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Apollonio 1870 La Valle Di Cupa 2017

Apollonio 1870 La Valle Di Cupa 2017

Regular price $45.00 AUD
Regular price Sale price $45.00 AUD
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Description

Apollonio 1870 La Valle Di Cupa is a rich and complex red wine from Salento, Italy. Made from Negroamaro and Primitivo, it offers intense aromas of ripe blackberries, cherries, and dark chocolate, with notes of tobacco, vanilla, and spices. The palate is full-bodied and structured, with silky tannins and a long, persistent finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Negroamaro, Primitivo
Tastes Like: Comparable to an Amarone, but with a Southern Italian edge. Rich blackberries and cherries lead the way, layered with dark chocolate, tobacco, and warming spice. Full-bodied and smooth, with refined tannins and a long, savoury finish.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Salento, Puglia, Italy
Terroir: Limestone and clay soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

Winery

Apollonio 1870 is a historic winery in Puglia, celebrated for producing wines that reflect the rich traditions and terroir of southern Italy. La Valle Di Cupa showcases their dedication to crafting wines of exceptional depth and complexity.

Food Pairings

Seafood: Grilled octopus with balsamic glaze or tuna steaks.
Poultry: Roast duck or chicken with red wine sauce.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Beef ragù, lamb shanks, or braised short ribs.

Cheese Pairings

Caciocavallo: Nutty and creamy, balancing the wine's intensity.
Pecorino Romano: Sharp and savoury, enhancing the wine's tannins.
Provolone Piccante: Bold and tangy, complementing the wine's richness.
Parmigiano Reggiano: Salty and umami-forward, matching the wine's structure.

Recipe

Braciola di Maiale alla Pugliese (Pugliese-Style Pork Chop)

Ingredients:

  • 4 bone-in pork chops (about 200-250g each)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 cup white wine (or red wine if preferred)
  • 1/4 cup tomato paste
  • 1 can (400 g) crushed tomatoes
  • 1/4 teaspoon chilli flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Polenta or roasted potatoes (for serving)

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Season the pork chops with salt, pepper, dried rosemary, and dried oregano. Rub the seasonings into the meat on both sides.
  3. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for 3–4 minutes per side, until golden brown. Remove the pork chops and set aside.
  4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
  5. Add the tomato paste and cook for another 2 minutes, stirring frequently to caramelise it slightly.
  6. Pour in the white wine (or red wine), scraping the bottom of the pan to release any browned bits. Allow the wine to cook off for 2 minutes, then add the crushed tomatoes and optional chilli flakes. Stir to combine and bring to a simmer.
  7. Return the pork chops to the skillet, spoon some of the tomato sauce over them, and transfer the skillet to the oven. Roast for 20–25 minutes, or until the pork chops are cooked through and tender.
  8. Once cooked, remove the skillet from the oven and let the pork chops rest for 5 minutes. Garnish with freshly chopped parsley.
  9. Serve the Pugliese-style pork chops with a side of polenta or roasted potatoes to soak up the rich sauce.
  10. Pair this dish with this red, where the full-bodied, structured wine will complement the savoury pork and tomato sauce, while the wine’s dark fruit and spicy notes harmonise with the dish’s rich flavours.

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