The Inside Story from Italian Wine Merchants

Go-To-Wine Tuesday: Castello di Selvole 2012 Chianti Classico  

Posted on | November 10, 2015 | Written by Stephane Menard | No Comments

RD9047-2When you think about Tuscany, you probably think of Chianti, one of the most famous wines in the world. The beautiful Castello di Selvole Chianti Classico 2012 is not your ordinary Chianti. A historic producer whose roots stretch back to 1070, Castello di Selvole embodies the role that Chianti Classico has had in shaping Tuscan identity. This Chianti Classico, which is among my personal favorites, is crafted in a mix of traditional and international protocol; this wine ages in barrique before bottling, where it rests for three months before release. It’s a delicious, evocative Chianti Classico that makes food sing.

As fall is unfolding with its beautiful light and colors, I wanted to make a comforting dish that would be ideal for the crisp weather. The ragù Toscano that I chose to cook is actually the first Italian recipe I learned how to prepare. When I first moved to Italy, one of my good friends named Giovanni was an apprentice chef and shared with me this recipe he originally got from his Tuscan grandmother.

I highly recommend opening the beautiful Castello di Selvole Chianti Classico a couple hours before tasting. The high acidity of the Sangiovese grape is perfect for the tomato-based ragù, and it pairs perfectly. This ’12 Chianti Classico has great balance, and after aerating for a couple of hours, it shows beautifully. Open a couple of bottles of this $25 Chianti Classico, invite a bunch of your friends, and celebrate the fall with my friend Giovanni’s recipe for ragù Toscano.

Ingredients for fettuccine al ragù for 8-10 people:

Extra virgin olive oil

1 large onion, finely diced

3 garlic cloves, peeled and cut in half

2 carrots, finely diced

4 celery sticks, finely diced

One bunch of Italian flat-leaf parsley

Three sprigs of thyme

One sprig of rosemary

A few fresh basil leaves

2 bay leaves

2 bottles of Castello selvole Chianti Classico

3 Pounds of ground meat (ideally 50% beef and 50% veal)

2 classic Italian sausages.

Canned peeled San Marzano DOP tomatoes (approximately 70 oz)

3 teaspoons of tomato concentrate

Salt and pepper to taste

soffrittoFinely dice the onion, carrots, and celery and mix them together.

In a very large pot gently heat some extra virgin olive oil and add the vegetables, let cook this soffritto for 5 min at medium heat or until the vegetables have softened.

ragu meatIn the meantime, open up the sausages and mix together with the ground meat in a very large bowl.

Add some olive oil, salt, pepper, minced parsley, thyme and rosemary to the meat. Mix well.

ragu meat cookingAdd the meat and the garlic cloves to the vegetables in the pot; increase the heat to HIGH and stir well. Once the water released by the meat evaporates, add ¾ of bottle of Chianti Classico. Keep the heat on HIGH to let the alcohol evaporate for approximately 7 minutes.

tomato cookingOnce the alcohol has evaporated, add the peeled tomatoes, 2 teaspoons of tomato concentrate and a cup of water. Adjust the salt level. Mix well and bring to a boil.

ragu near finishedLower the heat to LOW and cover. Let cook for 3 hours.

You can stir gently every 45 minutes. For the last 45 minutes of cooking, you can take the lid off and let your ragù evaporate a little bit to reach desired consistency.

Toss the pasta in a 5-quart pot filled with salted water. Once the pasta is cooked, put it in a large plate, cover with the ragu sauce and add some leaves of fresh basil. You can use long pasta like pappardelle, tagliatelle, spaghetti, or you can use short pasta like paccheri, or rigatoni.

Tm6aWg0MS1vV5TNA2ZWPlEKRr26KMmBMNC-zKftjoLGKMGUlh5Purs3VC1HOE21H-tbtSg=s2048Then settle back and enjoy the warmth of friendship, home cooking, and Chianti Classico!

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