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The Good Juice
For the The Good Juice this week we have again selected one red along with two white wines, it is that time of year. The red wine is the Feudi di San Marzano’s 2004 Primitivo di Manduria Sessantanni (Old Vines). This is not a wine for the faint of heart; it has been paired with garganelli, Italian pork and fennel sausage ragu. The whites are the 2007 Aresti, Chardonnay and the Pares Balta, NV Cava Brut. Once again we will have have these wines open and available for tasting from 9:00 am. to 4:30 pm. on Friday, May 1st. If you can please drop by our offices which are located at 156 Duncan Mill Road Unit 23, roughly a 5 minute drive from the intersection of Leslie Street and the 401. We would love to see you.
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Feudi di San Marzano, 2004 Primitivo di Manduria Sessantanni (Old Vines) $39.95/bottle, 6 pk.
Here is what the Wine Advocate had to say about the Sessantanni…“Feudi di San Marzano’s 2004 Primitivo di Manduria Sessantanni (Old Vines) is a concentrated, opulent wine loaded with soft-textured, over-ripe dark fruit and sweet toasted oak. There is nothing subtle about this wine, but it does offer fun drinking in an opulent, full-throttle style.“ The wine which was reviewed by Antonio Galloni in the # 175 Feb. 2008 Edition, scored 90 points. He recommends that the wine be consumed 2008 – 2014.
Vertical Restaurant and Bar…garganelli with Italian pork and fennel sausage ragu, serves 6
1 kg. good quality Italian pork and fennel sausage (from a butcher shop, not a supermarket) removed from casing and crumbled
4 shallots, diced
12 cloves of garlic, chopped
1 – 13 oz. tin of tomato paste
1 – 28 oz. tin of crushed or diced tomatoes
2 tsp. chili flakes (to taste)
3 bay leaves
½ bunch of thyme, tied with twine
750 gr. dry garganelli pasta
1 bunch rapini, blanched, refreshed in ice water and cut into ½ pieces
½ cup of freshly grated pecorino
sea salt
olive oil
Method
Heat a large heavy bottomed pot over medium heat. Add 3 tbsp. olive oil. When the oil starts to smoke add sausage, shallots, garlic and a good pinch of salt. Brown sausage, stirring occasionally. Turn the heat down to medium and add tomato paste, continue to stir (sausage does not have to be fully cooked at this point). Add bay leaves, thyme, crushed or diced tomatoes and chili flakes. Simmer for 20 minutes, stirring occasionally. Meanwhile bring a pot of generously salted water to a boil and cook pasta. Strain when al dente, toss with some olive oil and set aside. To serve, check seasoning of ragu, remember that the pecorino is salty so it should be under seasoned. Add pasta and rapini to ragu, stirring to mix. When pasta is heated through remove from heat and add some pecorino to taste reserving some for the table. Mix cheese through pasta and serve immediately.
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Aresti Family Vineyards, 2007 Estate Chardonnay $11.95/bottle
The 2007 Aresti Chardonnay is a great all purpose wine, either for large scale entertaining or for that well needed cold glass of wine on a weekend evening. The wine is golden in colour with green tones. On the nose, it is highly expressive with sweet and citrus aromas such as pineapple and as well with floral notes. In the mouth the fruity aromas perceived on the nose reappear, especially banana and canned peaches from the Casablanca Valley grapes. It is initially sweet and soft, with some vanilla and coffee from a soft contact with oak. The wine is mouth filling, shows good balance and represents terrific value. |
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Pares Balta, NV Cava Brut $18.95/bottle (certified organic)
The Pares Balta, Cava is a great way to mark the arrival of Spring in the city. This is not a wine that requires a lot of thought, just sit back and enjoy it on your patio with salads and grilled seafood. The wine is a blend of the three traditional varieties from the Penedes; Parellada, Macabeu and Xarel.lo. The Parellada, sourced from the highest mountains of the Penedes, dominates and contributes to the freshness and the floral notes of the wine. The Macabeu grape brings the fruit and the Xarel.lo provides the body. Together they complete this natural cava. The wine is pale yellow in colour and possesses medium intensity on the nose with toasty notes combined with the aroma of pear and apple. It is fresh and alive in the mouth with dominating notes of fruit and has a light, soft finish.
Many thanks to Vertical Restaurant & Bar for their recipe for garganelli with Italian pork and fennel sausage ragu. They are located at 100 King West, Toronto Ontario. You can reach them there at www.verticalrestaurant.ca
or 416-214-2252. |
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When you have a moment please check out our website at www.profilewinegroup.com
How to order
Phone: 416-598-0033 extension 243 to speak directly with Allan Leal, or you can
E-mail him at aleal@profilewinegroup.com
All orders are COD. Payment can be made by Visa, MasterCard, AMEX or cheque. Your credit card will not be charged until the product is shipped.
Minimum Orders: There is a one case minimum order (12 bottles unless otherwise noted).
Delivery to a single destination within the Greater Toronto Area (GTA) is free of charge. Delivery outside of the GTA can be arranged.
You must be 19 years of age or older to place or receive a wine order. |
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