.: Welcome to All

Monday, December 13, 2010

Welcome to All

Welcome to all, my name is Jeremiah Winehouse and I am a Sommelier from California working with MaremmaEvents (www.maremmaevents.com) to bring to you a resource for all of your Tuscan needs. The blog page that we have created here is to inform and educate the reader, you, about all topics concerning wine and food and travel in the magical Italian region of Tuscany. Through this page you will be able to learn about the regional provinces of Tuscany and their typical products. We will bring all the information regarding wines, foods, and travels here to one convenient concise location so as to ease the search for you. I will take the time to research the various wine production regions within Tuscany and educate you about them in a fun and enjoyable manner. Think of this site as the one stop resource for all of your questions concerning Tuscany.

MaremmaEvents is the sponsor hosting this blog page. It is their aim in creating this page to expose the international audience to the wonderful products in Tuscany that still so many people are foreign to. The company runs and operates premier high class luxuriously designed tours centered around Wine, Golf, and Nature. They are able to fit you into the perfect, fully accommodated, tour for your next holiday vacation. We are sure that after learning a little here about all the wonderful items that Tuscany has to offer there will be no second guess as to where your next holiday vacation destination will be.

So again welcome to the launch of MaremmaEvents Official Wine Blog. We look forward to compiling all of the wonderful treasures of Tuscany here for you to explore and enjoy. We are very excited to begin the virtual tour of this magical region and show you why it is such a special place. We are confident that before long you will become as excited as we are and will wish to experience things firsthand. So grab a glass of wine, Tuscan of course, relax and begin to discover all of the specialties that make Tuscany so famous. Salute!

Sincerely,

www.MaremmaEvents.com

& Sommelier Jeremiah Winehouse

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Wine of the Month

Rocca di Frassinello 2006

91 Points Wine Spectator

A lush, dense red wine that is a powerful blend of Sangioveto, Merlot, and Cabernet Sauvignon. The fruit is ripe and plush, perfumed with vanillin and dark floral notes. The palate is full and balanced, with strong silky tannins and a long persistent finish. It goes on for a long time.

The full review of the wines from Rocca di Frassinello will be posted this month so look forward to it.

http://www.castellare.it/eng/roccaFrassinello.html

Value Wines of the Month

White

Fattoria di Magliano Pagliatura Vermentino

The star of the Tuscan white wine scene shines bright here. A fresh racy white with light white peach and cleansing mineral tones throughout. Great for seafood or light starters!

$16

Red

Loacker-Valdifalco Morellino di Scansano D.O.C.G. 2008
80% Sangiovese, 20% Cabernet Sauvignon/Syrah

A good representation of the fruitty style of the Morellino wines from southern Tuscany. Tart red fruits are enhanced by earth tones across a light body that is punctuated by fresh lively acidity on the finish

$17

Recipe of the Week

Tuscan Short Ribs with Polenta

In these chill winter months, as we take refuge from the great outdoors, what better time to create some

hearty dish to enjoy with friends and familyIn many upscale restaurants, bony, tough short ribs are being

braised until fall-off-the-bone-tender and served as stylish entrées. In this Tuscan-inspired version, the

cooking liquid includes aromatic vegetables and tomatoes along with sage and bayleaves.

Serves 4

Ingredients

4 pounds bone-in beef short ribs, blotted dry

Salt and 1 peperoncino

5 spoons of olive oil extra vergine

2 medium carrots, peeled and diced

1 medium yellow onion, peeled and diced

1 large stalk celery, trimmed and diced

1 tablespoon finely chopped garlic

1/2 cup red wine

2 (14-ounce) can diced tomatoes, undrained

3 large sprigs fresh sage or 1 tablespoon dried leaves

2 bay leaves

2 tablespoons chopped flat-leaf parsley, to garnish

Method

Preheat your oven to 350°F. Season the short ribs with the salt and add peperoncino. Heat a large cast-

iron Dutch oven over high heat until hot but not smoking, 3 1/2 to 4 minutes. Pour in about 5 spoons of

the oil and, working in batches, add as many ribs as can fit comfortably in the bottom of the pan without

crowding; sear them on all sides. Remove the browned ribs to a large bowl, adding oil as needed, and

continue until all the ribs are cooked, 15 to 20 minutes total cooking time if done in batches.

Drain all but 1 tablespoon of fat from the pan. Stir in the carrots, onion, and celery and sauté over

medium-high heat until lightly browned, about 5 minutes, stirring often. Stir in the garlic, cook for 30

seconds, then pour in the red wine, 1 1/2 minutes. Add the tomatoes, sage leaves, and bay leaves;

return the ribs to the pot and bring to a boil. Pour in some more red wine, if needed. Cover the pot and

transfer it to the oven to braise until the meat is fork-tender, 1 1/2 to 2 hours.

Remove the pot from the oven. Using tongs, transfer the short ribs to a bowl. Discard the fat, if there

is too much, and stir the liquid into the pot. If the sauce is too thin, gently boil to reduce and slightly

thicken it, spooning it over the ribs and turning them occasionally. Season to taste with salt and

peperoncino. Discard the bay leaves and sage leaves, sprinkle with parsley, and serve. Alternatively,

cover and refrigerate the pot overnight or until the fat congeals, then scrape off the fat and continue with

the recipe.

Boil Polenta according to the recipe on the package ( I always use the 3 minute polenta and it works

fine). Serve both dishes separately and immediately. Some fresh grated parmesan goes very well with

this fabulous dish. If you have left overs from the Polenta put them aside and fry them the next day.

Buon appetito!

Pair this dish with a good Monteregio di Massa Marittima, for example the one from Morisfarms or a nice

Morellino di Scansano like “Heba 2007” from Fattoria di Magliano, Tuscany.