Spaghetti with jumbo shrimp

A red spaghetti sauce with jumbo shrimp to pair with Phasianus Corvina Rosato Verona IGT Bio 2019 Cottini Monte Zovo.

Ingredients for 4 people:

350g spaghetti, 12 jumbo shrimp, 10 cherry tomatoes, 4 tablespoons extra-virgin olive oil, 1 garlic clove, 3 tablespoon tomato purée, 1 glass white or rosé wine (best if the same as the one to pair), salt, red chili pepper and parsley as desired.

Directions:

Clean the shrimp, remove the heads and shells (leaving some for decoration) and keep to the side.

In a broad pan, heat the EVOO with the garlic clove and crushed red chili pepper. When they begin to fry add the tomatoes and continue to cook stirring occasionally.

Pour in the wine and once it evaporates add the tomato purée and continue to cook for a few minutes at a medium heat. Add the shrimp and parsley and cook briefly, adding salt if necessary.

In the meantime, boil the spaghetti until it is al dente (semi-cooked), drain and add to the pan with the sauce and finish cooking.

Wine to pair:

(edited by Stefania Vinciguerra)

Phasianus Corvina Rosato Verona Igt 2019 Cottini Monte Zovo

Classic light salmon pink color, the nose reminds of small berries, such as strawberry and raspberry, and light citrus notes. Dry and fruity, it has good freshness and pleasant structure. The final persistence is also good. 

Production area: vineyards of the estate in Caprino Veronese, on the hill north of the winery. Altitude 250-300 meters above sea level. East-West exposure. Soil of morainic nature with gravelly skeleton.

Grape varieties: Corvina and Corvinone from organic viticulture (certification of the vineyards is also for respect of biodiversity, according to the "Biodiversity Friend" standard). Vineyards between 12 and 25 years old. Mixed Guyot and Pergola training system. Planting density of 6,500 plants/ha (Guyot) and 3,300 plants/ha (Pergola). Yield per hectare 80 quintals. 

Harvest: late harvest; it starts at the end of October/beginning of November. Light drying of the grapes in plant. Grapes are harvested in crates to maintain perfect integrity of the bunches.

Wine making: grapes go directly into the press where a light cold maceration of about 18-24 hours takes place and then are softly pressed. The natural decantation of the must lasts 24-36 hours and the slow fermentation about 30 days. The wine remains on its lees for 3 to 6 months, with repeated bâtonnage until bottling.

Alcohol content: 13% vol.

Serving temperature: 8-10° C.

Suggested food pairings: it goes well with elaborate fish recipes, such as baked fish terrine, mackerel with Mediterranean scents or marinated tuna tartare. Ideal also with summer grills. Try it with pizza.

Curiosity: the name Phasianus, which means pheasant in Latin, is a tribute that Monte Zovo makes to the biodiversity that animates and populates its vineyards in the morainic Amphitheater of Rivoli Veronese.

THIS RECIPE IS OFFERED BY COTTINI MONTE ZOVO

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