Wines featured in today’s show:

• Monsanto Chianti Classico Riserva 2006 (~$25)
• Monte Volpe Sangiovese 2006 (~$16)

Show synopsis and recommended food pairings from The Som:

Sangiovese: one of the worlds greatest grapes that most people don’t know about.  Why?  Because the most famous examples of it say Chianti, not Sangiovese, on the label.  It’s a region located in central Tuscany, which is located just north of central Italy.  When it comes to almost fool-proof food wines, you can count on Pinot Noir and Sangiovese.  With both of them you get the acidity combined with cherry & cranberry notes, but Sangiovese adds that dusty tannin note that plays so well against grilled red meat.

By Italian wine law, winemakers are allowed to make a 100% Sangiovese Chianti Classico, but that was not always the case.   Currently wine makers may compose their blend with 75-100% Sangiovese, up to 10% Canaiolo, up to 15% other red grapes including Cab & Merlot, and even up to 6% of the local white grapes.  Sometimes the back label will inform you of the blend but often this is not the case.

What to enjoy with a nice Chianti? (insert fava bean line here) Most things in a tomato based red sauce work wonderfully,  but if one were to add short ribs to that tomato base and braise it low and slow like the great Anne Burrell suggests in this recipe, you have a melt-in-your-mouth meat course that will easily become the family favorite.  If that happens,  you’ll probably need a consistent supply of one of the worlds greatest wines in your basement in which to pair it.

Bon appetit!

Tuscany, Italy

Blend:

Sangiovese and Merlot

Nose:

Very fresh nose of mint, blackberry-raspberry compote, and licorice.

Palate:

Full bodied, dry.  Dense, chewy tannin, moderate acidity.  Dark fruit notes on the attack, plum skin and blackberry.  Very chewy texture throughout.  Impressive “Super-Tuscan.”  Lots of life left in this tasty gem from a very warm vintage.  Charming and powerful, like Gina Carano in a glass.

The Som Rating: 8/10 Scarlett Johansson Heads

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Wines featured in today’s show:

Recommended food pairings from The Som:

This is easily one of our favorite shows thus far.  When Mr. Bovee and I get to turn people on to some of the most prized but lesser known wines of Italy, it is truly a kick.  But what do you eat with these treasures?  Honestly you can treat the Valpolicella about the same as you would a Cru Beaujolais.  Sure, maybe the flavors lean a little more toward the blackberry…but who cares?  I’m about to give you two perfect Valpolicella recipes.   The first involves the classic pairing with bresaola beef (air cured beef)…

• 6 ounces (150 g) Italian bresaola, sliced paper-thin
• 24 small prepared marinated mushrooms or wild mushrooms, sliced
• 3 tablespoons finely chopped Italian parsley
• A 3-ounce (75 g) piece of Grana Padano or Parmigiano cheese, finely slivered using a potato peeler
• 4 or more tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1 lemon, cut into 6 wedges

Lay the bresaola slices out on a platter, overlapping them slightly.  Sprinkle the mushrooms over the bresaola, and then the parsley.  Arrange the slivers of cheese over the bresaola, drizzle all with olive oil, and sprinkle with black pepper.  Serve with lemon wedges.  Will serve 6.  This is a bit more elaborate than I’d usually make, but will in any case be good.  Don’t have bresaola in a nearby store?  Though the people of Valtellina have done their best to keep the recipe secret, there are versions of it on the net.  The best I’ve found is from the Artisan, found here.

The second option is:  Thanksgiving dinner.

A third option for the Monti Garbi or even the Amarone, I would suggest something that mimics its production style.  This is not my own idea but comes from a guy named Wayne Gotts, and I agree with him.   The guy taught more about wine than I will ever know.   These are the rare wines that have as much to do with the hand of man as any wine out there…carefully selected grape bunches, stored in a well ventilated barn or building with dehumidifiers in play, raisinated grapes crushed for whatever is left, then the juice is stored in barrels for a couple of years.  Long, slow and deliberate methods.  Perfect with long, low heat braised meats.

There are many things that would work wonderfully, but this one is unique and delightful.

However, remember that the Amarone is a meal in and of itself.  Enjoy it with friends and contemplative conversation.  The wine and you will be the better for it.

A Note from The Novice (aka Bovee):

If you’re the average Joe like me, then you’ll have very little idea that “you can treat the Valpolicella about the same as you would a Cru Beaujolais” because you can barely pronounce Cru Beaujolais much less know that there’s a certain way to treat it.   HOWEVER, putting aside my friend’s habit of throwing out fancy French names and terms, these three wines are well worth trying…especially either of the two from Tenuta Sant’ Antonio.   I don’t buy many bottles that are above $30, but that Amarone was drop dead sexy (meaning good), and the Monti Garbi was unbelieveable as well…especially after it opened up (breathed for a while).   If you stumble across one or both, I seriously recommend picking one up.

