{"id":7854,"date":"2021-11-02T17:25:38","date_gmt":"2021-11-02T16:25:38","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=7854"},"modified":"2021-11-02T17:25:00","modified_gmt":"2021-11-02T16:25:00","slug":"red-and-rose-wines-from-the-euganean-hills-to-trentino-and-venison-loin","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/territory\/red-and-rose-wines-from-the-euganean-hills-to-trentino-and-venison-loin\/","title":{"rendered":"Red and ros\u00e9 wines from the Euganean Hills to Trentino and Venison Loin"},"content":{"rendered":"

It is widely known that foods acquire a special allure depending on the wines paired with them. What is less well known, however, is how much difference the choice of a specific <\/span>vintage<\/b> and a given <\/span>label<\/b> from a selected <\/span>winery<\/b> can make.<\/span><\/p>\n

Choosing a wine to pair with a dish isn’t easy, which is why we rely on the experience and skills of the <\/span>Sommelier<\/span><\/a> at the Hotel Tritone, who knows the many <\/span>special and unique characteristics of each wine<\/b> from our cellar.<\/span><\/p>\n

On this occasion Mirco, the Sommelier, has selected <\/span>3 bottles<\/b> to pair with a classic autumn dish that our guests can enjoy at the Hotel’s restaurant: <\/span>venison loin cooked at a low temperature in golden pastry, with Isabella grapes and strips of porcini mushrooms from the Euganean Hills<\/b>.<\/span><\/p>\n

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The features of Euganean reds<\/b><\/h3>\n

Two of these wines come from these very hills, where there are also several indigenous grape varieties, and where the <\/span>terroir<\/b> is extremely variable due to the many combinations of sun exposure, soil type and hill height.\u00a0<\/span><\/p>\n

The predominant <\/span>grape varieties<\/b> are imported: merlot, cabernet franc, cabernet sauvignon and carmen\u00e8re. These produce high-quality bottles that are also recognised by international guides.<\/span><\/p>\n

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ONE OF THE PRECIOUS GEMS AMONG THE COLLI REDS<\/b><\/h3>\n

The first of the three chosen wines is “<\/span>Borgo delle Casette<\/b>“, from the <\/span>Il fil\u00f2 delle vigne<\/b> winery in Baone.\u00a0 The vines are cultivated in a characteristic chalky soil, at an altitude of about 150m. This wine is a blend of cabernet franc, cabernet sauvignon and carmen\u00e8re, and is characterised by low yields that create a grape concentrated in substance and a wine perfected for a long time in the bottle. In fact, this bottle is from the <\/span>2016<\/b> vintage and in the prime of maturity. The red wine is <\/span>sumptuous<\/b> with an intense, almost impenetrable colour. The bouquet is velvety and the taste is rich, with spicy notes and aromas of tobacco and chocolate.<\/span><\/p>\n

\"red<\/p>\n

THE ALTERNATIVE: THE SPECIAL ROS\u00c9<\/b><\/h3>\n

For the second wine, we’re staying in the Euganean Hills, but moving into the category of ros\u00e9. This is a choice that will satisfy those palates that are not so fond of red wine. We are talking about “<\/span>Monte Ricco Ros\u00e8<\/b>” from the <\/span>Terra Felice<\/b> winery, which we presented in the <\/span>article dedicated to the ros\u00e9s of the Euganean Hills<\/span><\/a>.<\/span><\/p>\n

This label goes perfectly with venison because it’s made from pinot noir grapes, a variety that creates a relative <\/span>longevity<\/b> for a ros\u00e9 (the vintage is 2017). It is not, therefore, a traditional ros\u00e9 \u2014 quite the contrary. It is complex, but it is precisely this characteristic that makes it ideal for pairing with venison.<\/span><\/p>\n

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ORIGINALITY BEYOND THE VENETO REGION<\/b><\/h3>\n

The third and final wine comes from Trentino Alto Adige, specifically from the <\/span>Foradori<\/b> winery. “<\/span>Teroldego rotaliano<\/b>” is a <\/span>biodynamic<\/b> wine, and therefore difficult to produce. The rules of organic farming apply, as does a special vine philosophy that considers the impact on the terroir. Particular care is taken in the production of this wine, and controls are tight.<\/span><\/p>\n

Teroldego is a <\/span>dry and complex<\/b> wine, characterised by good freshness and medium acidity. Notes of dried plum, leather and dried hay can be perceived in its flavour.<\/span><\/p>\n

As well as being a worthy accompaniment to venison, this wine is perfect for those new to complex labels such as this.<\/span><\/p>\n

Having presented the wines, it’s now time to introduce the gourmet dish created by our chef, accompanied by the original recipe, step by step, so that you can recreate this exquisite dish at home. The recipe is very complex, and suitable for expert cooks; those who don’t feel experienced enough, or don’t want to try this at home, can always come back to the Hotel Tritone to taste it!<\/span><\/p>\n

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LOIN OF VENISON COOKED AT A LOW TEMPERATURE IN GOLDEN PASTRY, WITH ISABELLA GRAPES AND STRIPED OF PORCINI MUSHROOMS FROM THE EUGANEAN HILLS<\/b><\/h3>\n

\"Foto<\/p>\n

INGREDIENTS<\/span><\/h3>\n