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OTT.NOV 2014 XV
AT PAGE 42
Autumn Wines
The autumn cuisine asks
more structured wines, but
without overdoing it in order
to accompany food products
and features, mushrooms and
pumpkin.
By Pietro Cinti
Autumn, it is the season of preparation
for the rigors of winter, even at the
table. Autumn, time of birth of the wine,
then boil vats that welcomes people
with masterly described by Carducci
in its evocative power of poetry San
Martino.
And then we have identity products,
such as mushrooms, chestnuts,
pumpkin, wild scene-stealing tomatoes,
fresh cheese, carpaccio that have
characterized the summer menu. The
kitchen opens to soups, stews, braised,
stewed meat; the temperature of the
food increases and also the fat content
strengthen.
Likewise also the wine to match
changes its skin, its structure and
increases the alcohol content, but
without overdoing the autumn cuisine,
one based on mushrooms, for example,
but also dishes that contain chestnuts,
require wines with light body, low in
tannin, more delicate on the palate to
not overwhelm the delicate balance
of these aromatic berries. Fungi, in
particular, despite the great extent of
their ability to prepare, they need fresh
wines, prefer whites, particularly for
frying, or rosé wines.
The mushrooms, which have a strong
versatility in the kitchen and can come
in many different preparations, while
maintaining their identity clear the
palate, can be combined even sparkling
wines, for example, in a classic
cuisine autumn, which is the risotto
mushrooms.
Widening the range of dishes containing
truffles remains the golden rule of
aromatic whites with a certain maturity
or red wine, perhaps with a more
structured body, but retain a flavor
profile not excessive, nor too much
acidity.
Finally, pasta dishes with sauces based
on meat, game, stews, braised meats,
requiring most important red, with
increasing body and texture, aged in
wood and with a higher tannin content.
Baglio di Pianetto
Shymer 2011
Characteristics: Sicilia IGT Merlot and
Syrah, aged in oak barrels, it has intense
bouquet of cherry / vanilla flavor and
smooth and balanced
Combinations: meats, game and aged
cheeses
Caiarossa
Caiarossa 2010
Characteristic: blend of Merlot grapes,
Cabernet Franc, Cabernet Sauvignon,
Syrah, Sangiovese, Petit Verdot and
Alicante, by biodynamic farming. We
have aging of wine in barrels and
barrels for about 18 months, followed
by others 6 in cement tanks before
bottling. Ruby in color, it has aromas of
ripe cherry and is soft and enveloping
the palate
Pairings: meats, game and aged cheeses
Conte Guicciardini
Castle Poppiano Reserve
Characteristics: Chianti Colli Fiorentini
DOCG, 85% Sangiovese and 15% Merlot
and Cabernet, aged 18-24 months in oak
barrels. The color is intense ruby red
with garnet. The nose is harmonious.
Structure intense and elegant with
velvety tannins well harmonized with
the
Alcohol component. The finish is long
and balanced.
Pairings: meats, game and aged cheeses
Il Mosnel
Franciacorta Pas Dosè Reserve Qde
2007
Characteristics: from grapes grown
according to organic agriculture, a
Franciacorta from fine and persistent
bubbles that burst onto the nose an
intense bouquet, full and exciting with
notes of toasted bread and dried fruit.
Pairings: appetizer, risotto with
pumpkin, fried mushrooms
Terraquilia
Malbone
Characteristics: Malbo Gentile and
Cabernet grapes, wine red garnet color
and intense aroma characterized by red
fruits, with hints of spice and gentle
tannins
Combinations: with meat sauce, stuffed
pasta, grilled meat
Terenzi
Morellino di Scansano DOCG
Characteristics: from Sangiovese and
a bouquet of red fruits and lively
character
Pairings: stew of meat, kebabs, pork
liver, roast pork, stewed wild boar
Torraccia of Piantavigna
Gattinara DOCG
Characteristics: from 100% Nebbiolo
grapes, wine aged 3 years in oak
barrels, has a garnet red color to orange
scent with hints of purple and harmonic
structure in the mouth
Pairings: red meats, braised meats,
game, mature cheeses
Monteverro
Chardonnay 2011
Characteristics: from 100% chardonnay
grapes, the wine is aged in oak
barrels and cement vats for 14 months
and expresses a remarkable natural
elegance, with notes of wood and mouth
wide and fresh
Pairings: cheese, pasta with mushrooms