Tag Archives: Sicilia DOC

Stemmari has sexy ways with Nero d’Avola

Lucio showcases Stemmari wines in Chicago
Stemmari wines in Chicago

Stemmari is one of the premier wine brands in Sicily today. And their winemaker Lucio Matricardi, PhD, came to Chicago recently to share some of the exciting new ways he is using Sicily’s indigenous Nero d’Avola grape to make powerful wines, including Stemmari’s new creation, Hedonis Riserva Sicilia DOC 2015.

Tall and handsome, with the quintessential charm for which Italian men are famous, Lucio revealed some of the secrets of the work he is doing for Stemmari. Speaking to a group of members of Chicago’s trade and media at Fig & Olive’s delightful semi-private dining space, Lucio explained that Nero d’Avola, the single most important grape in Sicily – grown on 50,000 acres of the island – is quite different from those associated with areas like Tuscany – e.g., Sangiovese, Italy’s biggest-selling grape and the principal ingredient in Chianti Classico. Lucio explained that the Nero d’Avola grape suffers in the dry wind conditions of Sicilian vineyards and then expresses itself with vigor.

Stemmari’s basic Nero d’Avola 2016 vintage is deep red with violet pinpoints and has a bouquet of wild strawberries in the forest with hints of currants and pomegranate. The flavor is fruity, soft and velvety. And the Nero d’Avola grape takes very well to blending. For example, Lucio makes a wonderfully rich and structured wine called Cantodoro. He brought along samples of the 2015 vintage of this blend of 80% Nero d’Avola and 20% Cabernet Sauvignon (~$16). He says adding Cab grapes grown in the same soil as the Nero d’Avola complements and gives muscle or backbone to the Nero d’Avola. In this case, the Cab mix gives a deliciously full and structured mouth feel, flavor and finish. Lucio makes many a fresh and elegant wine for Stemmari, including a Pinot Grigio, a mango-and-papaya scented Grillo (another extremely popular Sicilian grape that Stemmari brought back to prominence for its floral, fruit and nut flavors with a hint of salinity ~$10), a Cabernet Sauvignon, a Pinot Noir, a Moscato, a lovely, fresh and fragrant Rosé Terre Siciliane IGT (~$10) – the 2017 is perfect with food, even spicy meats.

Hedonis Riserva beauty
Hedonis Riserva beauty

And introducing one of his most impressive accomplishments, Lucio presented the new Riserva that artfully combines the strengths of both Nero d’Avola and Cabernet sauvignon grapes – Stemmari Hedonis Riserva 2015 (~$50). Winemaker notes:

Color: Intense ruby red with hints of violet. The resulting aromatic profile of Hedonis is a bountiful and deeply complex expression with hints of dried red fruits, anise and sweet spices, notes of almond, vanilla and tobacco resulting from aging in wood. There is a profound structure on the palate along with a velvety and juicy attack, finishing with soft and sweet tannins.

This  premium red blend is a showstopper in the Italian red category.

And while we’re at it, let us not forget to compliment the serving staff and the culinary team at Fig & Olive where Stemmari held this lovely introduction of its wines. Delicious bites and warm, gracious service all round.

Affordable wines that complement your meals and showcase for you the unique beauty of the Sicilian marriage of soil and vine. Perfect for gift giving or treating yourself anytime.

Follow @StemmariWine and use hashtags #LiveSicilianly, #PursueHedonis.

5 unique food and drink ideas – 2 snacks, 3 beverages

We are always looking for new drinks, treats, snacks and desserts that set our tongues a-tingle and our imaginations aflame. Ran into a few such items recently and are happy to report so you can add them to your repertoire if you like.

Chocdates for snacks or dessert
Chocdates for snacks or dessert

Chocodate makes snacks that pair healthy sweets like Arabian dates, almonds and coconut together with a light, soft chocolate layer in individually wrapped little bites you can take with you anywhere. Each treat is 56 calories, and the wrapped goodies have a fairly long shelf life (about a year), which means you won’t have to throw any away if you decide to ration them for your weight’s sake. They come in coconut-chocolate-date, milk or dark or white chocolate, or in a package of assorted. SRP ~$5 for ~3.5 ounces. Tasty, not-too-sweet snack.

