Italian with Lucio Galletto
This mixed pack contains 5 bottles of wine as listed below and 240mL of Roberta’s Negroni Sbagliato Cocktail Mix.
Borgo Magredo Pinot Nero Friuli Grave DOC ($26.50 – order here)
This medium-bodied Italian pinot noir from Friuli is a great match for the pistachio-crusted lamb rack. The tannins balance the delicious lamb fat while the black fruit and spice complement the sweetness of the meat and the bitter-sweet radicchio side dish.
Dezzani Brachetto d’Acqui DOCG ($29.99 – order here)
We sometimes think of sparkling red wine as a distinctly Australian style … but the Italians love it too. Brachetto is an aromatic grape traditional to Piedmont that’s typically made into a gently sparkling, slightly sweet red or rosé wine. The musk and floral notes make it a deliciously different companion to the chocolate and hazelnut torta Caprese.
Ca Maiol Chiaretto Garda Classico DOC ($30 – order here)
I love a good dry rosé, especially with a dish like Lucio’s mushroom and salsiccia orecchiette. The one from Ca Maiol, near Lake Garda in Lombardy, is made from a blend of sangiovese, barbera and local grapes marzemino and groppello. This well-structured wine rounds out the rich flavours of this pasta dish perfectly.
Italo Cescon Il Tralcetto Chardonnay Piave DOC ($28 – order here)
The big flavours of eggplant Parmigiana – tomato, olive oil and parmesan – are great with a full-flavoured white wine like this unoaked chardonnay from the Veneto region. It’s aged on lees in stainless steel for 4 months before bottling, giving it a full, fresh, slightly buttery flavour.
Bortolomiol Prior Valdobbiadene Prosecco Superiore DOCG ($39.99 – order here)
Prosecco is a grape variety traditional to Veneto and Friuli-Venezia Giulia in north-eastern Italy, where it’s made into a light, creamy sparkling white wine. The best is produced on the terraced hills of Treviso between the small towns of Conegliano and Valdobbiadene and awarded DOCG status, Italy’s most prestigious wine appellation.
Plus Roberta’s Negroni Sbagliato Cocktail Mix (240ml, enough for 4 cocktails – RRP $15)
Roberta’s favourite aperitivo was created in Milan when a barman allegedly added Prosecco instead of gin to a Negroni; ‘sbagliato’ means ‘mistaken’ in Italian. The twist is using Punt e Mes instead of the more common Cinzano red vermouth. So to 1 part Campari and 1 part Punt e Mes (which we’ve already combined for you in this cocktail mix) add 2 parts Prosecco and ice. Add a splash of soda water too if you like and an orange slice for garnish. Salute!