Skip to main content

A Sneak Peek of the Ramato Posts for #ItalianFWT

 
 
#ItalianFWT Writers Look at Ramato Wines
I am stepping in to host the July #ItalianFWT this month. The theme: Ramato wines. I wanted to give folks a little more latitude, especially since this invitation is a little late in the month. You still have about two weeks to pour and pair, but typically we have longer than that to source and prepare. 

So, though Ramato wines will be our focus, the writers might be sharing a favorite Ramato or any Pinot Grigio if they can't find a skin-fermented Pinot Grigio. I'm even taking an Italian dish with origins in the northeastern province of Friuli Venezia Giulia or travel memories from that area, too. And if they want to be completely out of the box, they may have found a wine made in the Ramato style from anywhere in the world. 

The Line-Up

  • Another BIPOC Celebrity Wine that I'm anxious to share with you by A Day in the Life on the Farm
  • Bibimbap and Pinot Gris Ramato, Sort Of by The Quirky Cork
  • Fregola Sarda Con Gamberi + a Vertical Tasting of the 2017 and 2019 Attems Ramato Pinot Grigio by Culinary Adventures with Camilla
  • Making Pinot Grigio Ramato Style: The Dal Cero Family of Corte Giocobbe by Joy of Wine
  • Old World vs. New World Ramato by Somm's Table 
  • Ramato: Taking Rosè to the Next Level by Vino Travels
  • Ramato, The Copper Colored “Orange” Wines of Italy by Wine Predator
  • Ramato Wine, A Fresh Look at an Italian Tradition by Savor the Harvest
  • Santa Margherita: My Favorite Pinot Grigio by Our Good Life
  • This Summer Drink Pink With Pinot Grigio by The Wine Chef


Join the Conversation

If you are reading this early enough, feel free to join in our Twitter chat on Saturday, July 3rd at 8am Pacific time. Just follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it.

Ramato?!?

So, are you asking yourself, "What is Ramato wine?" Here's a quick primer to whet your appetite. Ramato is a skin fermented Pinot Grigio, but don't make the mistake of thinking that it's just another 'orange' wine or just another Rosé. 

Pinot Grigio hasn't always been the dry, unpigmented wines we typically see today. In Friuli, Pinot Grigio grapes were historically crushed and the skin allowed to macerate with the juice. That could lend a toothiness and a tell-tale color to the wine. 'Ramato' means coppered in Italian and refers to this delicious copper-hued Italian farmhouse style wine.

Ramati have been produced in the Friuli-Venezia-Giulia region of Italy where Pinot Grigio has been grown for hundreds of years it's the Italian name for Pinot Gris, a mutated varietal from white Pinot grapes. And while this type of wine is tied to the Friuli region, the style is made in other parts of Italy and enjoying an emergence in other parts of the world.

Comments

Post a Comment

Popular posts from this blog

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an