The Perfect Combination: Vino e Formaggi

Formaggi (cheese)

In the Middle Ages, cheese was produced as a by-product from sheep and the wool was actually the desired product. During this time, they used sheep instead of cows because they were used for working, not milking. In the Ministry, they eat a lot of cheese as a substitute for meat on observance days.
Cheese is classified according to the following difference:
1. The milk that is used (cow, sheep, goat, buffala)
2. The fat content (fatty, semi fatty, light, lean)
3. The consistency of the paste (raw paste, semi cooked paste, cooked paste)
4. The type of crust the cheese has (Crosta fiorita washed rind, smoked)
5. The process of aging the cheese (fresh, medium aged, slow aged)
6. Temperature treatment of milk (pasteurized milk or raw milk)
7. The consistency of the cheese (soft, semi soft, hard)
8. Working method of the paste (Erborinata, Pressata, Fusa, Filata)

Yesterday in class, we tasted mozzarella di buffala and regular mozzarella next to each other. The mozzarella di buffala had almost like a skin on the outside (it was thicker) and the inside was very soft and creamy. The regular mozzarella was the same consistency throughout with the same flavor profile, while the other had a depth of flavor, almost like an explosion in your mouth.

We also tasted gorgonzola with gorgonzola dolce, which is a sweeter cheese that is much softer. Flavor wise the dolce had a depth of flavor, good for a simple preparation, while the regular one was very similar taste throughout.

I really enjoyed the tasting of these cheese side by side, as I had never had the buffala or dolce before. It was very eye opening to try the two different cheeses side by side as well, showing you right there the difference between the two that were very clearly there.

Fun Fact! In Italy, there are more than 400 types of cheese (more than France!) and 48 of them are of DOP "status".

We had a local cheese maker come in and show us how to make mozzarella. It was very cool to see so close and we were able to try and make some of the shapes he did. I tried, but it was hard considering I am left handed :( It is hard sometimes for me to try things because I need to do it backwards, therefore I take a little bit more time to do it, but with mozzarella you must work fast so that it doesn't get too cold.

I decided to look further into the history of mozzarella and here is what I discovered:
There is a legend that says mozzarella was first made accidentally when cheese curds fell into hot water in a cheese factory in Naples.
There is proof showing that the Romans were making a cheese similar to mozzarella from sheep's milk. It is said that during the 3rd century, monks from San Lorenzo di Capua handed out bread and sel-ade cheese called "mozza" to the poor people. The name mozzarella developed from "mozza" which probably came from the Italian verb mozzare, which means to separate or to cut. At the beginning, the milk used was not pasteurized and there was no refrigeration, therefore it had a very short shelf life. Once technology and refrigeration further developed, it became being made in other regions of Italy as well.

Vino

 From the storage of wine to serving at the correct temperature, wine has a lot of important steps or conditions that must be followed. Based on the type of wine, there are different serving temperatures. I really like the chart that the sommelier gaves us and I wanted to share:

Sweet & Sparkling Prosecco, Asti Spumante, Cava, Ice Wine, Champagne, Franciacorta	43-47 F
Lighter to Medium white wines Pinot Gris, Chardonnay, Sauvignon Blanc, Gewurztraminer, Sauternes	47-50 F
Rose, Young white and Passito wines Moscato di Trani, Calafuria, Passito di Pantelleria	50-54 F
Full Bodied white wines aged in barriques White Burgundi, Beaujolais, Teresamanara, Pietrabianca	54-57 F
Lighter to medium bodied red and red liquor wines Barbaresco, Cabernet Franc, Chianti, Dolcetto, Marsala Vintage	57-61 F
Rich and intense red wines aged in barriques Bordeaux, Barolo, Amarone, Tignanello, Sassicaia	61-65-68 F

Temperature matters when serving wine because if the wine is served correctly, the condition of the wine is right and it is the best time to be able to recognize the differences and aroma of the wine. 

We also learned about organic, biodynamic, and natural wines. This is something new that I learned! 

Organic wines are made with organically grown grapes that have been treated without pesticides or fertilizers. 

