WINE CLUB

Food &
Wine Pairing
S
o often when we think of Chianti, pasta comes to
mind, but Chianti pairs with all types of food. For the
wonderful Chianti wines featured in this month’s Wine Club,
I decided to change things up by showcasing a recipe that
features polenta. This hearty dish will pair well with any
of the reds offered this month. For an alternative red, try a
California Sangiovese.
The Wine Club
Enjoy!!
MARCH 2014
Gnocchi di Polenta-Polenta Pie
Wonderful Tuscany
Recipe courtesy of Emeril Lagasse
• 9 cups chicken stock
• Salt and Pepper
• 3 cups yellow cornmeal
• 1 ½ ounces dried mushrooms
• 9 Tbsps. butter
• 3 Tbsps. olive oil
• 3 Tbsps. ham fat
• 1 cup finely chopped onions
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• ½ pound ground lean pork sausage meat
• ½ pound Roma tomatoes, peeled, seeded
and chopped
• 1 cup grated Parmesan cheese
Preheat the oven to 450 degrees F. Bring
the chicken stock up to a boil. Stir in the
cornmeal and cook the polenta for about 20
to 25 minutes over low heat stirring often.
Spread the polenta out onto a parchment
lined ½ sheet pan. Let the polenta cool
completely. Soak the mushrooms in 4 cups
warm water for about 30 minutes. Drain the
mushrooms and reserve the liquid. Squeeze
the mushrooms dry and chop. Set the
mushrooms aside. In a large sauté pan, heat
3 Tbsps. olive oil, butter and ham fat. When
the oil is hot, add the vegetables and sauté
for 2 minutes or until wilted. Season with
salt and pepper. Add the ground sausage and
continue to cook for about 4 to 6 minutes or
until browned, stirring constantly. Reduce
the heat to low and stir in the tomatoes and
continue to cook for 15 minutes. Add the
mushrooms and reserved mushroom liquid.
Season with salt and pepper. Continue to
cook for 15 minutes. Remove from the heat.
Cut the polenta into 3-inch rounds. Butter
an 8 by 8 by 2-inch baking dish. Line the
bottom of the dish with the polenta rounds.
Spread a thin layer of the meat sauce over
the polenta. Dot the sauce with a couple of
tablespoons of butter. Sprinkle some of the
cheese over the top. Repeat the process until
all the ingredients are used. Place the pan in
the oven and bake for about 6 to 8 minutes or
until the top is golden and heated through.
When we hear Chianti, many of us think
it’s nothing more than the name of a
popular Italian wine. Chianti is actually
a specific geographical area in Toscana,
but you may be more familiar with its
anglicized name, Tuscany. Many consider
this area to be the most important wine
region in central Italy because of its
wonderful red wines. However, Tuscany
also offers some great white wines.
This beautiful region in central Italy has
a history of winemaking that dates back
to the eighth century B.C., and is also
rich in artisan traditions established
by the Etruscans. Tuscany has been
known as a center for the arts and education throughout history.
Many writers have written about the beauty and romance of the area, all of
which is connected to the wines of Tuscany. So allow your imagination to
transport you to Tuscany’s rolling hills as you enjoy wines from “Under
the Tuscan Sun.”
E
IN B
W LU
C
The wines featured this month are just the tip of the wine
iceberg for the region, but it’s a great start. I hope these Wine Club
selections will excite and motivate you to learn more about
what Tuscany has to offer. The number of grapes, wines and producers in Italy
can seem overwhelming, and it is, but I hope you’ll take the advice of the wine
educator who helped me overcome my fear of Italian wine by saying: “Just jump
into the middle and taste your way out.”
In Vino Veritas,
—Betty Kreder, CSW
1-800-332-7522 Option 2 • 717-787-0112 • 717-705-6822 (FAX) • [email protected] • www.FineWineAndGoodSpirits.com
A F I C I O N A D
O
Barone Ricasoli Brolio Chianti Classico Riserva DOCG • 2010
La Lastra Chianti Colli Senesi • 2011
$33.99 Code 2809
$15.99 Code 2812
A juicy style, bursting with cherry, raspberry, tar and earth notes. Balanced and generous, this finishes with a salty tang. Drink now through 2016.
—89 POINTS Wine Spectator, Web Only 2013
Recognized by its elegant black label, the 2010 Chianti Classico Riserva Brolio is a
selection of the best fruit from various vineyard sites that would otherwise go to the
Chianti Classico Brolio. Merlot (15%) and a tiny part Cabernet Sauvignon are blended
with Sangiovese. The 2010 vintage is surprisingly ripe with jammy notes of strawberry and raspberry. There’s a hint of raisin and prune as well, and the mouthfeel
shows tangy sweetness.
Anticipated maturity: 2014-2018.
—88 POINTS Wine Advocate, August 2013
La Lastra Vernaccia di San Gimignano • 2012
$14.99 Code 2814
Rocca Delle Macie Vernaccia di San Gimignano • 2012
Pale yellow in color, the La Lastra Vernaccia offers aromas of citrus fruit. Flavors of
lemon and citrus follow on the palate with crisp acid and a touch of mineral. This
wine is ideal with fish and white meats.
$15.99 Code 2811
Our Vernaccia is a very enjoyable wine with a straw-yellow color and golden reflections. The aroma is refined and delicate, with fruity and floral overtones, whereas
the palate is dry, well-balanced and full-flavored. The almond scent of the finish is
highly characteristic.
– Importer Notes
– Winery Notes
Villa Poggio Salvi Casagnolo Chianti Colli Senesi • 2012
$12.99 Code 2813
Chianti “Caspagnolo” by Villa Poggio Salvi is created with a blend of Sangiovese
Grosso grapes mixed to a small amount of Merlot coming from the estate vineyards
located in Monteriggioni (Siena). This historical wine from Tuscany has a well-balanced, warm flavor, with harmonious roundness in tannins, a fruity fragrance with
hints of black-currant and violet, bright ruby red color. It is ready for immediate
enjoyment and matches well with a great range of foods.
– Winery Notes
D
Like what you see in a different Wine Club program?
Visit www.FineWineAndGoodSpirits.com for more information on Wine Club options.
I
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Gagliole “Rubiolo” Chianti Classico • 2011
$20.99 Code 2821
The color is an intense ruby red. The bouquet is beautifully smooth, pure raspberry
and blackberry fruit. The palate offers flavors of fresh red berry and blackberry fruit
with lovely purity and a subtle spicy edge.
– Importer notes
Y