Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle

This post is the first of what I hope will be many, sharing wine and recipes for our new Newburyport Wine Club. Our club is an easy, affordable and fun way for members to experience new wines – absent pretension.  We are a private club, started by myself, Newburyport resident Kathy Bechtel and my friend, Certified Sommelier and Educator Gary Sullivan.  Our club is a relaxed get-together where we drink wine, enjoy a little food and bring together a mix of friends and neighbors.  Amongst friends, we strive to create an environment that is comfortable, and encourage participation.  No question is ever silly; the joy of discovery and knowledge gained at this early stage will become the foundation for years that follow. We hope this will be the beginning of a love affair with wine.

We gather once a month at a local venue to enjoy a taste of four wines, thoughtfully paired with a small plate to assist us in learning to appreciate how food and wine can complement each other (and just because we enjoy great food too). On my blog I plan to share recipes and pairing thoughts for all to enjoy at home.

The theme of our first meeting was Grillin’ and Grapes: Wine Pairings with Barbeque. One wine we sampled was a 2018 Bodegas Olivares Rosado, from Jumilla, Spain. From Gary’s tasting notes: Traditional BBQ fare can be enhanced by a crisp glass of Rosé. In contrast to the rich, smoky flavors associated with tangy sauces, a dry rosé wine will provide refreshing, fruity flavors. This Olivares Rosado is intensely aromatic with notes of wild strawberries, blueberries and raspberry jam. The palate is dry and serious, with good balance and focused flavors.

I prepared a grilled fruit dish to accompany this, Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle. From the southern Italian region of Puglia, burrata is often described as “cream filled mozzarella”. A stretching method, similar to that used for mozzarella, is used. In the case of burrata, a layer of stretched curd about half an inch thick is used to form a “bag”. The bag is filled with strings of stretchy curd that have been combined with cream from the whey. The bags are knotted at the neck while still warm, then dipped in brine for a few minutes to salt it. After salting, they are immediately packaged in plastic bags or tubs and sold, as it is quite perishable.

In order to halve the peaches and remove the pit to grill, you will need freestone peaches where the pit is “free” of the flesh. Often peaches in farmer’s markets are clingstone (the pit is attached to the flesh) and these are very difficult to prepare for grilling as described.

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Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle

Serves 4

4 freestone peaches
Extra virgin olive oil
2 small burrata cheeses, cut in half, or 1 large, cut into quarters
10 – 12 mint leaves, thinly sliced
Good quality balsamic vinegar
Maldon Sea Salt

Preheat grill.

Cut the four peaches in half and remove pit. Brush with olive oil. Place cut side down and grill 2 – 3 minutes, until beginning to soften and showing nice grill marks. Flip and grill for 2 more minutes. Remove from heat and allow to cool. Cut in half if desired.

Place two grilled peach halves on four small plates. Place one piece of burrata on each plate, drizzle with balsamic vinegar, garnish with mint and sea salt. Serve.

In Italy, I’d enjoy this with a dry Chiaretto from Bardolino.

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Nino Negri – Amazing Alpine Red Wines from Valtellina – Walk and Wine with Italiaoutdoors

One of Italy’s loveliest wine regions, producing luscious red wines, is still very much overlooked by even the most knowledgeable wine tourists. Hidden in the north of Lombardy along the Swiss border, the Valtellina wine region stretches along the river Adda from Lake Como on the west to Bormio and the foothills of Stelvio National Park to the east. This unique and dramatic landscape, where one must avoid stepping on the occasional cactus while admiring snow capped mountains looming just a few miles away, is the birthplace of one of Italy’s best red varietals, known locally as Chiavennasca, but better know as Nebbiolo.

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View east towards Stelvio

Like many other wine regions in Italy, wines have been produced here in Valtellina for more than 2,000 years. In this northern alpine climate, farmers learned that the grapes ripened better when grown high up on the sunny steep hillsides. They built complex terraces, constructing retaining walls from the dark grey bedrock and transporting sandy topsoil from the valley floor. They favored one particular grape, which they called Chiavennasca, in the local dialect “the best grape for wine.” Even hundreds of years ago, the wines from Valtellina were prized – Leonardo Da Vinci was a fan, and the monks brought cuttings with them on their travels west, bringing their favorite grape to their new home in Piedmont.

