We invited a good friend to join us for lunch the other day. He brought a bottle of Notarpanaro, a wine that I used to drink frequently a number of years ago. Somehow, I had lost track of the wine so I was glad to see it again and we all enjoyed it.
For starters, Michele made crostini with toasted ciabatta bread topped with marinated roasted peppers and shavings of Parmigiano-Reggiano.
“Notarpanaro” 2011 Negroamaro Salento IGP Rosso Cosimo Taurino made from 100% Negroamaro from a 40 hectare plot located on a plain of 40 year old vines. The exposure is north/south and the soil is of medium consistency. There are 5,500 plants per hectare and the training system is small tree spurred. Harvest takes place the end of September. Automatic winemaking in temperature-controlled stainless steel tanks. Fermentation lasts for 10 to 15 days and maceration lasts for 7 to 10 days. The wine is aged in 2.25 hl French oak barrels of second, third and fourth passage for 6 to 8 months. This is a wine with hints of prune and other dry dark fruit aromas and flavors, a touch of spice and a note of licorice. It was a perfect combination with the pasta.
Pasta ready to serve
Mezze Maniche with cherry tomato sauce and fresh bufala ricotta.
Peppers, onions and potatoes ready for the oven. When partially cooked, Michele add sausages to the pan.
Sauteed broccoli rabe with garlic
Sausages, peppers, potatoes and onions out of the oven
Irpinia Aglianico 2016 “Memini” Az. Ag. Guastaferro made from 100% Aglianico. The wine bursts with sweet ripe fruit flavors of cherry, raspberry, strawberry and pomegranate. It has a wonderful fruit filled finish and a very long aftertaste. It was a very interesting Aglianico and I have never tasted one like this before. Daniele Cernilli (aka Doctor Wine) in his book The Essential Guide to Italian Wine 2020 states: … In 2002 Raffaele Guastaferro inherited 10 hectares from his grandfather with over 100 year old vines trained using the old starseto (pergola Avellinese) method…creating a very interesting style for the wines that were also based on tradition. I liked this wine so much when I had it for Christmas at the home of Tom Maresca and Diana Darrow that I wanted to serve it to my guest.
On the plate
Dessert was simple. Red Wine Cookies and espresso.
Charles Scicolone on Wine 