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wine pairing guide

Posts Tagged ‘Chianti’

Catching Up With Tuscan Producer Alessandro Landini of Viticcio

Monday, January 9th, 2012

During our video tour in Tuscany last summer, we were scheduled to meet with Alessandro Landini, owner of Viticcio, and producer of some the region’s finest Chianti and blends.  Unfortunately, we were unable to visit but asked Alessandro if he would be kind enough to participate in a written interview with us.  Like so many of the current generation vintners, his vineyard management and winemaking techniques reflect the tradition and foundation instilled in him by his father blended with more modern innovative approaches.  If you haven’t enjoyed his wines yet, I can vouch first hand for their outstanding quality………….We always have some around.

Q: Alessandro, your father was an engineer and yet undertook tremendous personal financial risks to create a winery.  What was it in your father that excited him about the prospect of such a new career?

A: My father was the son of an old style wine producer.  After acquiring a degree in engineering in the early 1950’s he immigrated to Venezuela to create a cement factory.  Several years later he sold the factory and returned to Italy. With the money he made he was able to purchase the Viticcio property and set up his father as winemaker.

Taking a Short Break……..Or Am I??

Friday, September 2nd, 2011

We are taking some badly needed time off to recharge our batteries.  Well, perhaps “time off” is not exactly the correct wording.

Actually, we will be visiting with some the world’s finest vintners from Chianti, Montalcino, Bolgheri, and Barolo over the next couple of weeks.  In Tuscany we’ll be visiting with storied vintners such as Giancarlo Pacenti of Siro Pacenti, the iconic Piero Antinori, Vincenzo Abrussezze of Valicava, and super Tuscan producers such as Le Macchiole, Ornellaia and Tua Rita.  In Piedmont, we’ll sit down with Luca Currado of Vietti, Roberto Voerzio and genious himself, Bruno Giacosa amongst others.  And of course, we’ll work our way through the food belt of Bologna, Modena and Parma.

Mid Summer’s Dream of the Best

Thursday, July 14th, 2011

Bellini Vin Santo del Chianti, 2005:

Often thought of as a dessert wine, vin Santo’s range from Fino sherry like dry to very sweet.

Fine Dining is Sometimes Best at Home

Wednesday, July 6th, 2011

Sometimes, I cherish the challenge of creating a home prepared dinner that could rival restaurant dining.  Mind you, it can be very time consuming and sometimes run up a bit of a bill.  Nonetheless, the aromas, flavors and textures can be their own reward.  So with this in mind, my wife and I set out recently to uncover a dish that would reflect our upcoming visit to Tuscany and Piedmont, yet one a little off the classic “pasta” beaten path.  If you’ve not explored the detailed and filling world of Italian cuisine be aware that there are several courses that comprise a complete meal: antipasti or antipasto (literally “before the meal”), primi (largely composed of pasta, soup and risotto dishes), secondi (meat, poultry or seafood dishes), contorni (to accompany the secondi dishes and translated means contours as they round out the menu) and of course the dolci (if you have room).  Of note, you can opt for a primi as a main dish when in Italy.  Our choice: we went with a secondi dish called Braciole (pronounced Brazzuhl)

Braciole is simply rolled slices of beef (or veal) pan fried in their own juices or in a small amount of olive oil.  However, what is known as Braciole in the United States is referred to as involtini ( translated: “little bundles” in Italian) in original Italian cuisine: thin beef, pork or chicken stuffed with grated cheese (often Parmesan or Pecorino Romano) and other delights such as prosciutto, ham, sausage, mushroom, onion, garlic and spinach.  Simmer the dish in a rich tomato sauce, meat juices adding still more savoriness to the sauce, and you have yourself one delicious dish plus a sauce that is made for a side pasta dish.  It’s easy to find a recipe for Braciole so you should have no problem locating one.

