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Posts Tagged ‘Cantina Terlano’


June 12, 2013 by Christine 1 Comment »

Taste of Italy presented wines from Cantina Terlano and Endrizzi with Aerlingus and the Airport of Verona to promote the products of the territory of the airport around Lake of Garda







































A Taste of Spain!!!

November 2, 2010 by Inez 3 Comments »

I know we are “A taste of Italy” however on the weekend I strayed from my usual stomping ground and went to Spain, and what a pleasure it was, despite the fact that my wallet was stolen the Spanish hospitality and culture was its usual friendly, relaxed, and hospitable self.  The reason for my visit was to see a friend, and she, like me “lives and breathes” food and wine, so the first stop was to the deli to buy copious amounts of Jamon, Chorizo, and as many types of Spanish cheeses we could get our hands on!!!

The next objective was to prepare the famous “Paella”. I know I must seem like a bit of “Jack of all trades, Master of none” (as my Dad would say) by cooking Italian, Asian, Malaysian, foods but I really do like to try my hand at everything. Which is exactly what we did. Here is a lovely little recipe which we thorougly enjoyed.  Dont be daunted by the list of ingredients, once you have the ingredients and chopped them up,  its smooth sailing, so long as you follow the method closely,  you will have a delicious Spanish speciality to enjoy!!

weinflascheBecause the majority of the ingredients are white meat, ie chicken or rabbit and seafood I would recommend the Pinot Grigio by Cantina Terlano. Cantina Terlano is a famous winery from Trentino Alto Adige and they produce elegant crisp wines. They are of an extremely high quality and this is due to their scrupulous production methods and also the “Terroir”  of the winery ie volcanic soil, high alpine altitude and the high quality of their grapes, as a result the wine is crisp in flavour yet highly elegant. I personally found the Pinot Grigio by Terlano so light and subtle I was truly amazed. Often I find Pinot Grigio’s to be quite powerful and sharp however this wine is quite the opposite it has aromas reminiscent of ripe honeydew melons, and on the palate the flavours are of pear, apples and slight almond notes. It is soft and balanced with a long finish. It goes extremely well with the Paella as it doesn’t overpower the seafood or chicken and is nicely complimented by the flavours of the chilli, paprika, and garlic.


  • 170g/6oz chorizo, cut into thin slices
    pancetta, cut into small dice
    2 cloves
    garlic finely chopped
    1 large Spanish
    onion, finely diced
    1 red pepper, diced                                                        

    1 tsp soft
    thyme leaves
    ¼ tsp dried red chilli flakes
    570ml/1pint calasparra (Spanish short-grain) rice

    1 tsp
    125ml/4fl oz dry white wine
    1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
    chicken thighs, each chopped in half and browned
    18 small
    clams, cleaned
    110g/4oz fresh or frozen
    4 large tomatoes, de-seeded and diced
    125ml/4fl oz good
    olive oilPaella
    1 head
    garlic, cloves separated and peeled
    12 jumbo raw
    prawns, in shells
    squid, cleaned and chopped into bite-sized pieces
    5 tbsp chopped flatleaf
    Salt and freshly ground black pepper



Preparation method

  1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
  2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
  3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
  4. Scatter the chopped parsley over the paella and serve immediately

Inez O’Shea
“A taste of Italy”


Terlano Wines!!

June 8, 2010 by Inez 2 Comments »

Terlano is one of the top 10 wineries in Italy, and have been producing wine since 1893.  Terlano is in Trentino region in the North of Italy, and what makes this wine so special is the fact that it is based at the foot of a large mountain where the vinyard faces South, consequently it recieves a high rate of sunshine and has almost a Mediterranean climate, the fact that it has this particular climate is amazing considering it is in an alpine region, bordering Austria!! 

The soil in the vineyards  lie on a striking red porphyry base, which is volcanic rock .  As a result of the unique environment and soil of the region, along with expert wine making skills, Terlano has produced spectacular wines. The wines are famous for being elegent,  fruity, with big body, full complexity and longevity.  The white wines produced by Terlano are the stars of the show, however their red’s are also exceptional!!

“A taste of Italy” currently stocks the

Sauvignon Winkle,
Terlano Terla
Pinot Grigio,
Sauvignon Quarz,
Terlano Lagrein Porphyr

Now is the ideal time to be enjoying these wines as summer is here and on a warm summers afternoon you will really appreciate the crisp, fruity yet elegant wines of Terlano!!


Inez O’Shea “A taste of Italy”


Il Vicoletto Wine and Food evening!!

March 11, 2010 by Inez 2 Comments »


 “Il Vicoletto” and “A Taste of Italy” Wine and Food evening

 Last night we were warmly welcomed by Il Vicoletto restaurant, for a night of delicious food and of course fantastic wine!!! Christan and Georgio prepared and oganised a wonderful 5 course dinner and paired aevery course with different wine – a great selection!!

 The Menu

  • Aperiftif was Sicillian Cous Cous served with the Endrizzi Brut Riserva
  • 1st course was the “Papa Pomordoro” soup with fried squid with the Endrizzi Brut Riserva
  • 2nd course was a Caramelised pear Risotto, served with the Cantina Terlano Pinot Bianco
  • 3rd course was Gnocchi with a crab, lobster and a tomato sauce, served with the San Vincenzo by Anselmi
  • 4th course was an Oganic Beef fillet, with a sweet sauce, served with the Tereldego Riserva by Endrizzi
  • 5th course was the peppery chocolate soufle, served with a Moscato Rosa by Endrizzi

Everybody had a wonderful evening and enjoyed all of the food and wine which was showcased,  we look forward to the next wine evening at Il Vicoletto Restaurant!!

Inez O’Shea  “A taste of Italy”