Corte del Sole’s Soave is a DOC Classico produced in a small town with the same name within the Veneto region a few kilometers east of Verona. The Soave is made from 100% Garganega grapes. Records prove that the vine has grown in the region since ancient times and continues to be one of the most important vines for Soave today. Grapes are hand-picked during the last 10 days of September and the first 10 days of October. The grapes are then crushed and complete a cold maceration for more than 12 hours depending on ripeness. Maceration is followed by a soft pressing and fermentation in stainless steel tanks at a controlled temperature between 64 degrees and 68 degrees Fahrenheit with native yeasts. The Soave is yellow with golden and greenish hues. It has a floral bouquet laced with scents of exotic fruits and nuts, including almonds, hazelnuts and mineral aromas. This wine is full, balanced and harmonious on the palate with flavors of the land and a long finish. The characteristics of Soave have gained notoriety as being a close cousin to Pinot Grigio. Corte del Sole’s Soave is best served with appetizers, fish, shellfish and white meats. It makes an excellent aperitif and should be served between 50 degrees and 54 degrees Fahrenheit. Try pairing it with our Cavatelli with Chives and Olive Oil recipe!
Month: May 2015
Corte del Sole Red Wines
Corte del Sole’s Amarone della Valpolicella is made from 70% Corvina grapes and 30% Rondinella grapes in the Valpolicella DOC Classico zone. Amarone means “big, bitter one.” Grapes are harvested during the first ten days of October using the recioto method in which grapes are collected from the “ears” of the bunch (those grapes sticking out from the group growing on the vine). Vinification takes place in February after grapes are air dried for a long period of time in special well-ventilated rooms called “fruttai.” Traditional fermentation takes place for 25 days. The wine ages for 40 months in barriques. This wine is deep ruby in color and tends to darken over time. It has an intense and persistent bouquet with notes of cherry and dried plum, floral aromas of dried flowers and a hint of sweet spices. This wine is smooth and extremely elegant and has a full-bodied and long finish. The Amarone della Valpolicella pairs well with roasts, braised meats and aged cheeses. It should be served between 57 degrees and 61 degrees Fahrenheit.
The Ripasso della Valpolicella is classified as a DOC – red wine made of 70% Corvina grapes and 30% Rondinella grapes harvested in mid-October. This wine is obtained by combining the pomace of Amarone (leftover grape skins and seeds), which allows the wine to go through a second fermentation that increases the structure, color and alcohol content of the wine. It is then transferred to oak barrels and casks for at least 18 months. After the wine is bottled, it is aged for at least another eight months. The Ripassa della Valpolicella is ruby red in color with garnet hues. It has a bouquet with aromas of wild berries, cherries, dried flowers and hints of spices, in particular nutmeg and cinnamon. It has a persistent taste with an elegant tannic structure. This wine goes well with grilled and braised meats, as well as aged cheeses, and is best served between 57 degrees and 61 degrees Fahrenheit.
Corte del Sole Introduction
The Corte del Sole vineyard is nestled in the gentle hills of Soave, Italy, just a few kilometers from Verona on a slope overlooking the valley. The Magnabosco family is the third generation to carry on the passion and tradition. Just like skilled craftsmen, the family carefully follows all the production phases to create exceptional wines. They are attentive to any new improvements in grape-producing technology in order to guarantee wines of the best quality at all times and to represent their land. Corte del Sole believes that it is only through hard work, drive and determination that the best results can be obtained. The Corte del Sole wine portfolio includes Amarone della Valpolicella, Ripasso della Valpolicella and Soave.
Current Awards for Corte del Sole: Corte del Sole Amarone della Valpolicella 2009 – Wine Spectator 92
Past Awards for Corte del Sole: Soave 2010 – Wine Spectator 89
Soave 2010 – Wine Enthusiast 86
Spinach and Cheese Steak Roll-ups
Kick off the grilling season with Spinach and Cheese Steak Roll-ups! Serve with Tonnino Nero d’Avola. The intensity of this red wine combined with the rich flavors of the steak will create an unmistakable balance of flavor!
- 1 ½ pounds flank steak
- Salt, pepper and garlic
- ½ pound of spinach, loosely chopped
- Provolone, sliced
- Migliarese Extra Virgin Olive Oil
- 2 tablespoons finely chopped onion
- 2 teaspoons minced garlic
- 3 tablespoons Balsamic Vinegar
- Tonnino Nero d’Avola
Directions:
- Using a meat mallet, pound the steak to a ¼ inch thickness.
- Brush the steak with Migliarese Extra Virgin Olive Oil. Season well with the salt, pepper and garlic.
- Add a layer of spinach and cover with slices of Provolone cheese.
- Working from the long side of the steak, tightly roll into a log shape while keeping the cheese and spinach secured inside the roll. Tie kitchen string every 3 inches to keep the roll closed.
- In a hot pan, add Migliarese Extra Virgin Olive oil and cook onion until translucent. Add the garlic and cook until fragrant. Pour in ½ cup Tonnino Nero d’Avola and cook until almost evaporated. Add about 3 tablespoons Balsamic Vinegar and cook to thicken. Remove from heat.
- On a hot grill, cook the Roll-up on all sides until grill lines appear. Remove from grill and slice into 2 inch thick pieces. Keeping each slice tied with string, place them back on the grill just until meat is cooked as desired.
- Serve each Spinach & Cheese Steak Roll-up with Balsamic Glaze drizzled over the top accompanied with a glass of Tonnino Nero d’Avola! Add a fresh tomato and mozzarella salad and enjoy!
Tonnino’s Grillo and Nero d’Avola Profiles
Shrimp Scampi
Try this recipe for a light, refreshing meal to serve with a delicate white wine such as Tonnino Mediterraneo.
Ingredients
- 1 lb. of spaghetti
- ¼ cup Migliarese Extra Virgin Olive Oil
- 1 lb. cleaned, peeled, and deveined shrimp
- 2 cloves garlic
- ½ cup Tonnino Mediterraneo
- ¼ cup fresh squeezed lemon juice
- Lemon zest
- Fresh parsley
- Salt and pepper
Directions
- Bring a pot of water to a boil. Cook the pasta to desired taste.
- Heat a pan over medium-high heat. Add the olive oil and once warm, add the shrimp and garlic. Quickly stir fry the shrimp for about 3 minutes.
- Pour in the wine and fresh squeezed lemon juice.
- Turn heat down to a very low simmer to keep warm until the pasta is done.
- Mix the pasta and shrimp mixture. Sprinkle with the lemon zest, parsley, salt and pepper.