2022 Nervi-Conterno Il Rosato

The birds are chirping in the morning, the daffodil leaves are starting to pop out of the soil, is it spring? Warmer weather is headed our way and with that, the enjoyment of drinking a well crafted rose. In anticipation, we opened up this rose to pair with a chicken dinner. We were surprised that I had never blogged about this rose and I am addressing that deficiency today. This 2022 Nervi-Conterno Il Rosato is imported by Polaner Selections and is a blend of 90% nebbiolo and 10% Uva Rara. It is a dry wine with notes of red berries. It is our go-to rose during the summer months.
To pair with this rose, my husband enlisted our grandson to pound the sliced chicken breast into thin but even pieces in preparation for making chicken saltimbucca. The recipe that they followed was contributed by David Tanis and appeared in Times Cooking. The only time consuming part was marinating the chicken in chopped sage, garlic, red pepper flakes and olive oil for one hour. After that, it was crisp the fresh sage leaves in olive oil, brown the chicken breasts in the same pan and transfer the cooked chicken into a large baking dish. Top with 2 sage leaves, a slice of prosciutto and a slice of fontina and broil for 2-3 minutes until the cheese is bubbling.

References:
1. NERVI-CONTERNO.