SANGIOVESE --
IF YOU LIKE MERLOT, YOU'LL LOVE IT!
Sangiovese, the popular grape that is the prime ingredient in Chianti Classico wines from the Italian region of Tuscany, is finding it's own niche with American wine lovers. Although a small amount has been grown in several Northern California locations for the past century, Sangiovese has found increasing popularity among North Coast winemakers in the past decade.
John Falcone, winemaker at Napa Valley's Atlas Peak Vineyards is the top U.S. producer of Sangiovese wine. "This wonderful Italian grape variety has taken on a decidedly California flavor," says Falcone. "With the soaring popularity of Merlot and Pinot Noir, there is a greater demand for well-made lighter-styled red wines. Sangiovese exhibits luscious fruit flavors when balanced with oak aging", says Falcone.
Indeed, restaurant chefs, as well as home chefs are finding Sangiovese very food-friendly and many savvy restaurateurs are adding California Sangiovese wines to their wine lists.
Margaret Smith, author of several cookbooks devoted to wine and food, including "Companions at Table" by Toyon Hill Press says "just because Sangiovese is a wine of Italian pedigree, that doesn't mean you have to serve it with Italian food. California winemakers have found the right balance of oak-aged Sangiovese, which makes the wine especially well-suited to accompany grilled foods as well as fish, poultry or burgers". Here are some recipe ideas courtesy of Margaret Smith:
1 teaspoon sea salt or Kosher salt
3 cloves garlic, minced
1 tablespoon olive oil
4 rib eye steaks (about 4 pounds)
¼ cup black, green, pink and white peppercorns or ¼ cup black and white peppercorns
Using a sharp knife, or food processor, mince garlic and sea salt into a paste. Add olive oil. Rub both sides of steak with mixture. Coarsely grind peppercorns or crush with mortar and pestle. Mix peppers together and spread out on a plate or wax paper. Roll steak in the cracked pepper, packing as much pepper as possible on the meat. Grill or broil about 4 minutes per side for medium rare. Transfer to a serving platter. Yield: 4 servings
Sangiovese Reduction Sauce
2 - 3 shallots, minced
2 tablespoons butter
1 cup thinly sliced mushrooms
1 cup Sangiovese
1 cup beef stock
2 tablespoons cornstarch or potato starch
In a saucepan over low heat, saute shallots and mushrooms in butter until soft. Add wine, turn up heat, and reduce sauce by half. Add any steak juices. Combine beef broth with cornstarch and stir into sauce. Bring to a boil. Cook until sauce has thickened slightly, about 1 minute. Transfer to a serving bowl to spoon over steaks.
RECOMMENDED WINES TO SERVE:
1996 Atlas Peak Sangiovese, Napa Valley
1996 Atlas Peak Reserve Sangiovese, Napa Valley
1995 Atlas Peak "Consenso Vineyard" Cabernet Sauvignon, Napa Valley
(Consenso is a blend of Cabernet and Sangiovese)
Copyright © 2006 Ann Hall Every, CCP
