The Palladio Restaurant at Barboursville Vineyards is known for its Italian-inspired cuisine using locally sourced ingredients. They host a series of regular dinner events for which they receive critical acclaim, and they took their exquisite culinary experience to an entirely new level this spring with their Tuscan Dinner Event. They collaborated with their sister vineyard Castello di Albola in the Chianti region of Tuscany in an exploration of culture, cuisine and viticulture — a taste of Italian wine dinner traditions served up in the heart of Virginia Wine Country. The award-winning vineyard is famed for their wine-paired meals and for special themed dinner events held throughout the year like this Tuscan dinner. 

Palladio Restaurant

The wines selected for the pairings throughout the evening were brought in from the Tuscan estate. The exception was the dessert wine, award-winning Barboursville Vineyards’ Virginia-grown Paxxito. Sommelier Medici, who began his career at the Castello di Albola estate, is very familiar with the beautiful Tuscan wines. Medici was invited by the Zonins to work at Palladio in 1998 when the restaurant was still in its planning stages. His longstanding history of excellence at Barboursville Vineyards as well as his intimacy with the wines of both properties was evident throughout the meal. Medici and his staff worked with the chefs and winemakers to finalize the Italian wine dinner menu and make sure guests had the elevated and exquisite dining experience the Palladio team is renowned for.

Francesco Zonin Attends the Barboursville Vineyards’ Tuscan Feast

To add yet more cache to the event, both Castello di Albola’s winemaker Alessandro Gallo (seen below at right) and President of Barboursville Vineyards, Francesco Zonin (seen below at center), accompanied Chef Chiesa to Virginia. Francesco is the second son of the founder of Barboursville Vineyards, Gianni Zonin. Gianni Zonin ran the family’s 200 year old company — Zonin 1821, the largest privately held wine company in Italy — for 47 years. Now, Francesco works alongside his older brother Domenico and younger brother Michele to run the Zonin family’s wine empire. He is the Executive Vice President of the family company and the chairman of their US subsidiary, 1821 Fine Wines & Spirits, a Zonin Family Company.

Francesco, who took over as President of Barboursville Vineyards in 2017, joined Paschina and Gallo in the cellar to sample some of the property’s latest vintages. They then headed up to join the dinner guests and participate in the event. The Italian team took their place as both representatives of the business based in Italy and cherished guests.

Virginia Wine Country owes a good deal to the Zonin Family. Gianni Zonin’s decision to found Barboursville Vineyards on the ruins of the home of Governor James Barbour – a contemporary of Thomas Jefferson – catapulted the state into the first steps of its current winemaking renaissance. Barboursville Vineyards, helmed by the highly decorated Paschina, has continued to be both an industry standard and an inspiration to young up-and-coming winemakers. The expertise and oversight of Francesco Zonin and his family, not to mention the unmatchable teams they have put together to run the vineyards, has earned them a warm welcome whenever they come back to visit their estate here in Virginia.

Crossing Boundaries with Cuisine

While this may not have been the first time Chefs Clough and Chiesa have worked together, it was still incredible to see the cohesive effort by two culinary artists who live worlds and languages apart. Wine and food flowed, blending and enriching flavors, cultures and people. The chefs and the staff learned from one another and enjoyed one another’s company while creating something magnificent for the guests in attendance. The shared knowledge and insights of the chefs in conjunction with the winemakers provided guests with a deeper understanding of the flavors, techniques, and cultural significance behind each dish and wine pairing.

The dinner at Barboursville Vineyards, inspired by traditional Tuscan cuisine and expertly prepared by Chef Chiesa (above top left, left) alongside Palladio’s Executive Chef Michael Clough (above top left, right, and above right), left guests in awe of the flavors and culinary craftsmanship that unfolded throughout the evening.

The collaboration between Chef Chiesa and Executive Chef Clough was a testament to the power of culinary fusion. By combining their expertise and passion for Tuscan cuisine, they successfully crafted a menu that paid homage to traditional flavors while incorporating local and seasonal ingredients.

