Wines of Lazio: Regillo Frascati Superiore

Regillo 

Frascati

D.O.C.

Superiore

2009

Tenuta di Pietra Porzia

   I've been on a Frascati kick lately.  The spring is here, finally, it is heating up, and I am working hard in my garden, so I like to enjoy a crisp Frascati at dinner most nights.  Tenuta di Pietra Porzia makes one of my favorite go-to table wines.  It is a bargain at €5 a bottle at the supermarket.  In fact, it is one of the only supermarket wines I will buy anymore.  It has an interesting name that evokes the pre-Roman history of the area.  In image on the label depicts the Dioscuri, the twins sons of Zeus.  The name refers not only to the ancient history, but to the terroir of the area. 

The Castelli Romani is most well known as an agriculturally rich area due to the now extinct volcanoes that gave the area its mineral rich soils.  The Regillo Frascati certainly does not disappoint those who want to taste the minerality in their wines.  

     Before the hills of Rome were finally assimilated by the Romans, a group of people known as the Latins held on for as long as possible to their lands and way of life.  But it was not to be.  Anyone familiar with ancient history knows that one can never escapes ones fate.  Rome had the hand of the gods on their side.  

According to their website: 

496 a.C, in a large amphitheatre with the lake Regillo in the middle, an hard battle took place between Romans and Latinos; in the crucial moment, descended from the sky the Dioscuri, the two twins born by Jupiter, and led the Romans to triumph!

The battle theater is today the Tenuta di Pietra Porzia, a small river that runs in the centre of the estate reminds of the ancient lake, the cave with her long passages, excavated in Roman Empire Age, testifies an agricultural tradition and on 1714 the estate was divided between the proprieties of Pope Clemente XI and the one belonging to Prince Borghese. 

The date 1892, engraved in the bricks, reminds the birth of the modern cellar, that replaces the ancient cellar excavated in the tuff in the Roman Empire time. 

Let's hope this wine lives up to its magnificent past!

     Regillo Frascati is made up of two aromatic white grapes, Malvasia di Candia and Malvasia del Lazio and also contains the grapes Trebbiano, Bombino and Greco. The color is a rich hay yellow.   It has lovely fruity and floral aromas at first which then lead us to more complexity with mineral and herbal notes.  The fruits are typical and rich.  I was at once reminded of apricots, citrus, and pears.   Spring orange flowers, nuts, and maple with notes of fresh cut grass.  

The wine is perfect for an late afternoon glass of wine, pre-dinner drink, or with a light vegetable rich dinner.  I love this with Pasta Fagioli and grilled veggies.  It is light and refreshingly crisp.  In a nutshell, a crisp, dry, medium bodied, aromatic and fragrant wine.  

Enjoy after a long day of gardening! 

    

Keeping it simple

I was reading an article in the magazine Bon Appétit from May 2005 which was about Rome, Florence, and Venice. They had a short article about the grandson of Salvatore Ferragamo, the famous shoemaker from Florence. He became of food and wine professional in the family and manages their estate and restaurant in Chianti. One of the questions they asked him was, "After returning to Italy from a trip, what's the first thing you want to eat?" Ferrogamo replied," A good plate of linguine with cherry tomatoes, olive oil, and torn basil leaves. Keep it simple-that's the trick of Italian food. Let the ingredients make the dish."

That is what all the great chefs in Italy say. KEEP IT SIMPLE. Sometimes I find that chefs and cooks gets so overly involved with the process they forget that real people are going to eat their food. I make the following dish about 2-3 times a week, and it is especially great right now with summer's last tomatoes. I find that I crave this dish more than any other when I am not at home. It is also great for those nights after a long day of work when you just want something simple. Now that we are heavily involved with volunteering with dogs, our time is becoming more limited. This dish only take the amount of time one needs to boil water and make al dente pasta! Anyway, in celebration of the Less is More mentality:

Spaghetti all'olio, aglio, e pepperoncini.

Ingredients for two people
Spaghetti
Olive oil
Half cup of Frascati wine, or any Italian white.
10 cherry tomatoes, quartered
3 cloves of pressed garlic
2-3 dried red peppers
water
Sea salt for boiling water.

Heat up olive oil and wine to a low simmer, and throw in garlic, red peppers, and let them simmer for about 1 minute

Then throw in the quartered cherry tomatoes. I used beautiful tomatoes from the hillsides of Vesuvius, which are very sweet and full of volcanic minerals. But I imagine your garden tomatoes would be even better.

Boil water and throw in about a tablespoon of coarse sea salt when water comes to boil. Then add spaghetti and cook for about 7 minutes to make it al dente. Of course remember everyone has their own definition of al dente the roman version is quite hard.

While spaghetti is cooking, simmer the tomatoes at a medium heat.

Drain pasta, put back in pot and add the sauce to the pot and stir. Some people add fresh Italian parsley at the end. Stir everything together, serve in pasta bowls, and ecco!! You have an Italian classic.

I always drink Frascati with this. Producers I recommend are Castel De Paolis and L'Olivella, both of which are vegan and organic

Have fun!!