The Inside Story from Italian Wine Merchants

Go-to-Wine Tuesday: Guado al Tasso 2014 Bolgheri Vermentino

Posted on | February 23, 2016 | Written by Stephane Menard | No Comments

WH1916-2Today, I’m going to share a great Italian recipe with you: “Rombo al forno con le Patate.” Even better, I’m going to put it with the perfect wine pairing, Guado al Tasso 2014 Bolgheri Vermentino from Antinori, a sharp and floral new release from this Bolgheri estate. This classic Italian recipe is as good as it is healthy; it’s also simple and focuses on the high quality of one of the most noble fish from the Mediterranean: the Turbot.

One of the most prestigious wine producers in Italy, Antinori gained international renown for crafting the world-famous Tignanello, Solaia, Cervaro della Sala and, of course, Guado al Tasso, the flagship wine of the estate of the same name. The Guado al Tasso estate is located near Bolgheri on the Tuscan coast, 60 miles southwest of Florence. Its 750 acres of vineyards sit in the center of the so-called “Bolgheri amphitheater,” the rolling hillsides that surround a splendid plain that slopes gently towards the sea; it’s a microclimate with unique characteristics.

In the glass, this ’14 Vermetino is almost straw yellow kissed with green highlights, and its nose is quite floral but delicate. The fresh and precise, palate is mineral laden, and it holds the typical notes of a Bolgheri Vermentino such as citrus fruit, and flowers. Fresh and acidic, this wine’s balance is perfect and it has a long and savory finish. Less than $23 a bottle, this Vermentino is especially good for the price!

Now, here’s your ideal pairing, “Rombo al forno con le Patate”

Ingredients:

One small Turbot, 1 ½ lb per person

3-4 Yukon Potatoes

Rosemary

Salt

Black pepper

Extra virgin olive oil

Recipe:

Pre-heat the oven at 375F

IMG_3516Peel the potatoes, and put them in a water bowl to minimize starch and avoid oxidation.

Slice the potatoes thinly with a mandoline slicer and make a layer on a baking sheet, add olive oil, salt, pepper and fresh rosemary

 

 

IMG_3518Add the Turbot on top, incise the fish on the top and add some olive oil

 

 

 

IMG_3520Cook in the oven for 20-25 minutes at 375F

 

 

 

IMG_3522Serve the fish with the potatoes with a delicious fresh glass of Guado al Tasso Bolgheri Vermentino 2014 and enjoy the rest of the evening

 

Buon appetito!

 

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