Donnafugata Floramundi
Donnafugata Floramundi

Donnafugata has successfully paired a delicious wine with fine art in its Floramundi 2016. It’s a refined Cerasuolo di Vittoria with a flowery soul. Complex, fresh and full-bodied, this red has intriguing aromatic depth and a fruity and flowery bouquet that is pleasantly spicy on the palate. With the 2016 harvest, Donnafugata reached its goal of launching production in Eastern Sicily in the Vittoria area – the only DOCG of Sicily. Made by blending Nero d’Avola (70%) and Frappato (30%), this lovely wine pairs beautifully with first courses and grilled meats. Or try it with red tuna steak, roasted amberjack or other fish baked in the oven, or with gourmet pizzas. The Floramundi label shows the fantastic figure of a woman giving gifts of flowers and fruits. The picture represents a dialogue between two souls: the elegant and sophisticated Floral Liberty, an art style found everywhere in Vittoria, and the tradition of Pupi Siciliani (Sicilian Puppets). SRP ~$30.

Gentleman Jack Tennessee Whiskey
Gentleman Jack Tennessee Whiskey

Gentleman Jack, double-mellowed Tennessee whiskey, from the makers of Jack Daniels. We just missed National Whiskey Sour day (August 25), but a nicely crafted cocktail is just as delicious any other day. So, for your edification, these guys have come up with some excellent sour recipes. Incorporating items like fresh lemon juice, simple syrup and flavors like peach, cucumber, ginger beer, Chambord and more, these four recipes are sure to please any whiskey-cocktail lover. Check ’em out here.

Michelles Maccs are fabulous for Kosher holidays, too!
Michelles Maccs are fabulous for Kosher holidays, too!

Michelle’s Maccs, by FreshBakedNY. These rich, delectable confections bear little resemblance to the typical meringue-disks-with-a-filling most of us know as macaroons. Before she started the business, inventor and former chef/sous chef Michelle Goldberg had been making these for years, both at home and for friends and family in The Hamptons and Manhattan. These eggless, flourless, gluten-free versions consist of an incredibly dense filling of thickly shredded coconut, sugar and, well, who-cares-what-else, all enrobed in a thick layer of Belgian chocolate: Simple White, Simple Dark or Simple Milk chocolate were the initial versions. Then later she added some other flavors that could knock your socks off: Peanut Butter, Chocolate Chocolate, Mango, Salted Caramel, Key Lime, Amarena Cherry, Orange Zest, Espresso and Banana Walnut, all available from the company website. The Pina Colada in white Belgian chocolate is hauntingly habit-forming.

P.S. Mich’s Maccs are not for dieters – each treat has 200+ calories. Delicious, and so rich you can eat just half of one and still feel like you’ve indulged. I had one for breakfast the other day and my mouth didn’t give a darn about nutrition – just love the chewiness of the tightly packed, thick shreds of coconut! These goodies come in boxes of assorted flavors or in little single-flavor tubes of four. Perfect for coffee-and or dessert. Irresistible. They’re calling my name from the refrigerator right now…

Alessandro di Camporeale “Donnata” Nero d’Avola Sicilia DOC 2014. Deep, dark and delicious, this 100% Nero d’Avola wine is light-bodied with ripe cherry and sweet spice on a background of soft, silky flavors. It pairs nicely with rich tomato and cheese pasta dishes as well as with roast poultry and meats. Can’t be sure what price you’ll find it for – we saw online prices ranging from $9 to $20, so search carefully.

11 Beautiful Italian wines to warm your holidays

IEEM #SimplyItalian Tour
IEEM #SimplyItalian Tour

IEEM is an Italian organization that’s helping to improve knowledge and foster greater enjoyment of Italian wines by countries around the world. Their  Simply Italian Great Wines Tour 2017 once again this year brought to Chicago many special wines chosen from a selection of Italy’s multitudinous wine regions. Trade and media attended guided tastings-cum-educational seminars on such wine regions as Moscato d’Asti, Prosecco, Sicily and more, each of which offered glimpses into a broad array of Italy’s offerings. Below are a few of the many lovely ones the #SimplyItalianTour showcased.

