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WINE CLUB Juilet Statue in Verona Vineyard North of Verona The Verona Arena The Wine Club FEBRUARY 2015 A ll of Verona’s wine producing areas: Valpolicella, Soave, Bardolino, Custoza and Lugana, can be reached in no more than 20 minutes by car. There, among the beautiful vineyards, you will find the cantinas: the wineries. Many of these wineries are open to guests and can be visited with advance booking. There you can stroll along their vineyards, enter the humid and cool cellars full of the perfumes of oak, and of course, taste their wines. — www.veronissima.com Food & Wine Pairing Risotto with Butternut Squash & Sausage Adapted from www.food.com 1 lb butternut squash, peeled, seeded and cut into 1 inch cubes 4 Tbsp butter 1 lb sweet Italian sausage, casings removed 1 medium onion, chopped 2 c Arborio rice ⅓ c dry white wine 5 c chicken stock ½ tsp salt, plus more to taste ¼ tsp pepper, plus more to taste ¾ c fresh parmesan cheese, grated ⅛ tsp fresh nutmeg Steam the squash in a pot until soft, but not mushy, then add it to the risotto at the end. Add 2 tablespoons of butter to a pressure cooker and melt over medium heat. Add the sausage and onion, stirring often, breaking up the sausage with a wooden spoon until the sausage loses its raw look (about 6 minutes). Pour off all but 2 tablespoons of the fat. Add the rice and cook, stirring often until well-coated (about 2 minutes). Add the T he foods of Verona aren’t the usual spaghetti and meatballs Italian cuisine that is famous all over the world. More than just pasta, the traditional dishes of northern Italy are based on the widely cultivated Arborio rice. This recipe, Risotto with Butternut Squash & Sausage, is a wonderful, cold-weather comfort food. This dish will pair well with Valpolicella or a white wine from Verona. If you are looking for another great wine to pair with this recipe, try a Sangiovese from central Italy or, for you white wine lovers, try a Pinot Grigio. Enjoy!! wine and bring to a boil. Stir in the stock, salt and pepper. Lock the lid in place; bring to high pressure. Cook for 6 minutes. Remove from heat and quick-release the pressure. Rice should be tender. If not, return to medium-low heat, adding more stock if needed until rice is tender and creamy. Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter. Season with nutmeg, add additional salt and pepper to your taste. A Virtual Trip to Verona Adige River 1-800-332-7522 Option 2 717-787-0112 717-705-6822 (FAX) [email protected] www.FineWineAndGoodSpirits.com Oak Barrels in a Cantina Verona is a wonderful destination for travelers. The city is brimming with good hotels, restaurants and wine bars, which are known as osterie. Verona lies on the banks of the Adige River, a little over 70 miles inland from Venice. The city is one of the Veneto region’s leading tourist attractions, after Venice itself. Along with the wonderful wines offered by the region, the city is rich in history. The Arena di Verona, an ancient Roman amphitheater built in the first century, is the focal point for tourists. Capable of seating 22,000 guests, it hosts Italy’s summer opera festival which is attended by opera buffs from all over the world. Verona also hosts the annual Shakespeare Festival. This is fitting because the town is the setting for two of his famous plays, Two Gentlemen of Verona and Romeo & Juliet. One of my dream vacation destinations is to visit Verona. With the wineries, the food and world- famous cultural events, the region is a wine lover’s paradise. Unfortunately, visiting the area is not in the near future for me, so I’ll settle for sharing some of the wines and food of northern Italy with The Wine Club. We can all enjoy taking a virtual trip through this month’s Wine Club. In Vino Veritas, —Betty Kreder, CSW, CSS
Transcript
Page 1: T he foods of Verona aren’t the usual spaghetti and ... · he foods of Verona aren’t the usual spaghetti and meatballs Italian cuisine that is famous all over the world. More

WINE

CLUB

Juilet Statue in Verona Vineyard North of Verona

The Verona Arena

The Wine ClubFEBRUARY 2015

All of Verona’s wine producing areas: Valpolicella, Soave, Bardolino, Custoza and Lugana, can be reached in no more than 20 minutes by car. There, among the beautiful vineyards, you will find the

cantinas: the wineries. Many of these wineries are open to guests and can be visited with advance booking. There you can stroll along their vineyards, enter the humid and cool cellars full of the perfumes of oak, and of course, taste their wines.

— www.veronissima.com

Food & W ine Pairing

Risotto with Butternut Squash & Sausage

Adapted from www.food.com

• 1 lb butternut squash, peeled, seeded and cut into 1 inch cubes

• 4 Tbsp butter

• 1 lb sweet Italian sausage, casings removed

• 1 medium onion, chopped

• 2 c Arborio rice

• ⅓ c dry white wine

• 5 c chicken stock

• ½ tsp salt, plus more to taste

• ¼ tsp pepper, plus more to taste

• ¾ c fresh parmesan cheese, grated

• ⅛ tsp fresh nutmeg

Steam the squash in a pot until soft, but not mushy, then add it to the risotto at the end.

Add 2 tablespoons of butter to a pressure cooker and melt over medium heat. Add the sausage and onion, stirring often, breaking up the sausage with a wooden spoon until the sausage loses its raw look (about 6 minutes). Pour off all but 2 tablespoons of the fat. Add the rice and cook, stirring often until well-coated (about 2 minutes). Add the

The foods of Verona aren’t the usual spaghetti and meatballs Italian cuisine that is famous all over the world. More than just pasta, the traditional dishes of northern Italy are based on the widely cultivated Arborio rice. This recipe, Risotto with Butternut Squash & Sausage, is a wonderful, cold-weather comfort food. This dish will pair well with Valpolicella or a white wine from Verona. If you are looking for another great wine to pair with this recipe, try a Sangiovese from central Italy or, for you white wine lovers, try a Pinot Grigio.

