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Posts Tagged ‘Podere Castorani’

Even more great wines

August 22, 2011 by Christine No Comments »

I hope you’ve all been enjoying your summer. We’ve been busy sourcing even more new wines for you to try. 

WHITE WINES

 

Podere Castorani (Jarno Trulli) 

Amorino Pecorino Abruzzo DOC 2010

A Pecorino with an intense straw yellow colouring and an aroma of pears, white flowers and exotic fruit.

To the palate it is well structured with exotic and citrus fruit, full and caressing, with an aftertaste of ripe fruit.

Gianni Gagliardo

Fallegro Langhe DOC 2010

Made from favorita grapes in the Roero region, this white has a delicate aroma, reminiscent of acacia flowers and an elegantly tart, slightly fizzy taste.

It is perfect as an aperitif or ideal on pate, with oily dishes, tarts with butter, smoked salmon caviar, fish.

 RED WINES

 San Fabiano Calcinaia

Chianti Classico DOCG 2008

From the Sangiovese vineyards of San Fabiano (250 m). It ages in barrels of 2nd and 3rd passage for a period of 12 months and then it stays in the bottle at least three months. It is the synthesis of Chianti tradition: land and vines, combined with modern winemaking and more time to care quality. Suitable for ready consumption, however, it improves after a medium period of ageing

 SPARKLING WINES

 

          Nino Franco

          Faíve Rosé Brut

          Variety and grapes: 80% Merlot 20% Cabernet Franc
         Type: Rosé Brut
         The wine has a rose petal pink colour. A long persistence, creamy, brut but with natural softness and fruity aromas of red fruit and pears

It is very good as an aperitif but also perfect throughout the whole meal

 

Starters in Cristina’s Italian Restaurant

May 23, 2011 by Christine No Comments »

Recently we ate in Cristina’s Italian Restuarant in Main Street, Gorey (053-9480808)  for a special occasion. Cristina’s is new blood in an old venue and works well. Ivan, the chef, comes from Naples and brings passion into cooking. So although they do offer chips with everything (you have to survive!), they are not compulsory and for anyone who wants real Italian cooking in North Wexford, this is a must. 

 

 The cold meats and cheese platter

 

I’d like to share our starters with you. We had, very simply, bruschette with a cheese and cold meats platter. The cheese and cold meats were well presented and offered a wide selection. The bruschette were simple – as they should be. Lightly toasted thick cut white bread topped with extra virgin olive oil, fresh chopped tomatoes and a sprinkle of salt and oregano. The proof that food doesn’t necessarily need hours of cooking to be a taste sensation.

And what to drink with this? Our choice was a Trebbiano D’Abbruzzo by Pietrantonj. This decisive, full bodied and lively white wine is well priced for today’s difficult times. Of course, for those who still want to splash out, Jarno Trulli (the formula one driver) also produces a couple of very good Trebbianos  in his vineyards – Podere Castorani.

Well done Cristina’s. We’ll definitely be back.

 

Prowein

March 31, 2011 by Inez No Comments »

ProweinLast week was the annual Prowein Fair in Dusseldorf, Germany. This fair not only exhibits wines from Germany but in fact wines from all over the world, both Old World and New World.  Here importers get the opportunity to source new wines and wineries, while wine growers get the opportunity to exhibit and promote their wines. 

After the fair most people head into Dusseldorf to the German beer houses for a feast of traditional German cuisine.  Schweinshaxe would be the dish of choice which is the knuckle of the pig which is either grilled or boiled, this is normally served with  fried potatoes, white asparagus and Hollondaise sauce, all washed down with the local  German beer.  All in all it’s a great atmosphere both at the fair and in Dusseldorf  and makes for a great trip.

Here is a little German recipe which if your feeling adventerous you may tackle.  After getting through not even 1 quarter of my Schweinshaxe,  the following night I decided to opt for another typical German dish which may be on the “smaller” side and be a little more tender and easier to eat. So I opted for the lamb, which was soft, flavoursome and although still quite large (German portions aren’t for the faint hearted) it was thoroughly enjoyable!!

Roast Lamb- German Style
“Lammbraten”

  • 6 – 7 lb. leg of lamb
  • 2 garlic cloves, cut into slivers
  • 1/4 cup salt
  • 1 tbsp. pepper
  • 1/2 tsp. ground cloves
  • 1 tsp. sugar
  • 6 oz. Dijon mustard
  • 1 1/2 cups chicken broth or water

Instructions:

 

  • Preheat oven to 350° F.
  • Trim fat from roast.
  • Cut slits (1 in. deep) on top and sides of roast and insert slivers of garlic.
  • Combine salt, pepper, sugar and cloves in small bowl. Spread mixture over roast, using hands to rub it in.
  • Spread mustard in a thin coat on sides and top of roast.
  • Put lamb on rack in roasting pan. Add broth or water. Cover.
  • Bake 2 hours, basting every 15 minutes with cooking liquid.
  • Remove cover and continue to bake and baste until lamb reaches internal temperature of 175° F. (takes about 30 to 60 minutes more). Add extra water if needed.
  • Strain cooking liquid and serve with roast.
  • Serves 10 to 12.