 
IEEM Nero d'Avola wines
IEEM Nero d’Avola wines

#SicilianWineArt has become huge business since the country established its Sicilia DOC designation. Two grape varieties – Grillo and Nero d’Avola – are grown exclusively in Sicily and are used to make a wide range of respectively white and red wines. Sicily has 100 days of harvesting every year when you count all the areas where grapes are grown. Colomba Bianca, Sicily’s biggest wine cooperative representing five different wineries, brought to Chicago samples of some of its offerings.

  • Grillo Sicilia DOC Lavi 2016. Hand-harvested 100% Grillo grapes are turned via the Charmat method into a light straw yellow bubbly with intense, complex aromas like white flowers and orange blossoms with a citrus note. On the palate, taste nettle and sage, jasmine and melon. Minerally, crisp and fresh. Delicious with first courses of fish or vegetables and with white meats, tabouleh, mozzarella, anchovies and tomatoes.
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  • Nero d’Avola Sicilia DOC Vitese 2016. Hand-picked and put into small crates during late August/early September, the skins for this organically made wine are macerated at low temperatures for two days to extract the sweet tannins an delicate color. Intensely ruby red – beautifully purple-red – it offers fragrant fruity aromas of red berries (cherry, blackberry) that are also minerally (graphite) and spicy. The tannins and acidity are perfectly balanced within a wine of great structure, smoothness and intensity. Serve it as an aperitif or with mature cheeses, cold cuts and meats of all types. We love this wine *****5 stars.
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  • Nero d’Avola Sicilia DOC Kore 2016. One of Colomba Bianca’s classic red wines, this 100% Nero d’Avola wine is ruby red with purple tinges and unmistakable aromas of prune, cherry and light spice. It’s soft and velvety on the palate with a pleasing structure and a distinct fruitiness that’s also elegant and refined. Serve with typical Sicilian dishes like spaghetti alla norma with eggplant and smoked ricotta. Even more complex and rewarding than the Vitese, these are both excellent choices for your best holiday occasions. *****5 stars.
IEEM Prosecco
IEEM Prosecco

Prosecco DOC wineries included Piera Matellozzo 1899, Masottina, Supmanti Valdo, Barollo, Astoria and more. Here are two standouts from among their samples:

  • Barollo Prosecco Millesimato Extra Dry Treviso DOC 2016. Gorgeous (we gave it 5 stars) wine made from 100% Glera grapes. This small-production (25-30,000 bottles) Prosecco is fragrant with notes of candied citron and acacia flowers, yellow apple, peach and crusty bread.  On the palate it’s dry, soft and fresh with a elegant fruity aftertaste. Perfect as an aperitif or with risottos with vegetables and fish dishes. 11% alc. ~$19. *****5 stars.
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  •  La Marca Prosecco Sparkling DOC, imported by Gallo. Made with 100% Glera, this delicately golden straw yellow Prosecco brings fruity notes and a distinctive floral aroma along with a lively and persistent perlage of full-textured bubbles. The palate is fresh and clean with flavors of ripe lemon, green apple and grapefruit with an agreeable minerality. Well balanced with a light, crisp, refreshing finish. Serve chilled with starters and fish dishes. 11% alc. ****4 stars.
 
