Ingredients

5 tablespoons extra-virgin olive oil

1 small white onion, finely chopped

5 garlic cloves, finely chopped

7 oil-packed anchovy fillets, drained and chopped

2 carrots, peeled and cut into 1/4-inch dice

2 celery ribs, cut into 1/4-inch dice

2 zucchini, cut into 1/4-inch dice

1 eggplant, cut into 1/4-inch dice

1 summer squash, cut into 1/4-inch dice

3/4 teaspoon crushed red pepper

Kosher salt

Freshly ground pepper

1/2 cup dry white wine

5 plum tomatoes, cut into 1/4-inch dice

1/2 cup pitted black olives, coarsely chopped

10 fresh basil leaves

1 pound strozzapreti or other pasta

Freshly shaved Parmigiano-Reggiano cheese, for serving

Directions

1. In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring  occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the      remaining 3 tablespoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 15 minutes. Add the wine and simmer for 2 minutes. Add the tomatoes, olives      and basil and cook, stirring, for 10 minutes. Season with salt and pepper.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and cooking water to the vegetables, season with salt and pepper and cook over moderate heat, tossing, until saucy. Transfer to a bowl, garnish with Parmigiano and serve.

See the recipe and learn more about Barbara here.

Chianti Classico goes to Bordeaux with more than 70 labels to be tasted and much news to relate (HALL 1 – E130 / DE131)

CHIANTI CLASSICO: THE ORIGINAL
The heart of Tuscany, a territory composed of nine communities located in the provinces of Florence and Siena, is the birthplace of Chianti Classico, one of the world’s most famous and admired wines, guaranteed by the highest status for Italian wine, the DOCG (Denomination of Origin Controlled and Guaranteed). Distinguished by its unmistakable Black Rooster trademark, Chianti Classico is made in compliance with strict production regulations that first and foremost entail a minimum composition of 80% of Sangiovese, the red grape typical of the territory whose finest expression is in Chianti Classico wine. The wine that comes solely from the “oldest zone of origin”, the one delimited by Grand Duke of Tuscany Cosimo III in an edict of 1716, and the only one entitled to bear the historic Black Rooster symbol.

THE NEWS IN 2013
In 2013 the Consorzio Vino Chianti Classico, the organization that protects and valorizes the denomination, approved a number of measures leading to an authentic revamping of the DOCG. Among the most important were the creation of a new type of Chianti Classico positioned at the summit of the quality pyramid, enhancement of the Riserva through more restrictive production rules and a restyling of the famous Black Rooster trademark that leaves the state neckband for greater visibility on the bottle. There were also significant changes to bulk wine sales.

The birth of Chianti Classico Gran Selezione
This new wine is at the top of the quality pyramid for Chianti Classico, which is currently sold in two different versions: Annata (year’s vintage) and Riserva. The Gran Selezione is made solely from grapes grown in a single vineyard or selected from the vintner’s finest vineyards. In addition, where ageing is concerned, Gran Selezione rules aim at excellence and so the wine is put on the market only after 30-month post-harvest maturation, including 3 months of refinement in the bottle.

New rules for the Riserva
The Riserva – which accounts for 25% of production and 35% to 40% of denomination revenue – was also involved in the revamping. While the maturation period remains the same (a minimum of 24 months, at least 3 of which in bottle refinement), from now on the producer must always declare product destination (Annata, Riserva, Gran Selezione) when applying for suitability certification. This means that, when requesting certification, the vintner has to declare whether the sample presented will be used for Chianti Classico Annata, Riserva or Gran Selezione. The oversight board, which evaluates suitability through chemical analyses conducted by a certified laboratory and organoleptic tests performed by specific tasting commissions, will decide the proper classification for the wine submitted for certification.

The “destined-for” disappears
While until now it was possible to market wine “destined for” Chianti Classico – in other words wine not yet certified by the oversight board as suitable for the Black Rooster DOCG – with changes to production regulations this is now prohibited. Bulk lots of Chianti Classico may be marketed only if their suitability has been certified.

Black Rooster restyling
The trademark that since 2005 has represented the entire denomination and was positioned on the state neckband used by all Chianti Classico producers has been graphically revised to make it even more prominent on every bottle. In addition it enjoys new positioning on the bottle itself to give it greater visibility.

THE WINERIES PERSONALLY PRESENT AT VINEXPO 2013
Bibbiano, Bindi Sergardi, Capannelle, Casale dello Sparviero, Castelli del Grevepesa, Castello di Monsanto, Félsina, Fontodi, Lornano, Marchesi Mazzei, Poggio Bonelli, Principe Corsini – Villa Le Corti, Querciabella, Rocca di Castagnoli – Castello San Sano, San Felice and San Vincenti.

