Sweet compote fruits with plenty of rich, ripe extracted fruit flavours and powerful tannins.
Grapes are grown with the traditional “Alberello” cultivation method, harvested manually at the end of August when the berries reach their best maturation status. After the harvest, fermentation takes place under a controlled temperature of 33° for approx. 25 days to emphasise its structure and the aromas of the wine. Then, the wine is aged in oak barrique for about 4 months.
Perfect with grilled meat and mature cheese.
Brunilde di Menzione Primitivo di Manduria DOC 2014 – SILVER IWC 2016
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Chianti baked meatballs
for the meatballs
500g minced beef
1 onion, very finely chopped
2 cloves of garlic, crushed
50g stoned black olives, chopped
25g finely grated
1 lightly beaten egg
1 teaspoon paprika
1 long red chilli, finely chopped
2–3 tablespoons chopped parsley
sea salt and freshly ground
for the sauce
2 tablespoons olive oil
250ml Chianti red wine
2 x 400g tins of chopped tomatoes
2 teaspoons caster sugar
a large handful of chopped basil
1. Preheat the oven to 220ºC/fan 200ºC/gas 7.
2. To make the meatballs, all you need to do is mix everything together really well (this is much easier using your hands). Now, using wet hands, divide the mixture into about twelve large or twenty small balls (giving three large or five small meatballs per portion). Lightly toss the meatballs in the olive oil in an ovenproof sauté pan or a roasting tray. Choose one that is just big enough to fit the meatballs, but not so small that they are squashed together or so big that the liquid evaporates too quickly, leaving less sauce.
3. Bake the meatballs for 10 minutes, and then pour over the Chianti, turning the meatballs so they are coated in the red wine. There may be some residue in the pan from the meat. This is fine, just stir it into the wine and it will all cook together to give a lovely flavour.
4. Return to the oven for 10 minutes, and then stir in the chopped tomatoes, sugar and basil. Cook for a further 20 to 25 minutes until the sauce is bubbling and thickened. Serve straight away with some pasta or baked rosemary potatoes.
Recipe from http://jo-pratt.com/archives/243
Image from http://www.abelandcole.co.uk/media/607_7611_x.jpg
How to get this item
Standard Next Day Delivery
Order before 12pm
Mainland UK Orders over £200
Mainland UK Orders under £200
Scottish Highlands and Isle of Wight
Northern Ireland and Eire
Channel Islands exc Alderney & Sark
Order before 12pm
Click and Collect
Order before 4pm
Next day collection in-store
For full delivery details, please click here