Chianti Rufina
IEEM Chianti Rufina

Other Italian wine regions came to introduce Chicago to their wines this year. Consorzio Vino Chianti presented guided tastings of wines from the seven subregions of Chianti – Montalbano, Rufina, Montespertoli, Aretini and others, plus Chianti Classico – all located in Tuscany between the great Italian cities of Firenze (Florence) and Siena. They explained how Chianti DOCG is now requiring bottles to be sealed with traceable labels – an important move to protect the integrity of fine wines from this region. The entire Chianti region has a new focus on quality rather than quantity as had been the case for many decades. A few memorable vintages from the tasting, all coming in at around 14% alcohol:

 
  • Chianti Rufina DOCG Riserva 2013. 95% Sangiovese, 5% blend of three grapes indigenous to the region. A beautiful wine grown on rocky soils and made with traditional wine making processes, including fermenting in steel vats and maturing in big oak barrels for two years and in the bottle three months. Fine, delicate aromas due to late-growing Sangiovese. Perfectly balanced. *****5 stars.
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  • Chianti Colli Fiorentini DOCG Riserva 2013. 90% Sangiovese, 10% Cabernet Sauvignon. A single-vineyard blend made from grapes grown in mixed soils with riverstones. Grown on old vines with at least 1 meter between the vines. *****5 stars. ~$13.
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  • Chianti Montespertoli DOCG Riserva 2013. 100% Sangiovese. This is a single-vineyard wine that’s light and acidic – the result of planting Sangiovese grapes in a northern exposure. This results in greater structure yet the expression is very well-balanced. 14% alc. ~$25.
 
IEEM Friuli Grave - The Sparkling Life
IEEM Friuli Grave – The Sparkling Life

A third Italian group, Consorzio Vini Friuli Grave, this year brought to Chicago a selection of its DOC sparkling and still wines – “fresh and fun wines,.” Made from grapes grown in Friuli Venezia Giulia, a northeastern area of Italy that’s rich in tradition, colors, aromas and flavors, these wines tend to be lighter, with alcohol content ranging from around 11% to 13%. You’re sure to find something to please anyone within this portfolio. Here are a few they brought here to sample at #TheSparklingLife presentation:

 
  • Spumante Rose Extra Dry “Collevento 921” from Antonutti Vini dal 1921. This delightful sparkling wine belies the old reputation of spumante as overly sweet and syrupy. It’s made with 80% Merlot and 20% Refosco via the Charmat method. The color is bright pink with a bouquet of red berries (raspberry, currant and strawberry) and a light, fine lingering perlage. Its lovely character is due in part to the fact that the Merlot grape never gets overly ripe in the cool weather of this area. Excellent as an aperitif or with appetizers or fish platters (the Italians love their fish!). Priced between $8 and $15 depending on where you get it, it’s perfect for the holidays. 11% alc.
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  • Friuland “Le Bastie” 2011 DOC Friuli Grave by Tenute Tomasella. This small-production (2500 bottles) wine made of 100% Friuli grapes has a creamy texture with great fruit taste. An intense golden-hued straw yellow color, its bouquet is refined yet intense and features a blend of spices and fruit with a hint of vanilla. It’s because they use a process called “friulano” which reduces oxidation in white wines that this wine actually ages well. Priced ~$23, we think it’s worth going into splurge mode. 13% alc.
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  • Sauvignon “Braida Santa Cecilia” 2016 DOC Friuli Grave. Made with 100% Sauvignon A3 clone, this pale yellow white wine takes its name from the Italian meaning “clearing in the forest,” which describes the weather conditions in the northeastern area where they can grow this grape. Unlike the New Zealand Sauvignon blanc – which some Italians describe as smelling like a sweaty sock – the passionfruit, sage and yellow pepper nose of this wine compares more to a Sancerre. This wine is made by Kim Crawford’s husband, who excused himself from making the “Kim Crawford” type of Sauvignon to go renegade and make a new kind of Sauvignon. He calls his highly award-winning winery Pitars so as not to confuse people with the Crawford name. We give his version a solid 5 stars. 12.5% alc.

Alesssio Planeta brings treasured Sicilian wines to Chicago

Alessio Planeta grows the grapes and makes the wines at Planeta Winery, and he came visiting Chicago recently to introduce them to industry professionals. Held at Naha Restaurant, 500 N. Clark, the event featured many of Alessio’s favorites paired beautifully with a three-course meal prepared by the superb culinary team at Naha.

