2019 Tua Rita, Rosso dei Notri, Toscana, Italy & Chocolate Conghiale
For this month’s Wine Club, we wanted to do something special for our beloved members. At the beginning of May, the Wine Wise team went overseas for one of our small-group trips to Tuscany. This years trip took us into many gorgeous wineries, each a little different than the last. We had a particularly special opportunity to dine and explore at one of our favorite wineries, Tua Rita! Jaw-dropping views and decedent wines accompanied us during our day at the vineyard. In the evening, we were treated to a 5-course meal prepared specifically for us by the winery's Chef. In addition to being gracious hosts to our small group of travelers, they also did us the kindness of allowing us access to one of the recipes that was prepared for us that evening for this month's wine club. We’ve brought back that recipe for you to pair with one of their lovely wines, Rosso Dei Notri.
This chocolate pork stew is an incredible Tuscan dish that is reminiscent of a Mexican Mole, but richer and earthier. It's a perfect accompaniment to our 2019 Tua Rita Rosso dei Notril, a classic super-Tuscan blend that combines rich, ripe, black fruits with subtle earthy, forest floor notes. This pairing is what Wine Wise trips are all about! We value exploring new places and discovering new marriages of food, wine and culture that satiate our hunger to live. Wine Wise will be going back to Italy in the spring of 2024 and hope to see you there!
RECIPE:
Chocolate Chinguile
Yields
2 Servings
Prep Time
5 min
Cook Time
2 - 2.5 hours
Popover INGREDIENTS
1.5 lbs of wild boar- or pork shoulder, cubed and seasoned with salt and pepper
½ cup diced onion
¼ cup bittersweet dark chocolate
1 sage leaf torn up
Warm water
Instructions
Heat a pan to high heat and sear boar chunks for about 1-2 minutes, not fully cooked, remove from pan.
Heat oil in a pot over medium heat. Add onions and sweat, until your onion becomes translucent and fragrant.
Chop up your chocolate so it melts easily and add to the onions once they are translucent. Once chocolate is melted, add boar bits and stir thoroughly coating in the chocolate, then add ripped sage. Stir often to ensure chocolate doesn’t burn
After cooking for about 30 seconds, cover in warm water, and simmer until thick, about 1½-2 hours
Join Sommelier Erica Archer on a 7-night small-group trip to Tuscany, April 28 - May 5, with exclusive visits to some of the best wineries, magnificent wines, restaurants, art, and architecture that Tuscany has to offer. We’ve also included an optional extension to CinqueTerre, May 5 - 8. Space is limited, and our small-group trips do fill up quickly. If you think you’d like to join us, we do advise booking early.
With Sommelier Erica Archer as your guide, you’ll have exclusive access to private tours, premium wine tastings, and exclusive experiences at some of the most exclusive wineries in the region. You can’t beat the perks of having Erica as your guide—day after day of access to superb wineries, incredible wines, and glorious culinary experiences—you are in for an incredible trip.
