It’s Sip & Savor Restaurant Week in Los Angeles

Sip and Savor Restaurant Week has landed in Los Angeles, bringing with it a new level of wine and salumi curation across the city. Find out which restaurants are participating in this two-week event and impress your friends by dropping facts about the Roero DOCG wine region.

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What is Sip & Savor Restaurant Week?

Sip & Savor Restaurant Week is a two-week event backed by the European Union. It takes place from November 2nd to the 15th in Los Angeles and celebrates European cured meats and wines from the Roero DOCG wine region in Piedmont, Italy. This is just north of Alba, and the Piemonte region lies on the west bank of the Tanaro River. The vines are actually a UNESCO World Heritage site, and they bottle over 8 million wines a year, 60% of which are exported. The wines you’ll want to remember are Roero Arneis (white) and Roero (red), made from Nebbiolo grapes.

What Restaurants are Participating in Sip & Savor Restaurant Week in Los Angeles?

Five Los Angeles restaurants will participate in Sip & Savor Restaurant Week, with pairings available a la carte. In West Hollywood, there’s N10 Restaurant from Italian soccer player Alessandro Del Piero. Next in Century City, it’s stunner Terra on the rooftop of Eataly Los Angeles. Wine Bar Sogno Toscano will be participating in Santa Monica, along with Spina in Atwater Village and Pasta Sisters in Culver City. The last two don’t take reservations.

What Pairings Work Best with Roero?

This is all about wine and charcuterie, and Roero Wines are readily available throughout Los Angeles to help you craft the perfect pairings. When you’re using Mortadella, you’ll like a Roero Arneis with a sweet finish that balances out the fragrant meat. If you’re setting up an Antipasto platter with Coppa and Prosciutto, a spumante version of Roero Arneis will be best. Vitner Cascina Lanzarotti is a great option. You can pick up a bottle from them or something similar at Eataly Vino.

For a creamier dish like Gnocchi de Patate with crispy Prosciutto, Roero Arneis works best to add some balance and acidity. Lastly, when you’re pulling out all the stops on your main dish, such as Pork wrapped in Prosciutto Cotto, you’ll want a slightly aged Roero Riserva made with 100% Nebbiolo grapes.

Now that you know the names, I promise you’ll be seeing Roero whenever you shop.

Feeling Inspired? Here are 7 Tips for Crafting the Perfect Charcuterie Board from the Silverlake Socialite.