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In the mind of many foreigners , Emilia-Romagna recalls Pavarotti, Prosciutto di Parma, Parmesan Cheese and filled egg pasta. Along Piedmont, this Italian region boast some of Italy’s finest gastronomic traditions. However, it is less known in wine. Although, there are many wine estates, one of my favorites and perhaps the leader in the region is Podere dal Nespoli 1929.

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I had a chance to meet Nicole Poggi from the domaine earlier this November. She was in a quick passage in Montreal. I had a chance to taste most of their wines in Le Richmond Restaurant. The invitation was possible thanks to their agents Élixirs – Vins et Spiriteux. Following are the tasting notes of the wines of the evening along with the food pairing for each wine. The food at the Richmond is amazing. Modern Italian cuisine at its best

Chardonnay Da Maggio

Da Maggio. Forli Chardonnay IGT 2013

( 100% Chardonnay. Manual harvest and stainless steel vinification. No oak )

Very poetic nose. Aromas that remind me of pineapple sorbet with flowery nuances.  In the mouth, full body with medium to high acidity.Structured with an incredible mineral mouthfeel.  Racy and elegant. Burgundian in impression but italian in pedigree. 94\100

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Gorgonzola Cream, Poached quail egg, kale and crostini. The chardonnay was a terrific match, offering just enough power to counterbalance the richness of the dish and the mineral notes bringing out the kale flavors

Pinot bianco Dogheria

Dogheria. Rubicone IGT Pinot Bianco 2013

( 90% Pinot Bianco. 10% Sauvignon Blanc. Upper Bidente Valley and adjacent areas. The vineyard is located on Forli-Cesena)

Very fresh aromas. Herbal with an amazing minerality reminding of silex and smoke. Full body. High acidity. Very elegant and  fluid in the mouth However, racy with lots of character. Retronasal reminds me of mineral flavors. Terrific length with a lemon-lime aftertaste. 95\100

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Octopus Carpaccio made with Caper mayonnaise, lemon gel, smoked paprika crumble, arugula with lemon olive oil.. Another terrific match. The octopus bringing out the elegance of the wine and the smoke flavors complementing the paprika notes of the Carpaccio

Sangiovese di Romagna Prugneto

Prugneto-Sangiovese di Romagna Superiore 2013

( 100% Sangiovese. 30% aged for 8 months in french oak. Vineyards situated at 177 m in the region of Cusercoli. Chalky soil)

Textbook sangiovese nose. Aromas of leather with cherry notes and ashes minerality. Full body with a fresh acidity. Retronasal reminds me of violets. Long in the mouth. Beautiful wine. 93\100

20141105_200806 Mushrooms with Pancetta vinaigrette, mimolette shavings, arugula sprouts.  Beautiful accord. The wine and the dish, being like perfect lovers

 

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Il Nespoli Sangiovese di Romagna Superiore Riserva DOC 2011

( 100 % Sangiovese. Clay soils at an altitude of 177 m in Nespoli. Aged in french oak for 12-14 months)

Ripe prune notes with dark chocolate notes. In the mouth, full body and fresh. Long and harmonious with polished tannins Elegant with flavors bring remind lots of black berry fruit with beautiful oak spices. 93\100

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Braised rabbit ravioli, sage, vegetable brunoise, pistachio gremolata. A very noble accord in which the braised rabbit bringing out hidden earthy and spice flavors of the Riserva.

Sangiovese, Cab Sauvignon, Merlot, Borgo dei Guidi

Borgo del Guidi IGT Rosso Forli 2011

( 70% Sangiovese, 15% Cabernet Sauvignon, 15 % Merlot. Vineyards situated in Forli-Cesena.  Clay terroir. Manual harvest. Grapes are partially dried and vinified separately. French oak aging in new and second-hand barrels)

Beautiful toasty oak notes. In addition, licorice and coffee notes with cherry dipped in dark chocolate and beautiful mineral nuances. Powerful and stylish like a Ferrari racing car. Chocolate and hazelnut finish. 94\100

20141105_210033Rack of Lamb, Cooked sous-vide, herb crust, Yukon Gold mash, green beans and cherry tomato salad, lemon zest, fresh sheep ricotta. Stellar match. With lamb, you need a wine just powerful enough to fine tune in your mouth the gameness of the meat.

Sangiovese TeluccioTeluccio Sangiovese Dolce.

( Passified sngiovese grapes coming from Medium-textured soils: loam 44%, sand 32%, clay 24% )

On the nose, ripe prunes with a dark chocolate notes and airy minerality. Balanced and harmonious, the sweetness not overpowering the palate. Beautiful wine for a beautiful ending of a supper. 92\100.

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Chocolate tart. Milk chocolate mousse, chocolate and bergamot ganache, mascarpone ice cream. Not a big fan of dessert wines with desserts. However, this match was the exception of the case as the wine was not too rich to overpower the subtleties of the dessert.