Spaghetti alla Carbonara & Podere San Cristoforo, Amaranto' Sangiovese
Podere San Cristoforo,Amaranto' Sangiovese, 2013
This wine is from a family-owned estate built in 1901. The estate is located in the (DOC of Maremma) in the south of Tuscany near the ocean. The costal location of the vineyards benefit from a cool gentle breeze that protect the grapes from the warm summer sun, optimizing ripening, and low yields'.
Diligent Viticulture is practiced, with an emphasis on biodynamic methods and most of the work is performed by hand. The 2013 vintage is described by the estate as exceptional. Wine maker Lorenzo Zonin makes this wine with 100% Sangiovese, fermented in stainless steel, then malolactic fermentation in barrels followed by10 months of aging in French oak. The wine has enticing aromatics of ripe cherry, blackberry and a note of soft rosemary and oak.
This Medium/ light wine has fine tannins that frame flavors of dark cherry and, raspberry complemented by notes of clove, pepper, and a hint of the sea. The finish is round with balanced bright acidy leaving you with a clean pallet and a hint of lingering flavors. This wine is a very good choice for paring with many foods from medium meat dishes to robust vegetable dishes, I selected a simple easy to makepasta dish to enjoy with it and man it was good!
This wine is a perennial winner from most reviewers and the first scores are in;WE88, ID89
Spaghetti alla Carbonara
This flavorful easy to make dish can be served in less than 40 minutes from start to finish. Because the dish has so few ingredients be sure to use the best ingredients you can.
What you will need:
3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (Pancetta or Bacon)
1 pound Spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large Eggs separated
Freshly ground Black Pepper (optional fresh herbs like parsley or basil) chopped for garnish
How to make it:
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.Meanwhile, combine the olive oil and guanciale (Pancetta or Bacon), in a 12- to 14-inch sauté pan set over medium heat, and cook until the guanciale (Pancetta or Bacon) has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. Add the reserved pasta water to the pan with the guanciale, (Pancetta or Bacon) then toss in the pasta and heat, shaking the pan, for 1 minute.
Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top.
Serve immediately, with a mixed green salad or sautéed winter greens.
Recipe adapted from Mario Batali
The Wine Guys