Duca Di Saragnano L’Operà Red Blend 2017
- Textured, savoury
Perfect with your favourite rich pasta, pizza, grilled meats or strong cheeses, l’Opera is a wine that will get your tastebuds singing! Opulent, plush and soft, this Italian red blend combines two of my favourite Italian varietals - sangiovese from Tuscany and primitivo from Puglia. Medium-bodied (so perfect for summer!), this wine pops with generous flavours of dark plums, blackberries and redcurrants. Hints of rustic savoury notes and cinnamon spice combined with good acid & tannin round it out to keep you sipping heartily, whether you’re enjoying an Aussie BBQ or an Italian feast! Buon Appetito! – Reino, Wine Dealer
Italian wines tend to stick to their geographical boundaries - but here’s one that breaks the rules and sources fruit from several regions - both north and south. Consider it a true taste of Italy. And after your first sip, you’ll be singing its praises, thinking you’re Pavarotti or one of the other three tenors.
Like a good opera - this starts with a wave of deep baritone notes, finishing with a nice crescendo. Think plums, blackcurrants and maraschino cherries, lifting the tempo and intensity with violet and spicy / savoury high notes. And of course - there’s that traditional line of Italian acidity and tannin to give it some grunt. With that structure in mind, of course it can handle Italy’s cuisine; richly textured tomato-based sauces, bistecca alla fiorentina (big thick steak on the T-bone), or your favourite wood-fired pizza. Or even a simple chunk of parmesan. Splash it around. Get some air into it and enjoy.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
Intense red wine, impenetrable and deep, with purple hues. The bouquet is fruity with a prevalence of ripe red berries and spicy with delicate notes of cinnamon and vanilla. On the palate it is soft, round and harmonious. Suitable to accompany red meats, cold cuts and savory first courses.
Italian wine regions are by far some of the most difficult to learn about. With over 350 official wine varieties, it can be very easy to get lost. Never fear though, you'll see some of your old friends such as Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Grigio and Sangiovese as well as some new friends such as Chianti, Arneis, Fiano, Nebbiolo and Vermentino. Italian wines are a match made in heaven for food, but can easily be enjoyed on their own. Good food and good wine - THAT is the Italian way.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.