Of course traditionally beer should be drunk with such a meal, however a lovely full bodied red would be just as nice.  I enjoyed a Montepuliciano d’ Abruzzo Coste delle Plai by Podere Castorani.   This wine is full of fruits and jam packed with flavour.   The wine is made from 100% Montepulciano d’Abruzzo grapes   which generally gives quite a full bodied richly flavoured wine, Podere Castorani then on top of this use the “sur lie” method which involves ageing the wine on it’s lees for 5-6 months, this gives the wine even further body and flavour.  In the glass you will notice that the wine is a rich ruby red colour with aromas of cherries, prunes, and small forest fruits. On the palate is has rich strong flavours of stewed fruits.  Abruzzi is in Central Italy so it is quite a warm environment the Montepulciano d’Abruzzo is local to this region and is known for not having a huge amount of tannins.  This is highly noticeable, in the Coste dell Plai, the tannins which it does have are elegant and soft.  It has a long finish and all in all goes very nicely with the German Lamb. 

Enjoy!!
Inez O’Shea
“A Taste of Italy”

 

Montepulicano d’Abbruzzo with Beef and Guinness Stew

February 4, 2011 by Inez No Comments »

The Marquess' Beef & Guinness StewDespite the fact that it’s still 5 degrees outside, summer is not far away. Already the days are getting slightly longer, and the sun is just that little bit warmer, in other words, there’s a ligh at the end of the tunnel.  Having not experienced many COLD winters, being from Brisbane,which is considered to be a “sub tropical” environment, I wondered to myself in November how on earth I would get through the long, cold, argious winter. However suprisingly I found that winter isn’t  all THAT bad! One things for sure sailing, and swimming goes out the window however there are many aspects that I DO enjoy about winter. The main aspect being the change in diet, to be honest our diet in Brisbane never really changes, simply because it’s not cold enough and winter doesn’t stretch long enough for things to change too dramatically, the temperature on everage  in winter is about 20 degrees during the day and perhaps in the dead of the night the temperature may drop below 8 degrees.  So as you can imagine there is no real need to eat wholesome warming meals, and drink rich full bodied reds.  So although we would crack out the soups and perhaps eat inside rather then on the verandah, nothing much changes for us during winter. 
However as I’ve discovered this is not the case here, rack’s of lamb, stew’s, casserol’s, slow cooked meat, polenta, pudding,  and warm soufle’s are all wonderful winter dishes which I’ve come to know and love.  It really makes such a nice change to sit down to a good bowl of hot soup, or a hearty casserol with a little bread and butter to mop up the sauce.  Naturally with these types of dishes requires a good full bodied red. Which is why I chose to pair this dish with a Montepulciano d’Abruzzo.  The
Montepulciano d’Abruzzo, Coste delle Plai by Jarno Trulli comes fromt the Abruzzi region, and this wine is usually medium to full bodied.  It is a wine renowned for being jam packed with flavour.  Because Abruzzi is in East/central Italy the climate is lovely and warm, which consequently increases the sugar and alcohol levels in the grape. The Montepulciano grape ripens quite late so it’s unsuitable  for the North of Italy,   however it thrives in the long warm summers of Central Italy.                                                                                                                                                                      
Montepulciano d’Abbruzo has a lovely deep rich purple colour, with soft tannins.  The Coste dell Plai is medium bodied and has a strong aromas of prunes, black cherries and red fruits  On the palate it has flavours of red berries, plum,  and notes of mature fruit.  It is rich and balanced with a long finish. The strong fruit flavours went very well with the rich flavours of the beef, onions, and juices of the guinness and it is a wine that you can continue to enjoy well after your meal.

Beef and Guinness Stew 

  • 2 large onions , diced
  • a few sprigs thyme
  • 1 garlic clove , crushed
  • olive oil                                                                                                                                                             
  • 1kg braising steak , cut into chunks
  • 6 tbsp plain flour , well seasoned                                                                                                 
  • 500ml Guinness
  • beef stock fresh, cube or concentrate made up to 250ml                                                                                   
  • parsley chopped, to serve
  •  Method:

    1. Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
    2.
    When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
    3.
    Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). Season to taste and add some chopped parsley. Serves this with colcannon.

    Enjoy!!!

    Inez O’Shea
    “A Taste of Italy”