March 2006 Wine of the Month

Winery-Casa Contini Estate has been in the Botter family for three generations. Currently owned and operated by Luca Botter, Casa Contini was founded by his grandfather, passed down to his father, and then on to him. Casa Contini is a great example of Grand Estate wine, as it has vineyards in both the North and South of Italy.

Region-The grapes for the Casa Contini Biferno Riserva 2001 come from Molise, on the eastern coast of central Italy. The grapes are grown in Molise, then transported to the Casa Contini cellars in Puglia, where the winemakers have full control over the making and bottling processes of the wine (such quality is impossible to come by in Molise, the most remote and obscure winemaking region in all of Italy). Coming from Molise, the cost of making the wine is almost nothing compared to the better-known regions of Italy, like Tuscany or Piedmont. Many Italian wine experts believe that Molise will one day produce world-class wines and The Casa Contini Biferno, while not being historic, is a friendly wine with admirable character. The name of this wine originates from the Biferno River and coinciding valley, where the vineyards are located. The soil is predominantly clay and clay-loam.

The Wine-Biferno Rosso is the predominant wine from Molise, and is made from Montepulciano, Trebbiano, and Aglianico grapes. The Casa Contini Biferno Riserva 2001 is a blend of 85% Montepulciano and 15% Aglianico. The vinification method used is that of traditional red wine vinification. The fermentation takes a minimum of fifteen days at controlled temperature never exceeding 28 degrees Celsius. The wine is then aged in large Slavonian oak barrels for eighteen months, then aged in stainless steel for another eighteen months, before receiving a final six months of aging in the bottles.

Tasting Profile-This wine has a distinctive, long lasting bouquet with notes of dried fruits, flowers, jam and pleasant hints of spices and vanilla resonating from the oak. In the mouth it is warm, soft, and full-bodied with an interesting structure due to good balance between tannins and acidity. This wine has a fresh, long lasting finish showing subtle nuances of blackberry and bilberry.

Food Paring-Pair this Biferno with roasted duck, grilled game, or lamb chops.

Azienda Agraria Machetti 2004 Verdicchio dei Castelli di Jesi Classico

Winery-Maurizio Marchetti, current owner of the estate, studied Agronomy in Bologna and graduated in 1986. After a few years, he took over the management of the estate from his father, Mario, and put his education to work. Unlike most of the producers in the area, Maurizio uses a pneumatic press for a single light press only (called a "flower press") and does not follow up with a second press, which releases harsher tannins and requires vacuum filtration to compensate for the tannins.

Region-Although the Verdicchio dei Castelli di Jesi is a large appellation zone (about half the size of Chianti, which is the largest); its heartland is the Classico zone, which is comprised of the territories of only eight small towns. These Verdicchio grapes grow only fourteen miles from the Adriatic on the mineral-rich soils of the Ensino River Valley. The southern shoulder has more clay and less sand, yielding sturdier grapes with greater longevity. The area is also blessed with a great microclimate, receiving nearly 200 days of sun annually.

The wine-This wine is made from 100% Verdicchio grapes. The grapes are processed without the skin and the fermentation period lasts anywhere from eight to twelve days at a controlled low temperature. This Verdicchio is aged in the bottle for three months, giving it a young and fruity taste with a dry finish.

Tasting Profile-In the glass, the wine is clear to light yellow with a green rim. On the nose it is characteristically fruity with green apples and slight citrus undertones. On the palate, it is intense and soft and finishes wonderfully dry.

Food Pairing-This wine pairs well with lobster and grilled flounder with lemon.

Recipe to accompany the Casa Contini 2001 Biferno Riserva

Roasted Tomatoes with Angel Hair Pasta

2 pounds Roma tomatoes cut in large dice
1 bunch of scallions, sliced into ½ pieces
1 tablespoon balsamic vinegar
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 pound angel hair pasta, cooked in boiling salted water until al dente, then drained
&frac1; cup thinly sliced fresh basil

Preheat oven to 450 degrees. Lightly oil a 9 x 13-inch roasting pan. Place tomatoes, scallions, balsamic vinegar, olive oil, garlic, sugar, salt, and pepper in the prepared roasting pan. Toss together until well mixed. Roast for 15 to 20 minutes. In a large serving bowl, toss hot pasta with the roasted tomato mixture and sprinkle with basil.
Serves 6

This recipe was taken from Leslie Mansfield's book, Recipes from the vineyards of Northern California, available for purchase at Joy Wine and Spirits.