I had the opportunity to explore these dramatic vineyards first hand during a visit to Nino Negri, the largest producer of this small region. My host Olivier drove me up a narrow winding road (his favorite daily cycling route) to Negri’s Inferno vineyards. Inferno is one ot the five Valtellina subzones, indicating the grapes come from small set of vineyards known to produce quality wine, similar to the French “cru”. Inferno is aptly named, home to the very steepest terraces in Valtellina, making is extremely difficult to work. Negri uses a helicopter to airlift the grapes out of the vineyards during harvest, as the steepest vineyards are inaccessible to vehicles. The steep pitch of the slope results in a near 90° angle between the ground and the sun even at this northern latitude. Oliver relates that in the heat of the summer, workers here begin their day at 6am and finish by 2pm to escape the brutal sun. The dark rock of the terraces reflects the heat, baking the workers from both sides.

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Inferno vineyards
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Terrace walls
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We step over cacti growing in cracks in the warm rock, carefully descending down one level of terraces to get a closer look at an old structure perched on this hill, with NEGRI written down the side. Oliver informs me that this is the original drying loft for their Sfursat di Valtellina. This unique wine is a passito secco style wine; a dry red wine made with dried grapes; a very similar process used in the Valpolicella region to produce their famed Amarone. The best bunches of Nebbiolo are selected and laid out to dry, now in plastic pallets in a newer facility, but originally on straw mats in the top floor of this building on the hill. Prevailing winds, called the “breva” and “foehn”, blow up and down this valley, through large open windows of the loft, naturally drying the grapes. The grapes spend about 3 months drying, loosing 30-35% of their weight. This concentrates the sugars, which during the fermentation process are converted into alcohol, resulting in an intense, dry, high alcohol wine.

I’ve visited numerous Amarone producers, and know that wine dates from 1936, evolving out of the area’s traditional sweet wine, Recioto. I was surprised to learn from Olivier that Sfursat wines predate Amarone wines. The sfurzato/passimento process came here from the Swiss in the 1600s, and was always used to produce a dry wine – there is no sweet red “Recioto” equivalent in this wine zone. Negri produced it’s first commercial Sfurzat in the early 1950s, about the same time the first Amarone were introduced.
The view from these terraces is spectacular. Looking to the east, the peaks of the Stelvio National Park loom, still covered in snow. To the west, more steep slopes covered with terraced vineyards – the hill just to our east with a church at the top is the Sassella subzone, the next one down the valley with the ruins of an ancient fort at its’ summit is Grumello. The Nino Negri winery owns 31 hectares in Valtellina, 2 in Sassella, 11 each in Grumello and Inferno, and the remaining 7 in Fracia in the Valgella subzone.

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View west with Sassella and Grumello hills in distance

We return to the winery, located in the town of Chiuro in the historic Palazzo Quadrio. In the 1400s, Venice and Milan were at war, and a local captain Stefano Quadrio was instrumental in assisting the Duke of Milan in his victory over the Venetians. The Duke rewarded Quadrio by naming him governor of Valtellina and giving him the Palazzo. Quadrio began cultivating grapes and producing wine at his new estate, his original cellars remain under the Palazzo today. The Quadrio family eventually sold the Palazzo to the Galli family. In the late 1890s, a daughter of the Galli family married the son of a hotelier from nearby Aprica, Nino Negri.

Palazzo Quadri

Nino Negri inherited the estate in 1897, and entered the wine business. His family had a network of carriages to transport guests to and from their hotel to Sondrio, Negri put it to use to transport his wines. Negri’s son Carlo took over the business, but Carlo’s children had no interest in the wine industry, so it was sold to a Swiss bank. In the 1980s it was purchased by Gruppo Italiano, a large conglomerate in Italy focused only in the wine industry. It may be a large company, but they run Negri well. Since 1971 they have supported the efforts of current winemaker Casimiro Maule, who has made Nino Negri a success. In 2007, Casimiro was named “Winemaker of the Year” by Gambero Rosso, and his wines continually receive awards and high ratings from international wine publications like Wine Spectator and Wine Enthusiast.

