Skip to main content

Friday Night Pizzas + Domaine Poli Niellucciu Rosé 2018 #Winophiles


This month Payal is hosting the French Winophiles as we explore Corsican wines. Read her invitation here. And, before I get to my pairing, here's what the crew has in store for you. This is what the other #Winophiles are saying about it on their blogs and during our Twitter chat on 21 September at 8 AM PST. To join the Twitter chat, search for the hashtag #winophiles and jump in!


In My Glass

I have poured Corsican wines at least once before. Back in 2017, I paired Corsican Fasgioli Incu Funghi (White Bean Stew withMushrooms) with a 2014 Domaine Petroni Corse Red. This time I tracked down a bottle of Rosé from Corsica: Domaine Poli Niellucciu Rosé 2018.


I bought the bottle knowing nothing about the wine other than it was from the correct location! When I saw 'Niellucciu' as the varietal on the back label, I was baffled. The word looked more like something I would shuffle around on my Scrabble rack in search of a word I could play versus an actual grape. But a little reading told me that Niellucciu is a red wine grape variety that is widely planted on Corsica and possibly indigenous to the island. That is disputed though.

What is known is that it's the principal varietal  used in the production of the Appellation d'Origine Contrôlée AOC red wine Patrimonio, where it must make up 95% of the blend. And it is commonly used to make Rosés.


Its pale hue belies this oddly intense wine. To the eye it's almost completely clear with a tinge of salmon. But once you take a whiff, you begin to see the possibilities of what is to come. On the nose I got rose petals and ripe cherries. On the palate, more of that coastal garrigue comes through. The wine is structured yet delicate and was an absolute treat to pair with some spiced sausage pizzas.

Friday Night Pizzas

At the end of our work and school weeks, sometimes I don't really feel like cooking an extravagant meal...even when I am trying to create a wine pairing. I had a friend pick up some sausages at the farmers' market for me and had thought I'd make some kind of sausage, rice, and beans dish. I asked for venison; they had elk.


When I messaged Jake about the sausage and asked for any ideas, he came back with: "sprinkled over pizza, please." Done. Friday night pizzas are always a hit. And I even bought pre-made dough and sauce. So, it was really, really easy.


  • premade dough
  • premade sauce
  • shredded cheese
  • toppings (I used elk sausage, salami, olive, artichokes, and fresh tomatoes)

Roll the dough out. Top. Bake. Slice. And enjoy! Super simple.


This was the perfect Friday night! That's a wrap for my Corsican wine for September. Looking forward to our exploration of Cahors wines with Nicole from Somm's Table at the helm. Stay tuned!

Comments

  1. Since pizza is my default dinner (for so many reasons!) I'll plan on pairing my next 'za with this wine from Corsica!! Thank you!

    ReplyDelete
  2. OMG, I know I would love this pizza topped with Elk Sausage. The wine sounds intriguing. Well done!

    ReplyDelete
  3. Love a pizza dinner! Don't really think you can go wrong here.

    ReplyDelete
  4. Cam, that pizza looks spectacular! And the rosé...I need to further explore Corsican wine and find that!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

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...