Cesari "Jèma" Corvina Veronese IGT 2016

Cesari "Jèma" Corvina Veronese IGT is a rich and elegant red wine from Veneto, Italy, crafted exclusively from 100% Corvina grapes. This full-bodied wine offers enticing aromas of black cherries, plums, and violets, with a velvety palate showcasing dark berries, cocoa, and a touch of spice, balanced by refined tannins and a lingering, luxurious 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.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Corvina
Tastes Like: Comparable to a Merlot, with cherries, plums, and cocoa, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Cesari is a renowned winery in Veneto, known for its dedication to crafting wines that reflect the region's winemaking heritage. "Jèma" is a pure expression of Corvina, the heart of the region's reds.

Seafood: Grilled tuna steak or salmon with balsamic glaze.
Poultry: Duck breast with cherry sauce.
Vegetarian: Mushroom risotto or eggplant parmigiana.
Meat: Braised short ribs or lamb chops.

Asiago: Smooth and nutty, complementing the wine's richness.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's structure.
Pecorino Romano: Firm and salty, balancing the wine's complexity.
Gorgonzola Dolce: Creamy and mild, pairing beautifully with the wine.

Tagliatelle al Ragù di Cinghiale (Wild Boar Ragù with Tagliatelle)

Ingredients:

• 500g wild boar (or pork) shoulder, cut into small chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 250ml Cesari "Jèma" Corvina Veronese IGT 2016 (or similar red wine)
• 400g canned tomatoes, crushed
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 500g tagliatelle pasta
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the boar chunks and brown them on all sides, about 5-7 minutes. Remove the meat and set it aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
3. Add the red wine, stirring to deglaze the pot and release any caramelised bits from the bottom. Let the wine cook for 2-3 minutes to reduce slightly.
4. Stir in the canned tomatoes, tomato paste, rosemary, thyme, and bay leaves. Return the wild boar to the pot, season with salt and pepper, and bring the sauce to a simmer.
5. Cover the pot and cook on low heat for 2-2.5 hours, stirring occasionally, until the meat is tender and the sauce is thickened. Adjust seasoning as needed.
6. While the ragù is cooking, bring a large pot of salted water to the boil and cook the tagliatelle pasta according to the package instructions. Drain the pasta, reserving a little cooking water.
7. Serve the wild boar ragù over the cooked tagliatelle, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Pair with a glass of Cesari "Jèma" Corvina Veronese IGT 2016 for a perfect match.