corvina/rondinella t. bussola amarone della valpolicella classico DOC

nerello mascalese passopisciaro passorosso DOCG

carpineto brunello di montalcino DOCG

sangiovese/cabernet franc terricci 'super tuscan'

le potazzine brunello di montalcino

nero d'avola planeta la segreta DOC

merlot venica + venica DOC

cabernet/petit verdot monteti 'super tuscan'

cabernet sauvignon/merlot le volte dell'ornellaia 'super tuscan.'

loppa DOC villa calcinaia chianti classico DOCG

ottin DOC.

baked goat cheese

marchese antinori chianti classico riserva DOCG

monferrato rosso tenuta la pergola barbera d'alba g.d. vajra DOC

montepulciano lucanto DOC.

gamay grosjean DOC (served chilled)

greco di tufo vigna cicogna DOCG

passopisciaro passobianco

falanghina/fiano/greco bozzovich bianco

vermentino surrau 'limizzani' DOCG

pinot grigio elena walch DOC.

verdicchio andrea felici DOC.

brut louis roederer

pecorino giuseppe savini.

Pat the corvina fillets dry with paper towels. In a shallow dish whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped thyme, 1 tsp sea salt and 1 tsp black pepper. Place fillets in the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes while you prepare the other components.

Marinate the fish

Bring the marinated fillets to room temperature for 10 minutes before cooking. Reserve marinade for a moment of basting if desired.

In a medium saucepan over medium heat, add 1 tsp olive oil (from pantry) and sweat the finely minced shallot for 2–3 minutes until translucent but not browned. Add the rondinella grapes and cook 2 minutes to warm through.

Prepare the wine base

Pour in 250 ml Amarone della Valpolicella and bring to a gentle boil. Add 1 tsp brown sugar and 1 tsp red wine vinegar. Reduce heat to medium-low and simmer gently until the liquid is reduced to about 1/3 of its volume (roughly 18–25 minutes), stirring occasionally. The grapes will soften and release flavor into the wine.

When the liquid has reduced and becomes syrupy, remove from heat. Pass the reduction through a fine sieve into a clean saucepan, pressing on solids to extract juices (discard skins/shallot solids or reserve for another use). Return the strained reduction to low heat and whisk in the 25 g cold unsalted butter, one cube at a time, to create a glossy sauce. Stir in chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the sliced fennel and halved baby leeks cut-side down. Let them sear without moving for 3–4 minutes until they get golden color. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Sear the fennel and leeks

Flip vegetables and add 30 ml white wine to deglaze the pan. Cover and cook on medium-low for 4–6 minutes until vegetables are tender but still hold shape. Transfer to a warm plate and keep warm.

When vegetables are nearly done and the reduction is warm, heat a nonstick or heavy-bottom skillet over medium-high heat with 1 tbs olive oil. Pat the fillets dry if excess marinade remains. Place fillets skin-side down (if skin-on) or presentation side down and sear 3–4 minutes until the edges become opaque and a golden crust forms. Gently flip and cook 2–3 minutes more (depending on thickness) until the fish reaches an internal temperature of 50–55°C (122–131°F) for a moist finish. Baste with reserved marinade or a little of the warm reduction (not raw wine).

Cook the corvina

Remove fillets to a warm plate and rest for 2 minutes. Taste the rondinella-Amarone reduction and, if desired, whisk in the optional 10 g extra butter for additional gloss and richness. Adjust salt and pepper to taste. If the reduction is too thick, stir in 1–2 tbs warm water to loosen to a saucing consistency.

Place a portion of seared fennel and leeks on warmed plates. Lay a corvina fillet atop the vegetables. Spoon 1–2 tbs of the rondinella-Amarone reduction alongside and a small drizzle over the fish. Finish with a sprinkle of microgreens or chopped parsley and a little lemon zest.