Show Note from the Producer:

Please don’t freak out…it was a toy gun.   I’m just glad he didn’t bring his lightsaber.

Featured in today’s show:

• 2007 Chateau Beauchene Côtes du Rhône Viognier (~$16)
• 2003 Taurino Salice Salentino Riserva (~$13)
• 2007 Hey Mambo Sultry Red (~$10)

Recommended food pairings from The Som:

As I mentioned in the show, I really enjoy Viogniers with soup…especially cream based soups.  They tend to be fuller in body, full flavor, decent acidity, and higher alcohol levels (not to mention a gorgeous floral nose).  Why?  Full body to stand up to the heavier soup, good acidity to cut through the heaviness of the cream, and full flavor so it does not get lost in the layers of flavor a good soup should have.  Here is a Potato-Bean soup I would gladly enjoy with this Côtes du Rhône Viognier.  A moderately oaked Chardonnay would work nicely too.

Recipe for Potato-Bean Soup:

• 2 medium carrots, shredded
• ½ cup sliced celery
• 1 clove garlic, minced
• 1 Tablespoon margarine or butter
• 4 cups low sodium chicken broth
• 3 cups cubed, peeled potatoes
• 2 Tablespoons snipped fresh dill 2 teaspoons dried dillweed
• 1 15oz can cannelinni beans or Great Northern beans, rinsed and drained
• ½ cup sour cream or plain non-fat yogurt
• 1 Tablespoon flour
• Pepper and salt

In a large saucepan cook and stir carrots, celery and garlic in hot margarine or butter over medium heat for 4 minutes or till tender.  Carefully stir in Chicken broth, potatoes and dill.  Bring to boiling.  Reduce heat and simmer, covered, for 20 to 25 minutes or till potatoes are tender.  With the back of a spoon lightly mash about half of the potatoes in the broth.  Stir the beans into the potato mixture.

In a small mixing bowl stir together the sour cream or yogurt, flour, pinch of pepper and if desired, salt; stir into potato mixture.  Cook and stir until thick and bubbly.  Cook and stir for 1 minute more.

Makes 4-6 servings.

Interesting part of the Zinfandel-Primitivo saga that we hinted at during the show but did not have time to get into.  There is no record of Primitivo in Italy before Zinfandel in California.  It’s possible that a grape called Plavic Mali from Croatia made it to the east coast of America before making it to the east coast of Italy.   Reason #58 why we love the wine world:  many ancient mysteries and few answers.

Thanks for watching!

Featured in today’s show:

• 2007 LiVeli Orion Primitivo from the Apulia region of Italy
• 2005 Graziano Zinfandel from Mendocino, California

Recommended food pairings from The Som:

• Mr. Bovee brought the remainder of the LiVeli Primitivo home to share with family and friends.  They enjoyed spaghetti pie with the wine and loved every second of it.  I think the mushrooms in this recipe add an earthy note that work great with the slightly earthy edge of the Primitivo.
• Here is a flavorful and fairly simple BBQ ribs recipe that would be pretty great with the Graziano Zinfandel.  One thing to keep in mind with food and wine pairings, and especially with Zinfandel, is that wines that are higher in alcohol (Zin is definitely one) increases the perception of spice.  Example:  Zin and pizza…no good.  Zin and chili…no good.  If you chose to grill some ribs and add some BBQ sauce make sure the sauce is reasonably mild.  If not, choose an inexpensive Petite Sirah or Merlot.  Graziano is a smoother and lower alcohol Zinfandel than most Zins.  That’s why I love it!

Featured in today’s show:

• Adami Prosecco from northeast Italy
• Avinyó Cava from Catalonia in northeast Spain

Recommended food pairings from The Som:

• I love Prosecco as sparkling wine for blending. It tends to be very crisp and clean and the better ones have a nice citrus note that brightens up everything. Try this classic Bellini recipe at your next brunch. The peach and sparkling wine combo should be perfect with anything egg based. I made this last New Years and it was gorgeous.
• Cava works well with anything salty and/or eggy. Beef Lo Mien also fits the bill pretty well. Lots of salty, dense flavors that the ripe fruit and sparkling acidity would clean off of the palette like a hot knife though butter. There is reason that sparkling wines have become famously consistent with New Years breakfasts and brunches. Egg, bacon, and potato based dishes are perfect with the flavors and textures of sparkling wine.