It is always a pleasure to be invited to Tom and Diane’s home for dinner. Both are excellent cooks. Tom writes a wine blog https://ubriaco.wordpress.com/
Diane has a food blog https://dianescookbooks.wordpress.com/
Often I repost their articles on my own blog.
When Michele and I arrived, I saw that they were preparing one of my favorite dishes — stuffed fried zucchini flowers. In Rome I order them whenever I can.
I tasted the 2003 with Roberto Di Meo when I was in Campania for the Campania Stories press trip and I was very impressed by the wine. Late harvest grapes were selected from a particular family parcel. There is a prolonged maceration with the skins at a low temperature followed by soft pressing and controlled temperature fermentation. A year after the harvest the wine remains in stainless steel with the “fecce fin” (lees) for 13 more years. It is an exceptional Fiano worth the long wait and proves that Fiano can age for many years. This is an elegant and complex wine with subtle hints of ripe citrus fruit and a touch of honey and smoke. It has a long finish and very pleasing aftertaste.
They also served as an appetizer Mortadella filled with lightly pickled vegetables.
With this we had a Chianti Classico 1970 from Ruffino. The wine was most likely made from Sangiovese, Canaiolo, Malvasia, Trebbiano, Colorino and Ciliegiolo, and was produced by using the governo method. The governo method, once common in Tuscany, is a secondary fermentation created by the addition of 10-15% dried grapes, or the must of dried or concentrated grapes. Colorino was usually the grape of choice to be dried.
With it we drank the Chianti Classico Riserva 2006 DOCG from Castello di Cacchiano made from 95% Sangiovese and 5% Canaiolo, Malvasia and Colorino. The vineyards are at 380 to 400 meters with a southern exposure. Soil is Alberese (a gray calcareous clay) of medium consistency with a substantial content of crushed limestone. The older vineyards have 3,300 vines per hectare and the newer between 5,000 and 9,260 and the training system is spurred horizontal cordon. Harvest is at the end of September and beginning of October. Maceration is on the skins for 3 weeks. Aging in small cask, tonneaux and barriques all made with French Allier oak.
With the cheese we had the Barbaresco 1998 DOCG 100% Nebbiolo from Bruno Giacosa.
Then there was dessert, roasted peaches stuffed with amaretti and cocoa, a classic from Piedmont.
As usually Tom made espresso and as always we finished with a grappa. I is always a great pleasure to be invited to their apartment for dinner