Today at Uvarara Vineria E Ristoro I had the pleasure of experiencing wines paired with wonderful dishes inspired by cuisine from Tuscany, Italy. Every wine shared one ingredient, Sangiovese, the grape that played such a huge role in the re-emergence of Italian wines.
First up was a 100% Sangiovese... Giaconde Sangiovese Rubicone 2006 IGT. Dusty aromas of cherries prevailed with a hint of green olive, and paired with Fettunta di Cavolo Nero, a black kale ground with garlic on toast.
Second was Tomaiolo Chianti Classico Riserva 1999 DOCG, a clear purple ruby, medium to full bodied, with a smooth bouquet of cherry, oak, figs, and currants. This was paired with Tagliere Toscano, mortadella, stelvio cheese, artichoke hearts, and pear.
Third up was Argiano Rosso di Montalcino (also nicknamed baby Brunello) 2006 DOC. Made from 100% Brunello (Sangiovese), this wine is in wood for 1 year. On the nose I found mild aromas of chocolate and coffee while the flavors showed and earth and violets. This was beautifully paired with Testaroli, a pancake style pasta with a pesto sauce.
Next up was Villa diAngelo Vino Nobile (also a Sangiovese) di Montepulciano 2003 DOCG which is a Prugnolo Gentile varietal with aromas of cola, spices, and violet perfume. On the palate was a cherry but on the sweet side of dry.
Fifth up was the Supertuscan from Maremma... Tommasi Poggio Al Tufo Rompicollo 2004 IGT. This deep red is 60% Sangiovese and 40% Cabernet Sauvignon. This is an unfiltered red with spice and cherries on the nose while the palate is ripe cherries and some black pepper. Paired well with the Loin of Pork and White Beans.
We got to dunk our biscotti in Vinsanto made from a Trebbiano/Malvasia blend. It had amber coloring, and on the nose it was nutty and honey. High alcohol content 16%.
All in all, it was a really good night of pairing with my favorite being the Supertuscan with the Pork. Richard P. did a great job discussing the history of the wines while Angela ran the kitchen producing delicious dishes and Gordon was a blur at the bar.