{"id":5448,"date":"2017-02-23T22:40:22","date_gmt":"2017-02-23T21:40:22","guid":{"rendered":"http:\/\/perlagesuite.com\/?p=5448"},"modified":"2020-10-15T11:20:04","modified_gmt":"2020-10-15T10:20:04","slug":"passi-un-brindisi-cerasuolo-mortilla-sabato-domenica","status":"publish","type":"post","link":"http:\/\/perlagesuite.com\/en\/passi-un-brindisi-cerasuolo-mortilla-sabato-domenica\/","title":{"rendered":"Will you come by for a toast with Cerasuolo di Mortilla on Saturday or Sunday?"},"content":{"rendered":"

Saturday 25 and Sunday 26 February<\/strong>in the afternoon, I will be at the \u00a0Mortilla wines at GolosItalia<\/strong>at the Montichiari Fair<\/strong> (BS). If you are a #winelover, you cannot miss this event: over 640 exhibitors divided into themed areas - food, wine, beer, bio-vegan-gluten free, professional technology & restaurant<\/strong> - will represent Italian food and wine excellence. And, of course, I would be delighted if you would drop by for a toast with their\u00a0Cerasuolo di Vittoria DOCG<\/strong>!<\/p>\n

I decided to tell you about this wine because in the panorama of Mortilla wines it is the one I liked the most. As you know I love experimenting and daring in pairings - and that is exactly how I won the Millesima Blog Awards 2017<\/strong><\/span><\/a> - and for this reason I also studied a dish that would enhance the organoleptic characteristics of this red wine that I prepared today for lunch. Given that the quality of Mortilla wines is more than interesting, the Cerasuolo di Vittoria DOCG Nakr\u00ec is certainly the most 'complete', hence my choice.<\/p>\n

\"viniCerasuolo di Vittoria DOCG Classico from Mortilla wines is a wine made from Nero d'Avola ( 60% ) and Frappato ( 40% ) grapes. It has a beautiful intense garnet red colour, and from the close bows that slowly glide down the sides of the glass one can immediately perceive its beautiful consistency. The nose is quite intense, complex and fine, with aromas ranging from berry compote to vanilla, with a slight
\nnote of liquorice and a mineral and balsamic accent. In the mouth it enters decisively, exactly as you would expect from the olfactory examination. Very soft, warm and rightly tannic, it retains a good freshness that hints at a good evolution potential... provided it is stored correctly! A harmonious wine suitable for the whole meal, which certainly gives its best with savoury semi-hard or hard cheeses and game. I liked everything about this wine except the label! Unlike the winery's other labels (which have simple, beautiful and eye-catching graphics, with the coat of arms in a different colour according to the wine, such as that of the Nero d'Avola), it does not have the winery's name on the front and is built on a beautiful but anonymous and unmemorable image. I can only suggest that this label also be adapted to the modern graphics of the others! This wine deserves to be 'user friendly' i.e. easily identifiable on any shelf displaying it \ud83d\ude09<\/p>\n

This is why I thought of combining a dish of duck breast, purple carrots and oyster sauce. Duck is a feathered game whose fatty and prized meat, classified as 'black', is widely consumed in French and Chinese cuisine. This is why I decided to combine duck breast with purple carrots (about which I want to tell a nice anecdote by William of Orange) and oyster sauce, typical of Cantonese Chinese cuisine.<\/p>\n

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Duck breast with purple carrots and oyster sauce ? Let's see who can guess who I'm writing about.... #buonappetito #vinimortilla #chiaramontegulfi #vinisiciliani #vini #vino #cerasuolo #cerasuolodivittoria #sicilia #wine #winery #wineblog #winetasting #food #foodporn #foodlover #foodaddict #foodie #picoftheday #photooftheday #igers #cute #beauty #amazing<\/a><\/p>\n

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