We are at the end of the online course DipWSET4 – D1.
Uffa..
It were intense weeks with lots of posts, research, questions, wine tastings and group activities.
Many projects required a lot of effort!
In the first week of our course we needed to work alone on our vineyard establishment proposal. I choose for the wine area Bolgheri in Tuscany. This is my proposal I have submitted in the first week of our wine course.
Happy reading!
Bolgheri
I choose the territory of Bolgheri (Livorno) along the Etruscan coast, at the foot of the gentle Tuscan hills and a few miles from the sea.
The climate along the coast in Tuscany is more maritime than central Tuscany. The summers are dry, sunny and breezy. The weather is influenced by the sea. Temperatures in winter time are around 8-10 degrees, and reach rarely zero or less.
The sea and Apennine mountains moderate the temperatures in summer period. The driest months in Tuscany are July and August.
Bolgheri Rosso DOC
Bolgheri Rosso DOC is a blend of black grape varieties. The red wine can be made in different styles. I will plant the following grapes: Cabernet Sauvignon, Merlot, Syrah and Sangiovese.
The black grape varieties need sunlight and heat to ripen fully. The grapes do not ripen at the same time. Merlot ripens earlier than Cabernet Sauvignon and Sangiovese for instance. The harvest of the grapes is spread out.
Vine training system black grape varieties: cane pruned (single guyot), cordon trained. The vine’s cane and shoots are tied to the trellis for light and air circulation. Summer pruning will hardly take place as the leaves protect the berries from sunburn in (warm) summer conditions.
The soil is calcareous and contains a mix of rocks. There is a good drainage, which is important for grape growing. The altitude of the vineyards are about 100 – 400 m above sea level and the slopes are facing southwest.
The wine is full bodied with ripe red and black fruits, medium-high tannin, high acidity and high alcohol. Long aftertaste.
Suited for aging.
Super Tuscan wines have gained popularity in Italy and abroad since the 20th century. Especially the red wines. The wines are prestigious and sometimes also very expensive.
The average price for this wine is Euro 25.00*. *average price of Sylvia Italy’s Rosso wine – not available in my shop.
Bolgheri Rosato DOC
The black grape varieties used for the rosé are Syrah, Merlot and Sangiovese. This wine is a blend and pairs good with fish dishes. For example with the local cacciucco from Livorno.
Bolgheri Bianco DOC
For a white wine from the region I will plant Vermentino grapes. Vermentino is often vinified as a single variety but can also be blended with other white grape varieties such as Trebbiano Toscano.
The vine training system for the Vermentino grapes are cane pruned (guyot). The sea has a positive influence and gives Vermentino a mineral and aromatic character.
The Vermentino wine is an appetizer wine and pairs excellent with local fish dishes.
For both young wines the average price per bottle is Euro 13.00-15.00*. *average price of Sylvia Italy’s Bianco wine – not available in my shop.
Super Tuscan wines are produced also in other places in Tuscany, but Bolgheri is the birthplace of this wonderful wine.
Peposo is a traditional Tuscan pepper beef stew. It is one of my favorite Italian dishes.
I know, I have many favourite dishes, but my peposo recipe brings you right away to Florence!
Peposo is rich in flavour. It really has a delicious spicy kick from the black pepper, hence the name “peposo”.
This -500 years- old dish is easy to make. Peposo is still popular across Tuscany. It originally comes from the village Impruneta, a small town in the Tuscan hills. The former name of the recipe is “Peposo alla Fornacina”, but today it is called “Peposo”.
Recipe peposo
Sylvia Italy’s peposo is made with beef chuck for stew, NO garlic*, whole black pepper corns, black powder pepper, salt, olive oil, tomato sauce to give the sauce a bit body, and red Tuscan wine: Rosso di Montepulciano DOC.
That’s it!
*Peposo without garlic tastes equally good. I eat onions and garlic, but sometimes I prefer avoiding it. I don’t like the bad breath and lingering aftertaste in my mouth.