Biodynamic wines also are not treated with pesticides or fertilizers, but there is also no common adjustments made (like the addition of yeast). This wine is certified through the Demeter Association worldwide. During the winter months, the crops are covered with natural fertilizers and animals cover the crops. Good bugs are used to eliminate bad bugs also for this wine. the grapes used to make the wine are also hand picked and then cultivated right on the farm. 

Natural wines also use not chemicals and also minimal technological intervention. There is also no added sugar, no acidity adjustment, or clarification. 

When tasting wine, there are 3 stages that should be followed:

1. visual examination: Appearance of the wine, limpidity, color, consistency, effervescence 

Color: White wines - greenish yellow (young wines), straw yellow, golden wine, amber (sweet                                               wines) 

            Rose' - soft rose, cherry red, dark red 

            Red wines - purple red (young red wine), ruby red (more of a balanced young wine), orange                                    red (aged in barrels; can be a negative because it may be due to oxidation) 

2. Olfactory analysis: this is the art of swirling which opens up the wine and gives off the aromas and flavors more

Aromatic, floral, fruity, grassy, mineral, spicy, ethereal 

3. Olfactory taste analysis: this is when we taste the wine and look at the following:

Softness, acidity, tannicity, saltiness, persistence 

We then went on talking about the different grapes there are within specific regions of Italy and I promise you, there are A LOT! I will not list them all, but just know that within every region, there are different grapes and wines produced. 

The final thing we spoke about before the wine tasting was food and wine pairings. We discussed how you must pick whether you want the wine to contrast the food or act in harmony with it. From dishes like pumpkin risotto to grilled salmon, you must really think about how the food makes your mouth and you feel to then match the wine with it. 

Today we tasted a classic champagne method and contrasted it to the charmat method. The classic method goes through a longer process and is more specific than the charmat method which is really about quantity. 

The classical method wine: Marchese Antinori Blanc de Blancs (White wine of white grapes)

 Visually this wine was a light straw yellow that had the aroma off citrus fruit, white peach, and yeast 

 It was very acidic, tasted very fresh, and left your moth salivating. 

This wine would pair well with seafood! 

The charmat method wine: Cuve'e Viviana  

This wine was a rich straw yellow color and had the aroma of pineapple and pear. It was moderately sweet, but also dry. (MOM! You would like this one!) 

This wine would pair well with sweet foods! 

During our meal, we started with orecchiette and broccoli rabe and it was paired with Roycello, Fiano, Salento, Tormaresca 2016. We then had roasted lamb paired with Cosimo Taurino Rosso which is an orange red color because it was aged in oak barrels for 12 months. Finally for dessert, we had pasticiotto served with Asti Bera. These pairings worked pretty well, but if I could I would have changed one thing: the main course. I think that the lamb needed a thinker sauce to go with it because I felt the wine hid the flavor of the lamb. I would like to have added a sauce that was a little more hearty. 

Fun Fact of the Day: 
~ List grape types and identify their regions in Italy. 
Region: Friuli Venezia Giulia
     Tocai, Verduzzo Friulano, Picolit, Ribolla gialla, Malvasia Istriana, Sauvignon Blanc, Merlot,             Refosco, Schioppettino

Region: Veneto
     Corvina, Rondienella. Cabernet Franc, Sauvignon Blanc, Molinara, Garganega, Prosecco,                   Verduzzo Friulano

Region: Lombardia
      Barbera, Bonarda, Croatina, Pinot Nero, Nebbiolo, Pino Blanco, Chardonnay, Moscato Bianco,          Cortese

Region: Piedmonte
     Nebbiolo, Barbera, Dolcetto, Branchetto, Grignolino, Bonarda, Moscato Bianco, Cortese, Arneis

Region: Emilia Romagna
     Lambrusco, Sangiovese, Cabernet Sauvignon, Ciliegiolo, Canaiolo Nero, Cabernet Franc,                   Trebbiano Toscano, Vernaccia di San Gimigano, Chardonnay, Malvasia Bianca di Candia

Region: Puglia
     Primitivo, Negromaro, Nero di Troia, Bombino Bianco/Nero, Verdeca, Aleatico, Malvasia Bianca/Nera, Susumaniello, Bianco d' Alessano

With love,

Baylee