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| Ristorante Boccadama |
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| Friuli Grave |
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| Mozzarella Fior di Latte e Prosciutto Toscano |
Wine 1
Type: White
Name: Friuli Grave
Region: Friuli
(Venezia Giulia)
(Venezia Giulia)
Grape: Pinot Grigio
12,5 %
2011
Producer: Zuccolo
Extra: DOC
Our first wine was a white wine from Friuli- Venezia Giulia, which is a northeastern region that borders Italy, Slovenia, Austria, and the Adriatic Sea. Wines produced here are mostly white and are considered to be of the same quality as those of Piemonte and Toscana. The Friuli Grave is specifically produced in the central part of Venezia Giulia and this wine we drank was produced by Zuccolo in 2011. This wine was classified as Denominazione di Origine Controllata and had 12,5% alcohol.
When looking at this wine from the top and side, the color seemed pretty clear (it was hard to tell with the dark lighting) and had a ting of light greenish-yellow like very light green herbal tea. It had medium-high brilliance and good clarity. When I smelled the wine it smelled citrusy like green apple or maybe with a little lime peel because I remember smelling a bit of tartness somehow. Also I could slightly smell some kind of earthiness like wet grass or even a carnation scent. It was moderately complex smelling. Then when I tasted the wine I definitely got the flavor of the green apple I smelled but also I tasted pear. It was definitely tart and I salivated which is the result of medium to high acidity that gave the wine a crisp tactile sensation. The taste was semi-dry for me and I thought there was a medium body.
The antipasto was mozzarella fior di latte con prosciutto toscano and it was delicious. The plate contained a ball of soft mozzarella-- which has a light, creamy taste-- with thinly sliced prosciutto-- which technically means "raw ham" and has a very salty, hearty taste. The plate was topped with basil leaves. The mozzarella was extremely creamy on the inside which complimented the earthiness and salt of the prosciutto crudo toscano, which I thought was more flavorful than prosciutto I'd had from other regions. The basil on top was earthy and leafy which completed the plate.
Together, I would classify this pair as somewhere between neutral and a good match. It was refreshing but that wasn't its sole purpose for me. I enjoyed the pair and I thought that the tartness of the wine made the smoothness of the mozzarella a little more interesting. The wine tasted less tart when drunk with the food and it cleansed my palate nicely after every bite. The food also brought out the fruitiness in the wine. I liked this pair.
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| Primitivo Salento |
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| Pasta con Broccoli |
Wine 2
Type: Red
Name: Primitivo Salento
Region: Salento (Apulia)
Grape: Primitivo
13,5 %
2010
Producer:
Li Tamarici
Extra: IGT
Our second wine was a red wine from Salento, a small province in Apulia, which is a southern region that borders the Adriatic Sea and is located on the heel of the boot. Many of the wines from Salento cross growing zones, blend with other grapes, or dismiss the aging process of the DOCs so they fall into the IGT classification. Wine producers don't mind at all because that means they have more freedom to experiment with their wine. People often think that the Zinfandel grape is the exact replica of the Primitivo grape that we drank. This wine was produced by Li Tamarici in 2010 and is classified as Indicazione Geografica Tipica. It has 13,5% alcohol.
When looking at this wine from the side, the color seemed to be a deep burgundy or maroon like a prune. But if you tilted it you could tell it had been aged because of a brick tone at the rim. This wine was very deep in color and had medium brilliance. When I smelled the wine it had a very complex scent and smelled earthy like wet soil and oak barrels and spicy like maybe there was a hint of tabacco and pepper. There were also floral scents like dried rose. There seemed to be a bit of fruitiness but I couldn't identify it very well because the spiciness was taking over my nose. I think it could have been plum or black cherry. When I tasted the wine I sensed the flavor of spice and the earthiness. There was a taste of nutmeg, caramel, and campfire-oakiness that gave you the feeling of warmth. The wine tasted a little more bitter than I expected and there was also a hint of vanilla bean. It seemed to have a smooth tactile sensation and medium to low tannins. The taste was semi-dry for me again.
The primo piatto was pasta con broccoli and I loved it-- it was so simple but had so much good flavor (which I'm learning and tasting is the trend in Tuscany). The plate contained penne pasta with a broccoli sauce that tasted like it had garlic, a bit of spice, and cream. The plate was topped with sliced tomato and basil. The pasta with the sauce was savory and comforting which was complimented by the earthiness and graininess of the broccoli. I loved this dish so much that I even ate the cherry tomatoes on top and I hate raw tomato usually!
