Zenato Valpolicella Classico Superiore DOC 2020

Zenato Valpolicella Classico Superiore DOC is a vibrant and well-balanced red wine from Veneto, Italy, crafted from Corvina, Rondinella, and Corvinone grapes. This medium-bodied wine offers enticing aromas of cherries, red berries, and a hint of spice, with a smooth palate featuring bright fruit, soft tannins, and a touch of almond, finishing with refreshing acidity.

*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: Vibrant, Medium-bodied
Grape Varietal: Corvina, Rondinella, Molinara
Tastes Like: Comparable to a light Pinot Noir, with cherries, raspberries, and a touch of spice.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Zenato is a historic winery in Veneto, renowned for its dedication to crafting wines that reflect the region's rich viticultural heritage.

Seafood: Grilled salmon or tuna steaks.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Braised beef or lamb stew.

Fontina: Soft and mild, enhancing the wine's smooth texture.
Pecorino Romano: Salty and firm, balancing the wine's fruitiness.
Gorgonzola: Creamy and tangy, complementing the wine's depth.
Parmesan: Nutty and savoury, pairing beautifully with the wine.

Polenta e Salsiccia (Polenta with Sausage)

Ingredients:

• 500g Italian sausage (pork or veal), casings removed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g canned crushed tomatoes
• 250ml red wine (preferably Zenato Valpolicella Classico Superiore DOC 2020)
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 litre water
• 250g polenta
• 50g grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft and fragrant.
2. Add the sausage to the pan, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
3. Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
4. Add the crushed tomatoes, dried oregano, salt, and pepper. Stir well and simmer for 20-25 minutes, allowing the sauce to thicken and the flavours to combine.
5. Meanwhile, in a separate pot, bring 1 litre of water to the boil. Add a pinch of salt and slowly whisk in the polenta. Reduce the heat and cook, stirring constantly, for 30-40 minutes, until the polenta is smooth and thick.
6. Once the polenta is cooked, stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
7. To serve, spoon the creamy polenta onto plates, top with the sausage ragu, and garnish with fresh parsley.
8. Pair this hearty dish with a glass of Zenato Valpolicella Classico Superiore DOC for a perfect match of rich flavours.