Felicia and Friends: February 11th, 2017
Below you'll find the six wines we tasted at the event, along with the tasting notes and food pairing suggestions. I've even included links to my videos where applicable. Cheers, and thanks, everybody!
Bellissima Dry Sparkling (Italy)
Made from: Glera (Prosecco)
This sparkling white from northern Italy is light, crisp and frothy - full of lemons, limes, and a light, mineral note. The bracing acidity is key to this wine, which makes it a perfect for any food that is fresh and light too.
A great match for shellfish and seafood, salty snacks and crusty bread appetizers. I'd drink it with raw oysters!
Collesole Montefalco (Central Italy)
Made from: Sagrantino
Sagrantino is a lesser-known red grape that is theorized to be brought to this region (Umbria) of Italy by St. Francis of Assisi himself.
The wine has flavors of cherries, blackberries and a slight woody note from 12 months in French oak barrels.
Truffles are a specialty of this region and it stands to reason that Sagrantino pairs well with almost any truffle dish.
I made a simple cheesy and black truffle risotto.
Jasmin Zibibbo (Sicily)
Made from: Zibibbo
A floral and aromatic white from Sicily, it's medium-bodied, smooth and full of citrus and peach flavors. It is high in acidity and bone-dry.
Pair with Mediterranean apps, crusty bread with olive oil, pita and goat cheese, Dolmas, soft cheeses, olive tapenade, hummus and grilled artichokes.
Sautée 3 sliced carrots and 1/2 an onion in a skillet until the carrots are cooked, but still snappy. Simmer in white wine, lemon zest and heavy creme. to taste. Salt and pepper, and pour over fresh gnocchi. Top with fresh thyme.
Ruffino Vino Nobile de Montepulciano
Made from: Sangiovese, Merlot, Cabernet
This red wine from Tuscany is full-bodied, and has flavors of violets, plums and Christmas cake spices. There's a slight element of spice in there too. It's full-bodied, slightly tannic, and needs food to tame it down.
VNdM is made in this part of Italy where rustic foods dominate the plate. Think, "Peasant Dishes." It goes well with everything from game meats and roasts, to stews and cassoulet.
We paired it with this roasted potato, sausage and arugula dish from Food and Wine.
Collavini Refosco (NE Italy)
Made from: Refosco
This wine is an elegant, lighter red wine that is almost transparent in the glass. It has a strong aroma of black raspberries and cherries, and a slight hint of herbs. It's fresh and acidic and tastes like raspberry jam.
Refosco is a good match for roasted poultry, like chicken and duck. It also pairs well with grilled veggies (see below).
We paired our wine up with "Sweets and Beets:"
- 3 sweet potatoes
- 3 beets
- 1 onion
- 1 garlic bulb
- tsp. cumin
- Tbsp. coriander
- 2 Tbsp. fennel seed
- salt and pepper
Peel and cut sweet potatoes and beets into 1-inch cubes. In a bowl, coat with olive oil and add the spices. Cut up the onion and peel the garlic into individual cloves. Spread everything out on a cooking sheet and roast in the oven at 400° until soft enough to pierce with a fork.
Bersano Brachetto D'Acqui
Made from: Brachetto
A slightly sweet, soft and fizzy rosé that smells and tastes like rose petal, strawberries and ripe raspberries.
Brachetto can be very versatile, because of its sweetness and its acidity. Pair with anything from fruit pastries, to charcuterie plates, to spicy Asian food.
Brachetto is excellent with anything chocolate. We had an intense flourless chocolate tart from Night Kitchen Bakery in Chestnut Hill.