A 15th Century Italian Feast With Organic Wines

Last weekend in Greenpoint, Brooklyn, historical supper club Edible History hosted a 15th Century Italian feast featuring organic wine pairings for each course. When recreating meals from the past, finding the right wines can be tricky. Since the biodynamic process is the most similar to the way wine would have been produced in the Middle Ages, it was a natural fit for the meal.

To preserve the quality of your wines, experts recommend to keep them at certain temperature, wine fridges uk has a variety of options for you to choose your favorite fridge. 

The dinner began with an Orvieto Secco, Sergio Mottura from 2012 as diners enjoyed an herb soup or Minestra of Greens, made with swiss chard, parsley, dill and mint in a homemade beef broth, followed by tuna poached in olive oil and rosemary, as well as braised leeks. One of the oldest Italian white wines, this Orvieto is made from a blend of Procanico, Verdello and Grechetto grapes that are grown exclusively on Sergio Mottura’s vineyard in the Civitella d’Agliano commune.

The first course was followed by a whole roast suckling pig, stuffed with gruyere, comte, chestnuts and eggs, and paired with a Selvato Rosso, an Aglianico and Primitive blend from the Colli della Murgia estate in Apulia. The light body of this red was a delightful match for the heaviness of the roast, subtly melding the savory flavors together.

It was customary in 15th Century Italy to follow a large roast with a porridge, so diners tucked into Zanzarelli, curdled egg in chicken broth with breadcrumbs, pecorino and saffron, as well as handmade squash torteloni served with butter, parmesan and nutmeg. A Colpasso Nero d’Avola was served with this course, as the most famous wine of Sicily, it was appropriate to pay tribute to this humble Italian grape. Made using the ripasso method, where a portion of the grapes are picked early and dried in order to have a more intense concentrated flavor, the Nero d’Avola brought some depth to this carb heavy portion of the meal and was the perfect note to end on as some very full diners headed home.

For more information about upcoming dinners visit www.ediblehistorynyc.com.


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