Our "Avvinamenti" (Food & Wine suggestions)
Rohesia Rosè di Cantele con pasta al nero di seppia
Eccoci ad un abbinamento particolare, la pasta al nero di seppia, la sensazione “pastosa” e il sapore di mare, iodato e sapido o piace o non la si ama affatto. In tavola viene esaltato il suo profumo e il colore nero intenso e qui l’abbinamento non è facile.
Il pensiero è corso subito al Rhoesia di Cantele, un Metodo Classico Rosé Pas Dosé da uve Negroamaro che si affina per 60 mesi. Già il colore del vino, un rosa antico molto bello che invoglia subito e fa un bel contrasto con il nero della pasta; poi gli aromi speziati e agrumati perfetti per un piatto dagli aromi decisi e di mare.
Assolutamente sorprendente e da provare, come abbiamo fatto noi …. lo trovate nel libro “Bollicine” alla pagina 85.
sergio ronchi
Brunello di Montalcino di Canalicchio di Sopra con Filetto di cervo al ginepro
Il filetto di cervo risulta una carne dalle note intense che vanno prima smussate con una marinatura di almeno una notte (meglio con un vino rosso simile, magari un Rosso di Montalcino o altro sempre a base sangiovese).
Il sapore della carne può risultare “terroso” o con note di ferro e la carne è tendenzialmente magra, preparata con bacche di ginepro e altre erbe aromatiche troviamo nel piatto delle note di sottobosco che vanno accompagnate con un vino rosso importante che abbia le stesse note tra le sue caratteristiche e che sia in grado di reggere le intensità gustative del piatto.
Il nostro consiglio di abbinamento è il Brunello di Montalcino La Casaccia (2018 sarebbe perfetto) di Canalicchio di Sopra, un vino con note di sottobosco e di frutti rossi e neri che unito a una lunghezza gustativa, una grande finezza, tannini dolci e una ottima freschezza, ne fa un grande abbinamento.
Bianca Regina – Lusenti with Sweet and Sour Pork Ribs
A “fusion” dish where sweet and sour flavors marry with flavors driven by soy sauce, the acidity given by the vinegar for the sauce, the sweetness of sugar and meat that during cooking also releases its fattiness that completes the dish. The combination of these dishes is never banal and we chose a dry Malvasia, in particular this Bianca Regina di Lusenti, we are in the Colli Piacentini area. We find on the nose aromas of ripe fruit with good softness also given by the short refinement in acacia oak wood. The savory note is also very interesting and well suited to this dish trying not to clash with the flavors of the dish itself.
Rabaja Barbaresco Riserva – Drink with Red Wine Braised Beef
Braised beef in red wine (or for those who want, also in Barolo) is one of the most interesting red meat preparations. The characteristic is the softness of the meat due to the long cooking and the use of a lot of red wine, therefore we will have a good succulence, acidity and aroma. The chosen pairing could only be with an important red wine, we chose this Barbaresco Riserva that immediately leaves us notes of berries such as blackberries and currants but also notes of withered flowers with a finish of tobacco and licorice that integrate perfectly with our dish. A great wine for an important dish of Italian cuisine.
Grechetto Poggio della Costa – Sergio Mottura and Bucatini all’amatriciana
Typical dish of Lazio cuisine but now also Italian and known throughout the world that is prepared starting from guanciale and tomato puree with the addition of pecorino cheese that brings the preparation to very savory notes but also sweet notes of the pasta and acidic notes of the tomato. You need a wine that can act as a contrast but without exaggerating trying not to overwhelm the flavors of the dish but rather to "help" each other. Almost always a red wine is paired but we prefer this combination also territorial but mainly for the wine itself which is a Grechetto Laziale that starting from a golden yellow color brings olfactory notes of ripe fruit and fresh floral notes, is warm in the mouth and of the right persistence with a light tannic sensation but also with a nice freshness that makes it very pleasant and clean in the mouth. An unusual combination but one that can give great satisfaction.
Cutizzi – Feudi San Gregorio with Orecchiette with Turnip Tops
And orecchiette with turnip tops are a typical dish from Puglia but then with some variations we find them in various regions of Southern Italy. The characteristics are those of the sweetness of the pasta (better if fresh) the aroma of the vegetables with a slightly bitter note and garlic and the flavor of anchovies or sardines. So we thought of a combination with a white wine, the Cutizzi di Feudo San Gregorio based on Greco which with notes of white fruits such as pear expresses itself with balsamic notes and a mineral finish as expected from this type of wine. It is a very long wine that pairs perfectly with the proposed dish.
Franz Haas Pinot Noir with Roast Veal
Typical dish of Italian cuisine, succulent and delicate at the same time, a noble cut of meat that requires a wine that enhances it and is enhanced at the same time. Here is a great Pinot Noir, that of Franz Haas, one of the best in Italy. It has a light ruby red color with notes of raspberry and cherry, undergrowth and a spicy finish of cinnamon and cloves that pair well with our Sunday lunch dish.
