From the shores of the largest lake in Italy, Cork brings you summer in a bottle. A wine that has its origins back to 1896.
Famiglia Olivini, Garda Classico Chiaretto, 2015
This delicious Rosato is produced in the spectacularly beautiful, Garda Classico DOC, at the southern tip of Lake Garda in Lombardy It. For over two generations the family Olivini has been committed to the development of grape varietals know to the region; and marring modern technology with minimal intervention in the vineyards, allowing the true character of the grape, soil and climate to be expressed in their wines.
This Chiaretto is a blend of Groppello, Marzemino, Sangiovese, and Barbera, that was hand harvested and fermented in stainless steel, preserving the fresh aromas, flavors and refreshing clean acidy. Pale raspberry pink in color with a bouquet that has subtle aromas of tart peach, mild apricot, rhubarb and a touch of rose petal. Medium light in body with flavors of citrus and raspberry limeade leads to a long refreshing finish that lingers with note of waterfall mist and citrus. Refreshing and perfect for a summer aperitif, and pairs very well with Mediterranean style cuisine.
Cork likes this rose’ so much will stock it until the distributor sell out. A staff favorite $15.99.
Smoked Trout, Egg and Potato Summer Salad
It is too hot to cook and this delicious summer dish only calls for some quick boiling and easy to assembly.
What you will need:
18 oz baby potatoes
2 tbsp white-wine vinegar
3.5 oz extra-virgin olive oil
14/16 oz smoked trout
4 oz baby leaves (pea shoots, watercress, spinach – whatever you like)
12 sprigs dill torn
1/2 oz chives ruff chopped
2 oz jar keta (salmon roe)
For the dressing:
4 oz sour cream
1 tbsp. double cream (cream fresh, yogurt ,stiff whipped heavy cream or 1 more oz. sour cream can be substituted)
2 tsp Dijon mustard, juice of 1/2 small lemon
How to make it:
Boil or steam the potatoes until just tender. Once they have cooled a little, slice them. In a bowl, mix them with the vinegar, two thirds of the olive oil and some seasoning. Leave to cool completely. Make the creamy dressing by mixing everything together. Boil the eggs for eight minutes. Run cold water over them, then peel and halve. Flake the smoked trout. In a bowl, gently combine it with the rest of the olive oil, some seasoning, and the potatoes with their dressing, the leaves and the herbs. Arrange on a platter or in a broad, shallow bowl and add the eggs. Spoon on the creamy dressing and dot with little spoonful’s of salmon roe. Serve immediately with a well-chilled glass of the Chiaretto.
Recipe adapted from Diana Henry, as in The Telegraph Apr 2015
The Wine Guys