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The Valtellina region produces only 3.5M bottles per year. Negri is the largest producer, representing 30% of the total market. It has its 31 hectares of vineyards, but also buys grapes from many small local farmers. In the mid 1980s, there was an export freeze on Italian wines, the response to a wine contamination scandal that left at least 20 persons dead from methyl alcohol poisoning. This freeze forced Italy to suspend all wine exports until they could be certified as safe. As a result, demand for Italian wines tanked, and the small local growers with no income were in dire straits. The leadership at Negri stepped up and made a promise that they would purchase all grapes from local farmers as long as they adhered to Negri’s quality guidelines. The majority of the farmers took the offer, and survived the crisis. Since them, some have left the Negri fold to pursue their own path, but most remain, happy to know their grapes will sell year after year.

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Olivier next led me on a tour of the cellars. There were several aging rooms, from the historic cellars first built by Nino to more modern rooms, all filled from floor to ceiling with aging barrels of all shapes and sizes. The age of the barrels themselves varied, from new barriques to large barrels from the original cellar that date from the late 1800s. Many were from Italian barrel producers using a variety of oaks – French, Slavonian, even American. Each possess a unique flavor profile and different oxygen exchange qualities. Blending wines from different sizes and ages of barrels gives the wines more complexity.

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Aging barrel made from American oak

There are a seemingly endless number of barrels, giving the impression that Negri produces a vast amount of wine. But when you account for the fact that every wine Negri makes spends time in a barrel, most at least two and some as many as four years, you begin to appreciate how much cellar real estate that requires. These barrels hold multiple years of production.

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We step into one cellar that holds some of the largest barrels I have ever seen. Before I can ask, Olivier tells me that these barrels, originally used to brew beer, were moved into place and the cellar built around them. These were constructed after WWII to sell to the Swiss market, newly opened, but only to producers located in Valtellina.

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My host Olivier provides some scale to appreciate the size of these barrels

The very last aging room we visit contains a series of newer mid size barrels. Olivier describes the latest technology that is being used to produce these barrels – when first selecting the wood for each barrel, a laser is used to analyze the content and to characterize each piece. This information is used to design a barrel to deliver a specific flavor profile – spicy, oakey, subtle. A producer can now order a specific flavor profile and get a barrel customized to create a very particular style of wine.

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Laser analysis used to produce barrels

And of course, a thorough study of the wines from Nino Negri must end with a tasting! The Nebbiolo wines here in Valtellina are distinctly different from the Barolo from Piedmont. They are typically lighter in color, with higher acidity and lower alcohol content due to the alpine climate – although the effects of global warming have increased the alcohol in recent vintages. The sandy soil produces wines that can be a bit fruitier, with milder tannins, ready to enjoy at a younger age. But many, especially those from the most prestigious vineyards, age very well.

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LE TENSE Sassella Valtellina Superiore DOCG

During the rule of the Swiss in the 1500s, the finest vineyards were referred to as “tense”, i.e.“protected” by the guardians of the vines, the arbostrari. This is the origin of the name “Le Tense”, which is representative of the finest vineyards of the Sassella subzone.

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This 13.5% alcohol wine is aged over two years in wood: 80% is one- and two-year-old French and American oak, and 20% in large Slovenian casks.Dark in color for a Nebbiolo. Raspberry and cherry, with notes of coffee, spice and dried fruit. Robust and round, with soft tannins and well-balanced acidity.

INFERNO CARLO NEGRI Valtellina Superiore DOCG

Inferno is the smallest of the four Valtellina Superiore DOCG subzones. Negri started producing Inferno in 1945.

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Light ruby red. Warm inviting nose with black pepper and blackberries. Fresh, elegant and well-balanced palate. Drink with red meats and hearty pastas.

Nino Negri Valtellina Superiore Riserva DOCG

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Ruby-red. Warm nose of cherry with notes of spice and licorice. Robust harmonious palate with a persistent finish with a pleasant minerality. A wine to savor with rare meats.

