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I Love Italian Regional Cuisine – Pairing Basilicata Cuisine With Red Wine
Basilicata is the instep of the Italian boot. This hilly and mountainous region is located in the southwest corner of Italy. Like so many other parts of Italy this region has known a series of conquerors, each of whom has left a cultural and culinary trace. The region is known for caves that have been occupied for thousands of years and have now become trendy tourist attractions, complete with upscale restaurants.
Start your meal with some delicious vegetables. One great dish is Piatto di Erbe alla Lucana (Dish of Herbs Lucana Style) consisting of eggplants, onions, yellow peppers, tomatoes, garlic, olive oil, and a few other ingredients. Start by salting the eggplants to remove their bitter juices. Fry and then simmer the veggies and their accompaniments. This isn’t a quick dish, but you’ll enjoy it whether you are a vegetarian or not. The suggested wine pairing is an Italian Syrah.
Lamb is really popular in Basilicata. Make sure to try Cutturiddi o Agnello in Casseruola (Cutturiddi or Lamb Casserole) which is made from a combination of lamb breast and shoulder with pearl onions, chili peppers, ripe tomatoes, and a few other ingredients. The classic wine pairing is the local Aglianico del Vulture DOC named for the extinct Mount Vulture volcano that gives the wine its special taste.
Maybe you like your lamb baked. Try Agnello e Funghi al Forno (Baked Lamb with mushrooms), ideally made with cardoncelli mushrooms that tend to grow under thistle bushes. The other ingredients include chili peppers and olive oil. Suggested wine pairings include Italian Cabernet Sauvignon, Syrah, and Pinot Nero. I have a sneaking suspicion that Aglianico del Vulture would also work very well.
Nobody will blame us for yet another popular but different local lamb specialty, this time based on leg of lamb. Agnello Venosino (Lamb Venosino style). Other ingredients include asparagus, onions, grated Pecorino cheese, eggs, and olive oil. This delicious dish calls for an Italian Cabernet Sauvignon, or those Piedmont prizes, Barbaresco DOCG and Barolo DOCG.
Let’s not forget chicken. One local dish is Pollo alla Potentina (Chicken Potenza Style), chicken braised in white wine with onions, tomatoes, sweet peppers, and some other ingredients. Recommended wine pairings include an Italian Pinot Nero and a Barbera from Piedmont.
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I Love Italian Travel – Wine Touring In Trentino-Alto Adige
So you are planning a visit to Trentino-Alto Adige, a region of northeastern Italy bordering Switzerland and Austria that features the Alps and the Dolomites. Ski resorts abound as do forests. Most residents of Alto Adige designate German as their mother tongue. Let’s start at Caldaro in the southwest of Alto Adige. Its town center hosts and the historic Church of Santa Caterina in the center of Caldaro; it’s also home to a beautiful lake and the Museo Provinciale del Vino. Naturno is home to the Seventh Century Church of San Procolo whose ancient frescoes are among the oldest in the German-speaking world. Nearby you’ll find the Thirteenth Century Castel Juval. Merano, sometimes called the city of flowers, boasts many beautiful promenades. The famous Cure Promenade splits into two, the shady Passeggiata d’Estate (Summer Promenade) and the sunny Passeggiata d’Inverno (Winter Promenade). If you’re in the neighborhood be sure to see its Christmas Market. The local capital Bolzano (Bozen) has a fine Gothic cathedral, other churches worth visiting, as is South Tyrol Archeological Museum whose star attraction is Oetzi, the over five thousand year old iceman. There’s a strada del vino (Weinstrasse-wine route), which runs mostly in Alto Adige from Salarno to Bolzano.
Trentino has many sights to see including Museo Storico Italiano della Guerra (Italian Historical War Museum) in Roverto. Its capital, Trento, was the site of the historic Council of Trent that shaped the Church in the Sixteenth Century and is home to many classical churches. Don’t miss the fresco collection at the Museo Provinciale d’Arte (Provincial Art Museum) situated in the Castello del Buonconsiglio (Castle of Good Counsel). Madonna di Campiglio advertises itself as Italy’s number one ski resort.
The region is not home to any DOCG wines and few of the DOC wines stand out from the others. Perhaps surprisingly given its northern location, this region still produces more red than white wine. Regional wine classification is different from most of the rest of Italy. The Alto Adige DOC includes dozens and dozens of grape varieties and styles. Trentino and Alto Adige share only two designations. It’s fair to say that you can’t pick a wine on the basis of its name. But isn’t that often the case elsewhere in Italy, and around the world?
