Holiday Sangria

I made this sangria for our Thanksgiving, and it was a great addition to our meal. It would be perfect for Christmas or New Year celebrations!

Ingredients:

• 1 bottle of Italian vino Italo Cescon Pinot Nero
• 3 small Fuji apples
• 1 Bartlett pear
• 4 cinnamon sticks
• 1 quart of apple cider

Directions:

Mix all ingredients together. Refrigerate for 12 hours before serving. Be sure to let it refrigerate this long. I only let mine refrigerate for 5 hours, and the flavors hadn’t fully come out yet. By the end of the day, I could taste the fruit and cinnamon more.

Corte del Sole’s Soave

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!

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!

Ingredients:

• 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:

1. Using a meat mallet, pound the steak to a ¼ inch thickness.
2. Brush the steak with Migliarese Extra Virgin Olive Oil. Season well with the salt, pepper and garlic.
3. Add a layer of spinach and cover with slices of Provolone cheese.
4. 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.
5. 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.
6. 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.
7. 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

Tonnino’s Grillo is a white wine that is intense straw yellow in color with greenish reflections. It has notes of sweet jasmine interwoven with spicy fruity scents. Grapes for the Grillo are farmed in Sicily using espalier with guyot pruning. Grapes are harvested in early September when the grapes are fully ripe. The grapes are softly pressed and naturally cold decanted for at least 10 days followed by fermentation. The Grillo should be served at 8 degrees to 10 degrees Celsius with aperitifs, fish, crustaceans and soups.

The Nero d’Avola is a red wine made from 100% Nero d’Avola grapes. The grapes are farmed in Sicily in the Contessa Entellina hills, between 200 and 300 meters above sea level. The shallow soil has a medium texture made up of calcareous clay, organic matter and iron. The grapes for the Nero d’Avola also are farmed using espalier with guyot pruning. Grapes are harvested during the middle of September and vinified with a 12 to 15 day maceration at 26 degrees Celsius with daily pump overs. After racking, the wine is matured in stainless steel tanks for four months before being bottled. No oak is used to preserve the freshness. The Nero d’Avola is intense red in color with ruby reflections. On the nose it has blueberry hints that meld into brighter tones of wild berry fruits. It shows a full mid body and round tannins, balanced acidity and persistence with a fruity flash. It is best served in medium width goblets immediately after uncorking at 16 to 18 degree Celsius. This wine is perfect with grilled meat, spaghetti with pesto sauce and seasoned pecorino cheese.

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

1. Bring a pot of water to a boil. Cook the pasta to desired taste.
2. 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.
3. Pour in the wine and fresh squeezed lemon juice.
4. Turn heat down to a very low simmer to keep warm until the pasta is done.
5. Mix the pasta and shrimp mixture. Sprinkle with the lemon zest, parsley, salt and pepper.

Tonnino’s Mediterraneo

Tonnino’s Mediterraneo is a white wine made from 100% Chenin Blanc grapes that are farmed in Sicily. The ground where the grapes grow is sandy with clay and an alkaline reaction. Grapes are farmed using espalier with guyot pruning and are harvested in early September when the grapes are fully ripened.The grapes are then vinified with a ten day maceration at controlled temperatures. After racking, the wine is matured in stainless steel tanks and then in oak tonneaux before bottling. The Mediterraneo is intense and shining in color with scents reminiscent of the Mediterranean like peach and honey intertwined with sweet jasmine flowers. This wine is best served at 10 to 12 degrees Celius with fish, crustaceans and white meats.

Tonnino’s Pinot Grigio Profile

Tonnino’s Pinot Grigio is a white wine made from 100% Pinot Grigio grape varietal. The grapes are farmed in Sicily in relatively deep alluvial-based soils with a mix of limestone and sand containing carbonates and organic matter. Grapes are harvested during the first 10 days of August when grapes are fully ripened.

The must is oxidatively treated to achieve color stability. Wine is fermented for 15 days at a controlled temperature of between 13 and 15 degrees Celsius. Maturation occurs in stainless steel tanks for two months prior to bottling.

Tonnino’s exotic example of Pinot Grigio has a straw to pale gold color. It is fresh and clean on the nose with fruity notes of pear, green apple and white peaches. The palate is true to the nose with a fresh acidity, coriander and lime notes followed by a crisp finish. This wine is best served at 8 to 10 degrees Celsius and pairs well with youthful aperitifs, clams or mussels, pastas and risotto dishes.

A Look Inside the Tonnino Family

The Tonnino family has always cultivated its land with passion for the traditions, deep respect for the territory and attention to technological innovation. Nestled in a landscape of rare beauty, at an altitude between 200 and 450 meters above sea level, the Tonnino Estates benefit naturally from the unique features of the local environment which determine the qualitative excellence of a wine. The micro-climate is marked by the perfect balance between the light, the presence of appropriated temperatures for the ideal ripening of grapes, and the day-night temperature difference of more than 15 degrees C which provides the preservation of grapes’ wealth of aromas. The estates cover more than 150 hectares in a terroir, which includes as principal characteristics an excellent fertility and a natural quantity of carbonates and micro-elements helpful for the grapes. All these factors and the influence of the Belice River that crosses the estates, create an ideal habitat for wine cultivation. Research and experimentation both in the vineyard and in the wine cellar are the expression of a trend aiming at excellent quality which manifests itself in the products. The presence and interaction of various environmental, genetics and human resources are all bound together by a single approach: love and passion for preservation of the environment. The winery exports red and white wines all over the world, in countries such as Japan, United States, China, United Kingdom, and in the North and East Europe.

The history of Tonnino Winery began in the early 1950s, when grandfather Paolo started an entrepreneurial business based on the production of most grapes destined to wine firms in Sicily. At the beginning of the 1990s Antonio, Paolo’s nephew, concluded his agro-technical studies and decided to support his grandfather in the winery activities. In that period, Tonnino started the diversification of the vineyards by planting international grape varieties and by reorganizing the equipment system. Benefiting from his grandfather’s enormous experience, rewarded by the City of Alcamo as the best farmer of the area, Antonio reorganized the whole productive structure, from the vineyards to the bottling, investing considerable resources in the quality consolidation of production in order to satisfy the requests of a more demanding global market.

Growing vines does not coincide with only thinking about the mere productivity and efficiency of the winery, but safeguarding the environment by respecting its cyclical times, preserving the Tonnino family traditions, and to exalt the work of winegrowers who, for centuries, obtain excellent wines from the Sicilian soil.