Wine pairing notes
Rosso di Montefalco is a tannic wine. The blend of Sangiovese with Sagrantino and Merlot makes it a strong and long-lasting wine that perfectly enhances the sapidity of this dish. It helps to smooth out the lushness of the beef as well. The good intensity of both the aroma and flavor of the wine matches well and counterbalances the different spices.
- 200g short ribs
- 100g light soy sauce
- 100g dark soy sauce
- 100g cooking wine
- 50g Maggi seasoning sauce (Ingredients: Water, Rice, Wheat, Salt, Caramel)
- 50g“Shi San Xiang” seasoning
- 50g fish sauce
- 100g Welsh onions
- 100g ginger
- 100g garlic
- 2 edible flowers
- 200g water
- Put the oil in the wok, add Welsh onions, ginger and garlic and stir fry until fragrant
- Add “Shi San Xiang” seasoning and add water to boil
- Season with light soy sauce, dark soy sauce, Maggi sauce, and fish sauce
- Stew short ribs in the sauce soup for 90 minutes
- Cut stewed beef in pieces
- Plate and decorate with the edible flowers
Montefalco Rosso DOC
|Description||The Montefalco Rosso DOC is certainly the wine that accompanies the everyday dine in Montefalco. A wine of extraordinary freshness and balance, the result of a traditional blend of Sangiovese, Sagrantino, and Merlot that is matured for about a year in large oak barrels.|
|Grape||70% Sangiovese, 15% Sagrantino, 15% Merlot|
|Colour||Deep ruby red|
|Aroma||Small red woodland fruits, dark flowers with hints of herbaceous notes followed by spices scents like vanilla and black pepper.|
|Taste||Dry and fresh, with a great balance between tannicity and acidity.|
|Aging||12 months in oak barrels, 4 months in bottle.|
In 1971 Arnaldo Caprai, a successful textile businessman, bought the Val di Maggio estate to fulfill his dream of producing his own wine. He started off with only five hectares. As time went by he believed more and more in the great potential of the local varieties and most of all in Sagrantino. In 1988 his son Marco Caprai started managing the winery and with his passion and determination gave the necessary impetus to the production of top quality wines. Since 1991 huge investments are driven into the acquisition of new vineyards, scientific research, and technological innovation.
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The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.
This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.
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