2010 Sangiovese
Light and Food-Friendly
$25
It’s nerve-wracking sometimes to introduce a new vintage of an old classic! Morovino’s original winemaker, Gerry Moro, crafted a series of exceptional Sangioveses that were the perfect reflection of his Italian heritage. We have tried to be respectful of the Italian heritage of this grape, but we have added just the tiniest bit of California influence to the new Vintage. This wine is smooth and dense with classic Sangiovese acidity and an amazing Cranberry/Pomegranate/Raspberry tone that is both silky and mouth-watering at the same time. From tip to back, our new Sangiovese rolls over your palate and engages absolutely every tastebud along the way.
Like the Barbera, the Sangiovese is a perfect pairing with anything Italian. The Sangio is a bit brighter than the Barbera – so it is particularly amazing with something like Chicken Piccata and it is our new Pesto wine. Don’t be afraid to pair this wine with a salad dressed with a Balsamic Vinaigrette. Or better yet, try it with Mrs. Vino’s Italian Wedding Soup – recipe below!
To purchase this wine, please call Morovino at (805) 627-1443 or email Mrs. Vino@Morovino.com.
AWARDS
Silver Medal – 2013 San Francisco Chronicle Wine Competition
87 Points Wine Enthusiast Magazine
GEEK SPEAK
Alcohol 13.9
Residual Sugar 0.8%
pH 3.2
Brix at Harvest 23.5
MRS. VINO’S ITALIAN WEDDING SOUP
Serve with 10 Sangiovese (also FAB with Barbera)
1 9-oz package of fresh ravioli or tortellini (try to find small, bit sized pasta. Mrs. Vino uses Buitoni whole wheat four-cheese ravioli because they are
bite sized.)
1 49.5-oz can reduced fat chicken broth (that’s right, the BIG can).
½ head of fresh fennel, chopped
1 medium red onion, chopped
6 cloves garlic, chopped
1 10 oz box frozen chopped spinach, thawed or microwaved
2 links sweet Italian sausage
¼ lb pancetta, sliced thick by the deli, then chopped by you
2 teaspoons olive oil
1 14.5 ounce can diced tomatoes with green peppers
Lemon pepper to taste
Juice of ½ lemon
Shaved or shredded Asiago, Parmesan or Romano cheese to garnish.
On a foggy evening on the Central Coast, Mrs. Vino craves one of her favorite hearty/easy soups. Here is the recipe to share. Heat the olive oil over medium high heat in a large stock pot. Slice the sausage lengthwise, remove the casing and chop or break into small pieces. Brown the sausage and pancetta in the olive oil for 3-4 minutes. Reduce heat to medium and add the onion, fennel and garlic. Continue browning until the onion and garlic soften and begin to take on color (on Mrs. Vino’s burners it’s another 3-4 minutes).
Carefully dump in the broth, and the can of tomatoes with their juice. Bring to a simmer. Add the thawed spinach and lemon pepper to taste. Add the ravioli and simmer in the broth for the time recommended on the package—don’t boil or the pasta will fall apart! Finish with the juice of ½ lemon. Put into biiiiiggggg bowls, top with the shredded cheese and serve with warm rustic bread—This has enough veggies in it that even Mrs. Vino’s mother considers it a balanced meal.
