1. Brunello Di Montalcino Wine
When you think of Tuscany, you think of wine. As such, when taking a tour of Tuscany
you should stop at a winery that produces Brunello Di Montalinco wine, which is some
of Italy's most famous, and as a result, most expensive type of wines. What sets this
wine apart from other Italian wines is the very specific requirements regarding the
type of grape used and aging process.
The governing bodies over the Brunello Di Montalcino is the Consorzio del Vino
Brunello di Montalcino, and also the Denominazione di OrgineControllata (D.O.C.) and
Denominazione di OrgineControllata e Garantita (D.O.C.G.). The D.O.C. and D.O.C.G.
are the Italian wines laws that protect consumers and assure quality. If a bottle of wine
has either of these letters on the label, you can be assured of the specific region the
wine was produced, and more importantly, that the wine was produced pursuant to
specific guidelines. Currently, there are 316 D.O.C.s and 37 D.O.C.G.s in Italy.
The Consorzio del Vino Brunello di Montalcino,and the specific D.O.C.G. law, set the standards for this famous wine. To
begin, this spectacular wine is made from 100% Sangiovese grapes. But the requirements to be labeled a Brunello Di
Montalcino do not stop there. The requirements for a wine to have this special label are as follows:
Wine must be produced in the municipality of Montalcino;
A maximum yield of 8 quintals per hectare;
60& yield of wine from grapes;
Minimum two (2) years in an oak barrel and four (4) months (six (6) months for Riserva) in a bottle before
release;
Bottling must take place in the production area;
Only use Bordeaux style bottles;and
Available for purchase at least five (5) years after harvest (six (6) years for Riservas.
The typical Brunello Di Montalcino wine has an intense ruby red color, which will turn to garnet with ageing. The flavor of
the wine is very dry, balmy, somewhat tannic, hearty and harmonic, and the aroma is intense.
Ox net in Brunello
Ingredients:
6 medallions of ox net of 180 G each one 480 G of boiled spinaches
2 dl of sauce to the red wine
60 G of butter
Sauce with the red wine:
1 kg of ox bone
150 G of carrots
celery and onion
60 G of shallot
4 sheets of bay-tree
300 G of butter
2.5 red wine L Brunello di Montalcino 2 ripe tomatos
150 G of sugar
Method:
To prepare sauce, start by making roast the ox bones in the oven with 200 degrees, during approximately one hour,
after to have cut them of small pieces. Then, put the bones, private fat, in a steel pot, with carrots(etoilesmichelinparis),
celery, the onion, the tomatos, the bay-tree and 2 liters of wine. Bring to a boil, then let boil with small fire and ridges to
reduce of 3/4, by eliminating from time to time the fat and the impurities from surface.