If you opt for fine Italian wine and food to keep Sardinia. You can find a bargain, and I hope you have fun at the fact, then filled wine education tour.
Sardinia is the second largest island in the Mediterranean Sea, the Tyrrhenian Sea west of mainland Italy. Sardinia, the terrain is mountainous, and the beaches are excellent. Sardinia is known for archeological ruins and has set itself a tourist destination for the international jet.Was due to its exceptional location, Sardinia has always popular, Invaders are Phoenicians, Carthaginians, Romans, Byzantines, Arabs and Spaniards, and makes no mention to numerous Italian peoples. During the 18th and 19 Century it was united with the northern region of Piedmont in the Kingdom of Piedmont-Sardinia. The population totals about 1.6 million.
Sardinia is the administrative center of Cagliari, an ancient university town on the southern coast of the island. HisPopulation is approximately hundertsechzigtausend. The famous writer DH Lawrence compared this beautiful city into a "white Jerusalem". Another town of interest is Sassari, which has the best collection of Sardinian art.
Sardinia is Italy's leading source of organic produce, and covers almost one third of the country, biologically grown in Italy. The climate is subtropical and more than half the land is devoted to pasture land. The food is plentiful, it is said that thereover 500 types of bread, perhaps one for each village. The hinterland is full of meat, including lamb, goat, pig and wild, while the coastline teeming with fish, lobster and eel.
Sardinia devotes over 107 thousand hectares of vines, it is among 8th among the 20 Italian regions. The annual wine production is about 28 million gallons, giving it a 12th Place. About 57% of wine production is red or rosé (only a little rosé), with 43% for white. The region produces 19DOC wines and one DOCG wine, Vermentino di Gallura, one of the two DOCG wines produced in southern Italy. DOC stands for Controlled Denomination of Origin, as Denomination of Controlled Origin, presumably a high-quality wine can be translated. The G in DOCG stands for Guaranteed, but it is in fact no guarantee that these wines are truly superior. About 15% of Sardinian wine carries the DOC or DOCG designation. Sardinia is home to almost four dozen major andsecondary grape varieties, about half white and half red.
There are no widely grown international white grape varieties in Sardinia. The best known Italian white varieties are Vermentino, Vernaccia and Nuragus.
Widely grown international red grape varieties include Cannonau, as is known in Spain, Garnacha, Grenache in France and elsewhere, and Carignano, known as Carignan in France. The best known Italian red variety is Monica, which probably originated in Spain, and can be obtainedfor Mission grape in California.
Before the Sardinian wine and cheese that we were lucky enough to shop at a local wine store and a local Italian food store and review, here are a few suggestions on what to eat with indigenous wines when trips to the region.
Start with Melanzane in Pinzimonio, Smoked Eggplants in Mint-Basil Oil.
In a second course try Aragosta Arrosto, Roasted lobster with parsley and bread crumbs.
For dessert, enjoywith Seadas, biscuits with cheese and honey bitter.
OUR POLICY Wine Review While we have communicated with well over a thousand Italian wine producers and merchants, is in the preparation of this article, our policy clear. All wines that we taste and review will be purchased at full retail price.
Wine reviews
Sella & Mosca Cannonau di Sardegna (V) DOC Reserva 2003 13.5% alcohol about $ 12.50
Cannonau wine can be used as the motherof all European wines. It is from the Grenache grape, which has its origins in Spain. The producer, Sella and Mosca, the second largest contiguous vineyard in Italy. Over 6 million bottles a year are produced on a plot of more than 1500 hectares. Some will say that such a humongous estate is unlikely to produce an excellent wine. Such an assertion may be wrong, but this wine was far from perfect.
The marketing materials stated that this wine is more orless ruby in color and tend to orange on aging, with a light scent of grapes with a characteristic flavor ranging from dry to sweet. It was the age of three years in oak casks before publication and can be cellared for a decade or more. The wine is considered to be particularly suitable to accompany red meats and ripe cheeses. Uncork it at least an hour before serving.
I found that it had a bright color for a red wine. In my opinion it was thin, but very pleasant with littleNose. The first time I tried it with a marinated rib steak in a spicy sauce. This pairing brought the fruit and the wine pleasantly sour, but I would prefer a sturdy wine, the meat balance. I drank the bottle with j grilled hamburgers, and it was not quite as good. The wine was weak, perhaps affected stay too long in the bottle.
Pecorino Sardo is a traditional sheep's milk, semi-cooked hard cheese, in a "sweet" or if"ripened" variety. The sweet variety is soft, and the mature species is difficult. My cheese is ripened and treated with balsamic vinegar. A commercial roasted eggplant with peppers accompanied the wine and cheese. Everything went well together, the nutty flavor of the cheese balanced wine's fruit. Finally, I liked the wine best with the cheese. I do not plan to buy this wine again, I found it a bit overpriced. Even if it did not costmuch, you might have thought that a mass produced wine from Sardinia would be somewhat less expensive.