You have a thing for black roosters; Sangiovese rocks; Balance is a very good thing indeed in wine; Italy’s best is my favorite; classic is the new fashion; It’s DOCG Chianti Classico or bust; young at heart with knowing years…

The region transforms during the Chianti Classico e festival.  Black roosters can be found everywhere! Take a peek right here!   http://youtu.be/cboEUHQsQNc

With scenes from a previous year.  Will you be in this year’s film footage? Next year’s?

The Chianti Classico Academy is the new cultural center in the heart of the Chianti Classico region. You will learn, glass by Chianti Classico glass, all about the region, its history and wines. There are numerous daily offerings with classes dedicated to beginners, enthusiasts as well as experts. Anyone can come deepen their knowledge about wine thanks to the Black Rooster’s Academy.

Staying in the region for a bit? Why not take your WSET wine certification courses in the heart of Chianti Classico?  The Wine and Spirit Education Trust (WSET) is an international partner of the Chianti Classico Academy.

The Chianti Classico Academy is located in the evocative setting of the Monastery of Santa Maria al Prato (XVIII century) in the village of Radda.

Now really, did learning ever look so good?

For more information, visit chianticlassico.com/academy.

Culinary students around the country are now experts in Chianti Classico, and we gained a few fans along the way!

The students at Johnson & Wales

Napa Valley College Students.

Cal Poly Pomona.

More photos to come!

Grilled Flank Steak Crostini with Mustard Greens

Ingredients

• 1 flank steak
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 3 tablespoons dried oregano
• 1 tablespoon garlic, minced (about 3 cloves)
• 12 cups greens, such as mustard, chard, or spinach, washed
• 2 tablespoons red wine vinegar
• Hot sauce, optional
• 1 baguette, sliced on the bias into long thin slices

Directions

Tasting olive oil from Chianti Classico is an incredible experience, with different flavors coming from different kinds of olives. It is an art form in itself.

The crop and production of olive oil is tracked in Chianti Classico just as the wine is. For 2012, the region had lower than expected production of its olive oil, but its popularity is on a rise.  People appear to be seeking out premium olive oils.

Starting this year, the Chianti Classico’s famed Black Rooster can now be used for its premium olive oil.

How is the 2012 harvest shaping up?

The 2012 harvest created no small anxiety among the olive oil producers of the zone. Drought conditions were felt quite early on compared to 2011, and during the entire summer it was feared that the olive crop would not be able to resist the scorching heat. Rain arrived in September, however, and allowed to olives to swell, ripen, and produce an olive oil with aromas and flavors which had not been felt for years.

Disaster averted!

Every year has its own peculiar characteristics, and every year we are shown the powerful resistance which this plant, the olive tree, regularly demonstrates, its capacity to confront and overcome the climatic difficulties which often create severe problems in trying growing seasons such as 2012.

Spring and summer, the period in which the olives begin to grow and condense their “green gold”, were characterized by torrid heat and a systematic lack of rainwater. Despite this, the crop managed to reach the end of August without falling from the trees, and it was necessary to await the September rains to see the beginning of the condensation of the oil in the fruit. The picking of the olive crop began during the last ten days of October, and this by now has become a standard date for the beginning of the harvest, which then went forward without particular problems until the last days of November.

The result of this odd weather pattern, however, is a crop of healthy olive oil — the 2012 Chianti Classico DOP olive oils have a high level of anti-oxidants (polyphenols) and vitamins never previously seen.

The average levels which can be seen in the chemical analysis of the olive oil are very interesting indeed and indicate a significant product both from a nutritional point of view and from the point of view of its healthful qualities. They show the typical aromas and flavors of Chianti Classico: fruity and intense with notes of fresh and fragrant field herbs and artichokes, piquant notes of arugola and spicy peppers, much length, aromatic penetration, and much persistence of flavor.

For a meaningful and flavorful olive oil, Chianti Classico should be tried.

SENSORY CHARACTERISTICS OF THE CHIANTI CLASSICO DOP OLIVE OIL

Chemical characteristics – appellation rules

• acidity (expressed in oleic acid) – maximum:  .5 grams per liter
• a high percentage of oleic acid >72%

Organoleptic Characteristics according to Appellation Rules

color: from an intense green to a green with golden highlights

• aroma: fruity and with a net sensation of olives
  • a) presence of green fruity sensations   3-8
  • b) lightly bitter                                                   2-8
  • d) piquantly spicy                                             2-8
• absence of defects (average of defects = 0, average fruitiness > 0)

A FEW NUMBERS