A Value Bordeaux and Outstanding Italian Pinot Bianco

Monday, April 25th, 2011

Chateau Pipeau, St.-Emilion, 2003:

This is one of my favorite “value” right bank Bordeaux.  The blend of 90% Merlot, 5% Cabernet Sauvignon and 5% Cabernet France lends is from 40 year old vines, on average and is aged in 100% new French oak.  This vintage produced a beautiful wine with crushed berries, sweet oak and nuances of espresso and smoke.  The tannins are beautifully smooth and integrate into a perfectly balanced finish.  While you probably won’t find it easily on the market due to it age and despite nearly 16,000 cases produced, don’t despair.  The ’05 is probably the best yet, is accessible and runs around ~$40-45.  How great is it to have an under $50 bottle of fine Bordeaux that has the potential to age for 10+ years?  Pair with beef, lamb and game.  13% alcohol

Old World Wines All the Way

Monday, February 7th, 2011

I love to have an excuse to open up some bottles of old world wines that carry some pedigree and are waiting patiently as they navigate their drinking window.  We had just that excuse recently when Kent Callaghan joined us at our home for dinner.  I pulled the 2003 Calon Segur and La Chapelle Paul Jaboulet Aine Hermitage out of the cellar, decanting both for a good few hours, preparing them to pair with home made onion soup, herb crusted baby lamb chops and rosemary and truffle oil rubbed fingerling potatoes.

Chateau Calon Segur St. Estephe, 2003:

Ristorante Italiano Guiseppe’s

Monday, January 24th, 2011

My wife and I finally made a visit, with some friends to the North Oracle “ristorante Italiano” Guiseppe’s last weekend.  The restaurant is run by three partners including Joseph Scordato.  The Scordato family has been in the restaurant business in Tucson for decades with brother Daniel running the well known Vivace’s.  It was heartening to see the restaurant buzzing with activity when we arrived, indoors as well as on the outdoor patio.  We elected to sit outdoors under the heated roof augmented by individual heaters, feeling that with less noise we could actually hear one another.   I started out with their home made Minestrone soup and went on to a very tasty and hearty traditional Farfalle and Bolognese.  This dish was all that it should be, flavored with pork, sausage, beef, prosciutto and accented with carrots, celery and onion in a spicy tomato sauce with a touch of cream added.  My wife ordered the Shrimp Rosso, shrimp sautéed in a white wine demi-glace on a bed of capellini with a touch of tomato sauce while our friends tested the Eggplant Parmesan and the Penne and Sausage.  Everyone applauded the flavorful dishes.

Next up was a wine to pair.  It was heartening to see a wine list full of Italian styles from Chianti, Barbera, Barbaresco and Barolo with many served by the glass.  In the end, we went for the 2006 Produttori del Barbaresco for $45.  Made entirely from Nebbiolo grapes, the wine swirled with fragrances and flavors of black cherry, violets, spice and well structured tannins.  The pairing worked in perfect tandem with all the dishes.  How I love the concept of regionality when it comes to wine and food.

Food Friendly Wine Gifts For the Holidays: Reds

Monday, December 20th, 2010

1)  Zinfandel:  Whether it be from the Amador, Dry Creek Valley of Sonoma County, or Santa Cruz Mountains, you can’t go wrong with a reputable vintner from any of these regions.  This variety yields wines with depth, dense flavors and deep color and pairs outstandingly with everything from your basic burger to grilled meat such as beef, chicken, turkey, pork and lamb.  But it doesn’t stop there.  Pizza, sausage, cheeses (hard or strong) and pasta in a zesty tomato based sauce are great matches, as well.  You can find some choices in our Wine Finder.  Best yet, most of the wines tend to be affordable and accessible.