CASTEL CHIURO Valtellina Superiore DOCG Riserva

In 2017, 120 years since the winery was established, Casimiro Maule decided to pay tribute to Carlo Negri and his important history with a new edition of Castel Chiuro, his most famous wine produced since the 1950s in the wine cellars of the castle, which is still home to the winery.

Aromas of red fruits, rose and anise. Full-bodied, with flavors of sour cherry, leather, and spice. Smooth elegant tannins with a well-balanced persistent finish.

SFURSAT CARLO NEGRI Sforzato di Valtellina DOCG

Sfursat is derived from a selection of Valtellina’s finest grapes that are subjected to “forced” natural drying. The resulting wine is particularly intense and high in alcohol.

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Intense garnet color. Warm, intense nose of dried fruits with spicy notes of cloves, cinnamon, and black pepper. Savory and warm, with flavors of cherry and prune with notes of leather and licorice. An elegant, persistent finish.

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Bruschetta al Cavolo Nero (Bruschetta with Tuscan Kale)

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I recently held a cooking class on the cuisine of Tuscany at Port Plums in Newburyport, introducing some of the wonderful dishes we enjoy on our private Tuscany tours. We started with a couple of types of bruschetta. Pronounced BRU-sketta (note the “ch” is pronounced as “k” in Italian), the name comes from the Roman verb bruscare, meaning ‘to roast over coals’. This is an ancient dish, dating back to the Etruscan age. Then, this referred to a simple dish of grilled bread – best day old, a bit stale – either grilled or baked in an oven, rubbed with garlic and drizzled with olive oil. You’ll also see this called fettunta, which translates as “oiled slice”.

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In Tuscany, renowned for its olive oil, the olive farmers believe that the oil used for this should be very young and recently pressed and that bruschetta or fettunta is best accompanied by a glass of wine. As an old Italian proverb goes, “Day-old bread, month-old oil, and year-old wine”.

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Today, the term bruschetta refers to an antipasti that consists of this basic grilled bread served with just about any topping you can imagine. All over Italy you will see an enormous variety of options – with meats like prosciutto crudo, chicken livers, fresh sausage or lard; versions served with zucchini, eggplant, mushrooms, bell peppers and many different kids of cheeses. In Tuscan favorites include bruschetta al pomodoro, topped with tomatoes, basil, and more olive oil, bruschetta with chicken livers, and this one – bruschetta with cavolo nero, “black kale”.

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Lacinato kale, called cavolo nero (“black kale”) is a variety of kale with a long tradition in Tuscan cuisine. It is also known as Tuscan kale or Tuscan cabbage, and is one of the traditional ingredients of the Tuscan soup ribollita.

The history behind these bread-based dishes in Tuscan cuisine – bruschetta, ribollita, panzanella, pappa al pomodoro – dates back to the 12th century, when the rulers of Pisa were at odds with the rulers of Florence and cut off their supply lines from the coast. This made salt prohibitively expensive. The Florentines, unwilling to cave to the pressure, simply began making their bread without it. Hence, Pana Toscano was born – Tuscan bread, made without salt. So the cuisine of Tuscany is filled with inventive ways of making this fairly tasteless bread delicious.

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Bruschetta al Cavolo Nero (Tuscan Kale)

1 bunch Tuscan kale, rinsed
Extra-virgin olive oil
Kosher salt
Big pinch hot red pepper flakes
2 garlic cloves, sliced
2 cloves garlic, whole
1 lemon

Cut off and discard the center stem of the kale. Slice the leaves into 1/2-inch pieces.

Set a large Dutch oven or similar pot over medium heat. When it’s hot, add 3 tablespoons olive oil to coat the bottom of the pot. When the oil shimmers, add the kale. Season with salt and red pepper flakes. You might need to mound the kale to make it fit, or wait for some of it to cook down before you add the rest. Cover the pan and cook, stirring occasionally, until the kale is tender, about 15 minutes.

Remove the lid and increase the heat to high. Move the kale to the outer edges of the pan. Add a tablespoon of olive oi into the center, then add the garlic into the oil and let it sizzle gently for about 2 seconds, until it starts to release an aroma. Before the garlic begins to brown, stir to combine it with the kale. Taste and adjust the salt and red pepper flakes as needed. Remove from heat and squeeze the juice of half a lemon over the kale.

