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Perry’s Steakhouse & Grille Three Red Blends Fall Tasting
September 16, 2019 @ 4:00 pm - 10:00 pm
An event every day that begins at 4:00 pm, repeating until October 31, 2019
This fall, Perry’s Steakhouse & Grille (5 Oakbrook Center, Oak Brook, IL 60523; 630-571-1808) takes you to the Veneto region in Northern Italy for a tasting of three red blends, each featuring the Corvina grape varietal but in very distinct styles. The flight of three 2-ounce pours for $22 is available now through October 31, 2019.
Featured wines include:
• 2017 Masi ‘Bonacosta’ Valpolicella Classico DOC, $10 Glass | $40 Bottle
Light intensity, fresh cherry and soft silky tannins. One of the classics of the great Veronese tradition, made by Masi in a contemporary style.
• 2015 Masi Campofiorin Rosso del Veronese IGT $14 Glass | $56 Bottle
Rich, intense cherries and berry fruit, good length and soft tannins.
Approachable and versatile, combining simplicity with style and strength.
• 2013 Masi Costasera Amarone della Valpolicella DOCG $38 Glass | $152 Bottle
Very dark, ruby red, baked plums and cherries with hints of coffee and cocoa. Proud, majestic, complex and exuberant: A benchmark for the Amarone category.
“Valpolicella Classico, praised by Hemingway as ‘a light, dry red wine, as friendly as the house of a favorite brother,’ is made in the Valpolicella Classico region in an elegant style full of simplicity and freshness, from a blend using the traditional Veronese grapes: Corvina, Rondinella and Molinara,” said Susi Zivanovic, Perry’s Corporate Sommelier and Beverage Director.
“The Campofiorin Rosso del Veronese is the original Supervenetian created by Masi in 1964 and internationally recognized as a wine of ‘stupendous body and complexity,’ the prototype for a new category of wines from the Veneto inspired by the Amarone production method,” she said.
“The Costasera Amarone della Valpolicella is the product of Masi’s unrivalled expertise in the appassimento technique,” said Zivanovic. “The traditional grapes for the Valpolicella Classica area – Corvina, Rondinella and Molinara – are laid out on bamboo racks to concentrate their aromas during the winter months.”
About Perry’s Steakhouse & Grille
Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done® experience, Perry’s currently operates 16 steakhouse locations in Chicago, Birmingham, Denver, and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit www.PerrysSteakhouse.com.
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