Grape varieties abound. Let’s start with the whites. Gewuerztraminer may have first come from in the Alto Adige town of Termeno (Tramin). Pinot Bianco is important as is Sauvignon Blanc often called Sauvignon. The popular German Mueller-Thurgau does quite well in Trentino. Try to find Nosiola, a Trentino native. The major local red is Schiava (Vernatsch) in both Trentino and Alto Adige. Other important local Trentino varieties include Teroldego and Marzemino. Alto Adige’s second most popular local red grape is Lagrein. The popular international red grapes are Pinot Nero, Cabernet Sauvignon, and Merlot which are also grown in Trentino. My apologies for the relative complexity of the region wine scenes.
Companies selling regional wine tours include Prime Italy, Vineria, Wine Tour Italia, and Alabaster and Clark Wine Tours Worldwide. Some of the regional wineries accepting visitors include Pojer e Sandri in Faedo, Tiefenbrunner in Bolzano, and Cantina Produttori Valle Isarco in Chiusa. A few words of warning are in order. Make sure that you check ahead of time for opening hours and whether English is spoken. Some of these places may charge admission; others may expect that you purchase some of their products.
I Love Italian Regional Cuisine – Pairing Calabria Cuisine With White Wine
Calabria is the toe of the Italian boot. It is located in the southwest corner of Italy, with 500 miles of coastline on the Gulf of Taranto and Ionian and Tyrrhenian Seas. Its total population is about 2 million. The countryside is mountainous, and prone to earthquakes. Over the centuries the peasants learned how to extract the maximum from the poor soil. The red onions from Tropea are as good as they get. Some people eat them raw. Does anybody out there have a wine pairing for raw onions?
An excellent starter or side vegetable dish is Carciofi Ammollicati (Artichokes with Breadcrumbs) that also includes grated Pecorino cheese, lemons, and olive oil. Some say that artichokes are difficult to pair with wine. They haven’t tried this dish with a Vermentino di Sardegna DOC, a Vermentino di Gallura DOCG from Sardinia, or an Italian Gewurztraminer, Pinot Grigio, or Sauvignon Blanc.
Another first dish is Bucatini con la Mollica (Bucatini Pasta with Breadcrumbs) that includes salted anchovies, olive oil, salt, and pepper. Use whole-wheat breadcrumbs. This dish is traditionally served without cheese and works best with Bucatini, large hollow spaghetti. Enjoy with an Italian Sauvignon Blanc or Pinot Grigio.
An alternative local pasta dish is Spaghetti al Ragù di Totano (Spaghetti with Squid and Tomato Sauce). Of course the hardest part of preparing this dish is cleaning the squid. Other ingredients include onion, garlic, and basil. If you are up to it, save some of the squid rings for your second course. Wine pairings for the pasta dish (often made with angel hair spaghetti) include Italian Pinot Grigio and Verdicchio dei Castelli di Jesi DOC or Verdicchio di Matelica DOC from The Marches.
Pesce Stocco alla Calabrese (Salted Cod Calabrian style) is made with tomato sauce, black olives, onion, potatoes, and some herbs and spices. The real thing is cooked in a terracotta dish. If you like salt cod, you’ll enjoy this meal with an Italian Chardonnay or Sauvignon Blanc.
I’ve saved the best for last; namely Pesce Spada alla Bagnarese (Swordfish Bagnara style). Bagnara is a fishing and now tourist village that is also known for Torrone, a delicious almond-nougat candy. The swordfish is roasted with capers, chopped parsley, lemon, and olive oil. Suggested wine pairings include Vernaccia di San Gimignano DOCG from Tuscany but you have to get a good one, an Italian Chardonnay or Pinot Grigio.
I Love Kosher Wine – A New Zealand Sauvignon Blanc
New Zealand has become a real success story for wine. Not all that long ago they were making wine from virtually unknown grapes such as Isabella, which isn’t even a member of the wine grape family. Now their signature grape, Sauvignon Blanc, has stole a lot of France’s thunder. New Zealand’s Sauvignon Blanc wines are prized the world over, and are quite distinctive.
The wine reviewed below comes from the South Island wine region of Marlborough, the country’s most famous wine area; one particularly known for its Sauvignon Blancs. Unusual for New Zealand, this wine is Kosher. It has been flash-pasteurized; the technical word is Mevushal, which means that observant Jews consider it to be Kosher, no matter who serves it. Once upon a time Mevushal meant boiled wine, a process virtually destroying its taste and eliminating its use in pagan rituals. The presently used flash pasteurization process is much more gentle. As you’ll see, the wine reviewed is by no means tasteless.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Goose Bay Sauvignon Blanc K/P 2007 13.0% Alcohol About $ 20.00
Let’s start by quoting the marketing materials.
