This month, we present the fabulous wines of Arianna Occhipinti:  SP68 IGT Rosso and SP68 IGT Bianco.  The red was part of the club last year; the white is new to the market. Her wines can best be described as 'natural.'

Occhipinti SP68 IGT Biancho is made from Albanello and Moscato di Alessandria (regionally known as Zibibbo) grapes grown in medium sand soil with a limestone component. Maceration on skins is carried out over 15 days. The wine spends six months in steel tanks and one month in bottle and is bottled unfilitered. 

On the nose there are ever-changing scents of melon, golden tomato, capers, white flowers, and maybe some green tea. On the palate, the acidity is bright with that touch of powdery tannin awakening the tastebuds. The melony green apple fruit is streaked with mineral, green tea and subtle honey notes that lead to a bracingly refreshing, cleansing finish that absolutely invites each subsequent sip.

Occhipinti SP68 IGT Rosso is a biodynamically farmed  Nero d'Avola and Frappato blend.   Arianna Occhipinti is from the Vittoria region of Southern Sicily. She has been making wine for ten years under the tutelage of her uncle, Giusto Occhipinti, who owns the well-known winery COS. She produces first rate wines from biodynamically grown local varieties such as Nero d’Avola and Frappato. In her mid-20s, Arianna already seems to know exactly what she wants to do with her life. She is the sort of driven young winemaker who is bound to be become an important figure in Sicilian wine.

Frappato is a local Sicilian red grape variety that always seems to yield wines loaded with fresh raspberry aromatics. Arianna’s Frappato is already legendary — and that status is very well deserved. The SP68 is a blend of Frappato and Nero di Avola. The SP68 name comes from a highway near Arianna’s home town of Vittoria.

Bright ruby in color. Focused aromatics  of raspberry, cherry and garrigue. On the palate, sour black cherry and rasberry with stony earth and a little twizzler. Great depth, purity and balance. Reminded me of a Gamay with a little extra meatiness. Very approachable — certainly a serious wine, but a lot of fun to drink. A perfect summer wine to serve with a slight chill with BBQ or a great pairing with lamb.

RECIPES

For the White:  Pesto Zucchini "Spaghetti" with Bacon  Serves 4

These zucchini “noodles” are a great fun alternative to pasta especially if you are eating paleo, gluten-free or low-carb. You will be surprised at how the texture and appearance of the zucchini resembled actual pasta.

4 medium zucchini, julienned thinly
generous pinch of salt
6 slices of uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 tablespoons basil pesto
Pecorino Romano
Extra-virgin oil

Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.

Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but about 2 tablespoons of bacon drippings from the pan.

Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 tablespoons of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.

Divide the zucchini between 4 pasta bowl. Serve with the bacon crumbles and freshly grated pecorino on top. Drizzle the olive oil over and around the zucchini.

For the Red :Spicy Lamb and Caramelized Onion Baguette  Serves 4

This spicy, chewy lamb sandwich is great for a warm summers day lunch with a Mediterranean inspired salad on the side.

2 lamb loins
1 teaspoon chopped thyme
½ teaspoon dried oregano
2 medium onions, sliced
1 teaspoon chilli flakes
½ teaspoon fennel seeds
¼ cup brown sugar
¼ cup white balsamic vinegar
1 baguette, cut into 4 pieces and split
½ cup mayonnaise
4 tablespoons Dijon mustard
1 bunch wild arugula leaves

Heat a little olive oil in a non-stick skillet over high heat. Season the lamb with salt, pepper, thyme and the dried oregano.Cook the lamb for 4–5 minutes each side for medium or until cooked to your liking. Remove from the pan and keep warm. Reduce the heat to low and add the onion, chilli, fennel, sugar and vinegar and cook for 20 minutes or until caramelized. Warm the baguettes and spread  with the mayonnaise and mustard. Slice the lamb and fill the baguette with the arugula, lamb and onions to serve.

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