Wine Video 26 – ‘Chestnut gnocchi with wild mushrooms — made even better with a Soave Classico!’
Rebecca Dunphy with chef and restauranteur Paul Webbe tell how the chosen wine and nutty, gnocchi dish blend sumptuously together.
Rebecca says: We often think of mushrooms as the red meat of the veggie world that demand savoury reds. But Paul’s dish is sweet, creamy, nutty, and I think a full-bodied white will be a better match.
I have a fantastic Guerieri Rizzardi single vineyard Soave ‘Costegiola’. It’s much richer and more complex than a basic Soave. Look how golden it is. That’s because the grapes have been fully ripened. There’s no need for oak, all the richeness and character comes from the grapes, local Garganega and Chardonnay grown on the rich dark volcanic soil.
Wine Video 26
Rebecca is confident the gnocchi dish and Soave will delight your taste buds. For more: http://www.sniffandspit.com
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