Tag Archives: Verona

Mont’Albano Merlot

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SEPTEMBER WINE CLUB:

Mellow style logoMerlot-bottleMont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Appellation: Mid-hill region in Friuli Venezia Giulia
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 4.9 g/l
  • Total Acidity: 5.2 g/l
  • Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature.  The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

gnocchi-mushrooms-recipeCreamy Spinach and Mushroom Gnocchi

INGREDIENTS:

  • 1 tablespoon olive oil
  • 8 oz mushrooms crimini
  • salt and pepper
  • 16 oz potato gnocchi
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon smoked paprika or more
  • 5 oz fresh spinach
  • ¼ teaspoon salt to taste
  • coarsely ground black pepper to taste
  • red pepper flakes to taste

DIRECTIONS:

  1. Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
  2. To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
  3. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  4. Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
  5. Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
  6. Top with the remaining half of the cooked mushrooms. 

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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Mont’Albano Pinot Grigio

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SEPTEMBER WINE CLUB:

Crisp Wine Stylepinot-grigio-bottleMont’Albano
Pinot Grigio Friuli DOC
Friuli, Italy

CRISP WINE STYLE

Pale straw in color, its perfume is distinctly tropical, with a pronounced banana and passionfruit quality. It is a well-structured wine with a good acidity and lingering finish.

WINE DETAILS:

  • Varietal: 100% Pinot Grigio
  • Appellation: Mid-hilly Friuli region, Italy
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 5.1 g/l
  • Total Acidity: 6.2 g/l
  • Food Pairings: Suggested with fish soups and chargrilled seafood or served with risottos and baked vegetables.

VINEYARDS:
The vineyards are located in the mid-hilly Friuli region. Excellent exposure and position, with medium slope.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATION:
The grapes are softly pressed and destemmed. The fermentation takes place in steel tanks at controlled temperature.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Agro-dolce-onions-recipeCipolline in Agrodolce (Sweet & Sour Baby Onions)

INGREDIENTS:

  • 8 tablespoons butter
  • 2 lbs peeled cipolline onions
  • 1⁄3 cup sugar
  • 1⁄3 cup balsamic vinegar
  • 1⁄2 – 1 cup water (maybe more)
  • Squeeze fresh lemon juice

DIRECTIONS:

  1. Heat the butter in a pan large enough to hold the onions.
  2. Cook the onions in the butter for a few minutes while stirring.
  3. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  4. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
  5. Sprinkle with lemon juice & serve.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Elmotoo on Food.com.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Mellow style logoValpolicella-bottleMont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

  • Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
  • Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
  • Analysis: 12% alcohol / volume
  • Residual sugar: 5.4 g/l
  • Total Acidity: 5.3 g/l
  • Serving Recommendation: Serve between 60.8ºF-64.4ºF
  • Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

veal-cutlet-recipeStuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

  • 4 veal cutlets, about ¼ inch think, halved crosswise
  • 4 slice provolone cheese
  • Parmesan cheese, freshly grated
  • 4 thin prosciutto, slices
  • 2 large eggs
  • ¾-1 cup all-purpose flour
  • 1 ½ cup panko bread crumbs
  • ¼ cup olive oil
  • ¼ cup unsalted butter
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1/8 tsp salt for panko
  • pepper
  • 2 tbsp wine or water
  • 1 tsp dried rosemary, divided
  • 1 tsp dried sage, divided

DIRECTIONS:

  • Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
  • Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
  • Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

  • Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
  • Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

  • Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
  • Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
  • Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
  • Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
  • Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
  • In a shallow dish, whisk eggs until scrambled. Set aside.
  • Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
  • Next, place flour on a shallow plate and set aside.
  • Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
  • Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
  • Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
  • Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

  • In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
  • After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
  • Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
  • Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
  • Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
  • Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Kitchen Divas.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >