Celebrating Spring with Vignole + 2020 Barberani Castagnolo Orvieto Classico Superiore #ItalianFWT #Sponsored
- Wendy from A Day in the Life on the Farm shares Umbrian Red Wine Spaghetti and a Book Review.
- Liz at What‘s In That Bottle wonders Why Aren’t we all Drinking more Orvieto?
- Robin at Crushed Grape Chronicles writes about Orvieto - the multifaceted white wine of Umbria.
- Lynn at Savor the Harvest focuses on Appreciating an Ancient Italian Wine Made For Today’s Palate.
- Camilla at The Culinary Adventures of Camilla is Celebrating Spring with Vignole + 2020 Barberani Castagnolo Orvieto Classico Superiore.
- Lisa at The Wine Chef posts Umbria’s Famous White Wine, Paired With Spiced Pork Tenderloin.
- Nicole at The Somm's Table will be featuring “Easy Springtime Dinners with Orvieto."
- Pinny at Chinese Food & Wine Pairings uncovers Orvieto White Wines - Hidden Treasures From Umbria.
- Linda at My Full Wine Glass shares White wines from the heart of Central Italy.
- Susannah at Avvinare will be Getting reacquainted with an old friend: Orvieto Wines.
- Rupal at Syrah Queen shares The Soulful and Unique Wines of Orvieto.
- Gwendolyn at Wine Predator...Gwendolyn Alley aims to Discover the Green Heart of Italy: Orvieto DOC in Umbria Paired with Chicken Cacciatore.
- Terri at Our Good Life pairs Slow Cooker Short Ribs and Elicius Orvietano Rosso: A Match Made in the Heavenly Stars.
- Jen at Vino Travels highlights Orvieto, Italy’s Classic White Wine.
The wine-making history of the region goes back to the Medieval Ages. Then, the wine was a sweet, dessert libation. Flash forward to now, it is usually a small-batch blend of white wine grapes that are primarily Trebbiano and Grechetto, but can also include Drupeggio, Malvasia, Canaiolo Bianco, and Verdello blended in. Grechetto lend a fruitiness and weight to the blend. Blending policy in the Orvieto DOC - which is exclusively for white wine - now allows for the addition of other grape varieties such as Riesling and Sauvignon Blanc; additionally there is a Rosso Orvietano that uses a blend of Barbera, Cabernet Sauvignon, Cabernet Franc, Pinot Nero, Dolcetto, Merlot, and others.
- 1/4 cup green garlic, trimmed and minced
- 2 cups shaved fennel
- 3 Tablespoons olive oil (I used a smoked olive oil for added flavor)
- 2 cups rainbow chard, chiffonaded
- 2 cups Spigarello broccoli (substitute Lacinto kale if you can't find Spigarello)
- 4 cups veggie or chicken stock
- 1 cup fresh peas
- 2 cups asparagus cut into 1-inch lengths
- 2 cups quartered artichoke hearts (canned or jarred works well)
- 1/2 cup fresh chopped parsley
- 2 Tablespoons fresh chopped fennel fronds
- 2 Tablespoons fresh chopped dill
- 2 teaspoons capers
Heat olive oil in a heavy-bottom pot. Add in the green garlic and cook until fragrant - just a minute or two. Stir in the fennel and cook until softened, approximately 4 to 5 minutes. Stir in the chard and Spigarello ribbons and toss to coat with the oil. When glossy, pour in the stock and bring to a boil. Fold in the peas, asparagus, and artichoke hearts. Remove from heat and let stand for five minutes. Mix the herbs together. Set aside 2 teaspoons of mixed herbs and fold the rest into the stew.