Tag Archives: Italian
Make Mine Italian: Wines From Tuscany As Well As Piedmont
Make Mine Italian: Wines From Tuscany And Piedmont
A modern-day renaissance of wine making in Italy is making wine lovers and also doubters stand as well as take notice. In the 20th century, wine in Italy frequently meant low-priced, reduced quality and high volume-think straw covered bottles-with little to obtain thrilled about. However, points have actually transformed in past 25 years as well as thanks to brand-new laws additionally managing Italian vintners, the standard of winemakers in that country is reaching new levels of quality.
Today, Italy is viewed as among one of the most prolific as well as versatile wine regions in the world-with over 100 main vitis vinifera creeping plants- and also thousands of grape selections. Italian wines are food friendly and also budget-friendly, with several of the wines available in specialized retail stores. Italian red varietals use a wonderful option to The golden state cabernets as well as red wines. Sangiovese is the grape of Chianti Classico that comes from the hillsides of Tuscany in Northern Italy, as well as in the hands of a talented wine manufacturer, this red wine can be absolutely elegant. Look no further compared to the food of Italy to discover the ideal suit for Chianti. Try pasta pomodoro (or any type of red sauce), pizza and also roast lamb with this wonderful red.
The fantastic Barolo, made from the Nebbiolo grape expanded in Piedmont, is the King of red wines in Italy. And though Barolos are uncommon as well as costly, these big-gun reds are reward storage prospects, with at the very least 5 (if not 15) years of perseverance required before the wines grow to a magnificent richness. Boutique wine retailer www.personalcellar.com has only a minimal supply of the 1999 Cordero di Montemezolo Barolo, priced under (). This is a terrific value from among the most effective vintages of the last years. If pasta as well as pizza are on your food selection today, try the 2000 Il Mandorlo Chianti Classico () from one more great vintage. It is blended with a little cabernet as well as red wine, to develop a rich, mouth-filling wine with simply the right acidity to balance tomato sauces- and not cost a fortune while still thrilling your guests.
I Love Italian Regional Food – Coupling Apulia Cuisine With Merlot
Apulia is the heel of the Italian boot. It is located in the southeast corner of Italy on the Adriatic as well as Ionian Seas. As numerous other areas of Italy, over the centuries Apulia was constantly attacked. The area’s tough background has given it a varied cuisine that must meet your fancy. Apulia is understood as the Italian granary and the vegetable yard of Italy. Believe it or not, several of the regional olive trees are claimed to be one thousand years of ages, and also still create excellent olives. Is it any marvel that many traditional dishes ask for olives or olive oil?
For beginners or as a light main course, try Melanzane Ripiene (Stuffed Eggplant) baked eggplant that has actually been burrowed as well as stuffed with a mixture of its cut pulp, anchovies, breadcrumbs, capers, olives, as well as tomatoes. Enjoy this special with a Monica di Sardegna DOC from Sardinia or a Cerasuolo di Vittoria DOCG from Sicily.
One more excellent starter or light main dish is Lasagnette con Acciughe (Lasagnette with Anchovies). Lasagnette are level noodles reduced from a pasta sheet. Prepare them with salted anchovies, garlic, breadcrumbs, salt, extra virgin olive oil, smashed chili peppers, scallions, ricotta cheese, aged pecorino cheese, and also a number of various other components. The recommended wine pairing is a neighborhood Primitivo. This is not the place to question whether or not The golden state Zinfandel is a straight offspring of the Apulia Primitivo grape. And also this recipe is not produced Zinfandel.
If you like lamb try Agnello al Cartoccio (Lamb Chops in Foil) which are baked in foil or paper with olives and also lampasciuoli, wild bitter onions from the mountains of Apulia. Unnecessary to say, try to find replacements at the farmer’s market. Enjoy this dish with a Brunello di Montalcino DOCG from Tuscany, a Barolo DOCG from Piedmont, or a Torgiano Rosso Riserva DOCG from Umbria.
Involtini di Manzo (Braised Beef Rolls) are made from slim slices of boneless ground round that are pounded, and afterwards rolled around a blend of Italian bacon (pancetta), merlot, olive oil, and a number of various other ingredients. Wine pairing tips include Aglianico del Taburno DOC from the nearby region of Campania, Rosso di Montalcino DOC from Tuscany, or Barbera d’Asti DOC from Piedmont.
I Love Italian Regional Food – Combining Umbria Cuisine With Merlot
Umbria exists slap dab in the middle of Italy. Although it does not surround the sea, the Tiber River as well as Lake Trasimeno offer a great option of fish and eels. Local specializeds include truffles. You will not go starving here.
Lepre alla Cacciatora (Cacciatora Style Hare) is a prominent, traditional recipe. It asks for white wine, healed ham, capers, and also several various other ingredients. Appreciate it with a Chianti Classico DOCG or a Vino Nobile di Montepulciano DOCG, both from the nearby region of Tuscany.
An additional seeker’s design meal is Pollo alla Cacciatora (Cacciatora Style Hen) whose central active ingredient is much easier to find and prepare. The classic preparation requires salted anchovies as well as capers. Suggested wine pairings consist of Chianti DOC or Chianti Classico DOCG or a Nebbiolo-based wine from Piedmont.
Truffles are truly preferred in this component of the timbers. Take pleasure in a Pasta all Nursina (Pasta Norcia Design) where a neighborhood pasta is gone along with by these tasty fungis are heated up in olive oil with a touch of anchovy and garlic. Barbaresco DOCG from Piedmont is the suggested food pairing.