Together, I would classify this pair as a good match. The wine tasted less dry and even more creamy with the pasta. I
thought that the earthiness and the heartiness of the pasta blended together with the earthiness of the pasta but the aggressive smoky and spicy flavor of the wine was really apparent with the food. The caramel and vanilla been tastes were brought out in contrast to the food and you could taste more nutmeg in the wine with the food. The ease of drinking this wine I think helped cleanse my palate completely in between bites. This was my favorite pair of the night because the sensations were comforting.
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| Nero d'Avola Sicilia |
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| Peposo con Pure di Patate |
Wine 3
Type: Red
Name: Nero d’Avola Sicilia
Region: Sicilia
Grape:
Nero d’Avola
12 %
2010
Producer: Maestri Cantinieri
Extra: IGT
Our third wine was a red wine from Sicilia which is a southern island that borders three different seas. The Nero d'Avola grape is also called Calabrese and it is the most important and widely grown grape in Sicilia. Obviously,
nero means black in Italian and this grape is noted for its dark skin.
This wine was produced by Maestri Cantinieri in 2010 and is classified
as Indicazione Geografica Tipica. It has 12% alcohol.
When
looking at this wine from the side, the color is very red like a strawberry or raspberry. This wine was not extremely deep in color and had
medium brilliance. When I smelled the wine it had medium to simple
aromatics and smelled fruity like cherry or strawberry. Also I
could smell some light floral like a young rosebud or a tulip. When I tasted the
wine I sensed the flavors I smelled of cherry and a
little dried wood. This wine was good but it was not anything
spectacular in my opinion. There seemed to be slight tannins (a bit of
astringency) and the wine seemed to start out more semi-sweet and
gradually became semi-dry probably because of the tannins and medium
acidity.
The secondo was
peposo con pure di patate. The plate contained a Tuscan beef stew with very mashed potatoes. The plate was topped with a sprig of rosemary. This was my favorite dish of the night. I
reminded me of southern comfort cooking that you would eat at the dinner
table with your family.The meat was so tender and the potatoes were
creamy-- steak and potatoes is one of my favorite meals.
Together,
I would classify this pair as a refreshing to neutral match, but I
loved the food so much that I couldn't concentrate on the wine! The food
added complexity that the overly fruity (in my opinion) wine lacked. I
was glad that the heartiness of the food was not tamed too much by the
more delicate wine--maybe this was a pair considered good because they
are opposites. The wine aided in cleansing my palate and it added a bit
of fruitiness to my mouth that was refreshing after such a heavy and
savory meal. Also the oakiness of the wine went nicely with the earthy meal.
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| Moscato Sicilia |
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| Torta di Mele |
Wine 4
Type: Dessert
Name:
Moscato Sicilia
Region:
Sicilia
Grape:
Moscato
15,5
% No vintage
Producer: Florio
Extra: IGP
Our last wine was a dessert wine from Sicilia again, which is a southern island that borders three different seas. The moscato grape originates from the middle-eastern Mediterranean area but was brought to Italy by the Greeks. This wine was produced by Florio, which is a highly regarded company especially for Marsala wine. It was produced in 2010 and is classified
as Indicazione Geografica Protetta. This classification is different than what I've seen on other wine bottles. But it means the same thing as a IGT classification in terms of the region the grapes were from. It has 12% alcohol.
When
looking at this wine, the color is reminds me of light maple syrup or agave nectar. It had a medium brilliance and looked thicker than regular non-dessert wine. When I smelled the wine it had moderate to strong
aromatics and smelled like apricot, peach, and daisy. It also seemed to smell sweet like honey. When I tasted the
wine I tasted the flavor apricot that I had smelled and raisins. It was smooth but very sweet; I'm not quite used to the extreme sweetness of dessert wines but they are slowly growing on me. This one was not the sweetest I have tasted but I enjoyed it because it had a honeysuckle flavor as well.
The dolce was torta di mela. The plate contained a spongy cake with apple slices throughout and a sweet yellow sauce drizzled on top that must have had egg yolk in it because it was so yellow. The cake was sprinkled with powdered sugar. This dessert was delcious. the creamy sauce made the cake moist and there was slight tang from the apple slices. It was fresh and not too heavy, which was good because I was stuffed from the previous courses. I really enjoyed this cake.
Together,
I would classify this pair as a good match. When eaten and drunk together, the alcoholic sensation is maximized and can be a little overpowering. But the flavors went really well together. The super sweetness of the wine was calmed by the fresh flavor of the apple. The wine brought out a slight pinch of cinnamon in the cake and the high amount of alcohol helped the digestion of all the delicious food we had eaten that night. This cake and wine were a nice way to end a fantastic meal.