Ingredients: Serves 2 people
300 g boneless beef chuck for stew
a handful of black pepper corns
black pepper powder
salt
1/4 liter of red wine (Chianti or Rosso di Montepulciano)
tomato sauce*
*The original recipe peposo is more likely not to be made with tomato sauce.
Preparation
For gentle cooking, like stews, I always use my cast Creuset iron pot.
Heat the olive oil in a pot over a medium-high heat and brown the beef for a minute of 3. Add the red wine, salt, pepper and the tomato sauce.
Cover the pot, lower the heat and cook the peposo for approximately 3 hours. Check it often and give it a stir occasionally. It is important that the meat remains covered in wine and adding water if necessary.
It says that cooking longer than needed doesn’t mean tender meat, but personally I prefer cooking it long.
When the peposo is ready, the meat should be tender (I love it when the meat is falling apart..yummy) and the red wine should have reduced to a sauce.
Season with more pepper if desired and serve warm on traditionally sliced bread (preferably Tuscan bread without salt) or polenta.
A visit to the local farmers market in Montepulciano is a very characteristic experience for any traveller. It is the best way to explore the authentic Italy. At the farmers market you find an amazing array of local produce that you don’t find in a supermarket.
The weekly market in Montepulciano is every Thursday morning from 8 am till 1 pm.
Address: Piazza Pietro Nenni in Montepulciano. The Piazza Pietro Nenni is nearby the busstation, just outside the historic centre of Montepulciano.
Happy shopping!
The stall holders feature the best local products. Buying food at the market in Montepulciano is a tradition. It became a hub for shopping and socializing in a relaxed outdoor atmosphere.
The Italian have always their go-to stalls for everything they need. Market stalls often put signs up warning “Non toccare” means do not touch the products. So, obviously it is up to the stall owners to do it.
The vendors are more than friendly and they will always choose the best pieces of fruit and vegetables for you. They serve you with a smile and you can always ask for a recipe or how to prepare it. They are very happy to answer all your questions.
At the market everything is sold by weight. You can also state the number of products you need.
It is a typical Italian market with fresh fish, fruit, vegetables, salumi, prosciutto, olives, honey, different types of pecorino cheeses, cod, mozzarella di bufala, “aglione” -giant garlic- roast chicken as well as kitchen utensils, clothes and shoes. There is always something for everyone!
Mini market in Montepulciano every Tuesday and Friday morning
Every Tuesday and Friday morning is a small outdoor market in the Via Marino Cappelli in front of the Banca Tema, just outside the historic centre. This small market is mostly frequented by locals.
There are only two market stalls selling fresh fruit, vegetables and fish. The fish market vendor offer a wide range of fish and seafood, such as salmon, tune, calamari, squid, cuttlefish and prawns. In addition to the fresh fish, you’ll find all kinds of fried fish and fried vegetables like “fiori di zucca”. Fiori di zucca are blossoms stuffed with ricotta cheese. Super delicious!
Weekly market in Chianciano Terme – Montepulciano
From Montepulciano after 6,5 km drive you arrive in Chianciano Terme.
Every Wednesday morning from 8.00 am to 1.00 pm many market stalls in Chianciano Terme offer a huge range from both food and non-food.
Address: Via delle Pace, Via dell’Abetone en Via dello Stadio in Chianciano Terme Parking is free.
The weekly market in Chianciano Terme is the place to be to do your shopping. The most stallholders are the same as in Montepulciano, like food stall “Rosticceria Volante” that sells roast chicken, potatoes, lasagne, fright vegetables and grilled pork.
Why going to the market?
I love to buy local produce at the market. I like knowing where the food I eat comes from and supporting local farmers. It is good for the environment and it benefits the local economy.
The food is super fresh compared to the grocery store foods. There is a huge Conad supermarket in Montepulciano, but on Thursday morning many Italian families and visitors prefer shopping locally at the market.
The market stalls showcase their locally fresh (seasonal) fruits and vegetables.
