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Caldora Colle dei Venti Pecorino 2007, Terre di Chieti, Abruzzo, Italy  Add/Read Comments



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Caldora Colle dei Venti Pecorino 2007, Terre di Chieti, Abruzzo, Italy

An old envelope, rescued from the recycling, with a few scribbles on the reverse; the initial notes before transfer to the main, missing, tasting note book. So basically a few words on a Pecorino and a reference to the book where the accompanying food recipe was taken. Enough info for a blog post (just) especially as the photo has been lounging in the computers photograph folder for an age...




White Wine Review/Tasting NoteWine Tasting Note: Caldora Colle dei Venti Pecorino, 2007, Terre di Chieti, Abruzzo, Italy..
Stockist: Planet of the Grapes Bon Coeur Fine Wines Price: around £10 [More: Adegga / Snooth]
Lemons, nectarines, minerals, lime rind, orange pith, fresh, clean and quite full. Summery. Long lasting, dry, interesting, complex. Delicious. Alcohol 13%

A superb match with the Ricotta-stuffed Chicken with Roasted Red Pepper Sauce (recipe below).

Sadly the notes neglect to mention who supplied this bottle - it was neither of the stockists listed. It might even have been Waitrose.


Scribblings Rating - 92/100 [4 out of 5]


Pecorino, the grape variety, is so named due to the resemblance of the grape bunches to a head of a sheep and has nothing to do with the cheese. Colle dei Venti translates as the Hill of Breeze.

Caldora Terre de Chieti Pecorino 2007, Colle dei Venti, Italy

Ricotta Stuffed Chicken with Roasted Red Pepper Sauce

Adapted from The Wine Lover's Cookbook by Sid Goldstein

The chicken stuffing (slipped into the middle of a chicken breast and leg joint, one per person) is simply Ricotta Cheese, chopped sun-dried tomatoes, a little chopped shallot and fresh basil mixed together.

The chicken was browned in a little butter for a few minutes before transferring to a hot oven until cooked (about 20 minues).

The pepper sauce is also simple to construct. Fry a couple of cloves of chopped garlic and 2 chopped red peppers (with skins removed) for a few minutes then add a big splash of dry sherry, the same amount of chicken stock, a little tomato paste and chopped, fresh, basil and oregano (plus seasoning). Fry this and reduce for 5 or so minutes. The recipe suggests processing this in a food processor until smooth, but I served it unblended and chunky.

Serve with liguine with fresh basil or, as pictured, with new potatoes.

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This entry Caldora Colle dei Venti Pecorino 2007, Terre di Chieti, Abruzzo, Italy is under Wine Tasting Notes



Comments

The only thing more interesting than etymology, is enology etymology.

"Pecorino, the grape variety, is so named due to the resemblance of the grape bunches to a head of a sheep and has nothing to do with the cheese."

It says a lot about the region the grape comes from. All grapes hold that intrinsic oblong shape that could be compared to any animal's head. Only in Abruzzo could such a comparison be drawn specifically to a sheep.

Thanks for that detail.

I love wine from this district and Italy in general.

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