Meat and Wine, Firriato’s food&wine proposal

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MEAT AND WINE, FIRRIATO'S FOOD&WINE PROPOSAL

Camelot and the saddle of rabbit stuffed with dried fruit and breadcrumbs

Camelot is a word calling into mind brave soldiers and noble ladies, extraordinary banquets, duels and heroic deed. King Arthur and the chanson de geste, that one of the Round Table belonging to a myth and to the fantasy of everyone. A name like Camelot had to be given to one of the most outstanding wine of Firriato, blend of Merlot and Cabernet Sauvignon, a result of a long winemaking research. A fragrant wine, complex and rich in natural charme, versatile to be paired with another outstanding course exclusively proposed for noble baquets: Saddle of Rabbit Stuffed with Dried Fruit and Breadcrumbs.

Santagostino and flank steak

In the Baglio Sorìa estate, the home of Firriato in the Trapani countryside, a wine is born to represent the perfect expression of how the Sicilian land not only has been the cradle of native vines characterised by an extroardinary growth but also for the international grapes. The result of this union is Santagostino. The red version, blend of Nero d’Avola and Syrah is an elegant fruity wine, able to conquer some of the most authoritative wine writers at international level. Its nature make it suitable for the most delicious meat courses such as a flank steak.

Ribeca and boar steak

The boar from Nebrodi, the mountain chain rich in delicacies, is one of the gastronomic excellences of Sicily. Its taste worths a trip. The perfect pairing is with another excellence if the island such as Perricone wine. Perricone is a minor vine which Firriato has recovered after some years of oblivion. Ribeca is that name the Trapani located winery decided to give to this Red which energy and complex fruity bouquet enchanting the palate with the unique intensity of the boar meat, for a ancient and not lost yet sensorial travel.

Cavanera and the Maialino Nero dei Nebrodi

Remaining in the same extraordinary land, the Maialino nero dei Nebrodi, is one of the most famous Sicilian meat. Its cut is one of the most appreciated, delicious and spicy at the same time, suitable for being the main courses overthe most authentic Sicilian dinners. Firrato can boast a particular and unique vine varietal within its estates. The winery winemade this label the estate placed on the Etna mountain where Firriato achieves a full-bodied and alluring wine: Cavanera Rovo delle Coturnie, blend of Nerello Cappuccio and Nerello Mascalese, a sincere and enthusiastic wine to pair with the maialino Nero dei Nebrodi

Altavilla della Corte Cabernet Sauvignon and beef filet

A lovely marriage between France and Sicily. This is the description supplied by The Di Gaetano family talking about this fresh and velvety Cabernet Sauvignon, precious and charming . A wine like this, born in the Borgo Guarini estate, an area characterised by particular climate and soil complexity, has been chosen to be matched together with one of the most loved courses by French cuisine: the beef filet traditionally paired with a glass of Chateaubriand. For sure, L’Altavilla Cabernet Sauvignon does not count less, if we talk about wine refinement. This wine is the common ground fo two lands that have been building their own identity on wine since centuries.

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