Hand selected from Northern Italy
No oak yet plenty of fruit ranging from tropical pineapple to crisp pear. Subtle presence of apple and cherry blossoms keep it light and fresh.
Chardonnay in Italy has been on the rise recently, with some big names making wines that rival Burgundy in quality and price.
|Pair With:||Crab cakes with spicy remoulade or aged gruyere are great salty options. Thai-style sweet sticky rice with mango is dessert perfected.|
THE PERFECT RECIPE: Cacio e Pepe
Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.
4 tablespoons (60ml) extra-virgin olive oil, divided
Coarsely ground black pepper
1/2 pound (225g) spaghetti
2 tablespoons (30g) unsalted butter
2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
“You sure that’s Chardonnay?”
Due to some ampelographical similarities, Pinot blanc and Chardonnay were often mistaken for each other and even today share many of the same synonyms. It wasn’t until a French oenologist visited UC Davis in the mid 80’s that the correct identification was made. If you’ve got a bottle of Italian ‘Chardonnay’ from before 1988, chances are it’s at least partially comprised of Pinot blanc, or as the Italians say, Pinot bianco. Also, chances are it hasn’t aged that well. 30 years worth of age can work in Burgundy and even in California, but it would’ve had to have been a very special bottle from Italy to hold up after all this time.