Serve immediately, pairing the dish with a glass of Amarone della Valpolicella Classico DOC or a lighter white if preferred. Enjoy.

fresh corvina fillets (or similar white-fleshed fish)

extra-virgin olive oil

fresh lemon juice

garlic cloves, minced

fresh thyme leaves, chopped

sea salt

black pepper, freshly ground

Amarone della Valpolicella (or Amarone-style red wine)

rondinella grapes (fresh or frozen), stems removed and halved

shallot, finely minced

brown sugar

red wine vinegar

unsalted butter, cold, cut into cubes

fresh rosemary, finely chopped

salt

black pepper

baby leeks (or small spring onions), trimmed and halved lengthwise

fennel bulb, thinly sliced

olive oil

white wine (for deglazing)

microgreens or chopped flat-leaf parsley

lemon zest

extra butter (optional, for finishing sauce)

This entry documents the wine's identity and context. Nerello Mascalese is a red grape native to Mount Etna in Sicily. The Passopisciaro 'Passorosso' DOCG is a high-altitude expression that typically shows red fruit, mineral, floral and savory notes. No preparation required.

Chill the Passorosso to serving temperature: about 14–16°C (57–61°F). Remove from the refrigerator 10–15 minutes before serving to allow it to come slightly closer to target temperature if over-chilled. Inspect the bottle for any sediment and note vintage and producer for tasting notes.

Chill and inspect the bottle

Stand the bottle upright for 30 minutes prior to opening if it contains sediment. Use a waiter’s corkscrew to open the bottle carefully. For younger Passorosso (vibrant primary fruit), pour directly into glasses. For more structured or older vintages, decant: pour slowly into a clean decanter, watching for sediment; decant for 20–60 minutes depending on intensity. Decanting softens tannins and opens aromas.

Open and decant (optional)

Use large-bowled red wine glasses (Burgundy-style) to concentrate the floral and red-fruit aromas. Ensure glasses are clean and at room temperature. Pour 1/3 full (about 120–150 ml) to allow swirling.

Select appropriate glassware

Pour small pours for each taster. Encourage a tasting sequence: observe color and clarity (garnet to ruby with possible transparency), swirl to aerate, smell for red cherry, raspberry, crushed herbs, volcanic minerality, and subtle floral notes, then take small sips and note acidity, tannin, body, and finish. Between tasting different wines or courses, cleanse the palate with water and plain crackers.

Pour and taste

If the wine warms too quickly, return the bottle to a cooler (not freezer) wrapped in a damp cloth or place briefly in an ice bucket with equal parts water and ice for 5–10 minutes. If too cold, let rest at room temperature for 10–15 minutes.

Temperature adjustments mid-service

Arrange 200 g mixed cured meats and 150 g sliced aged pecorino on a wooden board. Leave small gaps for olive oil, roasted peppers, and bread. Place marcona almonds in a small bowl. This salty, fatty combination highlights the wine's acidity and red-fruit intensity.

Cured meat & cheese platter

Slice 2 medium eggplants into 1/4-inch rounds. Brush lightly with 2 tbs extra virgin olive oil and grill on medium-high heat 2–3 minutes per side until tender and slightly charred. Lightly salt after grilling. Transfer to a plate and serve warm or at room temperature alongside roasted red peppers and bread.

Grilled eggplant

Set wine glasses with pours and present the small plates family-style. Encourage tasting different bites with the wine to observe how flavors shift: cheese and char bring out savory/earthy notes, while red fruit pairs with grilled vegetables and cured meat. Keep water and crackers available to refresh the palate between sips.

Serve and enjoy

Grape variety (Nerello Mascalese)

Producer (Passopisciaro - Passorosso)

Region/Designation

Passorosso Nerello Mascalese (chilled to serving temperature)

Decanter (optional, for aeration)

Wine glasses (Burgundy-style or large red)

Still water (for palate cleansing)

Neutral cracker or plain bread

Cured meat platter (prosciutto, soppressata)

Aged sheep's cheese (Pecorino or similar)

Grilled eggplant slices (lightly salted)

Olive oil (extra virgin)

Fresh crusty bread

Roasted red peppers (jarred, drained)

Marcona almonds (lightly toasted)

If wine has been stored cool (cellar 12–16°C / 54–61°F), bring it to serving temperature 18–20°C (64–68°F). If stored warmer, cool gently in a refrigerator for 20–30 minutes; if too cold, let rest at room temperature for 10–20 minutes.

