Here's the line-up of articles that the writers have planned...
- Cannonau and the Nuraghe of Sardinia with Surrau by Vino Travels
- Culurgiones (Sardinian Pasta Dumplings) + Pala i Fiori Cannonau 2019 by Culinary Adventures with Camilla
- Mamoiada: When a Wine Area Finds A New Fresh Voice by Grapevine Adventures
- Vermentino from Sardinia – Sunlight in a Glass by Crushed Grape Chronicles
- Wine and Cheese Delivery! Quartomoro Orriu Cannonau diSardegna and a Cheese Board from Curdbox by Wine Predator...Gwendolyn Alley
- Zuppa Gallurese and a Cannonau di Sardegna by A Day in the Life on the Farm
- Learn about the Italian island wine that has been called 'Sardinian Sherry’ in a republication of Rare Wines From Sardinia And Sicily Are Complex And Historic here on L'Occasion.
Located off the western coast of Italy, Sardinia is the largest island in the Mediterranean behind Sicily. It is said that Phoenicians were the first to bring wine to the island. The most well-known grapes on Sardinia are Cannonau, Vermentino, and Carignano. Though there are several indigenous varieties that I am on the hunt for, including Bovale, Torbato, Semidano, Monica, Malvasia Bianca, Moscato, Nasco, and Nuragus. Of international varieties, Cabernet Sauvignon is also grown on the island.
This wine pours an intense, inky garnet color. The aromas are subtle and layered; the first aroma I noted is one of my favorites - garrigue - it's the herbaceous and peppery, notes of the ubiquitious low-lying vegetation that grows wild all over the island. But there is also aromas of ripe red fruits and more spice. Medium-bodied, this wine has a solid structure with a delicate floral undertone and a bright acidity. This was a delightful pour.
- 2 cups pasta flour plus more for dusting
- 3 eggs
- 1/2 teaspoon salt
- 2 Tablespoons olive oil
- Also needed: plastic wrap, rolling pin, gnocchi board and dowel, baking sheet
- 2 cups cooked mashed potatoes
- 10 to 12 organic mint leaves
- 1-1/4 cup grated pecorino cheese
- 1 cup ricotta
- 2 garlic cloves, peeled and press
- salt and pepper to taste
- semolina flour
- tomato sauce
- crumbled ricotta salata
- mint leaves for garnish
- Also needed: #40 scoop, optional
That's a wrap on my September #ItalianFWT event for Sardinia. The group will be back in October with our eyes on Valpolicella with Wendy of A Day in the Life on the Farm at the lead. Stay tuned.