SAN FELICE | CHIANTI CLASSICO

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Stand the bottle upright for several hours if it was recently transported. Feel the cork and inspect the fill level and label. Using a waiter’s corkscrew, cut the capsule at its lower edge, wipe the top, and carefully extract the cork. Smell the cork briefly for any definitive signs of TCA (musty, wet-cardboard).

Inspect & open

Pour a 2–3 ounce (60–90 ml) tasting pour into a large red wine glass. Hold the glass at a slight angle against a white background to observe color: expect a medium ruby with some garnet or orange rim given age and Nerello character. Note clarity and any sediment—pour gently when serving remaining wine if sediment is present.

Initial evaluation

Susucaru is an expressive Nerello Mascalese with volcanic minerality and fine tannin. If the wine seems closed or you want to soften edges, decant 30–60 minutes before serving (or 10–15 minutes is often enough). If open and aromatic, short aeration or straight-to-glass is fine. aim for 20–45 minutes of air exposure for typical bottles from 2019.

Aeration / Decanting (optional)

Serve at 16–18°C (60–64°F). If your room is warmer, place the bottle in the fridge for 10–15 minutes before serving; if cooler, allow the wine to warm in the glass for a few minutes.

Serve temperature

On the nose expect wild red cherry, pomegranate, blood orange, dried herbs, volcanic ash/mineral, and subtle leather or earth. On palate look for bright acidity, fine-grained tannins, medium body, and an impression of saline minerality with a lingering finish. Taste for evolving aromatics — swirl gently to coax tertiary notes.

Tasting notes to look for

Select a large-bowled red wine glass (Burgundy-style) to concentrate aromatics and allow swirling. If you plan to decant, transfer wine into a decanter and let it breathe for the chosen time; otherwise pour directly into glasses, filling to about one-third to allow space for aromatics.

When pouring from the bottle, keep a steady hand and pour slowly to avoid splashing and to allow any sediment to remain in the bottle. If there is visible sediment, stop pouring when you reach it, leaving roughly an ounce or two in the bottle.

Encourage tasting: swirl gently, inhale, and take a small sip. Hold wine on the palate to appreciate acidity and mineral texture, then swallow and note the finish. Allow the wine to open over subsequent glasses — many natural/low-intervention Sicilian wines continue to reveal complexity across a sitting.

Toss mixed mushrooms with olive oil, chopped rosemary, and sea salt. Heat a grill pan or skillet over medium-high heat until hot. Sear mushrooms in a single layer until deeply browned and edges are crisp, 4–6 minutes per side depending on size. Remove from heat and rest briefly.

Prepare grilled mushrooms

Slice the sourdough and toast or warm lightly. Arrange mushrooms on a board with thin slices of aged pecorino or manchego and the bread. These savory, umami-forward components complement the wine’s red fruit, herbal notes, and minerality.

Serve with bread & cheese

Pairing tips: avoid overly spicy or heavy sauces that would mask the wine's nuance. Dishes with lemon, light tomato-based preparations, roasted root vegetables, grilled fish with herbaceous rubs, or simply aged cheeses and mushrooms work particularly well.

2019 Frank Cornelissen 'Susucaru' (Nerello Mascalese)

Burgundy-style glass (or large red wine glass)

Decanter (optional)

Room-temperature setting

Grilled wild mushrooms (mixed: porcini, shiitake, oyster)

Olive oil

Fresh rosemary, chopped

Sea salt

Crusty sourdough bread

Aged pecorino or manchego, thinly sliced

2019 Frank Cornelissen | 'Susucaru'

Mint julep

Sazerac

Hurricane

encouraged us to order a cup for dunking, which turned out to be a key component to fully enjoy these puffy fried pastries.

Verve coffee

will convert anyone who claims not to like this dessert.

Chocolate bread pudding

the broth made with shrimp and sausage sitting below the crisp-skinned fillet.

Red snapper courtbouillon

Make 2019 Frank Cornelissen | 'Susucaru' Recipe in just 40m. Sicily | Nerello Mascalese

2019 Frank Cornelissen | 'susucaru' Recipe

Descriptors

Tasting Notes

Food Pairings

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