Check & chill

Open the bottle carefully and inspect the cork. Pour a small splash into a glass to check clarity and aroma. For a Carpineto Brunello di Montalcino DOCG (typically age-worthy Sangiovese), decant for 60–120 minutes if young (5–12 years) to allow primary fruit to open; decant older vintages (12+ years) briefly 20–30 minutes to separate sediment from wine and let delicate tertiary aromas breathe. Use a decanter and pour slowly, watching for sediment; stop when you see sediment reaching the neck.

Decanting

Use large-bowled red wine glasses to concentrate aromas. Pour 120–150 ml (4–5 oz) per glass to allow space for swirling. Hold glass by the stem, swirl gently to release aromas, then smell before tasting.

Glassware & pouring

Take a small sip, let wine coat the mouth, note acidity, tannin, fruit, and finish. Allow subsequent sips after 5–10 minutes to assess how the wine opens with air. For shared bottles, re-taste after 60–90 minutes to gauge development.

Tasting steps

Arrange aged Parmigiano-Reggiano and cured meats at room temperature at least 30 minutes before serving to allow flavors to open. Slice cheeses into chunks and meats thinly. Serve with rustic bread or crostini alongside the decanted wine.

Cheese & charcuterie

For a hearty pairing, serve grilled bistecca (steak) or roasted lamb seasoned simply with salt, pepper, garlic, and rosemary. Cook to medium-rare/medium to complement the wine's tannic structure. Let meat rest 10 minutes, slice against the grain and serve family-style with the Brunello.

Main course recommendation

Re-cork remaining wine with original cork or vacuum stopper and refrigerate. Consume within 3–5 days; if decanted and well-preserved, high-quality Brunello can last slightly longer but flavor will slowly fade.

Storing leftovers

Carpineto Brunello di Montalcino DOCG (bottle)

Decanter (optional)

Red wine glasses

Aged Parmigiano-Reggiano or hard aged cheese

Cured meats (prosciutto, salami)

Grilled bistecca or roasted lamb (for main pairing)

Rustic bread or crostini

Sanitize all utensils, fermenter or mixing vessel, and measuring tools. Measure 3 cups of Sangiovese and 1 cup of Cabernet Franc into a sanitized glass or food-grade plastic container. This 3:1 ratio produces a Super-Tuscan style blend emphasizing Sangiovese fruit with structure and herbal lift from Cabernet Franc. Gently stir with a sanitized spoon to homogenize; avoid vigorous agitation that would introduce excess oxygen.

Combine base wines

Taste the blend. Assess acidity, tannin, and fruit. If you started from must or unfermented juice rather than finished wine, see the optional yeast direction below to ferment before aging.

Add medium-toast French oak chips (2 tbs) to a sanitized mesh oak bag or directly into the container if you plan to rack, then submerge the bag into the blended wine. Oak chips impart vanilla, clove, and gentle tannin reminiscent of French barrique aging; medium toast is a good balance for Sangiovese/Cabernet Franc blends.

Cover the container with an airlock or a breathable sanitized cloth and let the blend rest at cellar temperature (55–65°F / 13–18°C). Taste every 3–5 days to monitor oak integration. Total contact time with oak chips typically ranges from 7 to 21 days depending on desired intensity; for this small batch start with 10 days.

After your desired oak pickup, remove the oak chips/stave. Rack the wine off any solids (sediment, spent fining agents) into a clean sanitized vessel to minimize exposure to oxygen.

To protect the blend from oxidation and microbial spoilage, dissolve 1/4 tsp crushed Campden tablet in a small amount (about 1–2 tbs) of clean water and stir it into the racked wine. Allow at least 24–48 hours for sulfur dioxide to equilibrate before any further additions (e.g., potassium sorbate or fining).

If you plan to backsweeten or want extra protection against re-fermentation, dissolve 1/8 tsp potassium sorbate in a little water and add it after the Campden waiting period. Stir gently to incorporate.

If the wine appears hazy and you wish to clarify it quickly, prepare a bentonite slurry by mixing 1 tsp bentonite with 3 tbs hot water and letting it swell 30 minutes; then add it to the wine, stir, and allow 3–7 days for sedimentation. Rack off clear wine into a clean vessel.

If you began from fermentable grape must or unfermented juice rather than finished wines, rehydrate 1/4 tsp wine yeast per manufacturer instructions and pitch into the must. Ferment to dryness (monitor specific gravity) before proceeding with oak treatment and stabilization steps above.

