Our challenge this month, given by Camilla of Culinary Cam, was to share our favorite Italian Wine. Say what?!! Am I really expected to choose just one Italian wine out of all the wonderful wines they have to offer?
I've decided to share a new Italian wine I enjoyed recently at a wine tasting. This wine is from the Langhe region of Piedmont, a white wine in a land known for its reds.
Had you asked me my favorite Italian Wine 10 years ago, I would have said Chianti hands down. Of course, 10 years ago, I didn't know very many other Italian Wines. Then I learned that Chianti is made with Sangiovese grapes, with Chianti being the region where the grapes were grown.
Five years ago, I wrote about how a Chianti is always a Sangiovese, but a Sangiovese is not always a Chianti when I opened and tasted a bottle of Fanto Poggio Torto Toscano Rosso. This is also the year I discovered Super Tuscans... those wines made in Tuscany that blend several varietals with Sangiovese to create a beautiful wine. I recently had an opportunity to try a White Sangiovese wine that was absolutely phenomenal.
Add to all of this the opportunity I had to visit Tuscany in September, including a tasting of Brunellos from Casata Prime Donne, and you can see why this was such a hard challenge for me.
So while I can't say this Arneis wine is my absolute favorite Italian Wine, I can say it is a wonderful wine I am happy to share with you today. I bought two bottles while at the wine tasting for $20 each. I also learned that while Total Wine carries this wine for $25, it is not available at our Michigan stores. Luckily, the wine tasting was put on by the owner of a small, locally owned wine store, so I will be able to snag more bottles.
- Deanna of Wineivore talks about Alta Langa: Italy's Sparkling Wine from Piedmont
- Jennifer of Vino Travels shares A Classic Tuscan Pairing: Castello di Brolio Chianti Classico Riserva with Ribollita
- Wendy of A Day in the Life on the Farm asks A Favorite Italian Wine? How do I begin to choose?
- Linda My Full Wine Glass suggests we Follow the orange thread: Biodynamic Pecorino from Abruzzo
- Camilla of Culinary Cam writes about Two of My Favorite Things: Cucina Povera and a Bottle with My Name on It
Mediterranean Scallops over Pasta
Scallops cooked in a fragrant tomato sauce and served over pasta. An elegant dinner with very little effort.
Ingredients
- 8 oz. spaghetti, cooked per package directions
- 1 lb. sea scallops, patted dry
- 1 T. olive oil
- 1/2 of a small, sweet onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 T. dried Italian herbs
- pinch of crushed red pepper flakes
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic. Cook and stir until fragrant and the onions are translucent.
- Add the tomatoes with their juices and the tomato sauce to the pan. Season with the Italian herbs and crushed red pepper. Bring to a simmer and cook for 10-20 minutes, while you bring the water to a boil and cook the pasta.
- About 5 minutes before the pasta is finished cooking, season the scallops with salt and pepper. Add the scallops to the tomato sauce and cook just until done.
- Drain the pasta and divide it between 4 bowls. Top each with 1/4 of the sauce and scallops and serve.
Notes
Adapted from a recipe found on Food.com
Nutrition Facts
Calories
292Fat (grams)
5 gSat. Fat (grams)
1 gCarbs (grams)
42 gFiber (grams)
6 gNet carbs
36 gSugar (grams)
13 gProtein (grams)
21 gSodium (milligrams)
1439 mgCholesterol (grams)
27 mg
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