Tenuta San Leonardo Terre IGT Red 2020

Tenuta San Leonardo Terre IGT Red is a refined and structured wine from Trentino-Alto Adige, Italy. Made from a blend of Cabernet Sauvignon, Merlot, and Carmenère, it boasts aromas of ripe blackberries, plums, and dried herbs, with subtle hints of spice and cedar. The palate is full-bodied and elegant, with fine 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.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Cabernet Sauvignon, Merlot, Carmenère
Tastes Like: Comparable to a Bordeaux with blackcurrant, plum, and herbal notes, softened by Merlot's ripe red fruits and Carmenère's spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Trentino-Alto Adige, Italy
Terroir: Gravelly and mineral-rich soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

San Leonardo is one of Italy's most iconic estates, blending tradition and innovation to produce wines of exceptional quality. The Terre Red exemplifies their commitment to showcasing the unique character of Trentino-Alto Adige's terroir.

Seafood: Grilled swordfish or tuna with herb butter.
Poultry: Duck breast or roast chicken with rosemary potatoes.
Vegetarian: Wild mushroom risotto or eggplant caponata.
Meat: Lamb cutlets, beef stew, or venison roast.

Pecorino Toscano: Salty and sharp, enhancing the wine's depth.
Parmigiano Reggiano: Nutty and umami-rich, complementing the wine's structure.
Aged Gouda: Caramelised and savoury, pairing beautifully with the wine.
Blue Stilton: Bold and tangy, offering a delightful contrast.

Spezzatino di Manzo con Frutta e Erbe (Beef Stew with Fruit and Herbs)

Ingredients

• 1 kg beef chuck, cut into 2-3 cm cubes
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 200 ml red wine (preferably a similar style to your Tenuta San Leonardo Terre)
• 300 g canned chopped tomatoes
• 250 ml beef broth
• 100 g dried prunes, chopped
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Season the beef cubes generously with salt and pepper. Heat the olive oil in a heavy-based pot over medium-high heat and sear the beef in batches until well browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables soften and start to take on some colour.
3. Return the beef to the pot. Pour in the red wine and stir well, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes.
4. Add the canned tomatoes, beef broth, dried prunes, bay leaves, rosemary, and thyme. Stir to combine.
5. Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Let the stew cook slowly for 2 to 2.5 hours, or until the beef is tender and the flavours have melded together beautifully.
6. Check the seasoning and adjust with salt and pepper if necessary. Remove the bay leaves and herb sprigs before serving.
7. Serve hot, ideally with a side of creamy polenta, mashed potatoes, or crusty bread to soak up the rich sauce.

This hearty spezzatino di manzo captures the essence of Italian comfort food, making it a superb match for your Tenuta San Leonardo Terre Red. Enjoy the full-bodied flavours and structured finish in every bite!