Vines & Wines
La Barbera :
Barbera is Italy's second most cultivated grape (after Sangiovese). Many top producers are making remarkable 100% Barbera wines that are winning competitions... Usually associated with the northern region of Piedmont, these days Barbera is also grown in central and southern Italian regions. Quite a versatile red wine grape, Barbera remains late ripening, yet still possesses a natural acidity when fully ripe. The taste? Imagine sweet yet slightly acidic, a good “food wine”.
Barbera accompanies food well because of her fresh, fruit-berry character and acidity. She likes to be drunk young, and will only in exceptional cases need to be stored in order to develop.
Barbera has tones of black cherries, blackberries and often also of plums especially in warm summers. She can also have a spicy character similar to exotic wood. In more modern wines this is often less distinct as it blends in with the use of oak barrels and more mature grapes. Barbera has a dense, fruity and full-bodied flavour.
Barbera wines are now recognized among the world best wines.
Sangiovese :
Sangiovese remains one of Italy's Most popular red grape varieties. Grown in Several regions and in many small family-owned Vineyards, Sangiovese is prominent throughout Tuscany and Emilia-Romagna.
Sangiovese is used as the basis for blending in Several wines made in Italy, most notable are Chianti, Vino Nobile di Montepulciano, Rosso Piceno and many Super Tuscan wines.
The wines from Brunello di Montalcino are regarded as some of Italy's finest and also in limited production. They are intense, deep-colored, concentrated and tannic, and tend to be quite long-lived, as well as expensive. It's not a wine you consume for just any occasion, but when you want to celebrate something special. Vino Nobile di Montepulciano, is made from a blend of grapes, unlike the Brunello di Montalcino. The "nobile" title was added centuries ago as homage to its status among the nobility who regularly drank it. It is a value-priced rival, generally quite rich and complex.
" Common flavor profiles for Sangiovese include kirsch, plum, raspberry, berries, licorice, wild fennel, eucalyptus, tobacco, vanilla, leather, espresso, black currant, cinnamon, spicy oak and earthiness."
Serving Tuscan Sangiovese Wines
The wine's high acidity makes it a perfect partner for
(our menu of...) tomato-based pastas and pizzas as well as veal, Italian sausage, pork, salads, cheeses (Parmigiano Reggiano, Romano, and similar hard cheeses) fruits (cherries, figs, plums, raspberries and red grapes) and very rare meat. Most Sangioveses drink well upon release and are gernerally best drank within 10 years. Serving temperature should be around 65 degrees.
Sangiovese or Chianti Classico is better matched with a rich Bolognese sauce.
Spaghettini With Bolognese sauce (minced beef)
The pasta is always a dish of the most appreciated. Easy to prepare, and they accommodate themselves to a thousand ways: plain with a drizzle of olive oil and some parmesan, stuffed, and gratin sauce.
The sauce is tasty and the meat very soft ...
In addition to being tasty and very easy to make, is really an effective way to eat meat and vegetables to children ...
In addition to being tasty and very easy to make, is really an effective way to eat meat and vegetables to children ...
Pasta
Pasta, familèrement called "noodles" refers to products made from flour of durum wheat semolina, water and sometimes egg and salt. The term comes from the pulp Low Latin pasta, in the same direction. It also manufactures pasta with soft wheat flour, rice flour, soy flour, mung bean, ... The pasta comes in many different forms, blades (lasagna), ribbons (in French noodles, linguine or tagliatelle in Italian), son (noodles, spaghetti), tubes (macaroni), cushions (in French ravioli, ravioli in Italian) ...
pasta in different shapes so that the sauce better grip and does not remain at the bottom of the plate. They can be classified into the following main categories:-long pasta: spaghetti, noodles, linguine, ... -Tapes: flat noodles, tagliatelle, pappardelle, fettuccine-tubes: lisce penne, penne rigate, penne ziti, rigatoni, ... Pipe elbow macaroni, shells, ... -Stuffed pasta: ravioli, ravioli, tortellini, cannelloni, Capelletti, pelmeni ... lasagna platforms fantasies: gnocchi pasta-soup: noodles, ...
Colors: The colors are obtained by a mixture of colored dough ingredient: red (tomato or beet), green (spinach oubasilic), yellow (saffron or egg yolk), brown (mushroom), black (squid ink), blue (methylene blue). Everyone agrees that there are as many pasta recipes as there are days in the year.
pasta salad agree very well, but it can also be married with other vegetables such as fennel or eggplant. So let your imagination speak, pastas are tolerant ...!!
In love, family and friends ...
you will be charmed with sweet music ...
Enjoy ...
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