Stir, taste, and add more lemon juice if needed. Remove from heat. Let sit at room temperature while you toast the bread.

Toast the bread in a 350° oven directly on the rack until golden brown, about 5 minutes. Or grill. You want nicely browned grill lines, but still a softer interior.

Remove from oven, and rub each slice all over with a garlic clove. Brush each slice with olive oil. Place the bread slices on a serving plate, top the bread with the kale, and drizzle with extra-virgin olive oil right before serving.

Variation: Top bread first with ricotta cheese, seasoned with salt and pepper, then top with kale.

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Alois Lageder – Leader of Biodynamic Wines in Alto Adige

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Nestled against the steep rock face of Fennberg mountain lies the small wine village of Margreid. Stately homes of the local nobility as well as quaint old farmhouses line the narrow streets, where today the locals still gather on the few benches in the center as school lets out for the day. The wine business has a long history in this village, where supposedly the oldest vine in Europe, dating from the 17th century, still bears fruit. But behind the ancient facades lies a winery leading the way to bring wine production into the future.

Alois Lageder is on the forefront of developing biodynamic and sustainable practices in all areas of process, from the vineyard to the bottle. Knowing when to empower nature to take its course and when to introduce technology to the mix, Lageder is pursuing an admirable vision centered around ensuring his estate, his terroir, and therefore his wine have a bright and long future in spite of the environmental challenges that we face today.

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I met my guide Christian at Vineria Paradeis, an enoteca and restaurant on the estate. On a sunny May day, it is the perfect setting to sample a few wines and enjoy a light meal. Christian informs me that the restaurant features organic, seasonal, local products with the goal to become totally biodynamic as soon as there are sufficient local vendors to supply them, probably still a few years off.

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We walk through the lovely courtyard with a large fountain, and through a gate into the yard of Casòn Hirschprunn. Portions of this palazzo date back to the 13th century, it was eventually completed in the 16th century by the Hirschprunn family, a local family with enough wealth to buy their way into the nobility. Eventually their fortunes waned and the property was sold to the church. As with many estates owned by the church, they produced wine to generate income. This lasted until the 1990s, when Mr. Lageder purchased the Casòn. The palazzo and grounds have been left in the original condition, and combined with the restored facilities in the Vineria make an ideal setting for special events.

We walk across the small central square of Margreid, and down a narrow alley to the production facility. As we walk, Christian and I chat about the passion and commitment Lageder has for biodynamic methods. Biodynamics (from the Greek bios meaning life and dinamikòs meaning movement) is a method of agriculture based on the principles developed by the Austrian philosopher Rudolf Steiner at the beginning of the 20th century. Biodynamics views a farm as an enclosed microcosm containing a variety of plants and animals, soil and nature. Their objective as wine growers is not to simply grow grapes, but to maintain and develop this complex ecosystem which will naturally result in grapes of the highest quality, and at the same time ensure the sustainability of their land.

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At the practical level this means working without chemicals and synthetic products for plant protection, i.e. no herbicides, insecticides, fungicides and mineral fertilizers, and instead turning to biodynamic preparations and homeopathic infusions. They promote biodiversity by sowing ground cover plants and planting shrubs, introducing animals into the vineyards and fertilizing the soil with compost. To quote from their web site: “The 21st  century´s modern man often no longer sees nature’s interrelationships and has lost the working knowledge that our forebears acquired through observation over the millennia.”

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We arrive under the arched entrance to Ansitz Löwengang. A wine cellar since 1666, as the oldest date on the arch indicates, the property was purchased in 1855 by the Lageder family, who had been producing wines in Bolzano. Walking through the archway you are momentarily transported back in time by the sight of corn stalks drying on an open air loft, just as they would have dried them hundreds of years ago to obtain corn meal for the favorite local dish, polenta.

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Under the loft is the entrance to the original wine cellar of Ansitz Löwengang. It is flanked by a couple of old presses and other original artifacts. But as we turn to the right, we travel forward in time a couple of centuries to the very modern production facilities used today – topped with solar panels as the winery intends to become self-sufficient with its energy needs in the near future. With 300 days of sunshine, and the fast moving Adige River nearby, the resources are there.

