Mid-winter wine and food pairing
February in Florida brings temperature spikes and drops, one day we are wrapped in blankets with the oven on enjoying a hearty, big red wine, the next day we have the AC running and are thinking about a nice crisp Rose’. The “President’s Week” vacationers are filling our restaurants and highways, and Valantine’s Day out is filled with tables for two and steak dinners. Here at Ed’s our selection of imported Italian foods is growing, so we thought we would share some recipe ideas for an easy weeknight dinner, or even a grand Italian gourmet meal, paired with some lovely wine choices, of course.
It started with Olive Oil. Ed found the best Italian Olive Oil and began importing it at the store several years ago. Then came the imported Italian Plum tomatoes, the chocolates, the wonderful Italian dried pasta, amazing sauces, and Parmacotto Italian Salami.
The legend of Marco Polo bringing pasta to Italy following his exploration of the Far East in the 13th Century has been debunked. Pasta is made from wheat, whereas rice was the common grain in the Far East. The word pasta is Italian, meaning paste, which refers to the dough made of flour, egg and water. Often the word maccaronaro which means “kneading dough with energy” and was used to describe pasta in Italy. Pasta was also thought to have been brought to Italy through Sicily by the Arabs. Prior to that it is believed the Romans and Greeks had their own form of pasta called Lagana. Even Greek Mythology has the god Vulcan pushing dough through a machine to create thin sheets of edible pasta. Eventually the drying process allowed for longer storage, it was inexpensive to make, and by the 17th century pasta was considered a staple in Naples. Tomatoes were an altogether different story, in the early 1500’s Italians believed tomatoes were satanic and possibly poisonous. Tomatoes were brought to Europe by the Spaniards and the earliest recipe for tomato sauce was by a Neapolitan Chef in 1694. Today, the town of San Marzano is home to some of the most coveted tomatoes for cooking.
Our first amazing recipe pairing begins with basil. The aromatic herb was prolific near Genoa and when crushed with garlic, pine nuts, Parmesan Cheese and Olive Oil, Pesto (paste) is an amazing sauce for pasta. Pair some Flora Egg Fettuccini with a jar of Pesto Genovese and a lovely Sauvignon Blanc and you’ve got flavor heaven. We recommend going straight to the heart of the famous Marlborough Region of New Zealand with Kim Crawford. Over the past decade Kim Crawford became synonymous with Sauvignon Blanc, and New Zealand is known for the grass and grapefruit flavors. The wine is herbaceous with vibrant acidity, with notes of grapefruit, tropical fruits and herbs. We give it two bones.
If you’re in the mood for shellfish, try some Tortellini with Flora White Clam Sauce paired with a crisp white from Bolgheri. We love the Antinori Guado al Tasso Vermentino, slightly similar in style to Sauvignon Blanc, it has less grapefruit flavors and more lemon and acidity and a subtle oily characteristic. Nearly half of Italy’s Vermentino production is made in Sardinia, crisp with hints of salinity, it pairs especially well with the clam sauce. We give it three bones.
The Flora Red Clam Sauce is just as yummy over pasta, try it with Borgo Scopeto Borgonero a Super Tuscan lies within a hamlet of Chianti Clasico. This blend of 40% Sangiovese, 20% Syrah, 20% Cabernet Sauvignon and 20% Merlot show delicate fruit yet bold flavors of leather and tobacco. The wine is elegant and refined with a long, soft finish, we give it three bones.
Pairing a lovely Italian pasta with the Spicy Sicilian red sauce? We’ve got a showstopper- Organic Casa Marrone Primativo- the iron rich soils of Puglia off flavors of dark cherries, baked plum, subtle oak, and a touch of spice. Primo means “first” in Italian, and Primativo is one of the first red wine varietals to ripen. This wine is vegan and made using biodynamic practices, we give it three bones.
The Puttanesca Sauce- also rich in history from the Naples region, is made by combining anchovies, capers and olives to the tomato base. Rumors abound it is the sauce of prostitutes, as when it was invented Italy’s reputation during WWII for beautiful ladies entertaining the soldiers, well, it is all speculation. But somehow the salty sauce became associated with the ladies of the night. Pair with Giovanni Rosso Etna Rosso made with Nerello Mascalese grapes from the famous hillside of Mount Etna in Sicilia. The wine exudes alluring notes of eucalyptus wild berry, pomegranates and some saline and mineral qualities. We give it three bones.
If it’s just good old spaghetti and marinara sauce, we have that, too. And one of our favorite pairings is the Sangiovese grape with a rich tomato sauce. We like the Vino Dei Fratelli Chianti with a slightly perfumed nose of black fruit, smooth tannins and well balanced acidity. Fratelli is a conglomerate of families that grow grapes throughout Italy, specializing in indigenous varieties grown with superior care. We give it three bones.
We also offer a variety of specialty chocolates from Victoria Richards. Each chocolate is hand crafted with the finest ingredients. One of our favorites to pair with any chocolate is the Collefrisio “Sottosopra” – wine and sour cherries from Abruzzo. The Montepulciano grapes are hand harvested, then fortified and blended with a black cherry syrup from Abruzzo, a tradition of the region. We give it two bones.
Make sure to check out our growing selection of imported specialty foods- if you’re in a pinch and need a quick meal for a weeknight, or planning a food and wine pairing extravaganza, we’re here to help with all your needs. From Sparkling wine and Prosecco for the Super Bowl parties, to fine chocolates and Port for Valentine’s, or to kick off the arrival of Snow Birds. See you soon!
Salute’
By CRBrown
