Several years ago in Napoli, Michele had a pasta with a calamari sauce served with calamari shaped pasta. It’s not an easy pasta shape to come by, so when she saw a bag in an Italian market, she bought it. This weekend she made her version of the dish.
Calamari in Cherry Tomato Sauce
Falanghina del Sarnnio DOP 2018 made from 1oo% Falanghina Fontana Vecchia The vineyard is at 350 meters and the soil is argillaceous with lime rich marlstone outcrops. The training system is guyot and harvest is the third part of September. There is a direct pressing of the grapes at a controlled temperature. Fermentation lasts for 7 days. The wine is aged in steel before it is bottled. The wine has hints of citrus fruit, lemon, lime with a touch of green apple.
Chambolle Musigny 2005 Nicolas Petel made from 100% Pinot Noir . There is a selection of grapes to eliminate unwanted grapes and to evaluate precisely the quality of the harvest. They taste the cuvees twice or three times a day to follow their aromatic evolution. The grapes are softly pressed in a vertical wine press and the liquid is allowed to settle before going in to the barrels. With a minimum of interference the must is left to settle for 12 to 16 months on the lees without racking and a minimum of SO2. There is a late malolactic fermentation. The wine is drawn off just before racking and blended in vats so it will have the same uniformity in the barrel. Old fashion racking where the wine is drawn off by the Broquereau where the opening is at the end of the barrel by a funnel. The wine “moves” without the aid of a pumps. The wine is separated from the lees and this is important for the non filtration. They follow the biodynamic calendar. The wine has hints of cherry and raspberry with a touch of violets and a note of licorice.
Dessert was a platter of watermelon and cherries, refreshing on a hot summer day.