Before bottling, sanitize bottles and any siphon equipment with clean water and a sulfite solution if available. Perform a final rack to separate wine from lees, then fill bottles leaving about 1/2 inch (1 cm) headspace. Cork or cap as preferred.

Label and store bottles on their sides in a cool, dark place at 55–65°F (13–18°C). This small-batch blend will benefit from short-term bottle aging of 3–12 months to integrate oak and flavors; longer aging (2+ years) will further soften tannin and develop tertiary notes.

Sangiovese wine (single-varietal or montepulciano-style base)

Cabernet Franc wine

Medium-toast French oak chips or 1/8–1/4 in oak stave pieces (sanitized)

Campden tablet (potassium metabisulfite), crushed

Potassium sorbate (optional, for preventing re-fermentation when backsweetening)

Bentonite (fining agent, optional)

Wine yeast (if starting from grape must or to mimic slight micro-oxygenation; Lalvin EC-1118 or similar)

Clean water (for rinsing equipment)

Preheat the oven to 350°F (175°C). Lightly butter twelve 3-inch cupcake molds or use a 9x13 pan for a single cake; dust with cocoa powder and tap out the excess.

Prepare oven and pans

In a large mixing bowl, sift (or whisk) together 2.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp fine salt until homogenous.

Dry ingredients

In a separate bowl, whisk 3 eggs and 1.25 cups granulated sugar until slightly pale and combined (about 1–2 minutes). Add 0.75 cup neutral oil, 1 cup whole milk, and 2 tsp vanilla extract and whisk until smooth.

Wet ingredients

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined. In a small cup, combine 0.5 cup hot water with 0.5 cup Brunello di Montalcino; slowly add to the batter while stirring until smooth. The batter will be thin — this is correct and helps create a moist cake infused with wine.

Combine and wine addition

Divide batter among the prepared cupcake molds (about 3/4 full) or pour into the prepared pan. Bake in the preheated oven: for cupcakes, 18–22 minutes; for a 9x13 cake, 25–30 minutes. Cakes are done when a toothpick inserted into the center comes out with a few moist crumbs.

Bake

Remove from oven and let cakes cool in the pans for 10 minutes. Transfer to a wire rack to cool completely while you prepare the soak and ganache.

Cool

In a small saucepan over low heat, combine 0.5 cup Brunello, 2 tablespoons granulated sugar, 1 teaspoon unsweetened cocoa powder, and 0.5 teaspoon instant espresso powder (if using). Stir until sugar dissolves and the mixture is just warm — do not boil. Remove from heat and let cool slightly.

When cakes are still slightly warm (but not hot), use a skewer to poke a few holes in each cupcake or across the cake surface. Brush or spoon about 1 tablespoon of the chocolate-wine soak over each cupcake (or evenly across the cake) so the wine syrup soaks in and infuses the crumb.

Place 8 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, bring 3/4 cup heavy cream just to a simmer over medium heat (do not boil). Pour the hot cream over the chocolate and let sit 1 minute to melt.

Stir gently until the mixture is smooth and glossy. Add 1 tablespoon unsalted butter, 2 tablespoons Brunello di Montalcino, and 1/4 teaspoon fine sea salt; stir until the butter is melted and the ganache is fully combined. If the ganache becomes too thick to pour, warm briefly over a double boiler and stir to loosen.

Let ganache cool about 10–15 minutes so it thickens to a spreadable consistency but is still pourable.

For cupcakes: Spoon or pour about 1–1.5 tablespoons ganache over each soaked cupcake and spread gently to cover the top. For a sheet cake: pour the ganache over the cooled, soaked cake and spread evenly with an offset spatula.

If desired, garnish each cake with a fresh black cherry or a small piece of candied orange peel. Lightly dust with cocoa powder or powdered sugar for contrast.

Allow the assembled cakes to sit at room temperature for 20–30 minutes for the ganache to set, or refrigerate for 15 minutes to speed setting. Bring to room temperature before serving to allow the wine and chocolate flavors to shine.

