Last week, I published an article explaining the vision of Andrea Sartori, President of Italy’s Sartori di Verona, and how Franco Bernabei, Consulting Winemaker, is helping that vision be realized in order to produce wines of amazing quality. Our conversation was held during a fantastic wine pairing dinner at Chicago’s Spiaggia and I can’t think of a better way to truly understand wines than tasting them with foods which pair beautifully. And what did we enjoy?
Amuse Bouche
**Sartori Family Pinot Grigio – Paired with the Amuse Bouche at the beginning of the meal as well as the end to cleanse the palate, I loved the aromas of this 100% Pinot Grigio from Delle Venezie with smooth tastes of pears, peaches, honeydew, and tropical fruits. A crisp, high acid, rich wine which is terrifically food friendly, this was an elegant way to begin (and end!) the evening.
**Pinot Noir Provincia di Pavia IGT – This 100% Pinot Noir was also paired with the Amuse Bouche prior to our first course. Aromas of black cherry jam, chocolate, and even cloves led to tastes of the same along with spice and vanilla and a bit of almond on the finish. Franco Bernabei influenced the vinification of this wine and its elegance and structure were apparent.
Antipasti: Fegato Grasso
Seared foie gras with strawberry and rhubarb puree, pickled fennel and Acetaia San Giacomo traditional eighteen year balsamic was paired with…
**Ferde Bianco Veronese IGT – Garganega grapes grown in the hillside vineyards of the Soave zone east of Verona were used in this delicious white wine. The Antipasti course was that much more delicious with a wine offering aromas and tastes of pear and apricots along with floral notes. Light yet rich, the long finish made me want to sit back and…keep chatting with Andrea and Franco!
Primi Piatti: Risotto Con Ragu Di Coniglio E Porcini
Organic Acquerello risotto with rabbit ragu, béchamel, nettles, porcini mushrooms and Parmigiano Regggiano was made even more delicious with two wines…
**Regolo Rosso Veronese IGT – From the vineyards in the area of Valpolicella which is north of Verona, this wine of 100% Corvina Veronese was perfect with the Primi Piatti of Risotto. The wine follows the ripasso process of drying the grapes. The aromas of earthy berries and tastes of cherry with ripe fruit were elegant and the finish was lingering in the most amazing way. This wine honors Regolo, co-founder of the firm and patriarch of the Sartori family.
**Amarone Della Valpolicella DOC – This Estate bottled wine consisted of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, and 5% Oseleta grapes. Raisins, dried fruit, and cherry aromas made me want that first sip even more! Flavors of deep fruits with integrated tannins and a hint of cinnamon on the finish were warm and smoooooth! The Amarone was another delicious pairing with the Primi Piatti of Risotto.
Secondi Piatti: Passera Di Mare in Crosta Di Mandorle or Agnello Al forno Con ‘Nduje E Pecorino
Wood roasted fluke with Noto almonds, black sesame, bread crumbs, baccala and asparagus
or
Wood roasted Colorado lamb chop with lamb ‘nduja, fava beans, shaved pecorino Guinco and crispy yellow polenta
**Corte Bra Amarone Della Valpolicella Classico DOC – From a single vineyard and Estate bottled, wine doesn’t get much better than this!! Intense aromas and flavors of ripe berries, plums and cherries in this full bodied wine were incredible thanks to the carefully chosen grapes, 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, and 5% Oseleta, and vinification techniques. After fermentation, the wine is aged in Slavonian oak casks and French tonneaux for approximately four years then refined in the bottle for at least six months. Considered the “crown jewel” in the Sartori family of wine, it was paired with the Secondi Piatti and worked beautifully with either choice.
**I Saltari Amarone Della Valpolicella DOC – Well, now. This wine consisting of 60% Corvina, 20% Rondinella, 10% Corvinone, and 10% Croatina grapes from the Mezzane Valley in Veneto was deep ruby with tingly aromas of spice and herbs. Tastes included figs, cherries, and more herbs and the finish was long and dry. The Sartori family is proud of their Amarone wines for obvious reasons!
It was a pleasure to meet Andrea Sartori and Franco Bernabei in Chicago as they began their multi-city tour of the United States to share their wines and vision for the future. That evening, a delicious complement of Sartori wines and cuisine from Spiaggia were created. I can’t help but think that another perfect alliance is the relationship between Andrea Sartori and Franco Bernabei. In essence, Andrea’s vision for Sartori di Verona is being advanced by Franco’s creativity in winemaking.
A perfect pairing in so many ways…for all of us to enjoy.
Cheers! ~ Cindy
