Skip to main content

From Start to Finish with Brachetto d'Acqui #ItalianFWT

By

This month the Italian Food, Wine & Travel - #ItalianFWT - blogging group is celebrating the sweet wines of Italy. Susannah at Avvinare invited us to uncork, pour, pair, and share sweet wines. She wrote: "Italian sweet wines don’t get their fair share of attention in my view and it’s a real shame. Up and down the peninsula you can find great sweet wines made from indigenous varieties. Often they are made after drying grapes either on the vine or in small boxes. Each region has their traditions and we will see the wealth of what Italy has to offer this weekend during our twitter chat."

You can follow along the journey with my fellow #ItalianFWT bloggers.  You can also chat with us live this Saturday morning at 11am EST on Twitter at #ItalianFWT.  Hope to see you there!

The #ItalianFWT Line-Up

In My Glass...
As I usually do when I'm hunting for new-to-me Italian gems, I sought the advice of my friends Anna and Emanuele who own two local Italian restaurants. I told them I wanted something other than a Vin Santo and Anna suggested a Brachetto. When I went to pick up a bottle, Emanuele told me that I could pour it as an apertivo and with dessert. I was intrigued.


This wine has an intense pink hue and is fragrant and aromatic. The delicate bubbles dissipate to reveal a sweet, delicate taste that pairs well with both  savories and sweet. So, I opted to pour it for one meal from start to finish.


On My Plate...
To start off the dinner - as an aperitivo - I poured the Brachetto with a variety of cheeses, charcuterie, and a dried fig cake with almonds.


To finish off the dinner, I poured it, again, with small scoops of gelato.


I considered scooping a chocolate gelato as the wine could certainly stand up to that. I could also envision it with a lightly sweet fig or mildly tart citrus gelato. But, in the end, I wanted something sweet and earthy. I looked for a hazelnut gelato and ended up with a pistachio.

Emanuele was correct. This Brachetto was a delightful wine from start to finish of a meal. Cin cin.
Labels:

Comments

  1. StaciJune 3, 2017 at 7:32 AM

    I love Brachetto. In addition to it's great taste and pairing ability, and the lower alcohol content makes it a perfect "day drinker".

    ReplyDelete
  2. vinotravels21June 3, 2017 at 2:56 PM

    I love Brachetto. It can definitely go both ways before with some salami/meats & cheese and after the meal

    ReplyDelete
  3. JeffJune 3, 2017 at 8:38 PM

    Brachetto is one of those hidden treats that make our explorations so worthwhile!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more