A Favorite Italian Wine? How do I begin to choose? #ItalianFWT

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.

I made Mediterranean Scallops and served them over Pasta to pair with this wine.  As is my custom, I opened the bottle and sipped while I cooked.  The wine pours with some sparkle to it, just a touch of fizz, I'm not sure why.  It is bright, crisp, and very acidic.  I enjoyed every sip of that first glass.

The Pasta was scrumptious with the creamy sweetness of the Scallops and the tart brightness of the tomato sauce.  However, this dish is very acidic as well, so the pairing was a little disappointing.  The dish needed a wine that was a little fuller and heavier, and the wine needed a dish that was fuller and heavier.

So, I will serve this wine again, maybe with roast chicken or scallops again, but in a creamy risotto or seared.  The next time I serve this Mediterranean Scallop dish, I would like to serve it with a White Sangiovese from La Scelta di Sofia, which I really enjoyed when I received it as one of my selections from the WSJ Wine Club.  Unfortunately, I did not take any photos of this wine when I enjoyed it, and when I went online to order more, it was sold out.  So disappointing..... I guess a Chardonnay will have to suffice.

Please stop by and see what the others have chosen for their favorite Italian Wine.......

• 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

Entrees, Seafood, Scallops, Pasta

Entrees, Seafood

Mediterranean

Yield: 4 servings

Author: Wendy Klik

Mediterranean Scallops over Pasta

Scallops cooked in a fragrant tomato sauce and served over pasta. An elegant dinner with very little effort.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

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

1. 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.
2. 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.
3. 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.
4. 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

292

Fat (grams)

5 g

Sat. Fat (grams)

1 g

Carbs (grams)

42 g

Fiber (grams)

6 g

Net carbs

36 g

Sugar (grams)

13 g

Protein (grams)

21 g

Sodium (milligrams)

1439 mg

Cholesterol (grams)

27 mg

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