Enjoy!!

wine and bring to a boil. Stir in the stock, salt and pepper. Lock the lid in place; bring to high pressure. Cook for 6 minutes. Remove from heat and quick-release the pressure. Rice should be tender. If not, return to medium-low heat, adding more stock if needed until rice is tender and creamy. Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter. Season with nutmeg, add additional salt and pepper to your taste.

A Virtual Trip to Verona

Adige River

1-800-332-7522 Option 2 • 717-787-0112 • 717-705-6822 (FAX) • [email protected] • www.FineWineAndGoodSpirits.com

Oak Barrels in a Cantina

Verona is a wonderful destination for travelers. The city is brimming with good hotels, restaurants and wine bars, which are known as osterie. Verona lies on the banks of the Adige River, a little over 70 miles inland from Venice. The city is one of the Veneto region’s leading tourist attractions, after Venice itself.

Along with the wonderful wines offered by the region, the city is rich in history. The Arena di Verona, an ancient Roman amphitheater built in the first century, is the focal point for tourists. Capable of seating 22,000 guests, it hosts Italy’s summer opera festival which is attended by opera buffs from all over the world. Verona also hosts the annual Shakespeare Festival. This is fitting because the town is the setting for two of his famous plays, Two Gentlemen of Verona and Romeo & Juliet.

One of my dream vacation destinations is to visit Verona. With the wineries, the food and world-

famous cultural events, the region is a wine lover’s paradise. Unfortunately,

visiting the area is not in the near future for me, so I’ll settle

for sharing some of the wines and food of northern Italy with

The Wine Club. We can all enjoy taking a virtual trip through this

month’s Wine Club.

In Vino Veritas, —Betty Kreder, CSW, CSS

Page 2: T he foods of Verona aren’t the usual spaghetti and ... · he foods of Verona aren’t the usual spaghetti and meatballs Italian cuisine that is famous all over the world. More

D I S C O V E R Y

A F I C I O N A D O Venturini Semonte Alta Valpolicella Ripasso • 2010$26.99 Code 2880

Through continuous research and a passion “for the art of winemaking,” Azienda Agricola Venturini Massimino has developed, in their vineyards in the heart of the Valpolicella Classica region, a wine called “Semonte Alto.” It is a vineyard which produces a full-bodied red wine, with a rich, concentrated flavor and an intense and distinctive bouquet. In the traditional technique, “Ripasso” the wine already obtained in the grape harvest is refermented by running it over the lees of the grapes used to make Amarone. This adds intensity, deep colour and body to the Valpolicella DOC Classico Superiore Ripasso, and makes it more suitable for maturing in Slovenian oak barrels.

— Importer notes

Bertani Valpolicella Ripasso • 2011$24.99 Code 2881

The grapes are hand-harvested at the end of September. Fermentation takes places in stainless steel tanks for a period of 14 days at temperatures between 68 F and 79 F. A second fermentation takes place, called the Ripasso technique (meaning passing again), where the wine is passed over Recioto Amarone skins. This gives the resulting wine more flavor, tannin, and higher alcohol than a regular Valpolicella. The wine ages for 9 months in 750 L French oak barrels creating a deep-red color. This Valpolicella Ripasso offers aromas of dark fruits such as blackberry, blackcurrant and cherry. The palate is full, complex and round with lovely flavors of cherry, licorice and a lingering finish.

— Importer notes

Bertani Le Quaiare Lugana • 2013$27.49 Code 2882

Made with 100% Trebbiano di Lugana [Verdicchio], harvested at the end of September, the wine is soft pressed and fermented in stainless steel tank with controlled temperature of between 14 C to 16 C. The wine is also aged in stainless steel tanks for three months on the lees, with a periodic stirring of the lees to enrich the wine. This Italian white shows straw yellow with green reflections. The nose opens up with pear, peach and plum and the palate echoes the flavors in the nose with good balance.

— Importer notes

Bertani Valpolicella • 2012$14.99 Code 2883

The grapes are produced in the heart of Valpolicella Classico and in the hills of the Valpolicella Valpantena in the districts of Quinto, Grezzana and Santa Maria in Stelle. The wine is made using 80% Corvina Veronese and 20% Rondinella grapes. The color is deep ruby red. The aromas are strong of plum, raspberry, cherry and spices. This wine has a light structure with elegant flavors of plum, raspberry, cherry and cloves. It is a fresh wine with balance and a long finish.

— Importer notes

Famiglia Pasqua Passimento Rosso • 2012$16.99 Code 2884

Passimento takes its name from the traditional appassimento method of producing Amarone, made by drying grapes into wooden trays from the harvest until January. Made from dried Merlot (40%), Corvina (30%) and Croatina (30%) grapes. This deep ruby-red wine shows intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and has a soft and round finish.

— Winery notes

Bertani Sereole Soave Verona • 2013$15.99 Code 2885

This is the most recent interpretation of Soave Bertani, a wine which historically has always been present on prestigious tables around the world. Sereole is a Soave with an unmistakably exuberant personality. It is made exclusively from Gargànega grapes, the most elegant of the indigenous white grape varieties that grows on a lavic soil, which enriches and enhances the typical qualities of the variety. The slightly late harvest and the fermentation of the must in large oak vats give it extra freshness and flavor, which combine well with the slight maturation in wooden casks to make it supple and complex. This is a Soave of great balance and personality, which provides a pleasant accompaniment to appetizers, soups and white meat.

— Winery notes

Like what you see in a different Wine Club program?Visit www.FineWineAndGoodSpirits.com for more information on Wine Club options.


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