Italian specialty foods
Every week I go the market in Montepulciano. I often do my shopping at my favorite market stalls. Barra Francesco from Foiano della Chiana (AR) is the best stallholder to buy fresh mozzarella, olives, anchovies and burrata.
They have a small market stall, not only for cheese, but they sell also other delicacies from Southern Italy. It is a real family owned businesses where mother, father and son are all involved.
Mozzarella di bufala is a traditionally soft cheese produced in the region Campania. Mozzarella is a ball of fresh cheese and has a better texture, richness and overall flavor than the mozzarella cheese from a grocery store.
The family Barra also sells delicious taralli (typical snack from Puglia), taralli napoletani, different kinds of cheeses and dried tasty sausages.
Fresh food market video
Below a short impression video of the farmers market in Montepulciano. The market consists of a huge number of stalls with vegetables, fish, cheese and many more!
I have made this video during the first week after the lockdown in Italy. The market returned with food vendors only so that visitors had enough space to keep a distance from each other. Household goods and clothing weren’t available at the moment.
Recipes for ossobuco vary wildly. Although the “Ossobuco alla Milanese” from Lombardy may be one of the most famous and well known Italian secondo piatto.
My favorite recipe is: Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva!
Ossobuco di Chianina IGP
You can pair ossobuco with other dishes. I am talking about delicious saffron risotto such as: Risotto alla Milanese.
As a side dish you may choose to eat ossobuco with polenta or with mashed potatoes.
The Italian ossobuco is a beef shank from the cow’s leg. It is a cut of meat butchered from a cow’s or bull leg.
Much is written on which part is best. It’s been said that veal shanks from the hind legs are the best! Meat from those parts is more voluminous and fleshy.
Ossobuco literally translates to “bone with a hole” with meat. You can prepare ossobuco from veal but also with other kinds of meat such as pork.
However, the finest meat for cooking, in Tuscany, is Chianina breed. It is high valued meat with a more intense taste.
For this recipe I bought the ossobuco di Chianina at the Fierli farm in Foiano della Chiana. Fierli is an organic farm. The animals have a long life and they are treated well.
Recipe
The Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva is a true Tuscan recipe. Many people don’t prepare it at home. Some cuts of veal from the store may be chewy.
Tip for buy-in, first look for shanks that are > 2 inches. If they’re too thin, they’ll braise too fast.
My style Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva needs the following ingredients:
Ingrediënten
Recipe for 1 person
1 ossobuco di Chianina
flour
red wine “Vino Nobile di Montepulciano Riserva DOCG” – Il Convento
2 cloves
1 clove of garlic
1 onion (soffritto)
1 celery (soffritto)
1 carrot (soffritto)
1 bay lief
pepper
salt
olive oil
When braising the ossobuco you may as well use meat broth or any other liquid (water). I prefer to use only wine. I do not mix the wine with other liquids. That would be a no-go, especially when it’s a high quality wine.
Also mixing tomatoes or tomato paste with red wine is not what I recommend. But that’s my personal opinion.
What else do you need
Stew pot.
Braadpan
How to cook
Chop the onions, carrots and celery.
Peel the garlic.
Heat the pot until the olive oil is well heated. Instead of olive oil you may also use butter.
First stir-fry the garlic. When the garlic begins to colour reduce heat. Add the soffritto and cook the vegetables until they begin to soften and caramelize.
Meanwhile cover the Ossobuco with the flour.
Ossobuco di Chianina IGP
When the soffritto has a golden wheat color, remove it or move it to a side. It depends on the size of the stew pot. Sear the ossobuco on both sides until nicely browned. Sprinkle the ossobuco with salt and pepper.
Pour the red wine over the ossobuco and bring it to boil to evaporate the alcohol. Reduce the heat and add the bay leave and cloves.
Cover the pot and check occasionally. When the wine is absorbed just add a little extra. The meat should be left at a low temperature for about 2-3 hours.
When the meat is tender it will fall off the bone. The marrow in the hole of the bone is the best part of the ossobuco. It is a real delicacy and super yummy!
