April Sweet Club

 

Luca_Bosio_Sweet_Rosso_bottle-webSweet Wine ClubLuca Bosio Vineyards
Rosso
Piedmont, Italy

NECTAR WINE STYLE

Gorgeously fresh with tones of ripe berry, this wine is medium-bodied and well balanced.  It has a delicate frizzante.  With lower alcohol and lower calories, it’s an everyday drinkable wine to enjoy no matter the occasion. 

Analysis: 5.0% alcohol / volume
Varietal: 100% Brachetto
Region: Piedmont, Italy


Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES: 
Basic Brachetto is playfully fizzy with two atmospheres of pressure and is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.


Luca_Bosio_Sweet_Black_bottle-webLuca Bosio Vineyards
Black
Piedmont, Italy

NECTAR WINE STYLE

A luscious, fruit forward red blend with voluptuous mouth-feel and layers of strawberries, juicy raspberry and hints of chocolate. The frizzante finish makes it superb.

Analysis: 5.0% alcohol / volume
Varietal: 95% Brachetto, 5% Raspberry, Strawberry fruit infused
Region: Piedmont, Italy

Pairing:
Serve slightly chilled on its own or with antipastos, prosciutto, fish and white meats.


WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES:
Basic Brachetto is playfully fizzy with 2 atmospheres of pressure & is known for having low alcohol at 5.0%, a natural range of sweetness. After fermentation, the residual sugar remains relatively high, making the wines sweeter than dry wines. Because the extra sugar stops fermentation early, non-fortified sweet reds tend to be lower in alcohol than dry wines.

WINERY HISTORY:
Now in its 3rd generation, Bosio Family Estates was established in 1967 by farmers Egidio and Angela. After the success of his innovative and progressive ideas, and with the support of the family, the company has taken the name of Luca Bosio Vineyards. The winery is located in the center of the Langhe region of Piedmont, Italy.


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August Wine Club pairing recipe

Hazelnut CakeTorta di Nocciole (Hazelnut Cake)

INGREDIENTS:
• 8 tablespoons unsalted butter, melted; OR 6 tablespoons melted unsalted butter and 2 tablespoons hazelnut oil (see NOTES)
• 2 ¼ cups toasted, skinned hazelnuts, cooled (see NOTES)
• ¼ cup unbleached all-purpose flour
• 1 packet lievito pane degli angeli or 2 teaspoons baking powder (see NOTES)
• 4 eggs, separated
• 1 cup sugar
• Pinch of fine salt
• Confectioners’ sugar for dusting
• Warm heavy cream sweetened with sugar (optional)

DIRECTIONS:
• Heat the oven to 350℉. Coat a 9-inch cake pan with about 1 tablespoon of the melted butter. Place a round of parchment paper in the bottom of the pan and coat the parchment with butter. Set the remaining melted butter aside.
• Process the cooled toasted hazelnuts in a food processor fitted with the metal blade until they are finely ground. Take care not to let them get pasty. Transfer them to a bowl and stir in the flour and baking powder. Set aside.
• In a large bowl, whisk together the egg yolks and sugar. The mixture will be very thick and cling to the whisk. Drizzle in the remaining melted butter (or melted butter and hazelnut oil, if using), a little at a time, whisking until the butter has been fully incorporated.
• Using a sturdy silicone spatula, stir the hazelnut-flour mixture into the egg yolk-butter mixture. It will be as thick as nut paste. This is fine.
• In a clean, stainless steel bowl, beat the egg whites and salt until stiff peaks form. Scoop about ½ of the egg whites into the bowl with the nut paste mixture and begin stirring and folding it in with the spatula. This will help to loosen the batter a bit. Add half of the remaining egg whites, folding rather than stirring them into the batter to prevent them from deflating too much (the batter will still be thick and sticky). Finally, add the last of the whites and continue folding until they are incorporated into the batter. The batter will be thick but spreadable. Scrape it into the prepared pan and smooth out the top.
• Bake the cake for 40 – 45 minutes, until puffed and browned on top and the center is no longer jiggling (a cake tester inserted in the center should come out clean). Be careful not to jostle the cake when you’re checking for doneness.  Transfer the cake to a cooling rack,in the pan for 30 minutes. Invert the cake onto a plate and peel off the parchment. Re-invert and let cool completely. Serve dusted with confectioners’ sugar and with warm sweetened cream for drizzling.
NOTES:  Hazelnut oil is not cheap, but an optional splurge to enhance the nut flavor of the cake.  To toast and skin hazelnuts: Heat the oven to 350℉. Spread the shelled nuts on a rimmed baking sheet and bake 10 minutes, or until the skins have begun to crack. Wrap the hot nuts in a clean kitchen towel and let stand 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skins. Not all the skins will come off, which is fine. Let cool before processing. Lievito pane degli angeli is a vanilla-scented powdered leavening agent used in Italian baking. It’s sold in packets and found in most Italian groceries. You can substitute 2 teaspoons baking powder.

Luca_Bosio_Barbera_Alba_BottlemellowEgidio
Luca Bosio Vineyard
Barbera D’Alba
Piedmont, Italy

In the center of the Langhe, among the hills celebrated in Cesare Pavese’s poems, you can find Luca Bosio Vineyards winery, in a world where technology and rural tradition coexist. Egidio was the founder of the Bosio’s farm, father of the owner Valter, profound expert of the wines of that zone.  The grapes from this wine come from vineyards located in Santo Stefano Belbo and Alba Villages.  The average age of the vines is 40 years.  Grapes are pressed and the must is fermented in steel  tanks after a short period in contact with dry ice to increase complexity and aroma.  This wine is a perfect accompaniment to read meats, braised beef and pork, as well as an array of Italian cheeses, pastas and risotto.

Luca Bosio, winemaker

Luca Bosio, winemaker

“Ruby red in color, this Barbera exhibits aromas of red fruit chocolate and vanilla.  The aromas follow through the round and smooth palate. A well integrated wine with silky tannins leading to a smooth finish.” – Luca Bosio, winemaker

Winemaker: Luca Bosio
Appellation: Piedmont, Italy
Varietal Blend:  100% Barbera
Analysis: 14% alcohol / volume, 3.5 pH, 5.5 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine