Stefano Zoli “matelica” 2024 Recipe

1. Chill the bottle

Place the Stefano Zoli “Matelica” Verdicchio 2024 in the refrigerator for at least 2–3 hours before serving, or chill in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes until the bottle is around 8–10°C (46–50°F). Verdicchio is best served well chilled but not ice-cold.

2. Inspect the bottle for sediment or damage. Verdicchio is a clean, mineral-driven white; this vintage is typically clear and does not require decanting. If you notice any sediment (rare for young Verdicchio), stand the bottle upright for an hour before opening and decant gently.

3. Open the bottle

Use a waiter’s corkscrew or wine opener. Cut and remove the foil, center the worm of the corkscrew in the cork and gently extract. Wipe the bottle mouth with a clean cloth or napkin to remove any cork dust or residue.

4. Selecting glassware

Choose medium-bowled white wine glasses that concentrate the aromas while allowing a little air to reach the wine. Ensure glasses are clean and at room temperature (not chilled).

5. Pouring

Pour 120–150 ml (about 4–5 oz) per glass for tasting or 150–180 ml (5–6 oz) for a standard serving. Fill to the widest point of the bowl to allow aromas to collect. Serve immediately.

6. Observe

Look at the wine against a white background. Expect a pale straw to light gold color with greenish hints consistent with Verdicchio from Matelica.

7. Smell

Swirl gently and inhale. Typical aromas include citrus (lemon, lime), stone fruit (green apple, white peach), floral notes (almond blossom), and a pronounced saline-mineral character. Note any herbal or almond marzipan notes.

8. Taste

Taste for bright acidity, medium body, and a mineral-driven finish. You may notice bitter almond or almond-skin bitterness on the finish—characteristic of Verdicchio. If desired, add a single thin lemon slice on the rim or a light crack of black pepper over a cheese plate to complement the wine’s profile.

9. Seafood: Serve with raw or lightly cured seafood (scallop crudo, ceviche, oysters) to highlight the wine’s acidity and minerality. Place 150 g per person of crudo on chilled plates; if using citrus in the dish, keep it restrained to avoid overpowering the wine.

10. Cheese & small plates: Pair with soft goat cheese or ricotta (about 80 g per two people). Serve cheese at room temperature with a light drizzle of olive oil and cracked black pepper to complement Verdicchio’s almond and saline notes.

11. Main courses: For richer dishes, serve alongside grilled white fish or roasted chicken (approx. 200 g per person). Avoid heavy cream sauces—prefer herbaceous or lemon-butter preparations to keep balance.

12. Storage of opened bottle: Re-cork the bottle and keep it upright in the refrigerator. Consume within 3–4 days for best freshness; the wine’s acidity helps preservation but primary aromatic freshness diminishes after several days.