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We begin with the new facilities, thoughtfully arranged in a striking modern building built in the mid-1990s. The grapes arrive on the top of the building where they begin their transformation, allowing gravity to assist in the movement of the product from one stage to the next. The building itself, designed by American architects, is supported by a single large central column and as we travel down the several levels the separate production flows for the white and red wines seem to gracefully weave back and forth around this blue center. White and red grapes are processed separately; white grapes are very softly ‘pressed’ to minimize contact with the phenols in the skins to insure the wines are clear and clean on the palate.

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On the bottom floor, behind the aging barrels, you can see where the facility was carved into the mountain, the most natural way of maintaining a consistent temperature and humidity. You can also see the chalky terroir that has made this area a favorite for wine production for hundreds of years.

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Our next stop is the bottling line, which is typically a quick stop on any winery tour with nothing special to learn – but not here at Lageder. The commitment to sustainability extends here. No longer will Lageder offer screw top caps on any of its wine, all are back to cork. And the cork will not be covered by a foil, which have typically been made of tin, heat-shrink plastic, aluminum or polylaminate aluminum, but by a strip of heavy paper. Christian led me to the new machine, the first of its kind, that was constructed specifically to place this new type of seal on each bottle. It created a few difficulties in the flow to start, but the problems have been addressed and they are in production now.

On to the aging rooms, where Christian shows me how a simple aging room can be transformed into a work of art – one of many artworks hidden along our path through the winery. A small camera was installed in one of the barrels, to capture the yeast activity during fermentation. This activity is projected onto the walls of the room, accompanied by Bach’s 6th Brandenberg Concerto slowed down 60 times. This serves a hidden, second purpose – there are several wine producers in Italy that believe that the vibrations of music have a positive effect on the aging process. No one is quite sure how exactly this works, but it certainly appeals to their Italian esthetic!

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We leave the music behind us and enter the historic cellar of the original Ansitz Löwengang, today used for the aging of their flagship Chardonnay of the same name. Here the wine ferments in the barriques that surround us, and age on the lees for 11 months. Christian points out the single barrique with a transparent side where you can see the activity inside.

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We visit one more aging room, this also in the original cellar behind the ached and padded door. Here are large botti of various sizes and shapes and origins, each bestowing a slightly different flavor to the wine. Some of French origin, many others from a local Sudtirol producer, Mittelberger. Christian pointed out two odd tearshaped barrels that Mittleberger has just developed that Lageder is testing out – the unique shaped causes slightly different movement of the wine during fermentation, and the yeast slowly rolls down the gently sloped sides. The hope is to develop more complexity of flavor by simply changing the geometry of the barrique.

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We return to the Vineria where I had the opportunity to sample a nice variety of Lageder’s wonderful wines.

2018 Muller Thurgau

A cross between Riesling and Madeleine Royale, this grape finds ideal conditions in the cool climate of Valle Isarco, between Chiusa and Bressanone, and at elevations over 2,300 feet (700 meters). Sandy, gravelly and schist soils and the Alpine microclimate contribute to the slow ripening of this variety.

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Clear, bright straw-yellow with hints of green. Fruity and floral, slightly aromatic. Crisp, dry, fresh, light, well-balanced acidity. Pair with salads, finger food, seafood. Spontaneous fermentation and aging in stainless, aged on lees for 4 months.

2018 Sauvignon Blanc

This aromatic variety was first planted in Alto Adige at the end of the 19th century, and thrives in the sandy soils of volcanic origin in Terlano near Bolzano. However, it also produces good quality grapes on limestone soils. The interplay of silica and limestone in the terroir determines the style of the wine.

Clear, bright straw-yellow with hints of green. Fresh, fruity, with a nice minerality. Crisp, well-balanced between fruit, floral, herbaceous and mineral flavors. Pair with starters, pasta, risottos, white meats, asparagus. Fermentation and aging in stainless, aged on lees for 4 months.

