Sat, Oct 31, 2026 - Sat, Oct 31, 2026
Wines of Tuscany Dinner with Enid Grace - Saturday, 31st October
Hillier
$168
An Evening in Tuscany
There's a reason Tuscany 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 have always meant them to be enjoyed.
🕖 7PM
📅 Saturday, 31st October
📍 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.
Following 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.
Alongside, six courses from Enid's kitchen — cooked the way Tuscans 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.
Nothing 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.
Bring an appetite and no particular hurry. We'll take it from there.
