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Greetings!
Welcome to the world of Italian wine! Use this newsletter to learn basics of Italian wine, where to buy it, and how to pair it; helping you purchase with confidence!
Sincerely,
Kallie Smith & Nathan Woodhouse |
| Upcoming Events | |
10/21/2010
Wine Dinner
10/26/2010 Wine Dinner
11/3/2010
Gateway Liquors: Charleston, IL 11/4/2010
11/5/2010
11/11/2010
11/19/2010 Free Wine Tasting
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Tuscany's "Elixir of Love"
Ratings don't mean everything, or even anything to some wine buyers, but they definitely help the consumer evaluate options in a sea of wine. I Giusti & Zanza consistently receives great reviews and ratings for their work with 'super-Tuscans', but the current vintages are among the best ratings yet. This small organic farm creates big, luscious red wines on their humble coastal estate. The major players are Belcore, Nemorino and Dulcamara (all named for characters in the opera, l'Elisir d'Amore, The Elixir of Love) and Perbruno, named for Mr. Giusti's father.
Nemorino is their entry level red wine (though still just over 2,000 cases are produced), made from Syrah, Sangiovese and Merlot. It's a modest wine, affordable enough to enjoy several times a week. Wine Spectator says of the 2008 vintage, "A bright, fruity red, offering plum and citrus undertones. Medium-bodied, with a fresh finish."
Belcore, made from Sangiovese and Merlot, has great blackberry and dark fruit characteristics; very juicy. We are currently selling the 2006, which received 91 points in Wine Spectator. We will soon move on to the 2008; a very good wine as well but with more subtle characteristics and made to drink now. Hurry if you want to try the 2006! Perbruno, a tribute to Mr. Giusti's father, is the odd man out as a single varietal. Made from 100% Syrah, this wine is achieving cult wine status in many of our markets. Only 750 cases were made of this very rich, juicy Syrah. Our current vintage is 2007 (90 points Wine Spectator) but there are a still few bottles of 2004 and 2005 roaming the shelves. If you're lucky enough to find them (check Ernesto's and Niche in St. Louis), try a vertical tasting of this spectacular Syrah!
Dulcamara is the big player in the portfolio, made of Cabernet Sauvignon and Merlot. The 2006 just arrived, this time with a small percentage of Petit Verdot. This addition must've been a move in the right direction, because the wine received 92 points in Wine Spectator. Their review reads, "Beautiful aromas of blueberry, flowers and sandalwood follow through to a full body, with silky, refined tannins and a delicate aftertaste of sweet berry and light vanilla." Dulcamara is a delicious wine in limited quantity, plus it has the added bonus of beautiful wood cases!
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Retailer Spotlight 
The Brick Oven
205 Center Street
Hannibal, MO 63401
573.221.1288
The Brick Oven is a lovely little restaurant situated in historic downtown Hannibal, Missouri just a couple hundred yards from the Mississippi river and a stone's throw away from Mark Twain's boyhood home. Owners Stacy and Tim Ashby strive to develop new ideas while honoring tradition. The Brick Oven focuses on quality by using the finest ingredients, from their Italian meats and cheeses to their daily delivered fresh vegetables. With a name like 'The Brick Oven', pizza has to be a star player. The restaurant uses a very particular flour to match the pizzerias of Napoli and they make their pizza dough fresh each morning. It's definitely not just a pizzeria though! Ionia Atlantic's own Scott Reed is quite partial to the lasagna and if you're in the mood for something casual, they have many sandwiches in their menu section 'Under the Tuscan Bun'. In addition to the fantastic food, great service, and warm cozy atmosphere, they also have a great wine list featuring many of Ionia Atlantic Imports' selections from Italy and around the world! Plus, Stacy prepares one of a kind gift baskets featuring a great variety of specialty gift items and, of course, wine from Ionia Atlantic. |
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The Tasting Files:
Casisano Colombaio Brunello di Montalcino DOCG 2004