The first course, an item from the regular menu, was organic carnaroli risotto with confit duck, Delicata squash, wood-grilled onions, and a delightful embellishment of crispy curly kale – we’d love to know how they get that crunch while keeping the gorgeous deep color of that green!
Second came a roast quail with a “hash” of Brussels sprouts, spaghetti squash and slab bacon, served with soft-cooked polenta and frosted Marquis grapes and sage. Dessert was a lovely composed dish of Italian blue cheese, shaved pear and pea shoot salad, macerated black figs and seeded ficelle (all their breads were excellent). Creative and delicious combinations.
Each course was paired with a different vintage of Planeta Santa Cecilia Nero d’Avola – 2011, 2007 and 2005 – all four-star quality. You could feel his love of his work when Alessio said, “Wine is the most honest labor of any product in the world.”
He also said that if your favorite wine vendor doesn’t carry any of these wines, you can get Binny’s or Eataly to bring them in for you. Below are some of the elegant and delicioius wines produced by Alessio Planeta and his team.
Cerasuolo di Vittoria DOCG 2014, a lovely dry red blend of 60% Nero d’Avola and 40% Frappato grapes that are macerated 14 days on the skin. The resulting blend is fresh and smooth and goes well with fish. SRP ~$24
Dorilli Cerasuolo di Vittoria Classico DOCG 2014, A limited production of a refined and elegant expression of the union of the noble Nero d’Avola with Frappato di Vittoria grapes. Lightly distinguished by maturation in wood. SRP ~$33
Cerasuolo di Vittoria DOCG 2007, produced with a combination of indigenous varieties Nero d’Avola and Frappato. A unique wine with flavours and aromas of cherry, strawberry and pomegranate due to the particular soil and climate in which the grapes are cultivated. SRP ~$24
Nocera Sicilia DOC 2015, 5-star, 100% Nocera, grapes that grow only in the northern part of Sicily. These vineyards are surrounded by the sea – in fact, sometimes appear to be floating above it. Here they grow in alluvial soils where warriors once fought their battles. No SRP – why?
 
Nero d’Avola Nocera Sicilia DOC 2014. easy to drink Aromas of floral, plum and chocolate that are typical of the Nero d’Avola grape. At first smell, the aroma seemed a bit off, but the wine was very drinkable. SRP ~$26
Noto Nero d’Avola DOC 2012.  At first smell, the aroma seemed a bit off, but soft tannins, high acidity make it good to drink now and good to age for several years to come.
Santa Cecilia Noto DOC 2011. 5 stars. 100% Nero d’Avola. This year 2011 was a good vintage all around in Sicily, Tlhis is Alessio’s favorite vintage.Blackcurrent flavor typical of this area. SRP ~$45 Alessio said he prefers higher acid to softer tannins.
Santa Cecilia Noto DOC 2010. 100% Nero d’Avola. Less warm, more rain in this area today, where it used to be very dry in the late 90s. A quintessential expression of Sicily’s noble Nero d’Avola grape.

7 wines under $20 for the 2016 holidays

Recent tastings from wide-flung areas of the world have yielded a fresh list of possibilities for your holiday edification and enjoyment. Consider one of these under-$20 selections for your holiday celebrations.
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California’s Little Black Dress label
We love it when wineries come up with fun names for their brands. Take, for example, the label  “Little Black Dress” (LBD). Stirs up visions of sexy intrigue or at least something elegant, doesn’t it? Recently sampled a couple of their reds and enjoyed them.
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1. Diva Red. Winemaker notes: Decadent notes of dark plum, cocoa and caramel leading to a finish accented by hints of cinnamon and chocolate-dipped strawberries. We found it a pleasant medium-bodied red blend that sits comfortably on the palate, works pleasantly on the nose and goes nicely with food of many kinds. Well worth a try at SRP ~$8.
2. Little Black Dress Cabernet Sauvignon. Consider this value-priced rich red for your everyday wine. Winemaker notes:   Rich aromas of dark berries and toasted oak, a hint of vanilla spice and a lasting finish. Again, well worth trying at an SRP of ~$10.
 
