First off, there's Favaro Erbaluce di Caluso, a DOC wine from the Cavarro 
section
of Piedmont. The tiny family vineyard of "Le Chiusure" is tended to
solely by Benito Favaro and his son Camillo. They specialize in the
local grape Erbaluce, indigenous to their mountain town of Piverone.
The entire estate is only about 30 acres. The Favaro family has built
their winery on the passion for local history, and wanting to produce a
really outstanding, small-production wine. It is precisely because
Erbaluce is produced in such limited quantities, and is so rarely found
in the United States, that makes this is a must-try for those who love
the obscure. It smells of mountain wildflowers and hints of green
apple. While on the palate, bracing acidity is backed by full-bodied
fruit and a racy minerality. This wine is wonderful with soft cheeses,
salads and pastas. One of the oldest grapes in Italy, Erbaluce in
lesser hands can produce acidic fairly uninteresting white wine, but
this one is fairly plush, with floral notes accented with grapefruit
and citrus. Next there's Macea Campo Catturesi, a biodynamic Tuscan red wine from the hills above Lucca. This old vine field blend of Malvasia Nera, Ciliegiolo, Sangiovese, an ancient clone of Merlot and Tannat -- all from vines over 50 years old. Cipriano Barsanti and his brother run this small estate in the hills above Lucca with their mother, Antonella. Working their grapevines using biodynamic and organic methods, these guys create tiny lots of wine that they only really sell in Lucca and at their agritourismo (a working farm that offers tourist accomodations). Cipriano is also a consulting enologist for many other producers in the area. They have lots of old vineyards around the small villa and dogs and chickens running around and their vines are cared for like members of the family. Deep ruby red with garnet highlights. On the nose, this wine is like no other wine from Tuscany. Lightly herbaceous with plum and sweet fruit and smoked meats and also a little white pepper. In the mouth the wine is full and rich with soft tannins and lots of acidity and a long finish. Great with any sort of grilled meats or vegetables and both a winter and summer match.
Recipes:
For the Erbaluce: Octopus and Radicchio Salad - Insalata di piovra e radicchio serves six
This recipe is a wonderful mix of bitter and sweet flavors that produce a delicate dish. Don't be afraid of octopus. It is easy to cook, has a wonderful dense texture, and is fairly inexpensive. Break out of the familiar with this dish along along with the Favaro Erbaluce... two new tastes together!
- 3 lbs. cleaned fresh or frozen Octopus
- 9 oz. radicchio
- fistful of parsley
- 1 - 1/2 lemons
- 3 Tbsp. extra virgin olive oil
- 1 clove garlic finely chopped
- salt and pepper to taste
1. Put the octopus in cold water with one lemon halved and simmer it at low temperature for about 1 hour or until tender. Note that cooking time will vary according to the size of octopus. Ask the vendor when purchasing fresh or check the package if purchased frozen for cooking times.
2. When the octopus is done drain and cut onto bite size pieces.
3. Clean and slice the radicchio thinly.
4. Clean and chop the parsley.
5. In a bowl mix the juice from 1/2 lemon, garlic, the olive oil pinch of salt and pepper.
6. Mix the octopus, radicchio and parsley together in a bowl.
7. Add the oil mixture, mix in well and serve.
Notes:
This is a really easy recipe the only suggestion that I have is to mix it up just before serving otherwise the radicchio looses its texture if it stands too long. You can prepare the octopus ahead of time and refrigerate it until you assemble the salad.
For the Sangiovese: Steak Salad with Tomato Vinaigrette serves 2-3
This salad is a great way to use up leftover steaks and after you taste it, it just might be a reason to grill a few extra. This makes for a nice dinner on a hot evening. The tomato vinaigrette makes Italian Sangiovese my go to choice for wine. This months Sangiovese blend from Macea should pair well with this salad.
For the steak:
- 1 tablespoon olive oil
- 1 pound top sirloin steak
- 1 pound tiny red new potatoes, washed but not peeled
- 1 tablespoon olive oil
- 1 medium bell pepper, medium dice
- 1 tablespoon finely chopped fresh Italian parsley
- 1/2 cup celery leaves
- 1/4 cup thinly sliced scallions
- 1/3 cup Sherry-Tomato vinaigrette
For the Vinaigrette:
- 1/2 cup plus 1 tablespoon grapeseed or other neutral oil
- 1 cup cherry or pear-shaped tomatoes
- 1 medium garlic clove, coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh Italian parsley or chives
Heat 1 tablespoon of the grapeseed oil in a medium frying pan over high heat. Add tomatoes and sear until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Add garlic and shallot and cook until slightly softened, about 1 minute more.
Transfer to a blender, add vinegar, and blend on high until smooth. Slowly add remaining grapeseed oil and olive oil in a thin, steady stream, blending constantly until smooth. Season with salt and freshly ground black pepper and add herbs. Use immediately or cover and refrigerate for up to a week.
For the steak:
Heat the grill to medium high. Meanwhile, rub steaks on all sides with oil, generously season with salt and freshly ground black pepper, and let come to room temperature while the grill is heating.
Grill steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes. Cut into large dice and set aside.
For the salad:
Heat the oven to 350°F. In a medium mixing bowl, toss potatoes with olive oil and season with salt and freshly ground black pepper. Place on a baking sheet and bake until potatoes are knife tender, about 18 to 20 minutes. Remove from the oven and let cool to room temperature.
Place reserved steak, bell pepper, parsley, celery leaves, and scallions in a large mixing bowl. Halve the baked potatoes and add to the bowl. Toss with vinaigrette and season with salt and pepper as necessary.
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