Tasting Note: Pale yellow colored, the nose shows intense aromas of sweet pea pods and passion fruit. Medium to full-bodied, flavorful tropical fruit and gooseberry flavors with pea pod on the finish, which is zesty. Serving Suggestion: Pan-fried fatty white fish with tropical fruit salsa. And now for my review.
The first sips tasted of pea pods. The wine was a bit unctuous. The initial food pairing involved a sweet and sour commercially barbecued chicken breast accompanied by potatoes roasted in chicken fat and a salad (more of a salsa) consisting of tomatoes, tomato puree, sweet pimento, hot peppers, and vegetable oil. I noted a good balance of crisp acidity and sweetness. The acidity intensified somewhat with the roasted potatoes, doing a good job of cleansing the palate. On the other hand the wine was weak when faced with the salad.
The second pairing involved an omelet. The wine’s acidity was crisp and refreshing but I am getting tired of the pea pod taste and smell. The accompanying grape tomatoes removed the offending taste but there wasn’t all that much flavor left.
The final meal centered around meatless lasagna containing tomatoes, peas, cottage cheese, and sliced olives topped with mozzarella cheese. The wine finally succeeded in shaking off the pea pods and displayed bright acidity but not a lot of fruit. I finished with a light cheesecake with a graham cracker crust. I think it may have been the sugar that brought back the pea pods.
I finished with the cheese pairings. With a Provolone there was something in the background, probably grapefruit. Then I went to an Emmenthaler (Swiss) but even with this high-quality, flavorful (nutty) cheese the familiar, undesired taste came back.
Final verdict. It doesn’t happen often but one taste managed to ruin everything. Actually, I am not at all sure that even without those pea pods I would buy this wine again. There are so many great New Zealand Sauvignon Blancs. But this is hardly one of them. If you want Kosher wine, there are a lot of other choices in all price ranges. Keep posted. I’ll be reviewing more of them.
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I Love Organic Wine – A South African Cabernet Sauvignon
The Sonop Wine Farm is located in Paarl, South Africa about sixty kilometers (less than forty miles) northeast of Capetown, wine country that produces some mighty fine red wines. This organic Cabernet Sauvignon wine also has the advantage of being Fair Trade which means that the producers and workers are paid a living wage. So you can drink this wine with a clear conscience knowing that both the environment and the people involved its production have been respected. As long as we’re on the subject, make sure to enjoy this wine in moderation so that nobody is harmed. What about the wine itself?
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Sonop Organic Cabernet Sauvignon 2007 13.5% alcohol about $ 12.50
Let’s start by quoting the marketing materials.
Description: An excellent value, this certified-organic Cab is also one of a growing number of wines that are certified as Fair Trade. Such a certification guarantees that producers and workers are paid a living wage and that grapes are grown using environmentally conscientious practices. This medium-bodied Cab delivers cassis and typical cigar box aromas, ripe fruit flavours and fairly soft tannins. Pair it with pasta in a meat sauce. Our Quality Assurance Laboratory has determined that this wine contains 22 mg/L of free sulphur. And now for my review.
The first sips revealed a wine that was mildly sweet with soft tannins. It had good length and light acidity. The initial food pairing consisted of slow-cooked beef stew and potatoes with a side of okra in a sauce of garlic, onions, and crushed tomatoes. The wine’s intensity and fruit stepped up to the meat. The okra dish brought out the darkness of the fruit. I added green jalapeno pepper sauce to the meat and got some chocolate and tobacco.
The second pairing involved chicken and potatoes baked in a commercial honey and garlic barbecue sauce. The Cab tasted of dark fruit. It was mouth-filling and yet light. There was a tiny bit of sweetness. The lingering acidity did a good job of cutting the grease.
The final food pairing was with whole-wheat lasagna noodles baked with ground beef, peas, and tomato salsa. This lasagna had no cheese. The wine was round. It tasted of dark cherries with soft tannins and a tobacco finish. I added extra salsa (mild, not spicy) and the tobacco finish intensified. The length was good.
Two cheese pairings marked the end of the bottle. In the presence of sheep’s milk feta cheese the Cab was long and chewy. But brick cheese managed to weaken the wine somewhat.
Final verdict. This wine was quite good and the price is right. I would buy this wine again. If you want an organic wine, this is a good deal. And it’s even better when you consider that it is Fair Trade as well. Even if you aren’t interested in these factors, this Cabernet Sauvignon offers a fine wine for the price.