This  month we present two wines from the Veneto, made by Sartori:  Ferdi Bianco Veronese IGT and Sartori Amarone di Valpolicella.  Your allocation is one bottle of each.

Sartori Ferdi Bianco Veronese is 100% Garganega, the main variety in Soave wines.  Hand-picked and carefully selected Garganega grapes are left to dry for 40 days in order to reduce water and concentrate
sugar content and color. The grapes are subsequently pressed and this is followed by short skin maceration at a low temperature. Part of the must is fermented in oak casks; the remainder, in stainless
steel. The wine is then left to mature on its lees for between 6 to7 months for added mouthfeel, flavor, and intensity. A minimumof 3 months bottle aging follows. Ferdi pairs perfectly with pastas, white meats, and grilled  seafood.  Brilliant yellow diamond in color, this voluptuous 'Super White' offers enticing aromas of pears and apricots with subtle floral notes. It is rich and flavorful on the palate, with a long finish.

Sartori Amarone di Valpolicella Amarone is the pinnacle of Veronese wine. Sartori Amarone is vinified from a blend of carefully selected hand-picked Corvina, Rondinella and Molinara grapes. The grapes are then dried gently on racks for 100 days to concentrate their sugar content. Traditional pressing and fermentation are followed by a minimum of 3 years in aged Slavonian oak casks. A robust, warm, and velvety red wine, Sartori Amarone is eminently suited to game, stews, grilled meats, and aged cheeses.

Rich garnet-red in color. Unique dried-fruit bouquet, with hints of ripe plum and spice. Deep and full-bodied with luscious berry flavors and a dry finish.

In its fourth generation of business spanning over a century, the Sartori family has helped the Verona wine region of Italy achieve a reputation for excellence throughout the world. Their products include the area's historic Amarone, Valpolicella, Bardolino and Soave as well as international varietals such as Merlot, Chardonnay and Cabernet Sauvignon. In addition, Sartori produces wines from grapes grown in the Friuli including a Pinot Grigio and Grave del Friuli.

To Juliet's question "What's in a name?" the Sartori family would answer "Everything!" For over a century, Sartori, a leading name in fine wines from northeast Italy's Veneto region, has stood for traditional values elevated by innovation, a dedication to quality and -- above all -- a boundless passion for quality winemaking.

The family took its first step in 1898, when Pietro Sartori brought Villa Maria, a vineyard with a small cellar attached, in the heart of the Veneto region's Valpolicella district, to assure a source of high quality wine for his hotel. This marked the advent of Sartori di Verona. A few years later, Pietro's son, Regolo, built the winery into the family's core business, and by the 1950s Regolo's two sons expanded the winery and brought these wines to international recognition, exporting them around the world.

Today, Andrea Sartori, Pietro's great-grandson, is at the helm. Like his forefathers, he has taken steps to broaden the reputation of Sartori di Verona and to guarantee the quality behind it.

In 2002, the company joined with Cantina Colognola, giving the family rare guaranteed access to more than 6,200 acres of high-quality grapes in the Soave and Valpolicella zones, where few wine houses control their own vineyards.

In 2003, Sartori hired the renowned Franco Bernabei as consulting winemaker. His work with the winery marks a return to Bernabei's roots: although he has lived in Tuscany for over 25 years, he is, in fact, a native son of the Veneto.

A constant theme over the last century has been the Sartori family's bond with their land: it is a heritage that has evolved and is reflected in their new interpretations of the great classical Veronese wines, as well as in their innovative expressions of traditional varietals.

RECIPES

For the White:  Fettuccine with Rock Shrimp, Corn and Fresno Peppers Serves 4

Peppers and corn are two of the vegetables that are the essence of summer to me, and play beautifully with the delicate sweetness of the rock shrimp. This dish moves quickly, so be prepared and have everything ready before you begin!

• 1 pound dried fettuccine
• 2 medium Fresno peppers, stemmed and seeded and sliced into rounds
• 1 garlic clove, thinly sliced
• 1 pound rock shrimp, peeled and deveined
• Sea salt and pepper
• 6 ears of corn, kernels removed, cobs reserved
• 2 cups wild arugula, rinsed and dried
• 1 cup of basil, chopped
• 3-4 tablespoons extra virgin olive

Place the reserved corn cobs in about 4 cups of water and bring to a boil. Lower the heat and simmer for about 20 minutes. Strain and keep by the stove. Bring a large pot of salted water to a boil. Add the fettuccine and cook 1 minute less than box instructs. Drain the pasta.
While the pasta is cooking, heat 3 tablespoons of olive oil over medium heat in a deep, straight-sided saute pan. Add the peppers and garlic, and cook until the peppers soften. Season the shrimp and add to the pan. Sear the shrimp on all sides, add the corn, stir well to combine and cook for about 5 minutes total. Adjust the seasoning if necessary.
Reduce the heat to low, and add the arugula. Stir to combine. Add the pasta and and 1/2 cup of the reserved corn stock. Combine the ingredients, and cook for about 1 to 2 minutes. Season with more salt and pepper if necessary. Add the basil, toss gently and divide among 4 large pasta bowls. Drizzle with the extra virgin olive oil.

For the Amarone:  Porterhouse Steak with Cherry Tomatoes, Corn, Zucchini and Buttermilk Blue
Serves 4

Delivering a lot of summer glamor for very little work, this dish balances the full flavor and fat of the steak with the tomatoes’ acidity and corns sweetness. The Buttermilk Blue adds a tangy, salty element to the dish that is a perfect foil for the full, concentrated deep fruit of the Amarone.

• 3 tablespoons olive oil, divided
• 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)
• 4 teaspoons kosher salt
• 6 large garlic cloves, thinly sliced lengthwise
• 1 zucchini, peeled, seeded and slice into 1/2 inch thick slices
• 4 (1/2-pint) containers mixed cherry tomatoes
• 1 large ear of corn, kernels only
• 6 large thyme sprigs
• 1 1/2 cups coarsely torn basil leaves
• 4 ounces Buttermilk Blue cheese

Preheat oven to 375°F
Heat a large heavy skillet over medium-high heat until it shimmers.
Meanwhile, pat steaks dry and sprinkle with kosher salt and pepper.
Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120ºF for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
While steaks stand, pour off oil from skillet. Add a little more oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add the zucchini and saute until they soften. Add the tomatoes, corn and thyme to hot oil then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Return the garlic to the pan and stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks. Crumble the Buttermilk Blue over the top.

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