Marzeno Poggio Vicchio Sangiovese from Fattoria Zerbina with Lasagna Bolognese
Quality territorial pairing where the sweet taste of pasta, ragout and basciamella are combined with the acidity of tomatoes and the savouriness of cheeses. What could we pair if not a Sangiovese di Romagna, not just any wine but that of the Romagna company that has been present for over 50 years. This is one of their representative wines for what a Sangiovese from Emilia Romagna should be.
Piancastello Brut Riserva Millesimato di Endrizzi with Crudités and Shellfish
Crustaceans give sweet sensations while raw molluscs give savory sensations and so for this pairing we thought of a Classic Method sparkling wine based on Chardonnay and Pinot Noir, the Piancastello Brut Millesimato by Endrizzi, a Trento DOC with maturation on the yeasts for 36 months and which brings us notes of bread crust and a pleasant softness that will have to slightly contrast the savory nature of the molluscs but also a length and finesse that can support the delicate flavours of the dish.
Semidano di Mogoro Migiu Olianas winery with Spinach dumplings in melted butter
A typical dish of the Alto Adige tradition, the South Tyrolean Knodel are distinguished by the peculiar aromatic and spicy sensation of the condiments that accompany the sweet tendency of the bread, the fattiness of the butter and the delicate bitter tendency of the spinach. The white wines of the homologous territory marry perfectly, but we suggest an innovative combination: a white Sardinian wine, still, dry, aromatic, fine and with good structure. From native semidano grapes. Try it!
Frascati Superiore Quarto Marchese Casale Marchese winery with Cacio e pepe
Historical dish of the Roman tradition, simple, aromatic, for the success of which the quality of the pasta makes the difference. As well as the meticulousness of the preparation procedure and putting together of the few but fundamental ingredients. Spicy flavor, fattiness and tendency to sweet. At home as in typical Roman trattorias, the perfect pairing is with a dry still white with good freshness and acidity.
Ferro e Seta Villa Simone winery with Caciucco alla Livornese
Originally a very poor dish, made with fish scraps, it is today a refined and tasty dish, the pride of traditional Livorno cuisine and a symbolic dish of the city. Different varieties of fresh fish are used - generally fatty - scorpion fish, monkfish, dogfish, mussels, as well as cuttlefish, shrimp, octopus and calamari. The tomato sauce makes it all very rich, complex and tasty, and we recognize a triumph of trends: flavor, acidity, spiciness and aroma, fattiness and spiciness. The wine to pair must be able to stand up to the comparison. We chose a still red wine from Lazio, dry, tannic and long-lasting, from Cesanese, Sangiovese and other red grapes.
Rohesia Rosè di Cantele con pasta al nero di seppia
Eccoci ad un abbinamento particolare, la pasta al nero di seppia, la sensazione “pastosa” e il sapore di mare, iodato e sapido o piace o non la si ama affatto. In tavola viene esaltato il suo profumo e il colore nero intenso e qui l’abbinamento non è facile.
Il pensiero è corso subito al Rhoesia di Cantele, un Metodo Classico Rosé Pas Dosé da uve Negroamaro che si affina per 60 mesi. Già il colore del vino, un rosa antico molto bello che invoglia subito e fa un bel contrasto con il nero della pasta; poi gli aromi speziati e agrumati perfetti per un piatto dagli aromi decisi e di mare.
Assolutamente sorprendente e da provare, come abbiamo fatto noi …. lo trovate nel libro “Bollicine” alla pagina 85.
sergio ronchi
Brunello di Montalcino di Canalicchio di Sopra con Filetto di cervo al ginepro
Il filetto di cervo risulta una carne dalle note intense che vanno prima smussate con una marinatura di almeno una notte (meglio con un vino rosso simile, magari un Rosso di Montalcino o altro sempre a base sangiovese).
Il sapore della carne può risultare “terroso” o con note di ferro e la carne è tendenzialmente magra, preparata con bacche di ginepro e altre erbe aromatiche troviamo nel piatto delle note di sottobosco che vanno accompagnate con un vino rosso importante che abbia le stesse note tra le sue caratteristiche e che sia in grado di reggere le intensità gustative del piatto.
Il nostro consiglio di abbinamento è il Brunello di Montalcino La Casaccia (2018 sarebbe perfetto) di Canalicchio di Sopra, un vino con note di sottobosco e di frutti rossi e neri che unito a una lunghezza gustativa, una grande finezza, tannini dolci e una ottima freschezza, ne fa un grande abbinamento.
Bianca Regina – Lusenti with Sweet and Sour Pork Ribs
A “fusion” dish where sweet and sour flavors marry with flavors driven by soy sauce, the acidity given by the vinegar for the sauce, the sweetness of sugar and meat that during cooking also releases its fattiness that completes the dish. The combination of these dishes is never banal and we chose a dry Malvasia, in particular this Bianca Regina di Lusenti, we are in the Colli Piacentini area. We find on the nose aromas of ripe fruit with good softness also given by the short refinement in acacia oak wood. The savory note is also very interesting and well suited to this dish trying not to clash with the flavors of the dish itself.
