiberio, “Fonte Canale,” Abruzzo, Italy, 2018 paired with Spaghetti, Dungeness Crab, Confit Fennel, Lemon, and Pistachio Pesto
Nerello Mascalese, Girolamo Rosso, “Feudo di Mezzo,” Mt. Etna, Sicily, Italy, 2018 paired with Osso-Buco-style Monkfish, Saffron Risotto, and Buddha’s Hand Gremolata
Photography by Mike Finocchiaro
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