Wine pairing notes
Let’s start with the aromas. Have your glass of this Cabernet in front of you and breathe the pleasant wild berries hints offered to your nose. Then smell the fragrance of the dish, with the chicken just taken out of the heat, with the scent of the star anise and the three spice sauce.
Two different worlds, indeed, but not necessarily in contrast. Actually, exactly the opposite. Not surprisingly the peculiar affair between this dish and this Cabernet continues after each bite of the food: the wine’s notes of white pepper, capsicum, and tobacco enrich the chicken flesh, which maintains reminiscences of its powerful marinade although not too invasive. Full body, fine tannins and a long fruit aftertaste of the wine cleanse pleasantly the mouth.
- 1 yellow chicken
For the marinade
- 30g ginger wine
- 5g salt
- 5g chicken stock powder
- 2 egg yolks
- 50g tapioca starch
For the “Three spices sauce”
- 1kg white sugar
- 15g monosodium glutamate
- 120g soy sauce
- 300ml (half a bottle) Kimlan soy paste
- 60g lemongrass
- 60g basil
- 90g ginger
- 60g garlic
- 2-star anise
- 5pcs Welsh onion
- 20g ginger grains
- 15g garlic
- Frying oil
- Mix well the ingredients of the marinade
- Wash well the yellow chicken, cut it into large pieces and marinate in the above liquid for 6 hours
- Put some oil in the wok add ginger, garlic, welsh onions, garlic and add the marinated chicken
- Stir-fry until the skin of the chicken becomes gold
- Add basil, three spices sauce to melt, then add the star anise and stir fry until the juice is reduced
Cortona Riserva DOC
|Colour||Brilliant ruby red color|
|Aroma||Great nose of wild berries and morello cherries. Spicy notes of white pepper, cloves, chocolate, and tobacco.|
|Taste||Impressive on the palate, warm and juicy with very fine tannins that blend perfectly with full-bodied structure. Very long and fruity aftertaste.|
|Aging||24 months in French oak barrel, plus other 9 months in bottle.|
The Baracchi Estate is located on a beautiful slope just east of Cortona, under Tuscan Sun. Sangiovese, Syrah, Merlot, Cabernet and Trebbiano: these are the grapes that liven up Baracchi wines. A tribute to the land of Cortona and to the pleasure of the good wine. An invitation to taste the evolution of an ancient family tradition.
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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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