Holiday preparations? Some suggestions!
Burgundy and Pinot Noir
An elderly producer from Burgundy liked to say that those who don't know Pinot Noir don't know wine. A somewhat over the top statement in our opinion. But in this case there is perhaps a thread of truth to be discovered. Pinot Noir is the captivating vine that brings everyone together, that seduces the enthusiast and that satisfies a large range of expert and non-expert consumers. Its strength lies in showing great charm inside the glass. It always proves to be a fresh and exciting wine. You don't treat yourself to a Pinot Noir wine so easily. Indeed it is not easy to understand! We must drink with attention and not with superficiality, to find all the vast range of aromas and flavors present in these wines. They are wines that demand attention from those who taste them, they require in-depth study, study, and many tastings. Surely a visit to Burgundy, defined as its cradle, could be the only great key to understanding it.
What better occasion than a party than uncorking a magnum-sized bottle of wine? So since Christmas and New Year are just around the corner, let's organize ourselves to buy one to serve when needed or to give to someone special. A magnum doesn't just make a scene when it's brought to the table, it's not only useful because generally during the holidays there are many. The wine contained in a bottle of this size is better than what can be drunk from traditional bottles.
Did you know that..
The larger size counteracts the oxidation of wines. It was even established by a study by the Department of Agricultural, Food and Agro-environmental Sciences of the University of Pisa which analyzed four wines (a white, a rosé, a new red and a Champagne) noting that in the magnum there is the best ratio between the volume of wine and the surface area exposed to oxidation.
From champagne to fine red
Generally the magnum format has a capacity of 1.5 litres, double that of the traditional 0.75 liter bottle, but there are also even more particular formats such as the Jéroboam, equal to three liters or 4 bottles, and the Mathusalem, equal to six liters of wine or 8 bottles. All that remains is to choose your favorite magnum.
Piedmont and its varieties
It is certainly no coincidence that the vineyard landscape of Piedmont is in the running to enter the world heritage protected by Unesco. Viticulture is part of the history of the region and, for years now, it has chosen the path of quality over quantity. On the other hand, Piedmont boasts a wealth of Docg and Doc that is second to none in Italy. Alongside the great traditional wines, the enthusiast will be able to appreciate a range of aromas and flavors that share a great quality and the ability to maintain a perfect balance between tradition and the desire for new emotions. They are wines that manage to bring to life the tradition that reigns in the hills, and that enchant for their complexity in the glass.
Pairings for all our tables, with a specific note ai
Nebbiolo - Especially if young, it goes well with first courses with meat sauce, including egg pasta, risotto with game, roasted and grilled red meat, noble poultry, medium-aged cheeses and with the classic Piedmontese boiled meat. For Christmas lunch or New Year's Eve dinner don't miss this great wine!
Barbaresco and Barolo - They give their best with veal or ox stews (Christmas tradition), with roasted game, with aged cheeses and, of course, with his majesty the white Alba truffle.
Barbera - Wine for the whole meal, complete and satisfying on every occasion. It goes particularly well with main courses such as roasts, rabbit, mixed fry and hard cheeses with a robust taste, but it also greatly enhances the traditional Piedmontese minestrone and polenta. Excellent if combined with tortellini in broth (Christmas dish).
Dolcetto - It is served in combination with appetizers based on cured meats or croutons, legume soups, grilled meats and medium-aged cheeses. Pleasant for a dinner together near the fireplace!
Asti Spumante - The youngest and most delicate ones lend themselves to accompanying appetizers and light dishes, especially fish and vegetarian dishes. The more mature and full-bodied versions are intended for elaborate dishes of tasty fish and preferably white meats. At Christmas we could certainly combine it with a panettone or pandoro and finally with a crunchy hazelnut and candied nougat.
Roero Arneis - It goes particularly well with seasoned cheeses, with strong flavours, and with dishes based on white meats and fish.