Tenuta Di Arceno Valadorna IGT Super Tuscan 2016

The celebrated 2016 vintage in Tuscany continues to impress. This Bordeaux blend is based on Merlot but has a slightly Left Bank style, and will soon become the estate’s current vintage of Valadorna, due to be released this year. Aged in 60% new French oak, it is polished and intense, with bramble fruit, earthy balsamic tones, a milk chocolate aroma and a slightly herbal touch. Its tight-knit structure, combining crisp acidity and firm yet velvety tannins, makes this a powerful yet graceful wine. Even if you’re not a fan of Tuscan Merlot, the tense character it gives to wines in the Chianti region is to be admired.

Type: Red Wine
Style: Full-bodied, Luxurious
Grape Varietal: Merlot, Cabernet Franc, Cabernet Sauvignon
Tastes Like: Comparable to a Left Bank Bordeaux, with black plums, blueberries, and dark chocolate, finishing with velvety tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 18 months in French oak
Serving Temperature: 16-18°C

Tenuta Di Arceno is celebrated for its elegant Super Tuscans. Valadorna represents their mastery in blending Merlot with complementary varietals, resulting in a wine of depth and sophistication.

Seafood: Grilled swordfish or seared scallops with a herb crust.
Poultry: Duck confit with cherry sauce.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Beef Bourguignon or slow-roasted lamb shoulder.

Aged Gouda: Nutty and rich, complementing the wine's complexity.
Pecorino Toscano: Firm and salty, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's depth.
Blue Stilton: Bold and creamy, providing a luxurious contrast.

Beef Bourguignon

Ingredients:

• 1kg beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a pot and brown beef cubes on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and thyme.
3. Deglaze with red wine and reduce slightly. Add beef stock and return beef to the pot.
4. Cover and simmer on low heat for 2-3 hours until tender.
5. Serve hot with mashed potatoes or crusty bread.

Tip: Pair with Tenuta Di Arceno Valadorna for a rich and comforting meal.