Wine Reviews

Rollhütt 2013, Peter Zemmer

Dear readers,

Waiting for the weekend, I tried a good Pinot Noir. This time, we’re in Südtirol, in northern Italy, where it’s produced the Rollhütt of Peter Zemmer.

The Rollhütt is quite interesting, with an elegant character and a medium body. It is a wine that ages in a elegant and traditional way, not being aged exclusively in small French oak barrels (barriques): the 70% of the Pinot Noir is aged in big French oak barrels for 12 months and the remaining 30% of the Pinot Noir is aged in small French barriques.

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I tried the 2013 Rollhütt.
At the nose, aromas of blueberries, red currants, cherries in brandy and a light note of white pepper.

On the palate, this Pinot Noir is elegant, quite tannic, rounded and fresh.

I recommend it in pairing with the chicken cooked in the oven and other kind of white meat, red meat, preferably not grilled, and medium aged cheese.

Have a nice weekend!

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Wine Reviews

Chaudelune 2012, Cave du vin blanc de Morgex et de la Salle

Dear readers,

Today we’re talking about the Chaudelune, by Cave du Vin Blanc de Morgex et de la Salle.

We are in the Aosta Valley, at the foot of the Mont Blanc: Chaudelune is an “ice wine” ( the harvest is done in December, with the first winter frosts) aged in not completely filled oak barrels, to encourage oxidative processes that enrich the wine’s aromas and flavors (as for some Sherry and Porto production technique) .

The grape, which is made Chaudelune, is the Prié Blanc, a Aosta Valley native vine, which is famous for the sparkling Blanc de Morgex et de la Salle .

I’ve tasted the 2012 vintage .

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At the nose, aromas of pear, yellow and white ripe fruits, cedar, herbs (thyme and rosemary) and a light balsamic note .

On the palate, Chaudelune is soft, warm enough, with good acidity and sap.

I recommend it in pairing with blue cheese and or aged cheese, though, to fully appreciate it in its special qualities, should be tasted by itself!

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Wine Reviews

Rossese di Dolceacqua 2010, Tenuta Anfosso

Happy weekend dear readers!
Today we’re talking about a native Ligurian wine, the Rossese di Dolceacqua.

In these weeks, I took a short break from the blog, in order to prepare the exams of the Sommelier course! Now that I’ve finished them and finally and officially I become a Sommelier, I can dedicate myself more to what I love: wine!

Now let’s come back to the Rossese di Dolceacqua.
Produced by Tenuta Anfosso, from the same Rossese grape, this 2010 Ligurian red wine is really soft, quite fresh, quite tannic and with a good alcohol structure.

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At the nose, perfumes of ripe red fruits, olives and a hint of white pepper.

On the palate is very soft with a good persistence. It is a full-bodied wine, even if with a delicate tannin .

Due its characteristics, I recommend it in pairing with medium aged cheese (e.g. Pecorino Toscano, young Parmesan cheese and washed-rind cheeses, like Taleggio) and grilled meat. I tried it with a roast duck and it was not bad!

And now, let’s celebrate the weekend to begin!

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Wine Reviews

Brut Nature, Christophe Mignon

Dear readers,

Today we’re talking about tasting and we could not miss this terrific Champagne, the Brut Nature by Christophe Mignon, currently one of my favorites, also for a high price quality ratio.

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Obtained from Pinot Meunier in purity, this Brut Nature by Mignon is very interesting because it represents a rarity in the “landscape” of Champagne.

Pinot Meunier is a grape variety that generally gives softness and roundness to the Champagne and rarely we get interesting Champagnes from Pinot Meunier in purity: this grape is considered minor by purists of Champagne, because is often used to correct the imperfections of the vintage and it can not be compared to the two Champagne vine princes, the elegant and fine Chardonnay and the powerful and structured Pinot Noir.

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The Brut Mignon has a creamy mousse and a really amazing sap. The effervescence is fine and not aggressive, the bubbles are fine, numerous and well defined.

At the nose, aromas of fresh, soft and fluffy fruits, yellow flowers, yeast, butter and brioche.

On the palate, a lovely and embracing sap, an excellent freshness and a balanced equilibrium in hardness.

Enchanting in pairing with seafood appetizers, fried and grilled shellfish, pasta with seafood based sauce and white meat (great with chicken!).

A masterpiece!

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Recipes and wine pairing

Brandacujun (Ligurian Stockfish Traditional Recipe)

Dear readers,

Here we are at the end of this week and I thought of a tasty and traditional recipe, still unknown to many Italians, the Bradacujun.

The Brandacujun is a traditional recipe of the Ligurian cuisine, made with potatoes and stockfish (or cod): the name comes from one phase of the preparation, in fact, the name is compound by “brandato”, which means “shaken vigorously” until the mixture is well mixed.

Ingredients

300g of Stockfish (or salted codfish, already soaked in water) (10.5 oz)
300g of potatoes (10.5 oz)
A clove of garlic
Juice of half a lemon
Half glass of warm milk
The right amount of parsley, salt and pepper
Olives (the “Taggiasche” if you find them)

Preparation

Wash the potatoes, peel and cut them into very small pieces.