 
Nero d’Avola elegance from Sicilia DOC
Speaking of “little black,” consider the Nero d’Avola grape –  indigenous to Sicily. For centuries Sicily has been a benchmark for the global wine market and this grape variety is an icon of Sicilian enology. Today a new generation of winemakers have lifted the “little black grape” to new heights of elegance and drinkability.
Saia - Nero d'Avola
Saia – Nero d’Avola

3. Nero d’Avola Feudo Maccari Saia 2011 Sicilia DOC. This Saia has lush, deep aromas and flavors of dark and sour red cherries, spearmint, spice and oak. Palate flavors are velvety, plush, and concentrated, balanced by fine acidity and ripe, sweet tannins, before a long finish. A superb match for full-flavored meats and game, especially stews and roasts. Saia, like all these wines, balances freshness with the ability to evolve over time. SRP ~$20

 
Naked Moon wine shines
Naked Moon wine shines

Lovely Pinot Grigio from Northern Italy
4. Luna Nuda (Naked Moon) Pinot Grigio Vigneti delle Dolomiti IGT 2015. Born in the perfect-for-Pinot-Grigio clay soils atop the saw-tooth ridges, snow-capped peaks, and alpine meadows studded with glittering waterfalls in Alto Adige, this wine of straw-yellow with green lusters brings rich aromas of fruits like pears and apples. Well-balanced and structured, the taste is dry and smooth with a pleasing minerality. Perfect for pairing with lighter foods and fresh-water fish. At 12.5% alc., this is a sturdy white wine that makes a nice aperitif, too. SRP ~$15

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JaM Cellars “breakfast” trio of wines
Butter, Toast and Jam sounds like a breakfast menu, but it’s actually the names of three different wines – one red and two whites – that come from JaM Cellars. These are a cut above your everyday house wines and guaranteed to make you and your guests feel special. Perfect to go with your Thanksgiving or other holiday meals. JaM Cellars wines are available nationwide and through the website at http://www.jamcellars.com.
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5. 2015 Butter Chardonnay offers ripe, stone fruit and baked-lemon aromas and is cold fermented to rich creaminess, aged in a blend of oak giving this wine a lovely, long, vanilla finish. 14.89% Alc. by vol. SRP ~$15
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6. 2014 JaM Cabernet Sauvignon has soft, dark berries and plums on the nose and palate, and is aged in new oak to smooth and round the wine, adding a touch of vanilla. 15.1% Alc. by vol. SRP ~$20
JaM Cellars - toasting with Toast
JaM Cellars – toasting with Toast

BONUS: Non-vintage (NV) Toast Sparkling, made with traditional méthode Champenoise techniques, offers juicy aromas of honeydew, white peach and orange blossom followed by tastes of tropical pineapple and honeydew combined with a light toastiness. It’s light at 12.5% Alc. and, okay, at $24.99 a little over the headline-promise of $20/bottle. But we didn’t count it in the original 7, so think of it as a bonus recommendation.

South African sparkling wine
Did you know that South Africa is among the many nations that are becoming producers of respectable wines these days? Had a chance recently to review a couple of sparklings from that region. One in particular seemed a worthy addition to a list of decent possibles for holiday meals – or any time you’re in the mood for some bubbles.
7. Boschendal Pinot Noir Chardonnay Brut NV. This sparkling wine, made with Methode Cap Classique (South Africa’s version of the traditional Champagne method) is a clear golden color with a fine effervescence. Aromas of fresh lemon fruits along with a creamy flavor make it a pleasant, value-priced bubbly that’s more complex than many similarly priced Proseccos and will make an equally nice accompaniment to lighter foods and even desserts. SRP ~$11

Have fun with these!

