HOME > Chowhound > Wine >

Sagrantino food paring

jmills Feb 9, 2014 08:44 AM

Anyone have thoughts on a great pairing with Sagrantino produced by Paulo Bea?

  1. Click to Upload a photo (10 MB limit)
  1. c
    collioure RE: jmills Feb 9, 2014 01:33 PM

    I confess that I had to Google this wine. It's a big, big, tannic red. Match power with power. Wild boar or hare and if you have some left over, Pecorino cheese.

    It's from Montefalco in northern Umbria where we just happen to be going in September, just a stone's throw from Assisi (St Francis d') where we spend our first night after flying into Perugia.

    But I'll skip it. I prefer feminine wines.

    6 Replies
    1. re: collioure
      jmills RE: collioure Feb 9, 2014 02:18 PM

      Thanks! There is a town named Spello about 15 minutes away from Assisi that is delightful if you have time. There is a wine store/trattoria called Enoteca Properzio that is well worth visiting.

      1. re: jmills
        maria lorraine RE: jmills Feb 10, 2014 12:27 AM

        Spello is a great delight.

        1. re: maria lorraine
          jmills RE: maria lorraine Feb 10, 2014 02:04 PM

          A wonderful town. So much quieter than Assisi. Did you meet Roberto at the Enoteca?

          1. re: jmills
            maria lorraine RE: jmills Feb 10, 2014 08:31 PM

            I did not, but have visited quite a few wineries in Umbria on many visits to the area, in particular a number of Sagrantino wineries along the Sagrantino "road," so there was no need to visit the enoteca in Spello. Spello is one of those delightful small towns in Italy that simply charms. I climbed the walkway all the way up to the top of the town -- it circles the town like a necklace -- and was simply enchanted by the homes and backyards and the irresistible charm of it all. A few times I was there during truffle season, so I fully sampled that, which is why I mentioned pairing Sagrantino with carpaccio with truffle slices (or mushrooms in general), as I have done several times. Another time I visited Spello and Umbria was just before Pasqua, and wild asparagus was in season. Everywhere I went, my hosts wanted me to have this great luxury -- wild asparagus -- and what turned out was that it was at every meal!

      2. re: collioure
        plaidbowtie RE: collioure Feb 10, 2014 02:12 AM

        Paolo Bea's wines, while full bodied are quite finessed and nuanced. I wouldn't go too powerful with the food, but roasted game/fatty beef will work.

        My favorite producer of a region that doesn't start with the letter "B" :)

        1. re: collioure
          WNYamateur RE: collioure Feb 14, 2014 12:25 PM

          Be careful about dark red sauces, mushrooms and cheese, esp. Parmagiano Reggiano - tannins and umami don't play well together.

        2. j
          jmills RE: jmills Feb 9, 2014 02:15 PM

          I meant "pairing" of course!

          1. t
            TombstoneShadow RE: jmills Feb 9, 2014 09:54 PM

            Never tried this varietal. From the description I'd think the safest initial pairings to try it with are red meat dishes: steak, prime rib, kebabs, etc.

            1. maria lorraine RE: jmills Feb 10, 2014 12:32 AM

              Sagrantino is not always a big red wine; some producers make a more medium-weight red. The varietal has nice juicy red fruit, and usually found are some mushroom-y, forest notes. I find Arnoldo Caprai's a bit too tannic, and overoaked, but there are many drinkable Sagrantinos.

              I like high-quality beef carpaccio with it, especially with truffle slices. Risotto prepared classically. I'd advise you to prepare something for medium-weight red wine, that's not too complicated or intense so you can taste the subtleties of the varietal.

              2 Replies
              1. re: maria lorraine
                jmills RE: maria lorraine Feb 14, 2014 12:19 PM

                I have been enjoying Paulo Bea.

                1. re: maria lorraine
                  Robert Lauriston RE: maria lorraine Feb 15, 2014 10:40 AM

                  I've tasted a variety of different styles of wine made from Sagrantino. When I first encountered it in the 80s, it was always sweet (traditionally it was used as sacramental wine, hence the name), so the first time I had a modern dry one it was a shock.

                Show Hidden Posts