Seasonal Pairings: July 20-21, 2016
It’s our first week with Full Belly Farm Share! This week’s seasonal pairings will feature an aged Spanish red to go with the rich flavors of sausage and red peppers with pasta. We’ll also keep things nice and light for an afternoon snack of heirloom tomato sandwiches and an Italian white from Campania. Try both wines for $10!
Recipe: Heirloom Tomato Sandwiches from Country Living
Pair with: Picariello Fiano Irpinia Italy 2014 ($23)
Summer tomatoes are a wonderful thing. They are sweeter and juicier and hardly ever mealy. Since the rest of the year subjects you to subpar tomatoes you throw into soups and sauces, we figured here’s a chance to enjoy them in their most basic state – raw and accompanied by crispy prosciutto!
We look to Ciro Picariello’s Fiano for our pairing answers. From 650 meters above sea level, this native Fiano grape takes its sweet time to ripen and doesn’t get harvested until the second or third week of October (much later than other white grapes). Somehow, it still retains an incredible tartness that gets along with tomatoes like childhood best friends. After harvest, the grapes and their ambient yeasts undergo a 60-day fermentation in stainless steel tanks. You end up with a wine that tastes fresh like tomato flowers and just a bit salty like the Mediterranean Sea. And in case you were into aging your wines, here’s another white that can hang for another 10-15 years!
Recipe: Sausage and Pepper from Epicurious
Pair with: Pecina Crianza Rioja 2011 ($21)
Speaking of age, Tempranillo (the grape) has been a recent obsession amongst the Bay Grape crew. For all its balanced loveliness and louder baking spice qualities, we thought it a perfect treat for simple but rich sausage flavors. Although the grape has a handful of aliases as Tinta Roriz and Aragonez in Portugal or Tinta del Toro and Tinta Fina in Spain, one thing’s for sure, the grape is age-worthy. Seniorio de P. Pecina is one producer in Rioja that ages these wines well beyond the minimum requirement. For the Crianza (the least aged Rioja) hand-harvested grapes spend at least two years in New American Oak barrels and age for another year in the bottle. The time spent in oak gives the wine a spicy clove and fragrant vanilla quality. By the time you get to the wine, it’ll be ready for drinking. We chose this easy pasta dish to pair with this wine because those cooked sweet peppers will really shine with the wine’s ripe red fruit notes and not get weighed down by easy-going tannins.