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

fine salt

eggs

whole milk

neutral oil (vegetable or canola)

vanilla extract

hot water

Brunello di Montalcino (red wine)

Brunello di Montalcino (or another dry Sangiovese)

instant espresso powder (optional)

bittersweet chocolate, chopped (60–70% cacao)

heavy cream

unsalted butter

fine sea salt

unsalted butter (for pans)

cocoa powder (for dusting)

fresh black cherries or candied orange peel (optional)

powdered sugar (optional)

Chill the bottle of Planeta La Segreta Nero d'Avola slightly: place it upright in the refrigerator for 20–30 minutes before serving. Nero d'Avola is best served at a cool room temperature of about 16–18°C (60–64°F).

About 20 minutes before serving, open the bottle and let it breathe. Pour a generous half-glass and sniff/taste to check aromas. If you prefer, decant for 30–60 minutes to soften tannins and open fruit aromas.

Select medium-large red wine glasses (Bordeaux style). Pour about 120–150 ml per glass at the table. Leave room in the glass for swirling to release aromas.

Cheese and meats: Remove the cheese from the refrigerator at least 20 minutes before serving so it reaches room temperature and the flavors are more expressive.

Arrange the sliced cheese and cured meats on a wooden board or platter. Fan the slices for easy picking and variety of textures.

Olives and bread: place marinated olives in a small bowl and drizzle 1 tablespoon extra virgin olive oil over them. Put crusty bread or breadsticks on the board in easy-to-reach piles.

Roasted tomatoes (optional): Preheat oven to 200°C (400°F). Halve cherry tomatoes, toss with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet and roast 12–18 minutes until slightly blistered. Transfer to a small bowl and garnish with rosemary or thyme. Serve alongside the board.

Garnish the board with fresh rosemary or thyme sprigs for aroma and presentation.

Pairing notes: Nero d'Avola's ripe black-fruit, spice and medium-plus tannin character pairs well with the salty, savory cured meats and tangy aged cheese. Encourage guests to try contrasting bites (cheese + olive, meat + tomato) with sips of wine.

Pat the chicken thighs dry with paper towel. Season both sides with kosher salt, freshly ground black pepper and smoked paprika. Tuck crushed garlic cloves under the skin or scatter in the pan.

Prepare chicken

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place chicken thighs skin-side down and sear without moving for 6–8 minutes until the skin is deep golden brown and releases easily.

Sear

Flip the thighs and add the skillet to a preheated 200°C (400°F) oven for 12–15 minutes, or until internal temperature reaches 74°C (165°F). If you prefer, spoon pan juices over the thighs once while roasting.

Finish in oven

Transfer the chicken to a platter to rest. Place the skillet back on medium heat, add 60 ml dry white wine to deglaze, scraping any browned bits and simmer 1–2 minutes to reduce slightly — this creates a simple pan sauce you can spoon over the thighs.

Deglaze and rest

Serve the chicken warm alongside the wine and board. The savory, slightly smoky chicken complements Nero d'Avola's ripe fruit and structure.

Corvina/rondinella T. Bussola Amarone Della Valpolicella Classico Doc

Nerello Mascalese Passopisciaro Passorosso Docg

Carpineto Brunello Di Montalcino Docg

Sangiovese/cabernet Franc Terricci 'super Tuscan'

Le Potazzine Brunello Di Montalcino

Nero D'avola Planeta La Segreta Doc

Merlot Venica + Venica Doc

Cabernet/petit Verdot Monteti 'super Tuscan'

Cabernet Sauvignon/merlot Le Volte Dell'ornellaia 'super Tuscan.'

Loppa Doc Villa Calcinaia Chianti Classico Docg

Ottin Doc.

Baked Goat Cheese

Marchese Antinori Chianti Classico Riserva Docg

Monferrato Rosso Tenuta La Pergola Barbera D'alba G.d. Vajra Doc

Montepulciano Lucanto Doc.

Gamay Grosjean Doc (served Chilled)

Greco Di Tufo Vigna Cicogna Docg

Passopisciaro Passobianco

Falanghina/fiano/greco Bozzovich Bianco

Vermentino Surrau 'limizzani' Docg

Pinot Grigio Elena Walch Doc.

Verdicchio Andrea Felici Doc.

Brut Louis Roederer

Pecorino Giuseppe Savini.