2017 Vogelmaier Moscato Giallo

In the Vogelmaier vineyard in a small side valley on Lake Caldaro, ventilated by cool downslope winds at night, Moscato Giallo develops its typical aromatics, offering a pleasing contrast between sweet aroma and fresh finish.

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Bright straw-yellow with hints of green. Medium body, intense aromatic nose, strong fruit, fresh. But dry, crisp palate, stone fruits. Pair with meat antipasti, grilled fish, Asian foods. Fermentation, including partly full cluster and aging in stainless, aged on lees for 6 months.

2017 Am Sand Gewurztraminer

This Gewürztraminer is a product of biodynamic vineyards in Termeno, Magrè and Lake Caldaro with sandy soils. Although the sites are very hot, a staggered grape harvest optimizes the effects of each of the 3 locations. This gives the Gewürztraminer freshness, minerality, depth and finesse. When possible, a portion of the grapes is harvested with noble rot.

Darker golden yellow color. Intense aroma, tropical fruits, spice. Full body, savory with stone fruits, fresh, nice acidity, persistent finish. Pair with meat antipasti, grilled or fried fish, Asian food. Some Gewurztraminer can overpower food with intense flavors, but not this one – its understated elegance makes it a great food wine. Spontaneous fermentation, including partly full cluster in stainless, maturation on lees, partly in large casks, partly in stainless for 9 months.

2016 Löwengang Chardonnay

The Löwengang Chardonnay has played a major role in the success of Lageder and in establishing Alto Adige’s status as a quality wine region. In the 1980s it became the first white wine from the region to be successfully positioned at an international level. The Löwengang Chardonnay has been biodynamic certified for 10 years.

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Golden yellow color. Intense aroma, stone fruits, pear, vanilla, butter. Full body, savory, creamy, complex, fresh, mineral. Pair with fish, poultry, white meats, and especially baccala. Spontaneous fermentation followed by 11 months maturation on lees in barriques.

2017 Al Passo del Leone

Al Passo del Leone Rosso was launched in 2009 as Lageder’s first Demeter-certified biodynamic red wine. The grape varieties used in this blend come from vintner partners from all over Alto Adige that have committed to biodynamic vineyard practices. 45% Merlot, 40% Schiava, 20% Petit Verdot, 20% Cabernet Franc.

Cherry red, lots of dark fruit on the nose, cherries and berries. Medium body, fresh, well-balanced, easy to drink. Pair with red meats, cheeses. Spontaneous fermentation and maceration in stainless, malolatic fermentation in large casks for 12 months.

2017 Lagrein

First mentioned in association with Alto Adige in a historical document dated 1370, this native variety is an icon of wine-growing in Alto Adige. Lagrein flourishes on pergola-trained vines in the hot sites in the Bolzano river basin where the soils are high in sand content, gravel and porphyry.

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Cherry red with purple shimmer. Berry, spice, earth on the nose. Medium body, fresh, well-balanced, elegant tannins. Pair with red meats, cheeses. Malolatic fermentation in stainless and concrete. Maturation in stainless steel.

2016 Mimuèt Pinot Noir Riserva

The name Mimuèt is from a Ladin expression meaning “to my taste”. From cooler sites near San Michele and Salerno, they focus on optimum timing for the grape harvest so that the grapes are still crisp and lively. That ensures their Pinot Noir has a freshness and liveliness.

Lighter garnet red, fruit, spice, slight wood on the nose. Medium body, fresh, elegant, well-balanced, slight bitter finish. Pair with pork, poultry, duck, mild cheeses. A nice summer red wine. Maturation in a combination of stainless steel, large casks and concrete for 12 months.

2015 Casòn Rosso

In the past, this wine was a blend of Cabernet Sauvignon, Merlot and Lagrein. But in the last few years Lageder has become increasingly excited about the Tannat grape variety, a new sight in the vineyards of Alto Adige. The variety is making good progress from year to year, as it matures well and retains incredibly high levels of acidity. That makes it an interesting grape to consider as global warming affects the local climate, increasing the sugar content of the ripe grapes. As of the 2014 vintage, this variety has been the main component of their red Casòn wine. 80% Tannat, 20% Mouvedre, Syrah, Cabernet Sauvignon.