Don’t think regarding the park when you’re appreciating Piccioni allo Spiedo (Pigeons roasted on the spit) with the remainder of that Barbaresco, a Barbera d’Alba DOC, a Barbera d’Asti DOC additionally from Piedmont, or an Italian Pinot Nero.
Agnello arrosto (Roast Infant Lamb) is commonly baked in the passing away embers that stay after bread is baked in a wood stove. You might have to make amends yet this dish can still be superb. Specifically if you accompany it by a Barolo DOCG from Piedmont or a Brunello di Montalcino DOCG from Tuscany.
Our last dish Anitra Selvatica con pappardelle (Wild Duck with Broad Pasta) highlights just what is possibly the region’s finest merlot, Montefalco Sagrantino DOCG. You might need to substitute a farm-raised duck for the wild duck, various other pasta for the Pappardelle, normal pork for the prosciutto, as well as other wine for this expensive suggestion. It will not coincide.
Much more Red Wine Articles
A Wine Lover’s Weekly Review Of $10 Wines – A Sweet Low- Alcohol Italian Wine
Did you ever want to drink a wine with a very low alcohol level? Here’s your chance. Today’s wine is kosher, marketed by the largest kosher wine distributor in the world. It comes from the Asti province of the Piedmont region of northern Italy home to some fabulous wines that, at least usually, aren’t low-alcohol or bargain priced. This wine comes from the Moscato Blanco grape, the most widely planted Muscat in Italy. This is the oldest known grape variety in Piedmont, and perhaps one of the oldest grape varieties in the world. You’ll find this grape in well-known French Muscat de Beaumes de Venise AOC and the quite pricey South African Constantia, both dessert wines.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Bartenura Moscato 2007 5.0 % alcohol about $ 10
Let’s start by quoting the marketing materials. Description : Classic Moscato with aromas of peach, table grape and apricot. Medium sweet with a slight effervescence and a low alcohol. There is a pleasant minerality that gives the wine structure. Soft and pleasing. Enjoy with spicy seafood dishes or serve with fruit custard desserts. Tasting Note : Pale straw yellow color; spicy apple, citrus and light pear aromas; sweet apple and pear flavors with balancing acidity, with peach and litchee notes on the finish.
And now for my review. At the first sips the wine was sweet, and I tasted some honey. Its first pairing was with a commercial barbecued chicken and a side of potatoes roasted in chicken fat and a light, tomatoey sauce. The wine’s acidity picked up with the chicken wings and breast, and the potatoes. The stronger tasting chicken leg choked out the wine. When paired with a mixed tomato salad containing basil the Moscato lost acidity but picked up some fruit. It became too sweet.
The next meal involved ground beef in ground semolina jackets and a sour sauce containing Swiss chard. This is a delicious Middle Eastern specialty known as Kube. The wine had honey and refreshing acidity, but this wasn’t a good way to do sweet and sour. The Moscato’s honey taste picked up with fresh strawberries.
My final meal was composed of a Portobello mushroom omelet accompanied by a spicy salsa containing tomato, onion, green pepper, cilantro and other ingredients. The wine struck me as bold and its honey taste was strong. Interestingly enough the salsa intensified the wine’s sweetness.
I finished this bottle with Matjes herring followed by two local cheeses. The results were basically the same, apples, honey, and light acidity. The herring brought out increased apple taste, and the Swiss cheese intensified the honey. An asiago cheese split the middle.
Final verdict. I will not buy this wine because while above price represents the American market, I had to pay considerably more. But at the American price I would definitely buy it, especially for those times that I want a sweet low-alcohol wine that tastes pretty good.
I Love Italian Regional Cuisine – Pairing Campania Cuisine With Red Wine
Campania is the shin of the Italian boot. Its capital is Naples and if you don’t want to “See Naples and Die” you can always visit upscale Sorrento and Pompeii, frozen in time with the eruption of Mount Vesuvius some two thousand years ago. Campania claims to be the home of pasta and pizza. We do some pasta below.
I’m a real fan of Parmigiana di Melanzane (Eggplant Parmigiana) and Campania has some great recipes. In spite of the dish’s name, tradition calls for more Mozzarella than Parmesan cheese. Suggested wine pairings include the local Aglianico del Taburno DOC, Monica di Sardegna DOC from Sardinia, and Rosso Barletta DOC from Apulia. If you can’t get any of these I would suggest trying a Chianti DOCG or Chianti Classico DOCG from Tuscany.
Another eggplant dish is Pasta ‘Ncasciata (Baked Rigatoni with Eggplant) which also includes some veal, chicken livers, and Mozzarella cheese. The full list of ingredients is fairly long as is the preparation. Purists use grated Pecorino cheese instead of grated Parmesan cheese. Wine pairings include Latium’s first DOCG Cesane del Piglio, Chianti DOCG or Chianti Classico DOCG, and Rosso di Montepulciano DOC also from Tuscany.
Braciole di Maile alla Napoletana (Pork Loin with Garlic) is one of those recipes that requires string or toothpicks to roll up the meat and the fixings. I would be tempted to forget the raisins but I’d keep the pine nuts, garlic, and capers. What about the wines? Suggestions include the local Pollino DOC, the Rosso Canosa DOC from Apulia, also known by the ancient Latin name Canusium, and the local Savuto DOC. The latter is probably the easiest one to find.
Time for some beef, such as round steak. Carne alla Pizzaiola (Beef Pizzaiola) includes fresh tomatoes, oregano, olive oil, garlic, and chopped parsley. Some people including me would add chopped olives and anchovies. Recommended wine pairings include Cerasuolo di Vittoria DOCG from Sicily, Rosso Piceno DOC from The Marches, and Sangiovese di Romagna DOC from Emila-Romagna.