A Tuscan Love Affair: Wild Boar Ragu + Brunello
Tagliatelle al Ragu di Cinghiale Meets 2017 Brunello di Montalcino from Le Chiuse
Ah, Tuscany – a region so rich in flavor and character that every bite and sip feels like a lyrical dance on the palate. Today, dear readers, I invite you to join me on a culinary journey through the heart of Italy, where the bold and robust 2017 Brunello di Montalcino from Le Chiuse meets the indulgent embrace of Tagliatelle al Ragu di Cinghiale.
Le Chiuse’s 2017 Brunello di Montalcino
Le Chiuse’s 2017 Brunello di Montalcino
As the sun gracefully descends behind the rolling hills of Montalcino, casting a warm, golden glow over the vineyards, the grapes at Le Chiuse embark on a journey, absorbing the very essence of the Tuscan terroir. The culmination of this natural alchemy is nothing short of a masterpiece in a bottle – the 2017 Brunello di Montalcino.
Imagine a wine with a deep, garnet hue, beckoning you into a world of red berries, dried flowers, and a subtle whisper of leather. The initial sip is a sensory awakening, an orchestrated symphony of flavors that gracefully unfold with each passing moment. Cherries, plums, and a delicate touch of licorice dance elegantly on your tongue, guided by the embrace of refined tannins that lead to a lingering crescendo, a melody that echoes long after the final drop has been savored.
This Brunello is more than a wine; it is the embodiment of Tuscan craftsmanship, a living testament that demands not only respect but celebration. Brunello di Montalcino holds a special place at Le Chiuse, not only for its status as the archetype wine but because it encapsulates the very soul of this esteemed vineyard. Rooted in tradition and a deep connection to the land, Le Chiuse's winemaking approach is a homage to preserving history and the terroir in the wine's very DNA.
The harvest, deliberate and timed earlier than the regional average, ensures the wine maintains ample acidity, enhancing its elegance, verticality, and longevity. Only small to medium-sized grape bunches, meticulously selected by hand, find their way into stainless steel and cement fermenters within half an hour of harvest, allowing for a seamless and gentle process.
A maceration period of approximately 20 days, marked by thoughtful pumping over and fulling, ensures optimal polyphenolic extraction.
Maturation is an exclusive affair in large 30-hectoliter Slavonian oak barrels for about three years. This intentional choice allows the wine to breathe, avoiding excessive wood influence and respecting its natural evolution. Bottled and aged for an additional year in premises naturally suited to aging, the Brunello from Le Chiuse is a testament to time, patience, and the artistry of winemaking.
Every year, the aim remains unchanged – to craft a Brunello that encapsulates the elegance of Sangiovese within the distinctive structure of Montalcino, expressing the very essence of Le Chiuse.
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Tagliatelle al Ragu di Cinghiale
Enter the stage, our leading dish – Tagliatelle al Ragu di Cinghiale. In Tuscany, wild boar, or cinghiale, is a culinary icon. The deep, robust flavors of this game meat perfectly complement the boldness of the Brunello, creating a harmonious pairing that sings with authenticity.
Ingredients:
1 pound tagliatelle pasta
1 cup wild boar (cinghiale) ragu (homemade or store-bought)
1/2 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Chopped fresh parsley for garnish
Tagliatelle Pasta
Tagliatelle is a type of pasta that hails from the Emilia-Romagna and Marche regions of Italy, and its special characteristics contribute to its popularity and versatility in Italian cuisine.
Instructions:
Cook the tagliatelle: Boil the pasta in salted water until al dente. Drain and set aside.
Warm the ragu: In a separate pan, gently heat the wild boar ragu. Let the aromas fill your kitchen, building anticipation for the symphony of flavors to come.
Combine and toss: Add the cooked tagliatelle to the pan with the ragu, tossing gently to coat the pasta evenly. The marriage of pasta and ragu should be a delicate dance, each strand adorned in the rich, savory embrace of the sauce.
Serve and garnish: Plate the tagliatelle, showering it with freshly grated Pecorino Romano, a twist of black pepper, and a sprinkle of chopped fresh parsley. This final touch adds a burst of brightness to the dish.
A Toast to Tuscany
With Tagliatelle al Ragu di Cinghiale ready to take center stage, pour yourself a generous glass of Le Chiuse's 2017 Brunello di Montalcino. Let the wine breathe, savoring its aromas as they mingle with the tantalizing scent of the wild boar ragu.
As you take the first sip, let the flavors interlace – the robust notes of the Brunello complementing the richness of the cinghiale, creating a gastronomic duet that transcends the ordinary. The acidity of the wine cuts through the richness of the ragu, while the velvety tannins enhance the overall dining experience.
In this Tuscan love affair, the 2017 Brunello di Montalcino and Tagliatelle al Ragu di Cinghiale are more than a meal and a glass of wine; they are an ode to the land, a celebration of flavors that echo through the vineyards and hills of Montalcino. So, dear reader, raise your glass, twirl your fork, and savor the magic of Tuscany in every exquisite bite and sip. Salute!
Paired Italy
Italy, a culinary enchantment where food and wine engage in a passionate dance, stands as the epitome of gastronomic delight. From the sun-soaked vineyards of Tuscany to the seafood feasts of Sicily, each region contributes its unique flavor to the symphony of Italian cuisine. The country's vinous prowess, from the robust reds of Piedmont to the crisp whites of Friuli, complements its culinary treasures seamlessly. What sets Italy apart is the harmonious marriage of food and wine, where each sip and bite create a sensory masterpiece.
