- Camilla of Culinary Adventures with Camilla pairs Riso Venere Nero + La Palazzetta Brunello di Montalcino 2016.
- Gwendolyn of Wine Predator.....Gwendolyn Alley offers Brunello di Montalcino: Chianti’s Burly Brother Paired with Vegetarian Stuffed Mushrooms .
- Terri of Our Good Life serves up Pumpkin Ravioli with Sausage and Amaretto Cream Sauce and a Not-So-Brunello Wine.
- Linda of My Full Wine Glass suggests Can't Travel to Tuscany? Open a Brunello Instead.
- Katrina of The Corkscrew Concierge tells how Biondi Santi Charts New Paths While Honoring Tradition.
- Susannah of Avvinare discusses Celestino Pecci: A Brunello di Montalcino Producer to Watch.
- Jennifer of Vino Travels raises A Toast to Brunello with Val di Suga.
- Nicole of Somm’s Table is Lunching and Tasting at Fattoria dei Barbi.
- Host Wendy of A Day in the Life on the Farm declares A Strong Brunello is Perfect with a Venison Meatball Stew.
When I saw the line-up of the last three months of 2021, I think I dig a little jig of joy. Seriously. And I was thrilled to start with Brunello, mainly because I realized I have never focused on it. I was able to get my hands on a bottle of La Palazzetta Brunello di Montalcino 2016.
Let's start with this...Brunello isn't a grape variety. Brunello di Montalcino is a Denominazione di Origine Controllata e Garantita (DOCG), a designation for red Italian wine produced in the vineyards surrounding the town of Montalcino, a province of Siena, which is about 50 miles south of Florence in Tuscany. In the novel My Italian Bulldozer by Alexander McCall Smith - you can read my thoughts about it in my post Ribollita + Donatella Cinelli Colombini Rosso di Montalcino2016 - the strict boundaries of the DOCG lends itself to some rousing hilarity.
This bottle comes fromLa Palazzetta, a small family-run winery with 18 hectares of vines in the tiny village of Castelnuovo dell'Abate. Flavio Fanti grows his grapes organically and uses the fruit to make big, beautiful Brunello wines with his daughter Téa who hold a doctorate in oenology.
- 1 pound shrimp, peeled and deveined (heads and peels reserved)
- 1-1/2 cups riso venere nero
- 2 to 3 Tablespoons olive oil
- 4 cups fresh tomatoes, sliced into wedges or diced
- 6 cloves garlic, peeled and crushed
- 1/2 cup wine (whatever you have on-hand is fine)
- 1 to 2 Tablespoons freshly chopped basil plus more for garnish
- freshly ground salt
- freshly ground pepper