We point out the tasty regional recipes that you can combine with our wines, for an always different and entertaining food and wine tour
PORK THREAD WITH ROSEMARY POTATOES
1/4 cup Dijon mustard
1 tablespoon of honey
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of chopped fresh rosemary
2 minced garlic cloves
450 gr of pork fillet, cut
230 gr of slices of red potatoes
1 tablespoon of fresh lemon juice
To prepare the grill for indirect cooking, heat one side of the grill to high heat.
Combine mustard, honey, pepper, rosemary and garlic, stirring well with a whisk. Brush half of the mustard mixture over the pork.
Place the potatoes in a bowl in the microwave and cover with the film. 1 minute in the microwave at high temperature. Add the remaining mustard mixture and the juice.
Place the pork in the middle of the charcoal in the grill; arrange potato compound around pork on one layer.
Cover and grill for 20 minutes or until the meat thermometer registers 160 ° (slightly pink).
REFOSCO DAL PEDUNCOLO ROSSO D . O . C . F R I U L I G R A V E
Of a bright ruby color, it has a graceful and subtle scent of red berries, sour cherries, roses and cherries.
Sapid, fresh and alive with tannin neat on a sapid and bitter trail.
It also lends itself to aging, especially if obtained in particularly happy years.
Gastronomic matches- Optfully marries fat, poultry and boiled meat.
Serving temperature - 16-18 ° C
Awards - Directory of the Best Italian Wines 2009, Selection Wine Enthusiast Magazine
Data sheet- Total acidity: 6.5 g / l, Reducing sugars: 1.5 g / l, Total alcohol: 12.50% vol, Net dry extract: 31.3 g / l
Land - Sassoso, typical of the Grave del Friuli
Vine - Refosco dal Peduncolo Rosso in purity
Breeding - Guyot
Harvest- First fortnight in October
Vinification - In red with fermentation on skins with "Ganimede" method at controlled temperature to favor
the extraction of color, development and preservation of original perfumes.
Aging - In bottle