November Wine and Food Pairings From an Italian Kitchen
Our doors at Villa Campestri Olive Oil Resort have closed for the season (we reopen next March) but we are still hard at work doing maintenance and preparation for the following 2016 season, which we hope is better then ever. In the meantime, we are still sharing our insider secrets and tips for those who want some tips from our life in Italy, and this week’s post is dedicated to the wonderful wine and food during the month of November in Italy.
We could hardly mention dishes of November without bringing up new Oil, the freshest of the extra virgin Olive Oil that we produce directly on our property. This is the month of harvest, of fragrances and hard-work in the mill. From early morning starts, we produce our next year’s bottles and our first food pairing is as simple as they come. A simple slice of Tuscan bread, made with quality grain from a nearby mill and rubbed vigorously with raw garlic, on top comes the first dribble of fresh new Oil — the taste can slightly sting, in a good way. Obviously in our world, this is the moment we have waited for all year and this is one instance that you are best pairing food with just a simple glass of water.
Our next dish is anything made with porcini mushrooms, we are particularly partial to risotto. It is best to go with a red wine and while we love Chianti Classico, we feel this dish is best paired with a Pinot Nero. You could also ideally go with a nebbiolo, but we suggest a medium-bold wine which will let you still taste the mushrooms, which are truly the star of the dish.
Lastly, because it’s fall and that means chestnuts in Italy, and luckily there are so many ways to eat them. One of our favorite combinations is chestnut flour pasta with a type of pine nut pesto, matched with a red Syrah wine, preferably a Cortona DOC.
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