Starting a Tuscan Feast

The evening commenced with a tantalizing dish called Zuppetta Etrusca. This Tuscan soup, crafted with black kale and baccalà, offered a harmonious blend of flavors and textures. The accompanying crispy farm-raised guanciale added a delightful crunch. To enhance the culinary journey, the Rocca di Montemassi Vermentino 2021 was elegantly paired, accentuating the delicate nuances of the soup.

Continuing the Tuscan feast, guests were treated to a Terrina di Fegatini. This organic chicken liver terrine, infused with dry figs and accompanied by red onion jam, delighted the palate with its complex flavors. The dish was thoughtfully served with Castello di Albola extra virgin olive oil brioche, perfectly complementing the richness of the terrine. The Malvaxia Passito 2001, a luscious dessert wine, provided a delightful contrast to the savory course.

The caliber of the ingredients used to prepare the courses was truly remarkable. Chef Chiesa had prepared a list of ingredients needed for the dinner and repeatedly commented on the outstanding quality of the local ingredients available for the culinary experience. This is a high complement coming from a well-respected chef who works in a country that wholly embraces the “slow food” movement. Paschino (seen below) discussed the wine pairing at the serving of each course.

Main Courses at a Tuscan Dinner

Next, the culinary journey reached new heights with Roasted Squab Tortelli. The handmade pasta enveloped a delectable filling of roasted squab, while the Chianti Classico squab reduction and candied lemon provided a vibrant and tangy accompaniment. The Castello di Albola Chianti Classico Riserva 2014 showcased the synergy between the pasta and the rich flavors of the wine.

The main course featured a true Tuscan classic: Peposo di Cinghiale, a succulent wild boar stew. Slow-cooked to perfection, the tender meat was served with a delicate winesap apple puree and a mille-feuille of golden Yukon potatoes. The Castello di Albola Solatio 2015, a single vineyard Sangiovese, elevated the dish with its robust character and balanced tannins.

While Medici poured the select wine for each course, Francesco addressed the guests, giving insights into the wine pairing and culture of Tuscany in specific and Italy as a whole. The high expectations from the attendees were delivered upon; to have the Chianti region brought to the guests in such a relaxed and gorgeous atmosphere was a recipe for a truly divine evening.

A Classic Italian Dessert Course

To conclude the magnificent culinary experience, attendees savored the Budino de Medici. The luscious local egg custard dessert was adorned with caramel, almonds, and raisins soaked in Barboursville Vineyards’ estate grown Paxxito dessert wine. The indulgent treat provided a sweet farewell to the unforgettable evening. The Barboursville Vineyards Paxxito 2004, with notes of honey and dried fruits, provided the perfect accompaniment to this decadent finale.

Dinner Events at Barboursville Vineyards

The “Dinner in Tuscany” event is only one of many dinner events the restaurant and winery host. Some of their most popular annual events include their Italian Harvest Feast, the Annual Truffle Feast and various holiday events around Thanksgiving, Christmas and New Years. The Tuscan Dinner event will also be followed by another regional Italian dinner event, “an Evening in Sicily,” where Barboursville Vineyards’ wines are paired with Chef Clough’s four-course feast of traditional Sicilian dishes.

Barboursville Vineyards continues to be a destination for culinary enthusiasts and wine connoisseurs seeking unique and memorable experiences. With their commitment to excellence and innovation, the vineyard’s events, such as this Tuscan-inspired dinner, demonstrate their dedication to providing guests with extraordinary culinary journeys. ~

ABBY MEREDITH ARMISTEAD is a lifelong equestrian, an artist, and a Double Hoo. Abby spends her time freelance writing and running her stationery company.

R. L. JOHNSON is our Co-Publisher and Creative Director. Bethke studied at the prestigious ArtCenter College of Design and began her career as a professional photographer in Los Angeles. She moved into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of storytelling.