A Long Weekend with Ernie

Our apartment is being painted and our friend Ernie said we could spend the week at his home. It is always a pleasure to visit Ernie because the conversation, food and wine are always the best.

Below is just some of the wines and food that we enjoyed.

Antipasto

IMG_5615 2

Tomatos, Mozzarella and Basil — a classic Caprese Salad

IMG_5629 3Mortadella,  Mozzarella and Tomatoes — The cherry tomatoes were imported from our garden in Manhattan.

IMG_5633Arancini — Sicilian style rice balls from Palazzone 1960 in Wayne, New Jersey.  This pastry shop makes some of the best pastries I have had outside of Sicily. 

IMG_5656 3Prosciutto and melon

Side dishes

IMG_5659 2Asparagus with balsamic vinegar and extra virgin olive oil

IMG_5619 2Roasted Sweet Peppers

 The wine 

IMG_5661 2Chianti Classico Riserva Villa Antinori Riserva 1980 L&P Antinori the wine is mostly Sangiovese with some Cannaiolo and a very small amount of Trebbiano. Some of the wine was aged in 225 liter barrels. The wine has hints of sour cherries, leather, herbs and a note of violets. It had a low shoulder but was still drinking very well.

IMG_5625 2Barbera D’Asti “Scarpa” 2010 Antica Vinicola Casa Scarpa made from 100% Barbera from Monferrato. The vineyard is at 400 meters and the soil is clay. The vines were planted in 2000 and the training system is guyot. Harvest is by hand. Fermentation and aging for 12 to 18 months in stainless steel tanks and at least 6 months in bottle before release. This is a traditional Barbera with hints of red fruit, cranberry, cherry and good acidity which makes it an excellent wine with food.

Pasta

IMG_5620Ravioli stuffed with Four Cheeses from Eataly.

IMG_5622 2With Buffalo ricotta on top

IMG_5630Fettuccine with Fresh Tomatoes and RicottaIMG_5631On the plate

IMG_5698 copy

Barbera D’Asti “Ca’ Di Pian” 2004 Spinetta made from 100% Barbera from Castagnole delle Lanze, Costigliole d’Asti and Montegrosso d’Asti. The exposure is southern and the vines are 24 years old at 300 meters. The soil is calcareous marl. Maceration and alcoholic fermentation in temperature controlled vats for an average of 10 days. Malolactic fermentation is done in used French oak barrels, followed by 12 months of aging and then about 3 months in bottle before release. This a balanced wine wine with hints of blueberries and peach.

IMG_5665 2Pasta Amatriciana  — my favorite, with guanciale, tomatoes and pecorino

Dessert

IMG_5617 2 Figs — New Jersey grown by a friend.

IMG_5623 copyDeb’s Homemade Chocolate Cake and Ice cream — One of the best chocolate cakes I have had in years.

 

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Filed under Antinori, Barbera, Barbera d'Asti, Chianti Classico, Scarpa, Spinetta

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