Tenute Bosco Piano dei Daini Etna Rosso DOC 2014
- Textured, savoury
Operating out of the Mount Etna DOC in Italy, Tenute Bosco produce wines that respect “the nature, ancient traditions and the beauty that surrounds us.” This ‘14 rosso is a 90-10 blend of nerello mascalese and nerello cappucio, grapes that are indigenous to the Mt Etna Region.
The wine has picked up scores of 93 from Michael Garner, 92 from both Decanter and Emily O’Hare, and 91 from Andrea Bricarello. “Very rich and caramelly on the palate,” according to Decanter, it has “dark spices and complex truffle and earth notes” as well as “dark chocolate and spices with sweet cola hints”. Wines from the region are really quite exciting for the wine geeks at the ’fo, and there aren’t many cases getting around, so if you’re keen to dip your toe in something a little different but delicious, get around this while it’s still in stock.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Vignerons: Sofia and Concetto Bosco
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
- Nerello Mascalese 90%, Nerello Cappuccio 10%
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1.25L (5 cups) water
- 2 vegetable or chicken stock cubes
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 200g small button mushrooms, quartered
- 100g Swiss brown mushrooms, sliced
- 330g (1 1/2 cups) arborio rice
- 1 tablespoon fresh lemon juice
- 40g (1/2 cup) shredded parmesan
- Fresh continental parsley to garnish
- Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
- Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
- Stir in the lemon juice and half the parmesan. Top with remaining parmesan and garnish with parsley.