We hope everyone had a great Easter holiday!  The weather's starting to turn warmer, so break out the sun block and start enjoying the weather outside with your favorite Martin Ulisse wine!

Martin Ulisse Sangiovese

Sangiovese

Made from 100% Sangiovese, the main varietal in Chianti, this Old World red is a true Italian classic.  Medium bodied with solid tannins, this fruit forward wine is sexy, yet rustic, with dark fruits and berries.  Pleasant acidity and a lingering finish allows this to be a solid table wine.  Pairs well with pastas, Italian marinara, meat sauces, pork and red meat.


Featured Recipe Pairing -

Mamma Martin's Meatballs  

Veleta Vijiriega

Veleta

 

The Veleta Vijiriega is a pale straw wine with a light body. It has distinct florals on the nose. This unique Vijiriega varietal gives a strong showing of minerality mixed with apple and hints of ripened pineapple. The finish cuts in with bitter lemon pith that helps to focus the finish.

 

 

  

Featured Recipe Pairing -Bruschetta  

 

Bruschetta

Bruschetta, pronounced broosketa, is technically grilled bread with garlic and olive oil, however it is commonly served with a tomato and basil mixture that goes very nicely with the crunchy bread. To highlight the bounty of spring tomatoes we offer this recipe. As spring approaches, your local farmer's market will soon have lovely vine ripened tomatoes. The sweetness of vine-ripened tomatoes combined with the lovely flavor and aroma of basil makes for a delicious antipasto or an accompaniment for a nice soup to make a light, but memorable meal. It also travels well and can be enjoyed at the beach with Veleta Vijiriega as we recommend here or with our Cantina Colle Moro Pecorino as pictured in the video that accompanies the newsletter.

 

  Click here for complete recipe. 

Video Spotlight

Bruschetta - Quick, yet delicious recipe!

Chef Doan Shockley works his magic again and treats host Cheryl Ward and special guest Moses Vasquez to a quick, yet delicious Bruschetta recipe that pairs perfectly with our Pecorino Frizzante or with Veleta Vijiriega featured in this month's newsletter.

Cooking Spotlight: Bruschetta with Pecorino

We hope you enjoyed this month's newsletter!  We invite you to please share any ideas, recipes, events and story ideas.  We'd love to hear from you!

 

 

Did You Know?

Wine testers swirl their glass to encourage the wine to release all of its powerful aromas. Most don't fill the glass more than a third full in order to allow aromas to collect and to not spill it during a swirl.

Special Event

Great Texas Grape Stomp

Featured Videos

Glassware - Enhancing Your Pleasure

Do Wineglasses matter?

Very much. Part of the pleasure of wine is its color and aroma, so wineglasses should be clear, and large enough to let the aroma develop, at its best when the glass is half full.

 

Why are they stemmed?

Stems help keep chilled wine cold by keeping warm fingers off them. They also minimize fingerprints,

 

What's the best shape?

It's determined by the wine. For Champagne, a tall, narrow glass helps preserve the bubbles. For other wines, a tulip shape helps contain the aroma and feels balanced.

 

Any wrong shapes or sizes?

So-called Port glasses, which are thimbles on stems, are too small; saucer-shaped Champagne goblets are too open and blow off the bubbles. Most of all avoid small glasses; 8- to 12- ounces tulips are the best.

 

Advice on cleaning?

Detergent can leave a film that dissipates Champagne bubbles and changes wine's aroma. Always rinse glasses thoroughly and dry them by hand, while they're warm, so they don't pick up lint or smudges,

Thank you!