Wednesday, April 2, 2008

Cannonau Nepente

One of the great things about Italy is that each region is completly different than the next. Each has its own history, culture, foods and wines. Tuesday we were able to try a dinner from a place I've never been to, and have always wanted to, nor have had the fortune to experience their food. This Sardinian restaurant called Trattoria a Torre Antica, not far from our house was a real delight. Our starters included cheese like pecorino and ricotta either fresh and spreadable or in oil; vegeatables like sundried tomatoes, olives and articokes all in oil; and fresh salami's like colatello, salami from donkey (a specialty of theirs) and a dip with a tomato base which was slightly spices and aromatic. I was full already. With our appetizers we opened a bottle of Monico- an indigenous grape to Sardegna. One of the 19 Doc's of the island, Monica di Sardegna (not to be confused with Monica di Cagliari) is a red grape with a medium structure and a light acidity. Its slight viney- or almost seems freshly picked and coats the mouth softly and leaves a fruity aftertase. Normally these grapes don't see much time in botte, but are inclinded to be drank with local dishes- perfect!
The second course brought a plate of 'cingiale' or wild boar- make two ways- the first baked, then sliced thin and covered with a peppercorn gravy. The other was cut into chunks and cooked in a tomato based sauce. Both exquisite. With this we ordered THE Sardegnian wine- Cannonau. A quick tip for those of you who don't know much about these wines- besides their delicious taste and good prices they also have the most antioxidents of any wine- a reason why most people of the region live way beyond their years. As fr the Cannonau we opened, it came from the Cantina Sociale Oliena and was called Cannonau Nepente. In other places of the world, Cannonau has the same DNA as Grenache in France, Garnacha in Spain and Tocai Rosso in Veneto. They are good structured and not heavy since they also don't spend much time in barrique. Better to be drank within the first four years, this vivacious red with streaks of purple, has intense perfumes, and delicate accents of prunes and other red or violet fruits.
My vote for the overall night- 90/100

Ieri sera tra amici siamo andati in trattoria con cucina sarda, la buona compagnia e l'ottima cucina ci ha fatto passare momenti molto belli. Ma andiamo con ordine la Trattoria si chiama Torre Antica (tel 041.630415 )che oltre ad essere una buona pizzeria serve piatti della cucina sarda abbinati ai vini di quella meravigliosa isola. "I ne gha portà" tipica espressione del dialetto veneziano che sta per "ci hanno servito" del culatello e del salamino d'asino; salsa di pinoli pistacchi pomodorini peperoncino ed olio d'oliva da spalmare su crostini di pane; formaggi : pecorino sott'olio, ricotta, pecorino cremoso, pecorino sardo stagionato; piatto di pomodorini secchi, carciofini e olive e un ulterire piatto di prosciutto crudo con lardo di colonnata. Questo era solamente l'antipasto a cui abbiamo abbinato l'autoctono Doc Monica di Sardegna un vino di media struttura e discreta acidità. A seguire ,qualcuno ha preferito passare ad un primo piatto di pappardelle ai porcini e piselli, invece i più della banda ha scelto un bis: cinghila e al forno e spezzatino di cinghiale entrambi ottimi. Chiaramente aumentando la struttura del piatto abbiamo optato per l'altro famoso autoctono della regione, Mr Cannonau. La cantina del ristorante proponeva il Cannonau Nepente della Cantina Sociale Oliena, un ottimo prodotto qualità prezzo.
In altri posti del mondo questo vitigno è chiamato Grenache in Francia, Garnacha in Spagna e Tocai Rosso nel Veneto.Sono vini che sono strutturati e sicuramente ben digeribili se non hanno permanenze in botte.Ottimi se bevuti nei primi 4 anni di vita, lavivacità del rosso che sfumature porpora, ha intensità nei profumi con delicati accenti di prugna e altri piccoli frutti rossi.

Voto 90/100

1 comment:

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