Pair Sicilia DOC wines with food

Wine is meant to go with food and can greatly enhance the overall experience of enjoying a meal. The old rules about red with red meat and white with fish are no longer considered the main criteria for good pairings. These days, you get to think creatively and follow your own wishes. Truthfully, as many Sicilian winemakers and producers will tell you, rules are passé; those who love red wines tend to drink them no matter what’s being served, and vice versa for white wine lovers.
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Below are a couple of ideas for pairing some nice Italian  wines with a twist or two on some popular menu items like fried chicken. We’re recommending a couple of Sicilia DOC wines (the label that guarantees consistent quality in wines from Sicily) we tried recently; molto bene with food!
Let Nero d'avola spark your fried chicken/kimchee sandwich
Let Nero d’avola spark your fried chicken/kimchee sandwich
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Fried Chicken Sandwich with Kimchee Slaw

This dish pairs one of America’s favorite foods, fried chicken, with the zing and romance of Asian spices in a vegetable mix that includes the fermented, super-healthy goodness of Kimchee along with fresh, crisp vegetables. Serves 4. The spicy fried goodness goes beautifully with a glass of fresh and fruit-forward red like Stemmari 2013 Nero d’Avola Sicilia DOC. Enjoy its intense bouquet with notes of currant, wild strawberry and pomegranate. Try Nero d’Avola wines with Thai sauces and Middle Eastern spices, too.
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Kimchee Slaw
  • 1-1/2 c shredded Napa or Savoy cabbage
  • 3/4 c hot or mild Kimchee, chopped a bit if large
  • 1/2 c shredded carrot
  • 1/4 c thinly sliced red onion
  •  Tbsp Gochujang (Korean chili paste) or substitute sriracha or Sambal Oelek
  • 1/4 c mayonnaise
  • 1/4 c chopped cilantro leaves
Chicken
  • 2 c flour
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 c buttermilk
  • 2 boneless, skinless chicken breasts, cut in half crosswise (if thick, pound the meat to flatten)
  • Vegetable oil for frying
  • 4 sandwich rolls
Directions
1. For the slaw, combine all the ingredients in a bowl and set aside.
2. For cooking the chicken, choose a pot that will hold two of the chicken pieces comfortably. Fill with oil to the depth of one inch and heat over medium high to 350.
3. Stir the flour, salt and pepper together in a shallow bowl.
4. Pour the buttermilk into a small bowl.
5. When the oil is hot, dredge a piece of chicken in the flour, then dunk in the buttermilk, and dredge again in the flour, shaking off excess. Drop it gently into the oil. Repeat with a second piece of chicken. Fry about 3 minutes per side, or until golden brown and crispy. Lift out with a strainer spatula and let chicken pieces rest on a wire rack. Fry the remaining chicken pieces in the same way
6. Place a chicken piece on half a bun and top with a generous amount of the Kimchee Slaw and the other half of the bun.
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A Sicilia DOC Grillo wine sets your veggie pasta afire with flavor
A Sicilia DOC Grillo wine sets your veggie pasta afire with flavor
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Spiral Zucchini Noodles with Pesto

We Americans love our pasta like the Italians, but somehow we just seem to eat too many carbs. Enter: vegetable “noodles.” Zucchini pasta with pesto and pine nuts pairs perfectly with a fresh Grillo from the western and coastal regions of Sicily. A good example is Stemmari Grillo Sicilia DOC with its aromas of vibrant tropical fruits mango and papaya, complex mineral notes and bright acidity that accent the herbal pesto and balance the nuttiness and richness of the pine nuts and Parmesan cheese. Recipe serves 4.
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Ingredients
  • 2 cups loosely packed basil leaves
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup grated parmesan cheese
  • 2/3 cup extra virgin olive oil
  • 4 medium zucchini
  • Salt and Black Pepper
 Directions
1. In a food processor, combine the basil, pine nuts, and garlic and pulse until coarsely chopped.
2. Add 1/2 cup of the oil and pulse again until the oil is fully incorporated. Add remaining oil and cheese and pulse until smooth. Add salt and black pepper to taste.
5. Bring a pot of water to a boil.
6. Using a spiralizer or mandoline, make long, thin ‘noodles’ out of the zucchini.
7. When the water is boiling, add some salt and the zucchini and blanch for less than a minute.
8. Drain the zucchini, mix with the pesto and serve.