Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

crisp, tart cherry, cranberry, plum, savory herb notes

Open one bottle of high-quality Sangiovese and pour it into a sanitized 1-liter glass pitcher or carafe. Taste the wine to evaluate its acidity and overall balance.

Prepare base wine

If the Sangiovese tastes low in acidity for the crisp profile, dissolve up to 1/4 tsp tartaric acid in a tablespoon of warm filtered water and stir into the wine. Mix gently and allow to rest 10 minutes, then re-taste and adjust only if necessary.

Adjust acidity (optional)

Lightly crush the rosemary/thyme blend between your fingers to release essential oils. Add 1/2 tsp of the crushed herb blend to the wine. Let steep briefly (15–30 minutes) to impart subtle savory herb notes; avoid over-steeping to prevent bitterness.

Add herb notes

Place the dried tart cherries and dried cranberries (1/4 cup each) and the dried plum or plum puree (2 tbsp) into a small heatproof bowl. Add 1/4 cup hot (not boiling) filtered water and let steep 10–15 minutes until softened and aromatic. Mash gently to release juices.

Make fruit infusion

Strain the fruit infusion through a fine mesh sieve or cheesecloth, pressing to extract the liquid and some pulp. Discard large solids. Add the strained fruit liquid to the Sangiovese and stir gently. Taste for the desired tart cherry, cranberry, and plum character; add more infusion (in small increments) if you want stronger fruit presence.

Strain and add to wine

Place 1 tsp of toasted oak chips or the small toasted oak spiral in a sanitized tea ball or small muslin bag and suspend it in the wine for 30–60 minutes to impart a light oak note. Remove and discard the oak once desired level is reached to avoid heavy oak tannins.

Add oak influence

If you plan to store the prepared bottle for several days, dissolve 1/4 tsp crushed Campden tablet in a tablespoon of warm water and stir into the wine to help preserve freshness. Let the bottle rest, sealed, in a cool place for at least 24 hours to allow flavors to integrate.

Stabilize and rest (optional)

Give the wine a final gentle stir, then pour a small tasting. Adjust herb, fruit, or acidity in very small increments if needed (e.g., a pinch more crushed herb for savory lift, a teaspoon more fruit infusion for tartness). Serve slightly below room temperature (about 60–65°F / 15–18°C) to highlight crisp tart cherry, cranberry, plum, and savory herb notes.

Final adjustments and serving

Sangiovese grapes (or high-quality Sangiovese wine)

Tartaric acid (to adjust acidity if needed)

Fresh or dried savory herbs (rosemary and thyme blend)

Dried tart cherries (or cherry concentrate)

Dried cranberries (or cranberry juice concentrate)

Dried plum (prune) or plum puree

Oak chips or a small toasted oak spiral (for oak influence)

Campden tablet (potassium metabisulfite) crushed (optional, for stabilization)

Filtered water (to make an infusion if using dried fruit)

FRICO BY SCARPETTA SANGIOVESE

Make FRICO BY SCARPETTA SANGIOVESE Recipe in just 1h 30m. crisp, tart cherry, cranberry, plum, savory herb notes

FRICO BY SCARPETTA SANGIOVESE

Descriptors

Tasting Notes

Food Pairings

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