.: SensofWine 2011 Preview

Monday, January 24, 2011

SensofWine 2011 Preview

SensofWine 2011 presented by Luca Maroni

Palazzo dei Congressi, Rome-Italy

Jan 29^th, 30^th 2011

SensofWine is one of the most anticipated wine events in all of Italy every year. It rivals the Gambero Rosso Tre Bicchieri release in that both events are set up to showcase what each considers some of the best Italian wines of the current year. Only the VinItaly held every spring in Verona holds more prestige. One of the best features of the SensofWine, currently in its 6^th year, is that it corresponds to a very important time for some fo the best wines in all of Italy, market release date. Take the famed Brunello di Montalcino of Tuscany and also the Barolo-Barbaresco wines of Piedmont. All three of these wines are, by D.O.C.G. law, not allowed to be released until January 1^st at the earliest for the newest allowed vintage. Because of this, the SensofWine event is the first big showcasing of the wines to the public. For that reason alone the event is exciting enough. The best aspect of this event is a two part corresponding feature. First of all the event is open to the public making it a great experience for anyone to be able to see top class wines and because the event is on the weekend it makes it much easier for both the public and people in the trade to visit. An event and location that allows the attendees to escape from the outside world for some time and to unwind and decompress, to absorb all the wonderful materials on display.

Luca Maroni has built quite a reputation, not only in Italy, but Internationally as the premier authority on Italian wines. For many people in the U.S. who may not be familiar with him I would compare his acclaim to that of a Robert M. Parker Jr. Luca Maroni is the most influential single person in the Italian wine scene, even more so than some of the biggest names in production because of his expertise in all the regions of Italy. He was born in Rome in 1961 and after achieving his University degree cum laude in Economics he began working with Luigi Veronelli in wine publications. In 1990 Mr. Maroni founded his own publishing company, Lm Editions, thus creating his own magazine The Taster of Wine. His accomplishments are endless, but the biggest I believe is his reference book, Yearbook of Italian Wines, first published in 1993 and in its 17^th edition. It is one of the best resources on the best wines of Italy.

The event itself should be quite the showcase for some of the best Italian wines on the market this year. For this is the 6^th year that the event will be held, and this year the site has been moved to the prestigious Palazzo dei Congressi, one of the best sites in all of Rome to hold exhibitions and events of this natural. In addition to the main tasting floor forum there are also many new special exhibits taking place for the first time. One of the events I personally I am looking forward to is the Tasting Tour with Luca Maroni himself. Like in years past for the event, he is leading separate one hour tours of various wines he has selected to feature and taste the public on. The event does not just feature wine though, but food as well. Many top purveyors will be in attendance as well, offering some of their top products in congruence with the wines. To take a break from all the decadent offerings on display at the event this year enjoy a bit of art. SensofArt is another aspect of the event which gives attendees the chance to unwind and stimulate their visual senses in addition to their aromatic and taste sensations. Included this year is a photo exhibit by Vittorio Storaro titled ‘Vinalia.’

Overall the event is shaping up to be the best to date. The personal anticipation is building by the day, and I am patiently waiting the arrival of this Saturday. I would encourage all who are reading this that have the opportunity to visit the event for at least on of the dates, either the 29^th or the 30^th so that you can experience one of the best tastings put on in all of Italy each year. The cost is fair at 25 Euro per person per day and I am positive that it will more than pay for itself by the end of the day. I look forward seeing you there, Salute!

http://www.lucamaroni.it/

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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.