Sausages and grapes

A typical autumn dish, suited for the cooler weather, this should be paired with a Carmignano Riserva Docg Grumarello 2015 Tenuta di Artimino.

Ingredients for 4 people:

8 freshly made pork sausages, a bunch of wild fennel, ½ glass dry white wine, extra-virgin olive oil, salt and pepper and some 500g of table grapes.

Directions:

Rub clean the sausages with a damp cloth (or damp paper towels) then pierce them with a fork in various places.

Heat around two tablespoons of the EVOO in a pan and brown the sausages, turning them frequently to ensure they are uniformly browned and have released much of their fat.

Douse the sausages with the wine and let it evaporate. In the meantime, rinse the grapes well, separate them from their stems without breaking them and then dry.

After around 20 minutes, drain the pan of all the fat. Add in the grapes and raise the heat and allow the grapes to absorb the meat flavor for four or five minutes.

Salt to taste and season with a little black pepper, if you want, taking into consideration that the sausages are already flavorful.

Shake the pan every once in a while without breaking the grapes to ensure they retain their juice.

Season with some wild fennel that has been washed and chopped and serve hot. The acidity of the grapes cuts the fat of the sausages and enhances the flavor.

Wine to pair:

Carmignano Riserva Docg Grumarello 2015 Tenuta di Artimino

Intense garnet ruby red color. Very complex notes of black cherry, kirsch, tobacco, prune and violet. Austere and warm palate, wonderful body, rich and charming with restrained tannin and good length finish.

Production area: Carmignano (PO), from vineyards located at an altitude of 110 meters above sea level with silty-sandy soil with a good percentage of clay.

Grape varieties: Sangiovese 70%, Cabernet Sauvignon 20%, Merlot and Syrah 10%. The training system is Guyot in the older vineyards, spurred cordon in the others; the yield is 7 tons /Ha.

Wine making: Grapes are harvested at their full phenolic maturation and are carefully selected by hand. Fermentation is in stainless steel tanks at a temperature of 25°C-26°C. The total maceration time on the skins is at least 21 days with daily punching down and delestage. Maturation takes place in Slavonian oak barrels of 30 and 50 Hl for 24 months followed by a further 12 months of bottle aging.

Alcoholic content: 13.5% vol

Serving temperature: 18°C 

Suggested food pairings: to be combined with great red meat dishes, game and feathered game. 

Uncork the bottle about an hour before consumption or otherwise decant it.

THIS RECIPE IS OFFERED BY TENUTA DI ARTIMINO

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