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Robert Biale wines featured in Vaccaro's dinner

  //food-wine.news-articles.net/content/2025/10/21 .. rt-biale-wines-featured-in-vaccaro-s-dinner.html
  Published in Food and Wine on Tuesday, October 21st 2025 at 8:23 GMT by Cleveland.com
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Let's write.Robert Biale Wines Take Center Stage at VACCARO’S Signature Dinner

Cleveland’s culinary scene has just received a sparkling boost. Last night, the highly‑anticipated “VACCARO’S Wine & Dine” dinner, held at the flagship VACCARO’S Restaurant on St. Clair Avenue, spotlighted a curated selection of wines from the esteemed Robert Biale Winery. The event, which ran from 6:00 p.m. to 10:30 p.m., brought together food lovers, wine enthusiasts, and local influencers for an evening of tasting, education, and culinary delight.

A Match Made in Grape & Plate

The evening’s menu, crafted by VACCARO’S celebrated Chef Marco Vaccaro, showcased a progressive tasting menu paired with five of Robert Biale’s standout wines. The first course, a deconstructed burrata and heirloom tomato salad, was paired with Biale’s “Rosato di Monte” – a light, crisp rosé that echoed the salad’s bright acidity. Chef Vaccaro noted, “The rosé’s floral undertones perfectly cut through the richness of the cheese, creating a harmonious start.”

The second course, a seared scallop terrine, received the “Bianco di Solina,” a delicate white wine that mirrored the dish’s delicate flavor profile. A side of rosemary‑infused lemon couscous provided a peppery contrast that the sommelier, Elena Rossi, said “adds a nice depth to the pairing.” Rossi highlighted that the selection process involved a rigorous tasting session where the chefs and sommelier would match each wine’s bouquet and body to the flavor notes of the dish.

The main course, a slow‑braised short rib with truffle butter, was paired with Biale’s flagship “Barolo di Vino” – a robust, tannic red that stands out for its longevity and complex layers of cherry, leather, and floral notes. VACCARO’S chefs emphasized that the truffle butter’s earthy richness was complemented by the wine’s subtle spice, “making the plate feel like an encore of flavor.”

The dessert, a chocolate‑infused tart with a raspberry coulis, closed the evening with a daring “Zinfandel Dolce” – a sweeter red that pairs beautifully with chocolate. The dessert wine’s notes of dried fruit and dark chocolate created a satisfying finish, leaving guests wanting more.

The Story Behind Robert Biale

Robert Biale Winery is a relatively new entrant on the Cleveland wine scene but has already garnered attention for its sustainable practices and artisanal approach. Founded by Robert Biale in 2019, the winery is located in the picturesque foothills of the Cuyahoga Valley, where the cool, moist climate is ideal for growing varietals that thrive on balance.

Biale himself is a former sommelier with a background in both Napa Valley and Sonoma, and he brings a keen eye for detail and a passion for terroir. He has said, “We’re not just producing wine; we’re telling a story. Each bottle carries the fingerprints of the land and the labor that goes into its creation.” The winery’s emphasis on small‑batch, hand‑picked grapes results in wines that are highly expressive, yet approachable.

Biale’s portfolio is diverse, featuring classic varietals like Barolo, Zinfandel, and Chardonnay, as well as more adventurous blends such as the “Solina Spark” – a sparkling rosé made from a blend of Pinot Noir and Chardonnay. The winery’s commitment to eco‑friendly viticulture has earned it the “Green Vine” certification from the Ohio Wine Association.

For more information about Biale’s wines, the article linked directly to the winery’s official site (https://www.robertbialewinery.com), where visitors can explore the full catalogue, view the latest releases, and schedule tastings.

The VACCARO’S Experience

VACCARO’S Restaurant has been a staple of the Cleveland food scene since 2004, known for its modern American cuisine, creative plating, and an extensive wine list. The restaurant’s ambiance, which blends rustic woodwork with contemporary art, provides a sophisticated backdrop for events like the “Wine & Dine” dinner.

The event, announced earlier this month on VACCARO’S official website (https://www.vaccaros.com/events), highlighted the restaurant’s commitment to supporting local producers and fostering a sense of community. The dinner was capped off with a live Q&A session featuring Chef Vaccaro and Robert Biale, where guests could delve deeper into the culinary and oenological nuances behind the pairings.

Guests also had the opportunity to purchase limited‑edition bottles of Robert Biale’s wines directly at the event, with a 15% discount for attendees. The exclusive “VACCARO’S Reserve” collection – a small‑batch release that pairs the best of both establishments – was on sale, and the event served as a launchpad for the new release.

The Impact on Cleveland’s Wine Culture

This partnership exemplifies a growing trend among Cleveland’s culinary leaders to spotlight local and regional wine producers. By featuring Robert Biale’s wines, VACCARO’S not only supports a local winemaker but also provides diners with a taste of the state’s terroir, which remains largely untapped in mainstream wine culture.

Wine critics have praised the evening for its thoughtful pairings and the depth of flavor that Biale’s wines bring to the table. According to a review by the Cleveland Magazine’s food editor, the dinner was “a triumph of local collaboration, offering a tasting experience that feels both refined and grounded in the region’s natural bounty.”

Future Events and Opportunities

Both Robert Biale Winery and VACCARO’S have indicated that this is just the beginning of a series of collaborative events. The winery plans to host a “Wine & Food” showcase later in the year, featuring chefs from across the Midwest. VACCARO’S has scheduled a quarterly “Wine & Dine” series, each featuring a different local producer, ensuring that Cleveland’s dining scene remains vibrant and community‑driven.

For those interested in exploring the intersection of food and wine in Cleveland, the article encouraged readers to visit the event pages on VACCARO’S and Biale’s websites, as well as the Cleveland Magazine’s dedicated coverage of local gastronomy. By engaging with these platforms, diners can stay informed about upcoming pairings, tasting rooms, and exclusive releases.

In Conclusion

The “VACCARO’S Wine & Dine” dinner, featuring Robert Biale wines, showcased the power of collaboration between culinary artisans and local winemakers. Through meticulous pairing, an emphasis on terroir, and a shared commitment to quality, the evening provided a memorable tasting experience that highlighted Cleveland’s potential as a hub for fine dining and regional wine appreciation. The success of the event signals a promising future for similar partnerships, ensuring that both the culinary and wine industries in the region will continue to thrive together.