Monday, May 6, 2013

Chianti Classico & Bucatini con Cipolle

In looking for a Chianti Classico, it's been hard to go wrong with many of the offerings from the 2009 and now the 2010 vintage.  The former was a bit hotter, and many of the wines show a richer core of fruit.  The 2010's I've had seem to be slightly more high toned, aromatic, and floral.  With a delicious Bucatini dish, recipe below, we had a 2009 Chianti Classico that is really strutting it's stuff.
The 2009 Castello di Bossi Chianti Classico should be on everyone's radar by now.  This is the 5th or 6th vintage that I've tasted this wine and each one has been ripe, juicy, complex and authentic.  The 2009 is no exception. 
The dark crimson, blackish red Tuscan starts off immediately by announcing on the nose - I'm Sangiovese and I'm from Tuscany!  There's a wonderful array of berries, flowers, worn leather, warm earth and dried herbs on the nose.  They present themselves effortlessly in harmony.  Flavors follow the nose, with pure wonderful dilineation. They're laser like, yet seamless.  This is so delicious and a step above where it was last December.  This has already earned itself a spot on the TuscanVines Shopping List, but you should intensify your efforts. Stellar.  93 points,  $15.

Sourced from Berardenga, one of the best areas for Sangiovese

We opened this wine as a foil to a recipe I grabbed from La Cucina Italiana magazine.  The pasta was absolutely delicious and I tweaked the recipe a bit.  Here's the process.
Bucatini con Cipolle
1 pound Bucatini
1 red onion, sliced thin
1 package pancetta, diced. 6 oz.
2 salt packed anchovies, diced
2/3 cup water
2/3 cup olive oil
2/3 cup white wine vinegar
2 cups pecorino cheese
1 handful parsley, chopped
In a large pan, combine the water, red onion, pancetta, vinegar and olive oil.  Set to medium heat and once it comes to a simmer, set to low, and cover.  Continue to simmer for 15-20 minutes.  At this point, add the anchovies and allow them to disintegrate, about 5 minutes more.
While that is working, cook the pasta and drain it into the finished sauce.  Sprinkle the cheese, parsley and peas into the pan, toss to warm through and serve.  Per the recipe, I did not mix the cheese with the water.  I have seen this done before and it causes the cheese to become a gooey, pasty, mess.  Skip that step.  
As a final note, I was a little worried about the inclusion of  the vinegar having never used vinegar in a pasta sauce before but this was delicious.  You can't taste the vinegar sensation in the finished dish.  It simply contributes a slight "lift" to the overall dish that really adds some brightness.

The Pancetta added some smoke to the recipe that played very well off the Chianti.


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