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Tormaresca Neprica Negroamaro IGT Puglia 2021
Tormaresca Neprica Negroamaro IGT Puglia 2021
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Description
Description
Tormaresca Neprica Negroamaro IGT Puglia is a bold and expressive red wine from southern Italy. Made from 100% Negroamaro, it reveals aromas of blackberries, plums, and dried herbs, with subtle notes of chocolate and spice. The palate is full-bodied with velvety tannins, balanced acidity, and a lingering, fruity 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
Wine Details
Type: Red Wine
Style: Medium-bodied, Earthy
Grape Varietal: Negroamaro
Tastes Like: Comparable to a rustic Syrah, with dark plum, black cherry, and dried herbs, rounded out by smooth tannins and a savoury finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Limestone and clay soils
Aging: 8-10 months in oak
Serving Temperature: 16-18°C
Winery
Winery
Tormaresca is a prominent winery in Puglia, Italy, dedicated to crafting wines that showcase the richness and character of southern Italy. Their Neprica Negroamaro is a bold and vibrant expression of this indigenous varietal.
Food Pairings
Food Pairings
Seafood: Grilled swordfish or tuna with a tomato relish.
Poultry: Herb-roasted chicken or duck breast with cherry glaze.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Lamb chops, pork tenderloin, or beef stew.
Cheese Pairings
Cheese Pairings
Pecorino: Salty and nutty, enhancing the wine's richness.
Caciocavallo: Semi-hard and savoury, complementing the wine's boldness.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.
Fontina: Mild and creamy, balancing the wine's structure.
Recipe
Recipe
Orecchiette alle Cime di Rapa (Orecchiette with Broccoli Rabe)
Ingredients
- 400g orecchiette pasta
- 500g cime di rapa (broccoli rabe), trimmed and washed
- 3 cloves garlic, thinly sliced
- 1-2 red chilli, deseeded and finely sliced (or 1/2 tsp chilli flakes)
- 4 anchovy fillets (optional, for extra depth)
- 4 tbsp extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
- Grated pecorino cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to the boil. Blanch the cime di rapa for about 2-3 minutes until just tender, then drain and set aside (reserve a little of the cooking water).
- Cook the orecchiette in the same pot according to the packet instructions until al dente. Drain, reserving some pasta water.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic, chilli, and anchovy fillets (if using). Sauté gently until the garlic is golden and the anchovies have melted into the oil.
- Add the blanched cime di rapa to the pan and toss well to coat in the flavoured oil. Season lightly with salt and freshly ground black pepper.
- Tip in the drained orecchiette and a splash of the reserved pasta water. Toss everything together until well combined and heated through.
- Adjust the seasoning if necessary and serve immediately, with a generous sprinkle of grated pecorino cheese if desired.
This hearty yet elegant dish brings out the rustic charm of Puglia and is a perfect companion for your Tormaresca Neprica Negroamaro IGT Puglia.
