"Tellus" Syrah by Falesco, from Lazio IGT, Latium, Italy.
Vibrant violet color with enticing aromas of fresh fruit, cherry, a hint of vanilla, and spice; a silky Italian red wine from the area surrounding Rome with light tannins, and a rather strong finish.
Pairs well with fine cuts of red meat, roasts, wild boar, other game, and pheasant as well as aged Italian cheese.
Soil is sandy with mixed stone, average age of vines aproximately15 years, spur cordon training of vines, September harvest time, alcohol 14 %, Vinification (elongated) on stems, malolactic fermentation, aging 2 plus years in oak, altitude 300 meters above sea level.
This wine represents the area surrounding Rome very well although Lazio is mostly known for its outstanding, young, refreshing Italian white wine, Rome also produces some very good reds. Because they are not as prominent, it can be hit or miss. However when you find a good red wine from this region it is usually surprisingly good, as well as being a good value if not an easy buy (not that easy to find).
Here are some other Varietals try from the region:
Cabernet Sauvignon, Merlot, Cesanese, Petit Verdot, Sangiovese, Montepulciano
Rome is Known for three white pasta dishes:
Carbonara: Made with Guanciale, or Pancetta, eggs, and of course a liberal amount of Pecorino Romano.
Alfredo: Which is credited incorrectly to Alfredo di Lello who it is said came up with the recipe for his pregnant wife, in actuality this type of white cheese and egg sauce had been around perhaps since before Roman times. In any event it simply yet oh so deliciously made of Panna or cream, Pecorino Romano cheese, eggs, and perhaps butter. Rich, simple and delicious.
Buccatini "Roman egg pasta": How does this differ from Alfredo you ask? The difference is the amount of egg used (if any as some Alfredo recipes do not utilize egg), in any event for a recipe requiring one pound of pasta, Buccatini may use 3-4 farm fresh eggs, where as Alfredo may only use one if any. The egg flavor really becomes prevalent in the dish and completely changes the dynamics.
Bon Appetitio!
Buccatini recipe to follow!!!
Wine tasting notes by J Nappi of Wine Italiano, all rights reserved.
Check out some popular websites online for recipes and pleas buy only authentic imported Italian products as imitations are less than adequate.
Vibrant violet color with enticing aromas of fresh fruit, cherry, a hint of vanilla, and spice; a silky Italian red wine from the area surrounding Rome with light tannins, and a rather strong finish.
Pairs well with fine cuts of red meat, roasts, wild boar, other game, and pheasant as well as aged Italian cheese.
Soil is sandy with mixed stone, average age of vines aproximately15 years, spur cordon training of vines, September harvest time, alcohol 14 %, Vinification (elongated) on stems, malolactic fermentation, aging 2 plus years in oak, altitude 300 meters above sea level.
This wine represents the area surrounding Rome very well although Lazio is mostly known for its outstanding, young, refreshing Italian white wine, Rome also produces some very good reds. Because they are not as prominent, it can be hit or miss. However when you find a good red wine from this region it is usually surprisingly good, as well as being a good value if not an easy buy (not that easy to find).
Here are some other Varietals try from the region:
Cabernet Sauvignon, Merlot, Cesanese, Petit Verdot, Sangiovese, Montepulciano
Rome is Known for three white pasta dishes:
Carbonara: Made with Guanciale, or Pancetta, eggs, and of course a liberal amount of Pecorino Romano.
Alfredo: Which is credited incorrectly to Alfredo di Lello who it is said came up with the recipe for his pregnant wife, in actuality this type of white cheese and egg sauce had been around perhaps since before Roman times. In any event it simply yet oh so deliciously made of Panna or cream, Pecorino Romano cheese, eggs, and perhaps butter. Rich, simple and delicious.
Buccatini "Roman egg pasta": How does this differ from Alfredo you ask? The difference is the amount of egg used (if any as some Alfredo recipes do not utilize egg), in any event for a recipe requiring one pound of pasta, Buccatini may use 3-4 farm fresh eggs, where as Alfredo may only use one if any. The egg flavor really becomes prevalent in the dish and completely changes the dynamics.
Bon Appetitio!
Buccatini recipe to follow!!!
Wine tasting notes by J Nappi of Wine Italiano, all rights reserved.
Check out some popular websites online for recipes and pleas buy only authentic imported Italian products as imitations are less than adequate.
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