“Is there a wine varietal that’s a perfect match for pizza?”

Yes. Sangiovese based wines would have to be my first choice. These wines have good fruit, acid, and structure making them great food wines. There is a great range of wines to fit every budget and taste. The best known Sangiovese based wines are Brunello, Vino Nobile di Montepulciano, and Chianti Classico. Brunello di Montalcino (1998 Catelli Martinozzi $60.00), come from the Brunello clone and are the biggest and most expansive wines of the three. These wines are tannic, full bodied, dark red wines that mellow with age. The little brother of the Brunello is called Rosso di Montalcino (2004 Casanova di Neri $19.00) and can be a great way to enjoy this varietal without the big price tag. They can be drunk much younger and have great spice and fruit. Vino Nobile di Montepulciano (2004 Dei $25.00) are the same clones as Chianti but are called Prugnolo by the locals and are a priced in the mid range. These wines are earthy and spicy with less tannin letting the fruit show its self on the finish. Chianti Classico (2004 Felsina $19.00) is the best known of the three. Chianti’s fame was earned years ago from being sold in a straw covered bottle and set on all the red checkered table cloths in every Italian pizza restaurant in America. The wine was undrinkable but the empty bottles made great candle holders. Today Chianti Classico is rich in texture and complexity. Ranging from the single vineyard riserva’s big robust tannic with massive fruit needing time to mature ($55-75), to the simple well made normali which is fruit driven with a touch of spice and is ready to drink ($15-20). There are other regions producing great Sangiovese based wines like Emilia-Romagna (2004 Zerbina, “Ceregio”$16.00), Chianti Rufina (Selvapiana $17.00), (2004 Chianti Colli Senesi, Castello di Farnetella $15.00).

There is no shortage of good wine to drink have fun and eat lots of pizza.

Marc Accuardi

Wine buyer for Nostrana and Gino’s Restaurant and Bar

Wine prices are retail and should be available in the market

Wine maker in Portland

Aldo Vacca of the Produttori del Barbaresco is in town this week. He isn't going to do anything at Nostrana this time (although we did enjoy a dinner here with him Monday).
He is going to host a wine tasting at Pastaworks on Saturday afternoon. He has brought a friend from Barbaresco that owns a wonderful little wine bar-La Gibbigianna. Francesco will be helping out during the tasting with cheeses. I believe the tasting begins at 3p. Call Pastaworks to confirm that. I know we'll all be sneaking away from here to enjoy a bit of Peidmonte tomorrow.

Culinate

Culinate is a new website created by a group of talented and knowledgeable Portlanders. Nostrana Chef di Cuisine Kelly Myers is among the contributers. Check out this article about our daily bread.
If you do read the article you will know we often have alot of our wood oven baked in house ciabatta to transform into a multitude of the leftover bread based dishes of the Italian cucina povera or homey and thrifty dishes.
Among the winter soups we are currently making this one really has been a hit. We are getting the black beans from Ayers Creek Farm (incredible flavor!). They are selling some of their Winter products at the Hillsdale farmer's market. We wanted to share the recipe with you so you can try it at home.

Zuppa Bastarda
"Bastard Soup"
Bastard soup is so named because it uses black beans, which are called
fascistini in honor of what Elda Cecchi calls "that black shirted
bastard who brought Italy to the brink of destruction during WWII." On
the positive side, it is very easy to prepare. "All you need," she
says, "are good fascistini beans, some stale bread, and-above all-some
exceptionally good extra virgin olive oil. Il gioco e fatto!" The game
is won.

1 ¼ cups dried black beans, soaked
7 cloves garlic, peeled
1 medium red onion, peeled
2 tsp dried crumbled sage
8 ¾ inch thick slices peasant bread, stale or toasted
Salt to taste
4 Tbs extra virgin olive oil
Freshly ground black pepper
4 Tbs basil pesto

1. Drain the beans and place in a soup pot along with 5 cloves of the
garlic, the garlic, the onion, sage and enough water to cover by 2
inches. Heat to boiling over medium heat. Reduce the heat to low,
cover and cook for 1 ½ hours. Add more water if necessary. Salt at the
halfway mark.
2. Cut the remaining garlic cloves in half. Using half a clove for
each 2 slices of bread, rub the bread with the cut sides of the garlic
until the bread is perfumed with the odor. Divided the slices among 4
bowels and top each with 1 Tbs of the basil pesto.
3. Pour the bean soup into the bowls over the bread. Serve hot.