Saturday, November 2, 2013
Italian food and wine matchings - Valdipiatta
In Italy the matching of food and wine is so important.
It is rare to have dinner (cena) without a glass of wine.
So we have decided to share with you what winemakers feel are perfect matchings for their wines.
The second in the series is Tenuta Valdipiatta in Montepulciano.
Father and daughter Giuilio and Miriam owners of Valdipiatta.
They make superb wines including a Nobile di Montepulciano, a Cru Nobile, a Riserva and a Rosso di Montepulciano. Renowned wine writers have heaped praise on the families winemaking skills with Antonio Galloni describing the 2009 Nobile as the best for that year and James Suckling describing Valdipiatta as the best winemakers in Montepulciano.
Rosso di Montepulciano
Made from Sangiovese (Prugnolo gentile) 90%, Canaiolo nero 5% and Mammolo 5%.
The Rosso is a drk ruby red colour with medium to high intensity and clarity. Aromas are fresh, youthful with ripe aromas of blueberries, blackberries and raspberries with subtle notes of flowers and spices.
It is elegant and smooth on the palate, with silky with balanced tannins and lively acidity that persist over a long finish
Spaghetti with Vino Rosso di Montepulciano
Noble Spaghetti is a flavourful pasta dish, prepared with a sauce with a Vino Rosso di Montepulciano wine base.
There exists numerous ways to flavour your pasta; one of these ways is by using wine to enrich your sauce which can be an original and fanciful variation that enhances flavour and gives a more decisive colour to your pasta.
Preparation time: 20 minutes
Cooking time: 25 minutes
For 4 persons
45gr of butter
400gr of spaghetti
200gr of speck or pancetta (bacon)
1 medium-sized leek
20gr of Parmigiamo Reggiano cheese (or Grana Padano)
250ml of Vino Rosso di Montepulciano wine
Salt and pepper as needed
1 pinch of nutmeg
Clean, wash and finely slice the leek, removing the tough outer leaves. Set aside some leek slices for decoration and put the rest in a pan with 30gr of butter to lightly fry on low heat.
When the leeks are soft, add the Vino Rosso di Montepulciano wine, a grating of nutmeg and a pinch of salt. Simmer to reduce it all for a few minutes over medium heat until the alcohol of the wine has completely evaporated. At this point, put the mixture in a food processor and blend together until creamy; add salt and pepper to your liking.
Cut the speck/pancetta (bacon) into strips and let it stir-fry with the remaining butter for a few minutes, until it becomes crispy. Bring salted water to a boil, blanch the leeks you kept aside for garnishing, for a few seconds, strain and set aside.
In the same salt water, cook the spaghetti and drain it al dente, keeping aside a ladle of cooking water. Add the spaghetti to the bacon and sauté together for a couple of minutes. Add the ladle of cooking water to the wine cream, and stir and add the sauce to the pasta.
Mix all the ingredients very well, sprinkle with grated cheese and decorate with slices of leek. The Noble spaghetti are ready to be served and enjoyed right now!
If the wine and leeks cream should result too thick, you can add cooking water as needed to reach desired consistency.
Posted by Alan Featherby