Serve the ossobuco on a plate and the warm wine sauce on top of it.
Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva DOCG
What to serve with ossobuco
Due to its massive taste ossobuco goes well with a creamy risotto, mashed potatoes or polenta.
Wine
If you’re cooking beef or stew Vino Nobile di Montepulciano (sangiovese) is your friend. It affects the taste of the dish. The ripe flavors in this wine give complexity to the sauce and the meat. Chianina is a traditional and genuine meat with an intense and pure taste.
Vino Nobile di Montepulciano is a full bodied wine. It is best when paired with the right food. In particular Chianina beef.
Nothing beats the magic of a brilliant wine and food pairing.
Buon appetito!
Video
Watch this video recipe to see how to cook Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva.
The region Tuscany is a land of cyclists, it offers a variety of itineraries. Biking is one of the best ways to explore more of this wonderful wine region!
Montepulciano is a scenic hilltop town. It stands on a limestone hill. This area is the right place for road and dirt road cycling routes, but good fitness is required.
The best period for cycling Tuscany on bike are from March to October. Riding in the summer can be hot, but you can bike early in the morning, avoiding the heat of the day. Many find it’s a great time to relax and plan their day.
If you are planning about cycling in Tuscany, the most important biking needs are a good bike (MTB or race), a helmet and a repair kit. Cycling with a helmet is really recommended!
Piazza Grande
Sylvia by bike
Bike itineraries to Pienza
There are amazing bike routes from Montepulciano to Pienza. The trail types are mostly asphalt and dirt roads. You ride along the hills overlooking the amazing views of Val d’Orcia.
Most of the trails are suitable for advanced – experienced riders. They are quite challenging but definitely worth it!
Val d’Orcia
Pienza
1) Mountain bike route Montepulciano – Pienza
This is a gravel road and a road itinerary. Ideal for MTB, not for tour or racing bikes. You’ll bike through hills, valleys, olive groves and vineyards. This is a spectaculair itinerary for experienced mountainbikers.
Distance 27 km.
Val d’Orcia
Val d’Orcia
2) Road cycling route Montepulciano – Pienza
Explore this amazing cycle route to Pienza! The start and arrival point is Montepulciano. From here you start the bike tour among the hills of the Val di Chiana valley. Passing Montichiello you’ll see the very best of the iconic Val d’Orcia valley.
Val d’Orcia
Panoramic roads lead you the Renaissance village Pienza. Once you’ve passed Pienza you take the road back to Montepulciano.
Distance 38 km.
3) Road cycling route Montepulciano – Acquaviva – Montepulciano Stazione
This itinerary is almost my daily bike exercise. It is a short ride from the historic centre of Montepulciano to Acquaviva, Valiano and Montepulciano Stazione.
Montepulciano
Montepulciano, Acquaviva and Valiano are hilly villages. The biking route around Montepulciano Stazione is primarily flat.
After leaving Montepulciano this road passes the villages of Acquaviva and Valiano. Once you reach Valiano you turn back the way up to Montepulciano Stazione and Montepulciano.
In the countryside of Montepulciano you can see the hospital of Nottola.
It is a nice panoramic ride, it has not many up and downs. Starting in Montepulciano you follow the signs direction Chianciano and Chiusi.
Chiusi is the former Etruscan city in the province of Siena.
Along the road to Chiusi you pass my favorite pizza restaurant “Jamaica”. Jamaica is close to the discotheque La Bussola In. The pizza’s at Jamaica are huge and delicious!
Pizza Jamaica
Turning left you take the downhill road to Montallese. When arriving in Montallese turn right and you take the dirt road – cycle path to Lago di Montepulciano (Lake Montepulciano). This path is also called “Il sentiero della Bonifica.”
Sentiero della Bonifica
From there you follow the dirt road to Valiano, Montepulciano Stazione and then the road back to Montepulciano. Cycling uphill to Montepulciano is not easy. The road is not very steep but it is long. For this track you need a reasonable fitness.
