Feudo Montoni Perricone del Core 2016
- Textured, savoury
Viewed from above, this vineyard is shaped like a heart. Or “core”, in Sicilian. From a producer established in 1469 AD (!), Perricone’s the grape, a little-grown, ancient red variety from 40 year old vines, 500m elevation, made in cement fermenters, a brief 3 month stint in oak, and then 3 months in bottle before release.
This is fresh winemaking, beautiful organic, native grapes, and uber cool stuff as a result. If I was a sommelier, I’d be recommending this to every table, not just because it’s cool, but because it’s complex, different and accessible. It’s a delightful surprise.
I might be hooked on this one for many weeks to come. Chewing over the fact that this comes from a 548 year-old producer.
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.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli con carne lasagne
- 1 tbs olive oil
- 2 celery stalks, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 650g lean beef mince
- 1 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbs tomato paste
- 2 x 400g cans whole peeled tomatoes
- 400g can kidney beans, rinsed, drained
- 2 tbs chopped coriander, plus extra to serve
- 375g packet fresh lasagne sheets
- 150g cheddar, grated
- 200g sour cream
- Preheat oven to 200°C.
- Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes. Stir in coriander and season.
- Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
- Bake the lasagne for 20-25 minutes. Scatter with extra coriander leaves and serve.