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Cherry red,slightly aromatic, fruit, plums, leather, forest. Medium body, fresh, fruit, slightly bitter finish. Pair with red meats, cheeses. Spontaneous fermentation, maturation in barriques and large casks for 18 months.

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Bistecca di Cavolfiore con Cima di Rapa e Formaggio – Cauliflower Steak with Greens and Cheese

 

bistecca-cauliflower-wine-private-italy-tours-italiaoutdoorsAlways on the hunt for new cookbooks to add to my extensive library on Italian cuisine, I was fortunate to have one of the pioneers in the industry visit my Newburyport neighborhood recently. Mary Ann Esposito is one of the most beloved faces in the field, a chef, cookbook writer, and the television host of Ciao Italia with Mary Ann Esposito, which started in 1989 and is the longest-running television cooking program in America. Mary Ann visited Port Plums in Newburyport to introduce her newest cookbook, Ciao Italia My Lifelong Food Adventures in Italy. She entertained us with a few stories on her travels in Italy, educated us on the qualities of a great olive oil, and took the time to chat with everyone in the room, listening to their favorite memories of Italian food. I’m sure the recipes found in her latest book will inspire a few more memorable meals!

esposito-book-private-italy-tours-italiaoutdoorsFollowing up on my theme from my last post on sauteed greens Rapini all’Aglio, Olio e Peperoncini, and some cauliflower from my local farmer’s market, I chose the following recipe from Mary Ann’s book. A cauliflower bistecca – beef steak – looked quite clever, and easy! Using great ingredients is always the key to making simple dishes exceptional, so use a quality cheese here, not the “Asiago” cheese from your supermarket. Asiago has an official Italian DOP (Denominazione di Origine Protetta) designation, which ties a product exclusively to a single place of origin.

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The only ‘official’ Asiago cheese is produced in Italy, and only in the area of the town of Asiago, in the province of Vicenza. Asiago DOP cheese’s authentic production process dates back to the year 1000, when the cheese was made with ewe’s milk. It became an important market for cheese in the early 1500s, when a large amount of woodlands in the area were converted to pasture and mountain farms. Today, the production of Asiago also includes the upper Po valley and the mountains of Trentino, as well as parts of Treviso and Padova. In order to earn the DOP designation, the milk must be collected from this area, and the cheese must be produced in this region.

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Asiago Malga

asiago-cheeses-walking-tour-italyIf you can’t find authentic Asiago, I’d recommend using whatever quality hard cheese you can find – a Grana, a Parmigiano-Reggiano, a Pecorino. I used a Piave cheese, produced not too far from the Asiago area.

Enjoy with a crisp white, like a Sauvignon from Alto Adige (where most of Italy’s cauliflower is grown). I recommend Sauvignon from Elena Walch or Nals Margreid.

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Bistecca di Cavolfiore con Cima di Rapa e Formaggio

1/3 cup extra-virgin olive oil, plus more for greasing the pan
Grated zest and juice of 1 large lemon
Kosher salt and freshly ground black pepper
1 large head cauliflower (or 2 medium heads), lower leaves removed and head cut from top to bottom into 4 (1/2-inch-thick) slices
2 cups cooked broccoli rabe
2 cups grated Asiago cheese

Preheat oven to 400°F.

Brush a nonstick baking sheet with olive oil.

In a bowl, whisk together the olive oil, lemon juice and zest and season with salt and pepper. Brush both sides of each slice of cauliflower with the mixture and place them in a single layer on the baking sheet.

Roast in the oven for 25 minutes, then lower the heat to 325°F and carefully turn the slices over using two wide metal spatulas. Continue roasting until the cauliflower is fork-tender, about 10 minutes more. Remove cauliflower from the oven, spread each slice with 1/2 cup of the cooking broccoli rabe and sprinkle each one with 1/2 cup of the cheese. Return to the oven until the cheese is melted, about 5 minutes. Serve hot, drizzled with any leftover vinaigrette.

Posted in Cheeses, Gluten Free, Travel, Uncategorized, Vegetables, Vegetarian, Veneto | Tagged , , , , , , , , , | 1 Comment