This month, we feature two wines from Northern Italy - a white blend from Piemonte and a Cabernet Franc from the Veneto. 
First off is '08 Villa Giada I Suri Bianco Monferrato DOC, a blend of Chardonnay, Sauvignon Blanc and the native Cortese grape taken from two estate vineyards with Eastern and Southeastern exposures in Canelli. Organically farmed, the wine is full bodied, dry balanced with great intensity and fragrance.
Monferrato Bianco wines can be made from any of the white varieties in the DOC region and they therefore vary considerably - from light and fresh to oaky and complex. This one, from the respected Villa Giada, which has been run and managed by Andrea Faccio since 1990, is well crafted and finely balanced - there’s a nice play off between the fruit and acidity that gives the wine structure and character. It has aromas of lemons and limes, a slightly floral tastes and a zingy, fresh finish that prepares you nicely for the next sip. We'd serve it with fish, seafood, light pasta dishes or chicken - it’s versatile enough to suit all
Azienda Agricola Villa Giada lies in the heart of Piedmont's winemaking region, midway between the
hills of Asti and Alba, near Monferrato and Langhe. More than 25 hectares of estate-owned vineyards cluster around three old farmsteads.
Next is '07 Marcato Rosso La Giareta, Cabernet, Colli Berici
The Marcato family has been making wine since the end of the 1800's. Young Enrico Marcato represents the fifth generation of his family to make wine at the winery, located in the middle of the Alpone Valley, in the town of Roncà, close to the town of Montecchia di Crosara, on the hill named Duello.
The estate spreads over 140 acres, some 120 of which are planted with vines.The vineyards in Roncà, Montecchia di Crosara, Monteforte d’Alpone and Soave are planted toGarganega, Trebbiano di Soave, Durella, Pinot Noir and Chardonnay. The hills of Sarego and Granconain the Berici hills are planted to Pinot Grigio, Cabernet Sauvignon, Cabernet Franc, Merlot and Tocai Rosso. The wine has intense fragrance of cherries and other red fruits. Nice structure and lean, well-balanced cool weather fruit.
Recipes by Andy
For the Monferrato Bianco: Bucatini with Pecorino Romano, Lemon and Arugula serves four
A sauce of lemon juice, olive oil, freshly grated Pecorino cheese, possibly a few leaves of fresh basil and arugula, goes perfectly with a hard-wheat string pasta such as spaghetti, linguine or bucatini. Versions of this sauce can be found from the north to the south of Italy. This recipe will perfectly complement the zippy, citrus fruit flavors of the Monferrato Bianco.
* 1 pound bucatini
* 2-3 lemons
* 1 pound fresh Pecorino Romano
* 4 tablespoons extra-virgin olive oil
* a bunch of fresh basil, leaves picked
* 2 cups arugula
Cook the bucatini in a large pan of boiling salted water until al dente. Squeeze the lemons – you need about 5oz of juice.
Grate the fresh Pecorino on the coarser side of the grater. Place the lemon juice in a bowl and add the fresh cheese, stirring it into the mixture; the cheese should melt into the juice. Add the olive oil slowly until it has combined, making a thick, lumpy sauce. Put the sauce into a warm pan.
Drain the pasta, keeping back a little of the cooking water.
Put the drained bucatinii back into the pan you cooked them in and add two tablespoons of the hot cooking water. Add the sauce, arugula and basil leaves and toss until all the bucatini strands are coated. Finally, stir in half the grated aged Pecorino. Serve the remainder on the side.
For the Maremma: Roast Pork Loin, Porchetta-style with Sauteed Broccoli di Rabe serves 6-8
You can buy roast pork like this from vans all over Tuscany; it is one of the best street snacks in the world. Your guests will be drooling over this seasonal recipe. Use the leftovers to make delicious pork sandwiches with broccoli rabe, and perhaps some provolone piccante cheese, on warm Italian bread! Mmmmmh!
* 5 pound loin of boneless pork
* 6 garlic cloves, sliced
* 3 teaspoons fennel seeds, crushed
* 4 sprigs rosemary, leaves chopped, plus 8 sprigs
* 8 bay leaves
* olive oil
* 3 bunches broccoli rabe
* 2 large garlic cloves, peeled and sliced
* dash of crushed red pepper flake
* salt and pepper
Lay the pork on a board, flesh side up. Make incisions all over it with a sharp knife and fill them with slivers of garlic. Rub the fennel and chopped rosemary all over the flesh, pushing bits down inside the slits, and season generously all over with salt and pepper.
Make a little bed in a roasting-tin with the whole rosemary sprigs and bay leaves and lay the pork on it. Cover and refrigerate overnight, but bring to room temperature before roasting.
Preheat the oven to 425°F. Lift the loin out of the tin, leaving behind the herbs, and tie it up at intervals with kitchen string (don’t do this too tightly – it should hold its shape but not look like a sausage). Put back into the roasting tin on top of the rosemary and bay (make sure these are under the pork or they will scorch) and cook for 50 minutes, basting every so often.
When the pork is cooked take it out of the oven and cover with foil. Insulate and allow to rest for 15 to 20 minutes before carving.
For the broccoli rabe:
Trim the broccoli rabe by cutting off the bottom of each bunch and separating the leaves from the flower topped stems. Snap off and discard the thin stems attached to the leaves. Peel the remaining thick stems, then cut in half.
Bring a large pot of salted water to a boil. Blanch the leaves. Refresh in ice water and blot dry with a clean towel. Add the stems to the boiling water and cook until almost tender, about 2 minutes. Refresh in ice water and dry thoroughly.
Combine the garlic with 4 tablespoons of olive oil in a large skillet over mow heat. When the garlic begins to color add all the broccoli rabe and pepper flakes, and gently cook in the garlic infused oil until tender. Season with salt and pepper and serve with the sliced pork.
| < Prev | Next > |
|---|
