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Tenuta Guado Al Tasso IL Bruciato Bolgheri DOC 2020

Tenuta Guado Al Tasso IL Bruciato Bolgheri DOC 2020

$62.00 AUD
$62.00 AUD
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Varietal
Region
Winery
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Description

IL Bruciato 2020 is an intense ruby red colour. Its nose is intense and enticing with notes of currants, blackberries, delicate hints of vanilla and sweet spices. Excellent harmony on the palate where a fruity finish dominates and imparts good persistence and easy drinkability.

Wine Details

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Cabernet Sauvignon, Merlot, Syrah
Tastes Like: Comparable to a Bordeaux blend, with blackcurrant, plum, and hints of vanilla and spice, finishing with refined tannins and balanced acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Sandy and clay soils
Aging: 10 months in oak
Serving Temperature: 16-18°C

Winery

Tenuta Guado al Tasso is a prestigious estate in Bolgheri, Tuscany, known for its refined and expressive wines. Il Bruciato is a signature blend that reflects the unique terroir of the region and the winery's dedication to quality.

Food Pairings

Seafood: Seared tuna or swordfish with Mediterranean herbs.
Game: Roasted venison or wild boar stew.
Vegetarian: Eggplant parmigiana or truffle pasta.
Meat: Grilled steak or lamb chops.

Cheese Pairings

Pecorino Toscano: Aged and savoury, enhancing the wine's complexity.
Fontina: Creamy and mild, balancing the wine's structure.
Grana Padano: Nutty and sharp, complementing the wine's bold flavours.
Australian Parmesan: Bold and umami-rich, pairing beautifully with the wine's richness.

Recipe

Eggplant Parmigiana

Ingredients:

  • 2 large eggplants, sliced
  • 1 cup tomato passata
  • 200g mozzarella cheese, sliced
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 180°C. Salt eggplant slices and let rest for 20 minutes. Rinse and pat dry.
  2. Brush eggplant slices with olive oil and grill until tender.
  3. In a baking dish, layer eggplant, tomato passata, mozzarella, and Parmesan. Repeat until all ingredients are used.
  4. Bake for 25-30 minutes until bubbly and golden.
  5. Garnish with fresh basil and serve warm.

Tip: Serve with crusty bread for a complete Italian meal.

Tags: Bolgheri, Cabernet-sauvignon-merlot-syrah-cabernet franc-petit verdot, Italy, Medium-bodied-red-wine, Red-blend

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