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Cut the stockfish into strips and place them in a pot with the potatoes over medium-high heat: since the mixture will begin to boil, let it cook for 1 hour, until the potatoes and the stockfish will be soft.
After a few minutes, the mixture should form a foam; remove it with a ladle and cover the pot so as to facilitate the cooking.
At this point, after it is boiled for one hour (from the time that the water in the pot began to boil), drain it and let the mixture cool.

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Next, remove the thorns of the stockfish and, in the meantime, put a clove of garlic to fry in the pan for 5 minutes.
Although the compound, by tradition, should be “crushed” by hand with a mortar, to speed up the preparation of Brandacujun, I recommend using an electric mixer to mix the potatoes with the stockfish.

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Later, once removed the garlic from the pan, put the mixture in the pan and fry it for 5 minutes. Add the lemon juice, pepper, half a glass of warm milk and keep it in the pan for another 3-5 minutes, until the mixture will be solid.

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Finally, add extra virgin oil, parsley and olives.

Conservation

You can store the Brandacujun for a maximum of two days in plastic or glass sealed jar in the refrigerator.

And the wine?

For Brandacujun I chose a classic, Alma Brut Cuvée by Bellavista, a fabulous bubble of Franciacorta.
With an excellent flavor and effervescence, this Metodo Classico (Champenoise method) matches perfectly with the creaminess and the softness of the Brandacujun.
At the nose, fresh and intense perfumes of ripe citrus, slightly sweet ripe pear and delicate notes of vanilla and chlorophyll.
On the palate it is fresh and tasty and you feel a good match between the perfumes at the nose and the aromas in the mouth.

If you cannot find it, I recommend other Italian Metodo Classico or a Champagne, even better if they’re made only from Chardonnay grapes.

And now, enjoy!

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Recipes and wine pairing

Baccalà Mantecato (Salted Creamed Codfish)

Dear readers,

Today I thought about another simple traditional recipe, with a delicate flavor, the Baccalà Mantecato.

You will need a few ingredients, and to speed up the preparation, you can use the salted codfish already soaked in water.

Ingredients:

400g of salted codfish already soaked in water
50ml of liquid fresh cream
50ml of fresh whipped cream
150ml of milk
Extra virgin olive oil
Seed oil
A tablespoon of chopped parsley
A clove of garlic
The right amount of Salt and pepper
Toasted Bread for the serving

Preparation

Place the salted codfish (already soaked) in the milk, in a heated pot over low heat.

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Mix it slowly and let it boil for 10 minutes, until it is soft.
Drain the salted codfish and kept the warm milk for the final step.

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Place the salted codfish in a blender, making sure to add gradually a bit of vegetable oil, then a bit of olive oil and the warm milk previously used.
Add a tablespoon of chopped parsley, salt, pepper and let cool the mixture.
At this point, making sure that you have previously cooled enough the mixture, whip the cream and add it to the mixture and stir gently.

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We’re done!
You can taste the Baccalà Mantecato on toasted bread as in figure!

Conservation

You can store the Baccalà Mantecato for a maximum of two days in plastic or glass sealed jar in the refrigerator.

And the wine?

For the Baccalà Mantecato I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.

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The Cruasé is a Metodo Classico sparkling rosé, obtained by vinification of Pinot Noir at least 85%.
From the beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good length and structure.
On the nose, aromas of lemon, lime and citrus fruits in general.
The palate is soft and has a good mousse that favors pairing with our recipe!

Bon Appetite!

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Recipes and wine pairing

Bignè with smoked salmon mousse

Happy new year and welcome back dear readers,

Today I thought of a super fast recipe that you can really prepare in 5 minutes and it will be ideal for your interesting starters, the Bignè with smoked salmon mousse.
If you do not have available the Bignè, you can spread the salmon mousse on a classic sandwiches or toasted bread, much easier to find.

And now we start!

Ingredients:

100g of mascarpone cheese (or philadelphia cheese or cream cheese) (3.5 oz)
100g of smoked salmon (3.5 oz)
50g of fresh whipped cream (1.7 oz)
the right amount of pink pepper and salt
15/20 empty Bignè

Preparation

Cut the salmon into thin slices and add the mascarpone.
Started to blend the mixture with the mixer, taking care to add gradually milk to facilitate the blending.

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Add salt, the pink pepper and whip the fresh cream with the electric beater.
Add two tablespoons of whipped cream, stir the mousse, fill the Bignè and we have finished!

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Conservation

You can store the smoked salmon mousse for a maximum of two days in a sealed plastic or glass jar in the refrigerator.

And the wine?

For the Bignè with smoked salmon mousse I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.

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The Cruasé is a “Metodo Classico” (also known as Champenoise method) rosé, obtained by the vinification of Pinot Noir grapes, at least 85% of the total amount.

With a beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good persistence and structure.

At the nose, aromas of lemon, lime and citrus fruits in general.
On the palate is quite soft and has a good mousse that favors the pairing with our recipe!

And now, Bon Appetit!

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