Etna Rosso with Veal Bolognese

Are you familiar with Etna Rosso? This wine is from Sicily and offers fantastic value.

Etna Rosso is a volcanic wine rich in minerals produced with at least 80% Nerello Mascalese and up to 20% Nerello Cappuccio.

Nerello Mascalese is a noble red grape that thrives on the slopes of Mount Etna in Sicily with nuances of red berries, cranberry, aromatic spices, woodsy herbs, thyme, dried flowers, and mineral characteristics.

Nerello Cappuccio is usually used in a blend and rarely as a varietal because of its lack of tannins. This grape variety adds elegance with flavors of red cherries and softens the grippy tannins in Nerello Mascalese. It makes for a perfect blending partner!

2017 Gambinowinery Gambino Vini Tifeo Etna Rosso appears itself in a translucent ruby red reminiscent of an elegant Oregon Pinot Noir with delicate aromas and flavors of cherry and raspberry, tobacco leaves, forest floor, leather, and cocoa. The tannins are silky and showcase a high level of acidity leading to a long finish with a sultry mineral freshness.

Food pairing:

Mouth-watering Veal Bolognese over Pappardelle. This dish is made using wholesome ingredients and is a shorter version than the original long-simmered sauce. The recipe is on page 82 of my cookbook. It makes a dazzling pairing because the level of acidity in the tomato sauce and that of the wine interweave harmoniously, Bam!

Happy Cooking & Sipping!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Prep course completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
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