Casisano Colombaio is a well known Brunello producer with vineyards in both the north and south of Montalcino. These two holdings give the winery the best of both worlds; the big fruit from the sunny southern vineyards combines with the elegance and refinement of the northern vineyards to create this beautifully balanced wine. Spice is predominant on the nose, reminiscent of tart red cherries and blackberries warmed in vanilla, nutmeg and autumn spices. There are also layers of earthiness, like cool mushrooms straight from the forest. This wine needs time to open and overcome the tart cherry that is evident upon opening. It will continue to improve over the next 3-5 years, or by decanting for at least 30 minutes. Brunello's natural acidity makes it perfect for food pairings. The earthy tones and body help it to stand up to substantial dishes such as wild game, mushrooms and embellished pork entrees. Casisano Colombaio produces a very nice, competitively priced Brunello di Montalcino. Find it at your favorite retailer for around $50.00 per bottle. |
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Food & Wine Pairing
Ravioli di Zucca (Pumpkin Ravioli)
If you're like me, ravioli made from pumpkin, butternut squash, etc in restaurants and grocery stores is often too sweet. Avoid this problem by making your ravioli by hand, it's the perfect time of year for these flavors! Not everyone is fortunate enough to have a pasta roller, but you can buy fresh pasta sheets or, if you must, you can actually cheat by using wonton wrappers as your pasta....only if you must!
Basic Pasta Dough:
2.5-3 Cups Flour
3 Eggs
Mound the flour on a large wood cutting board and make a well in the center. Crack the eggs into the well and begin beating them with a fork. As you beat the eggs, pull more flour into the well to slowly incorporate the two ingredients. When the dough starts to come together, begin kneading by hand, still incoporating more flour as needed to keep it from being too tacky to handle. Form a cohesive ball of dough and knead for 10 more minutes or until the dough is smooth and elastic, and just barely sticky. Wrap in plastic wrap and allow to sit for 30 minutes. Meanwhile, begin your pumpkin filling.
Pumpkin Filling:
1 15oz Can Pumpkin Puree (or prepare your own pumpkin from fresh)
2 T Ricotta
1 Egg
1/4 Cup Freshly Grated Pecorino Romano (or Parmigiano Reggiano)
1 Clove Minced Garlic
Pinch of Nutmeg
Salt
Pepper
Thoroughly combine the ingredients, add salt and pepper to taste. Begin a large pot of salted water to boil. If using prepared pasta, skip the next step.
Unwrap your pasta dough and divide into four sections. Begin rolling the dough through the pasta roller, increasing your setting with each passing and sprinkling with flour as needed. Roll sheets to at least #6 setting, placing each sheet on a floured surface when it is finished.
Drop 1 Tablespoon of filling every 2 inches on a pasta sheet. Using a pastry brush or your finger, run water around the edges of the pasta, including between fillings. Lay another pasta sheet on top and press to seal the two sheets together, pressing out any air bubbles and making sure they are well sealed. Using a pasta cutter or pizza cutter, separate each raviolo from the next, double check that they are well sealed. Set aside on a floured surface and continue until all of the pasta is filled. Begin the Sage Butter Sauce below, then put your ravioli into the salted boiling water. Cook until they float, about 3-4 minutes and immediately remove from water and toss in the sage butter sauce.
Sage Butter Sauce:
8 T Butter
1/2 Cup Fresh Sage Leaves, torn or roughly chopped
Melt butter in a large saute pan over medium heat, add sage and allow the leaves to get just slightly crispy. Turn off heat. Add cooked ravioli, toss and enjoy!
Serve with a weightier white such as Castellari Bergaglio "Fornaci" Gavi, Casa alla Terra Vernaccia di San Gimignano or Poggiobello Friulano.
”Buon Appetitio! |
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Ionia Atlantic was formed from a passion for great wine and Italian lifestyle. Wonderful wines are found throughout the world, but we believe the most exciting, historic and diverse land for wine is Italy. We strive to share the fruits of this beautiful land by offering traditional, artisan wines with competitive pricing.
Sincerely,
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Kallie Smith
Ionia Atlantic Imports |
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October 2010
