It has been a long while since I have cooked up a 1 bottle/ 2 meals post, but Lightning Ridge Cellars' Montepulciano was the perfect way to come back. We enjoyed two fantastic meals with one incredible bottle of Arizona wine. If you would like to read more about winemaker Ann Roncone and her winery Lightning Ridge Cellars down in Sonoita, please check out this link.
As I have expressed many times in past posts, Ann's winery is one of my favorites in the state and for good reason. Not only does she craft exceptional wine, and is involved in every aspect of wine making, her varietals are also all Italian. Yum. What's not to love right?!
When I purchased this bottle of wine over a year ago, Ann requested I let it age at least three more months, since she felt the wine was still a bit too young. Well I quadrupled that request. I let it age a total of 12 months, and honestly the wine still needed more time to fully reach it's potential. However, it was still deliciousness in a glass and evolved and opened up better after several days of air.
From first to last sip, the wine was open for three days, and on the third day the wine reached it's full expression. The first day it was full of dusty earth, black cherry, and plum flavors but the wine, even after being decanted for half a day, was still a bit tart and tight. However, all that was gone on the third day. The wine gave off a gorgeous aroma of sweetness on the nose, and followed up with sweet and juicy dark fruit flavors wrapped in a blanket of silk and dirt. And by sweet I don't mean the sickly candy type but the perfectly balanced fruit type. The alcohol sting was also gone and in it's place a genteel smoothness that invites you to finish each sip with a smile. This is an outstanding wine, the perfect wine to be Ann's flagship varietal.
The big bonus, both recipes were outstanding with the wine as well. Each dish brought forward the elegant dirty, dusty, and berry flavors of the wine. Magic pairing with both meals! This first entree was a simple pasta dish I created, and the second was an easy to cook yet, dinner party worthy braised lamb shanks recipe.
Here are the recipes for both dishes. Let me know in the comments section below if you try these recipes or if you have enjoyed any of Ann's wines. Enjoy!
Mushroom Pasta and Bacon Toss
serves 4
Ingredients:
1 pkg De Cio wild mushroom pasta
6 slices smoked bacon
2 large spring onions diced
5 garlic cloves minced
5 fresh large basil leaves
3 springs fresh oregano
Parmesan cheese
salt and pepper to taste
1/2 can of tomatoes or 2 fresh tomatoes diced
1/2 cup dry red wine
Directions:
1. In a large skillet heat burner to med-high heat, add the 6 slices of bacon. Cook until crisp, remove from heat and place on a wire rack. Once cooled crumble the bacon.
2. Meanwhile in a large pot boil the salted water for the pasta. Cook pasta according to package directions.
3. Save about 1TBS of the bacon fat and toss the rest. Add the onions to the same skillet used for the bacon and saute until a nice golden brown. Add the garlic and continue to saute for about 2 minutes. Add salt and pepper. De-glaze the pan with the wine and cook until the wine is evaporated. Add the tomatoes and cook through.
4. Lower the heat and add in the crumbled bacon, basil, and oregano. Stir to heat through. Add more salt if needed, and serve on top of the pasta with a sprinkle of Parmesan cheese and a drizzle of grapeseed oil. Enjoy with a simple side salad to round out the meal.
Simple Braised Lamb Shanks served on a bed of orzo pasta
(This website is a terrific find, so many amazing recipes)
Thank you and enjoy! Please drink up and support Arizona wine.
As I have expressed many times in past posts, Ann's winery is one of my favorites in the state and for good reason. Not only does she craft exceptional wine, and is involved in every aspect of wine making, her varietals are also all Italian. Yum. What's not to love right?!
When I purchased this bottle of wine over a year ago, Ann requested I let it age at least three more months, since she felt the wine was still a bit too young. Well I quadrupled that request. I let it age a total of 12 months, and honestly the wine still needed more time to fully reach it's potential. However, it was still deliciousness in a glass and evolved and opened up better after several days of air.
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| 2009 Estate Montepulciano |
The big bonus, both recipes were outstanding with the wine as well. Each dish brought forward the elegant dirty, dusty, and berry flavors of the wine. Magic pairing with both meals! This first entree was a simple pasta dish I created, and the second was an easy to cook yet, dinner party worthy braised lamb shanks recipe.
Here are the recipes for both dishes. Let me know in the comments section below if you try these recipes or if you have enjoyed any of Ann's wines. Enjoy!
Mushroom Pasta and Bacon Toss
serves 4
Ingredients:
1 pkg De Cio wild mushroom pasta
6 slices smoked bacon
2 large spring onions diced
5 garlic cloves minced
5 fresh large basil leaves
3 springs fresh oregano
Parmesan cheese
salt and pepper to taste
1/2 can of tomatoes or 2 fresh tomatoes diced
1/2 cup dry red wine
Directions:
1. In a large skillet heat burner to med-high heat, add the 6 slices of bacon. Cook until crisp, remove from heat and place on a wire rack. Once cooled crumble the bacon.2. Meanwhile in a large pot boil the salted water for the pasta. Cook pasta according to package directions.
3. Save about 1TBS of the bacon fat and toss the rest. Add the onions to the same skillet used for the bacon and saute until a nice golden brown. Add the garlic and continue to saute for about 2 minutes. Add salt and pepper. De-glaze the pan with the wine and cook until the wine is evaporated. Add the tomatoes and cook through.
4. Lower the heat and add in the crumbled bacon, basil, and oregano. Stir to heat through. Add more salt if needed, and serve on top of the pasta with a sprinkle of Parmesan cheese and a drizzle of grapeseed oil. Enjoy with a simple side salad to round out the meal.
Simple Braised Lamb Shanks served on a bed of orzo pasta
(This website is a terrific find, so many amazing recipes)
Thank you and enjoy! Please drink up and support Arizona wine.
Wine is always the best partner to steaks and salads too. My dad owns a wine shop and I get the privilege to drink wine almost everyday. But my teeth started to rot after years of too much drinking wine. My dentist said that it's the disadvantage of too much drinking so I had to have urgent dental care then.
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