One of the perks of working hard in the vineyard is coming home to a delicious home cooked meal, prepared by the vineyard partner (my husband). This night, we had grilled asparagus with beef tenderloin and because we are farmers we ate our meal at 8:30 (read "starving"). The vineyard partner knows how to wash away the sweat of the day (the past few days have been extremely hot and humid and we have been calling ourselves the eighth dwarf "Drippy"), by serving this delicious Antoniolo Gattinara. A fruity, inviting nose but with enough backbone of acid to stand up to the meat, the pairing was perfect. We had our friends over after our dinner and served them what remained of the Gattinara. They enjoyed it.
According to
Michael Skurnik Wines, Antoniolo is located in Gattinara, a commune located far north of Barolo and Barbaresco. They use 100% nebbiolo in their wines. The vineyard was established in 1949 and now the third generation of Antoniolos, son, Alberto and daughter, Lorella supervise every step of the winemaking. The grapes from this wine comes from the San Francesco vineyard and according to the Skurnik website produces the most delicate wine compared with wines produced from the Otto San Grato and Castelle vineyards. Terroir matters.
No comments:
Post a Comment