2005 Rocca delle Macie Morellino di Scansano - Printable Version
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- Kcwhippet - 11-12-2007 08:02 PM
Boy, that name's a mouthful - and so is the wine. It's a blend of Morellino (local name for Sangiovese), and 5% each of Cab Sauv and Merlot. It's from Tuscany just outside the Chianti region, and it's a wonderfullly rich, fruity wine with some really nice spice. This is something WW would like (much more than the Furat). Pairing this with an intensely rich Roasted Tomato Soup. If antone's interested, here's the recipe
3 pounds San Marzano tomatoes (or equivalent) halved
8 cloves of garlic (I used 12), peeled and halved
3 shallots, peeled and quartered
2 sprigs fresh rosemary
1 Tbsp chopped fresh thyme
1/2 cup EVOO
4 cups non-fat, low sodium chicken stock (preferably home made)
1/4 cup good quality balsamic vinegar
2 tsp chopped basil
salt and fresh ground pepper to taste
fresh grated Parmesano Reggiano for garnish
Put the first five ingredients into an ovenproof (Pyrex) baking dish, sprinkle with the Evoo and put into a preheated 400 oven for 20 min.
Put into a pot on medium with the stock and simmer for about 15-20 minutes until reduced by about a third.
Add the vinegar, basil, salt and pepper and simmer another 5-10 minutes.
Puree through a food mill, and serve in a tureen with the Parm on the side.
To go with I took some Ciabatta rolls from the supermarket, halved them and slathered with a mixture of unsalted butter, chopped garlic, parsley and basil. Then I sprinkled with a bit of EVOO and put into a 350 oven for about 15 minutes.
A truly luscious combo - wine, soup, bread!!!!
[This message has been edited by Kcwhippet (edited 11-13-2007).]
- wondersofwine - 11-13-2007 08:09 PM
Thanks for the recipe KC! I'm printing it out.
- TheEngineer - 11-13-2007 10:53 PM
Damn....reading that made me hungry....
- Innkeeper - 11-14-2007 12:01 AM
He's made it for us, and it is as good as it sounds.