In theory this is an entry level wine for Ca’ Botta, carrying the IGT designation rather than the more favoured DOC or DOCG status. Why? Because this is a wine made using Amarone methods using primarily Amarone varieties with the inclusion of Cabernet which is not allowed in Amarone production... They add Cabernet to build freshness and change the tannin profile... to make something as good but a little different to a traditional Amarone. 2.2 kilos of fruit are needed to make just one bottle. Structural, black and intense, with complex flavours, fruit sweetness and exceptional length. A wonderful opportunity to try an exceptional Amarone style wine from the region.
Avid readers of my site (hey Mum & Dad) might remember me talking about the Picardy Pinot Noir recently and how awesomely good it is. Well, luckily for me I also have two bottles of their Chardy. Hot damn is this magical! After tasting the Pinot I got my boy Dan to send me over some of the Chardy too. Now my already bulging wine cellar is screaming out for six more!
This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.
A couple of favourites combine to make an amazing meal. Plain old ravioli livened with a premium filling and a killer topping. Memorable dish!
Ingredients
Pasta:
500g ‘00’ Flour
5 eggs
tsp Salt
Ossobucco Filling
3 Ossobuco
1 carrot
1 onion
3 cloves of garlic
2 sticks of celery
250g tin tomato
2 glasses of red wine
Fresh thyme, rosemary and parsley
1 egg
20g bread crumbs
Salsa Verde:
1 cup flat-leaf parsley leaves
1 cup basil leaves
1 garlic clove, chopped
2 teaspoons capers, drained (anchovies can be used as an alternative or additionally)
½ cup extra-virgin olive oil
1 lemon, juiced
salt and pepper to taste
Method
Ossobucco filling:
Seal the meat in a pan and place on an oven tray. In the same pan brown all the vegetables and then place on top of meat in tray, pour over the wine and the herbs. Cover the tray with foil and bake in the oven at 220°C for an hour.
When done let cool and then remove bones from meat and place all meat, vegetables and juices in a blender and blend. Put in a bowl
