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So the gauntlet was thrown, the first of several as it transpired. The challenge was to create a recipe using a jar of Italian sauce and for the dish to accompany a wine. Who could refuse? New Italian on-line deli, Tuscany Excellence was the gauntlet-chucker.

A perusal of their website – various oils, dried pastas, chocolates and Cialde (vanilla flavoured handmade waffles) , jars of saffron and truffle products – all as you would expect from an Italian Deli and rather tempting too. The drink selection includes a Grappa Cream, a Limoncello Cream and an Arancino (a mix of orange and grappa) amongst the small selection of wines.

Should I go for a dessert to match with the La Borriana Vin Santo? Nah, got to think of the calories… or how’s about a Casalbosco Chardonnay? Nope something more interesting required. A little deliberation and a Montecarlo White finally fit the bill.

The prestigious Tuscan hills give flavour to the table with the panache of a good wine from the best wineries in rural areas. The Montecarlo White wine is the result of a careful selection of grapes. Made of Trebbiano, Pinot Gris, Vermentino, Sauvignon, Semillon and Roussanne grapes. It is Yellow coloured and has a delicate and harmonious taste. Good to serve with fish and white meats.

Tuscany Excellence Montecarlo White

Tuscany Excellence Montecarlo White

Now how would this match with a Linguamatta Pâté? This small jar is described as a “tasty combination of fresh vegetables: carrots, zucchini, peppers, fennel, onions, capers with the addition of a pinch of red pepper that gives a fresh and spicy taste”.

The Tuscany Excellence site recommends spreading this on toasted bread. Not the most exciting of recipes I have to say… so what could I come up with that was a little more interesting, but at the same time not overly complicated, that would also not destroy the taste of the pate? Roll on over to SpittoonExtra to feast your hungry eyes on the Pork Escallops Wrapped in Bresaola with Linguamatta Pâté recipe. The Linguamatta turns out to have a subtle pepper spiciness; while the wine a nutty edge and a clean, crisp, very lingering finish.

How did it match with the Enzo Carmignami 2012 Montecarlo Bianco? Rather nicely as it happens. The wine, lively and fresh on its own, reveals much more complexity with the food. A streak of Italian acidity refreshes the palate and enlivens the sauce. Rather chuffed with my creation to be honest. The Pork Escallops could easily be replaced with chicken (I’ve some cheap chicken thighs defrosting to try out this alternative). As an accompaniment – a few steamed green beans and a little warmed Ciabatta.

Pork Escallops with  Linguamatta Pâté

Pork Escallops with Linguamatta Pâté

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