Three recipes for three Dogajolos
To be honest: we have always been particularly proud of our Dogajolo line, wich this year turns thirty. Wines designed to offer an uncommon quality-price ratio. Innovative in spirit, yet firmly rooted in tradition in their pedigree: Sangiovese and Cabernet for our Dogajolo Rosso; Chardonnay, Grechetto and Sauvignon Blanc for Dogajolo Bianco; Sangiovese for Dogajolo Rosato. A triptych born from a careful study of wine-zoning, capable of combining drinking pleasure with a solid basic structure. The “tradition and innovation” formula is perhaps a little stale, but it fully renders the modernity and “classicity” of these small yet great wines. Let’s get to know them one by one, pairing them with a different recipe each time.
Arista pork and Carpineto Dogajolo Rosso
This pork roast, prepared strictly in the oven, is one of the most popular recipes throughout Italy. Both for its relative ease of execution and for the smooth and satisfying consistency of its flavour. A part of the pig that corresponds to the loin, which can be served both with and without bones. The name “Arista”, the legend tells us, appears to be closely linked to our wonderful region: Tuscany. It is said that the name of this cut came from the enthusiastic exclamation of a Greek diner at the Medici court: “Aristós!” Which literally means, “The best.” Actually it does not take much to prepare an arista to perfection: the right cut, of course; then: vegetable stock, a chopped carrot, celery and onion; a little butter and a little extra-virgin olive oil; white wine to fade the flavour, and bay leaf and rosemary to perfume. After browning in the pan, bake at 180 degrees for about 15 minutes and you’re done.
A dish that is as simple as it is rich and succulent, to be paired with a wine of nice acidity, smooth tannin and good body. Carpineto Dogajolo Rosso is the perfect glass for you. A wine that combines the strength of youth with the softness of maturity, gained through light ageing in wood. Capable of conquering the most demanding palates with its hints of crunchy red fruit, violet, viola odorata and plum. With a sumptuous taste-olfactory balance and surprising finesse.
Its label bears a rich boquet of oak leaves, such as those present in the Montepulciano estate. All the colors of autumn are shown here, with every single nuance.
Chicken curry and Carpineto Dogajolo Bianco
One of the best known, tastiest and most aromatic recipes of oriental cuisine. Born in India, it soon spread practically all over the world. Chicken curry is, to this day, a dish particularly appreciated for its texture and aromas, capable of taking us back in our minds, for a few moments, to the fascinating lands of the Indian peninsula. Chicken breast and thighs, cut into chunks, are served with basmati rice and naan, a leavened bread typical of the local cuisine, combined with the aromas that curry knows how to give to the palate. Strictly prepared in a frying pan and then combined with the rice for an explosion of flavour that will almost automatically call up the appropriate glass.
Which, in this case, will certainly be Carpineto Dogajolo Bianco! Perfect with spicy and savoury Oriental cuisine, it is a pleasantly fruity wine with deliberately non- preponderant aromatic characteristics. Caressing on the nose, soft on the palate, balanced on the sip and full-bodied. Our Dogajolo Bianco is a velvety wine with beautiful acidity, very pleasant to drink and surprisingly persistent, bringing to mind aromas of white fruit, exotic fruit and a retronasal hint of citrus. Such complexity that the sip is admirably balanced with the aromas of chicken curry.
An Acacia branch appears on the label of the white, to recall spring, to recall the fresh scent of the wine and its delicacy.
Grilled sea bream and Carpineto Dogajolo Rosato
Let’s face it: Few things taste better and are faster than simple, healthy, wonderful fresh fish cooked on the grill. The difference, of course, lies in both the raw material used and the way it is handled. Use fresh fish, handle it properly without overcooking it, use delicate and never invasive seasonings. These are just a few simple tricks that can make all the difference. For grilled sea bream, few suggestions are needed, other than to choose, obviously, a fresh, well-made fish. To be seasoned, if necessary, with herbs such as rosemary, thyme and bay leaves. Finish, perhaps, with a drop of lemon to bring a citrus scent to the palate, which with fish is good as long as it is not too invasive. The basic rule is in fact, in these cases, never exaggerate with cooking and handling.
That said: what should we drink with it? Obviously our Dogajolo Rosato. A soft pink wine with exquisitely floral hints of myrtle and vine flower. To which correspond, on the palate, flavours of apple, currant and morello cherry. A surprisingly persistent and complex wine, which at the same time is incredibly pleasant to drink with nuances of fresh red fruit and cherry. Enveloping flavours to treat yourself along with our splendid sea bream, underlined by the broad and decisive taste, balanced in the complex interplay between acidity and savouriness. Try it for an unexpected journey to the freshest and most innovative places in Tuscan viticulture.
On the label of the rosé a Rosa Canina, to recall its extremely pleasant aroma.