As Summer arrives I get obsessed with BBQ and the red wines that go well with steaks, ribs, burgers.
I also think of my favorite summer seafood dishes, linguine with white clam sauce is one. I realize you can have this all year round, but I don't. It is just not as good. Nothing like fresh clams, hours out of the water, and fresh local parsley and garlic, they are the makings of a perfect dinner. All these ingredients, except the pasta, can now be found fresh every Saturday at the Montclair, NJ Farmers Market.
My favorite Italian wine for this dish is a Vermentino from Sardinia. It has a bright and lively flavor that to me tastes like liquid sunshine.
Vermentino is a grape that is mainly grown in Italy. I think the best Vermentino comes from Sardinia, although there are some good ones from Tuscany and now California. It is also found in Spain, Portugal, Corsica, and Liguria.
I recently enjoyed this Sardinian Vermentino from the highly regarded vineyard Cantine Argiolas. Argiolas has been producing great wines since 1918. They embrace a philosophy that I highly commend.
"A good wine comes not only from technique. It comes also from humility, passion, love and care for the vineyards and their products. I received this philosophy as a gift of nature, and I gave it to my sons and to anyone who has joined me in this extraordinary adventure."
They call their Vermentino Costamolino - Vermentino di Sardegna DOC
They say that the grapes are picked manually during the early morning hours by expert personnel who perform initial rigorous selection.
The importer Winebow describes the wine this way:
"Costamolino is straw yellow in color with green highlights and an intense yet delicate bouquet that displays distinct characteristics for the variety. Supple aromas of citrus, pineapple, tropical fruits and honey are wonderfully supported by a zesty acidity. Delicate and pleasantly refreshing on the palate, Costamolino is the wine of choice for many dishes, from fish antipasti and pastas to vegetables terrine, salads, white meat casseroles, and risotto. Delicious with Asian food and sushi." Winebow
I don't agree with the Asian food and sushi pairing, but maybe I should give it a try.
Other Vermentinos I like include Enrico Santini's Campo alla Casa. A very nicely done blend of Vermentino 60% & Sauvignon 40%. It delivers beautiful lemon, floral, mineral and grapefruit aromas. Is medium-bodied, with good fruit and a fresh acidity. A long and delicious white.
I also like Santadi Cala Silenti and Antinori's Vermentino Guado al Tasso is also quite delicious.
If you like Pinot Grigio and want something more interesting and full bodied Vermentino is worth a try.
Another wonderful Italian wine I recommend for this dish is an Italian Sauvignon. Have you ever had an Italian Sauvignon Blanc?
Wines made from Sauvignon Blanc are so diverse in flavor and style. In Italy they are mainly produced in Friuli and and Alto Adige. They are usually simply called Sauvignon and have a broader, more herbal, deeper apricot flavors along with the usually grapefruit and citrus found in this type of wine.
Today I tasted Ronco Del Gelso Sauvignon produced by the Badin family in Cormons, Fruili, Venezia Guilia. I like the deep grapefruit, apricot and minerality of this wine. The herbal flavors were not overpowering, it has nice balance of acidity and fruit. It rolls across the tongue with delight.
Other Italian Sauvignons I like are produced by Vie di Romans or Schiopetto.
