Which food is best to try with our GEA Rosso di Montalcino DOC? We suggest you try it with potato gnocchi, an Italian pasta, and meat sauce ragù!
Accompanying each dish with a wine that is able to enhance its aromas and its flavors is essential. The perfect combination of food and wine is obtained when interesting and pleasant sensations are released from the combination of the two elements.
Our GEA, Rosso di Montalcino DOC, a harmonious and persistent wine with a fruity aftertaste, that goes well especially with appetizers and first courses.
GEA is a wine that is perfect with a meat appetizer but also to a first course with vegetables for example, but as a second option it can also be paired very well with grilled or fried fish, especially if the wine is slightly cooled.
The normal temperature at which a red wine should be drunk is around 18 degrees but if it cools down slightly to around 14 degrees it can be perfectly paired with roasted fish.
GEA Rosso di Montalcino DOC
The wine is called Gea from the name of the divinity of the earth and it is the name that Carlo Cignozzi gave to his last daughter.
Gea is indeed the wine that Carlo dedicated to his daughter; it is a Rosso di Montalcino red wine that we have always called baby Brunello because it is made with the same grapes as Brunello, that is 100% Sangiovese, but on the contrary of some other Rosso di Montalcino that is aged only a few months in wood, we refined it for a full year in the wood.
We may say that it is a young Brunello because it is less aged but still has a fair aging in wood. The wood we use to refine it, unlike the Brunello, is the 500-liter French oak tonneaux. The tonneaux are usually used for 4 years and then are replaced, unlike the barrels which can be used longer.
For making our Gea wine we use second and third passage tonneaux, it is important to refine the wine but not to give it a too important presence of wood, it is a wine that must remain fresh and fruity, easily drinkable.
The 2020 vintage of Gea is a wine that was particularly appreciated because it has a beautiful body but is not aggressive, it is very delicate, it has aromas of violet, lavender, and chamomile, or rather delicate but persistent aromas.
The wine is indeed fruity and delicate, at the same time it has a good persistence in the mouth but it’s also very easy to drink. So GEA is a wine that therefore has a good drinkability because it is not heavy, and, like all our wines, it is naturally fermented.
At the moment of being bottled the wine is not filtered, and has low levels of sulfur, as we do not add sulphites during fermentation but only during aging in wood and before bottling but it remains well below the limits that an organic wine must have.
Gnocchi with Ragù or meat sauce accompanied by our GEA Rosso di Montalcino DOC
A very rustic and tasty meat sauce together with gnocchi is a very substantial first course that goes very well with our Gea wine. We therefore propose you the recipe of the ragù and the one for homemade gnocchi.
Ragù recipe
As a ragù we suggest the original recipe for a Tuscan ragù.
Ingredients for 4 people:
1 celery stick, 1 carrot and 1 onion, 300 gr of minced pork, 300 gr of minced beef, 700 ml of tomato puree, 2 teaspoons of tomato paste, salt, pepper, oil, and 1 glass of red wine to blend.
How to make the Ragù:
After frying the minced meat with celery, carrot, and onion in a saucepan, add all the minced meat and sauté, stirring constantly. When the meat has browned, add the red wine and cook over high heat so that it evaporates. Then add the tomato paste and mix. Add the tomato puree, mix and cook over low heat for about 2 hours.
Homemade Gnocchi Recipe
Gnocchi are an Italian pasta, made from cooked mashed potatoes, flour and eggs. Preparing gnocchi at home is much easier than you may think.
Ingredients for 4 people:
1 kg of potatoes, 300 g of flour, 1 egg, salt
How to make Gnocchi:
To make gnocchi, first boil the potatoes with their peel in plenty of salted water.
When they are cooked, remove the peel of the potatoes and mash them with a potato masher making them fall on a wooden pastry board. Let them cool down a bit and then add the flour and then the egg, then start kneading everything. Take some dough and make 2 cm thick loaves with the palms of your hands. Start cutting the loaves in small pieces to create the gnocchi, if you do not have the proper cutter for gnocchi available, you can use a fork. The gnocchi should be cooked a few at a time in boiling salted water. As soon as they come to the surface, they can be drained.
Enjoy your meal!