Rabaja Barbaresco Riserva – Drink with Red Wine Braised Beef
Braised beef in red wine (or for those who want, also in Barolo) is one of the most interesting red meat preparations. The characteristic is the softness of the meat due to the long cooking and the use of a lot of red wine, therefore we will have a good succulence, acidity and aroma. The chosen pairing could only be with an important red wine, we chose this Barbaresco Riserva that immediately leaves us notes of berries such as blackberries and currants but also notes of withered flowers with a finish of tobacco and licorice that integrate perfectly with our dish. A great wine for an important dish of Italian cuisine.
Grechetto Poggio della Costa – Sergio Mottura and Bucatini all’amatriciana
Typical dish of Lazio cuisine but now also Italian and known throughout the world that is prepared starting from guanciale and tomato puree with the addition of pecorino cheese that brings the preparation to very savory notes but also sweet notes of the pasta and acidic notes of the tomato. You need a wine that can act as a contrast but without exaggerating trying not to overwhelm the flavors of the dish but rather to "help" each other. Almost always a red wine is paired but we prefer this combination also territorial but mainly for the wine itself which is a Grechetto Laziale that starting from a golden yellow color brings olfactory notes of ripe fruit and fresh floral notes, is warm in the mouth and of the right persistence with a light tannic sensation but also with a nice freshness that makes it very pleasant and clean in the mouth. An unusual combination but one that can give great satisfaction.
Cutizzi – Feudi San Gregorio with Orecchiette with Turnip Tops
And orecchiette with turnip tops are a typical dish from Puglia but then with some variations we find them in various regions of Southern Italy. The characteristics are those of the sweetness of the pasta (better if fresh) the aroma of the vegetables with a slightly bitter note and garlic and the flavor of anchovies or sardines. So we thought of a combination with a white wine, the Cutizzi di Feudo San Gregorio based on Greco which with notes of white fruits such as pear expresses itself with balsamic notes and a mineral finish as expected from this type of wine. It is a very long wine that pairs perfectly with the proposed dish.
Franz Haas Pinot Noir with Roast Veal
Typical dish of Italian cuisine, succulent and delicate at the same time, a noble cut of meat that requires a wine that enhances it and is enhanced at the same time. Here is a great Pinot Noir, that of Franz Haas, one of the best in Italy. It has a light ruby red color with notes of raspberry and cherry, undergrowth and a spicy finish of cinnamon and cloves that pair well with our Sunday lunch dish.
Marzeno Poggio Vicchio Sangiovese from Fattoria Zerbina with Lasagna Bolognese
Quality territorial pairing where the sweet taste of pasta, ragout and basciamella are combined with the acidity of tomatoes and the savouriness of cheeses. What could we pair if not a Sangiovese di Romagna, not just any wine but that of the Romagna company that has been present for over 50 years. This is one of their representative wines for what a Sangiovese from Emilia Romagna should be.
Piancastello Brut Riserva Millesimato di Endrizzi with Crudités and Shellfish
Crustaceans give sweet sensations while raw molluscs give savory sensations and so for this pairing we thought of a Classic Method sparkling wine based on Chardonnay and Pinot Noir, the Piancastello Brut Millesimato by Endrizzi, a Trento DOC with maturation on the yeasts for 36 months and which brings us notes of bread crust and a pleasant softness that will have to slightly contrast the savory nature of the molluscs but also a length and finesse that can support the delicate flavours of the dish.
Semidano di Mogoro Migiu Olianas winery with Spinach dumplings in melted butter
A typical dish of the Alto Adige tradition, the South Tyrolean Knodel are distinguished by the peculiar aromatic and spicy sensation of the condiments that accompany the sweet tendency of the bread, the fattiness of the butter and the delicate bitter tendency of the spinach. The white wines of the homologous territory marry perfectly, but we suggest an innovative combination: a white Sardinian wine, still, dry, aromatic, fine and with good structure. From native semidano grapes. Try it!
Frascati Superiore Quarto Marchese Casale Marchese winery with Cacio e pepe
Historical dish of the Roman tradition, simple, aromatic, for the success of which the quality of the pasta makes the difference. As well as the meticulousness of the preparation procedure and putting together of the few but fundamental ingredients. Spicy flavor, fattiness and tendency to sweet. At home as in typical Roman trattorias, the perfect pairing is with a dry still white with good freshness and acidity.
Ferro e Seta Villa Simone winery with Caciucco alla Livornese
Originally a very poor dish, made with fish scraps, it is today a refined and tasty dish, the pride of traditional Livorno cuisine and a symbolic dish of the city. Different varieties of fresh fish are used - generally fatty - scorpion fish, monkfish, dogfish, mussels, as well as cuttlefish, shrimp, octopus and calamari. The tomato sauce makes it all very rich, complex and tasty, and we recognize a triumph of trends: flavor, acidity, spiciness and aroma, fattiness and spiciness. The wine to pair must be able to stand up to the comparison. We chose a still red wine from Lazio, dry, tannic and long-lasting, from Cesanese, Sangiovese and other red grapes.