Why I suggest Carmenère Piave DOC Antonio Rigoni
The Carmenère is a red grape variety, a rare grape that has survived the phylloxera. Originally from Bordeaux, it is an excellent daily wine that combines foods for different reasons. Due to its natural superior acidity, it is never lost when paired next to foods with more acidic sauces. Another advantage is the pepper and herbaceous flavor of the Carmenère, which often enriches roast meats, the lower tannin in Carmenère makes it a friendly option for lighter and less fat dishes. In short, this is a wine to keep in your cellar all year.
The Sommelier: Red wine with brilliant ruby reflections. Most Carménère wines have many similarities in terms of body and consistency with Merlot. It has amazing aromas of raspberry sauce, black cherry, green peppercorns and a granite-like minerality. You can expect to find Carménère wines with fruity aromas of red berries and sour raspberry flavors with a subtle bitter taste similar to cabbage. At the upper end, the bitter herbaceous notes leave the scene in favor of sweet berries, refined light tannins and a bittersweet note, like cocoa powder.
Recommended pairings: Carmenère Piave DOC Antonio Rigoni Roast pork in Cuban style, roast dark meat turkey, filet mignon, lamb stew. Vegetables: Stuffed, roasted peppers, peas with black eyes, white beans and cabbage soup, pinto beans, lentils. Goat cheese, mozzarella, feta cheese.
Uncork Carmenère Piave DOC Antonio Rigoni and serve at a temperature between 14 - 16 ° C in the Renano glass.
Winery: We are at the turn of the Veneto region and Friuli Venezia Giulia, in the Rigoni Viticultural Hall of Chiarano, a production company in the province of Treviso. 20 hectares of vineyards, in a luxuriant territory, a land rich in mineral salts, elements that give finesse, elegance and elegance to unique and inimitable wines ... Go to description.