2)  Pinot Noir:  From the Sonoma’s Russian River Valley to Oregon’s Willamette Valley, this varietal can range from very soft to more full bodied, spicy styles.  As a general rule, pair the full bodied and spiced Pinots with richer dishes such as grilled meat, poultry and of course the classic salmon and even tuna.  Most quality Pinots will run you ~$40-70 but every so often, you’ll stumble upon a real steal such as the Cardwell Hill at ~$25.  Mild cheeses can make a nice pairing, as well.  You’ll find some choices in the Wine Finder.   3)  Cabernet Sauvignon:  For the devoted Cab lover, there’s just no greater gift.  If the recipient is into Cabs, chances are they’re dreaming of a classic steak and Cab match.  While your thoughts may well first turn to Napa Valley names such as Caymus, Altamura, Beaulieu Vineyard, Beringer, Colgin, Harlan Estates, Paul Hobbs, Neyers, Joseph Phelps, Schrader Cellars, and Opus  don’t overlook those from alternative regions.  Washington’s Columbia Valley and Walla Walla regions yields outstanding producers such as Columbia Crest, Betz, Cayuse, Efeste, Leonetti, L’Ecole and Quilceda Creek.  Unfortunately, many of these names will set you back on average at least ~$70 and possibly as much as a few hundred dollars.  On the other hand, if you’re game, try a Cab from Chile (Casa Lapostolle, Concha y Toro), Australia (Mollydooker and Wolf Blass), and South Africa (Ernie Els).  Many of their entry level can be had a more affordable prices.

The Many Faces of Chianti

Monday, November 1st, 2010

I remember, with fondness, those days of college when Chianti meant an everyday red wine in a squat bottle, the bottom enclosed in straw, called fiasco.   Looking back, I guess that this was an appropriate name.  Little did I know at that time that most of the wine was made in bulk without much attention to quality.  On the other hand, when you’re at that time of life, it’s the “experience” that counts.

Fortunately, over the last couple of decades, the quality of Chianti has risen significantly, all due to a number of very ambitious vintners who have dedicated themselves to producing top notch wine.  Today, names such as Barone Ricosoli, Fontodi, Fattoria di Felsina, Castello di Querceto, Querciabella and Viticcio stand proud, displaying outstanding Chianti, Chianti Classico, and Chianti Classico Riserva.  You can read more about Chianti here.   Wines labeled Chianti may originate from any area within the Chianti region.  Chianti, in turn, is divided into eight sub-regions, one of which is Chianti Classico.   These wines are usually aged in oak for seven months. Those labeled with “Riserva,” signify that the wine has been aged for at least 27 months, three of which is in bottle.  As a general rule, the Riservas tend to be more structured and balanced followed by the Classico and then the Chianti.  The better Classico and Riservas display outstanding acidity which lends itself to easy food pairing.   Pricing runs from the lower Chianti to the more coveted Riserva.

A Few Impressive Dinner Wines Plus a Treat For Dessert

Monday, May 31st, 2010

Fattoria Petrolo Toscana Galatrona, 2004:

Most Americans think of Merlot as a domestic varietal, the best coming from California.  But if you broaden your horizons, you’ll discover outstanding Merlot or Merlot blends from countries such as France and Italy.  Over the years,  I have not been a big Merlot drinker so I thought that it would fun to open up a bottle of the ’04 Petrolo Galatrona to pair with a dry spiced fillet mignon.  I caught on to this outstanding Italian Merlot producer some years ago and it’s in its drinking window.  I have to admit that this wine made a huge impression on me, not for its power, but for its incredible balance of dark, crushed berries, milk chocolate and gentle, almost subtle tannins.  The finish was ultra long, refined and silky smooth.  But what made the experience so memorable was how it seemed to melt into the lean, soft texture of the beef.  It was hard to discern where one began and the other ended.  For me, that’s the definition of a top wine.  You won’t find this in Tucson but if looking for a unique Merlot experience, search it out online.  It should run you ~$100.  By the way, the ’06 and ’07 are every bit as good.  The ’04 should have another 3-5 years ahead of it.

Lotus Garden
Callaghan Vineyards
Temco
Dos Cabezas Wineworks

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