Wine Wednesday – Zizzolo

What can be more festive than a ruby red wine?  From a 10 year old vineyard near the foothills of Castagneto Carducci in the region of Tuscany comes one of our new favorite reds on the Gigi Wine List.  Zizzolo from Bolgheri Wine Road is a beautiful blend of Merlot and Cabernet Sauvignon. Acquiring this outstanding Tuscan red has added some cheer to our holiday season and we are truly excited to present it to you.

What is so surprising about Zizzolo is that despite its DOC regulation, like many Bolgheri reds, it is considered nothing more than a table wine.  Bolgheri was barely on the wine map until 1974 when a six year old Sassiacia defeated an assortment of Bordeaux wines in a competition.  In 1983 the DOC was established here for whites and rosés.  Not until 1994 did Bolheri reds get recognized as DOCs.  And boy did they deserve the recognition!

Zizzolo falls under the DOC Bolgheri Rosso because it is made of 60% Merlot and 30% Cabernet.  The grapes macerate for 12 days using only natural yeast.  It is aged in barriques, or barrels and then again in the bottle for 12 months.  The result is an exquisite ruby-red color.  Zizzolo has round tannins and notes of fresh fruit especially darker berries.  And what may be the best feature of Zizzolo is that it pairs well with just about anything.  From our Pork Scalloppine to the Bigoli Col’Anitra with braised Hudson Valley duck & Wiltbank Farm oyster and shitake mushrooms, this wine can be enjoyed with many of our Trattoria specialties.  It is even wonderful on its own.

What makes Zizzolo so special is that there are only about 1,800 cases produced a year!  Here at Gigi Trattoria, we are grateful to have such an amazing wine at such an affordable price.  For only $45 Zizzolo is our holiday gift to you.  And if you come on Wine Wednesday, all of our wines are 30% off!  Happy Holidays from our bottle to your glass!

Want to learn more about Zizzolo, click here. To learn more about Bolgheri click here or here.

Fresh Strawberries for the Grill

When you think of summer weekends, you think of cool cocktails, hot BBQ off the grill,  and entertaining. We at Gigi HV also like to incorporate what is fresh, at its peak, and can be had locally.  Right now strawberries are prime! You can even pick your own at Greig Farm in Red Hook. If picking isn’t your thing, come on into Gigi market and pick up a pint or two. We thought we would share a great recipe that incorporates the grill, the strawberries and a perfect meal for your next get together. Enjoy! Let us know what you think.

Grilled Pork Tenderloin with Strawberry BBQ Sauce

We have adapted the classic pork and applesauce combination by pairing it with strawberries for this late spring BBQ version. This strawberry balsamic glaze is the perfect sweet and sour accompaniment to pork. In the summer,substitute peaches or fresh plums for the strawberries.

Makes 4 to 6 servings
2 tablespoons olive oil, plus additional for brushing the grill
3 tablespoons finely chopped shallot
1 garlic clove,minced
1 tablespoon minced fresh chives,or a combination of tarragon and chives
2 pints strawberries,cleaned,hulled,and halved
2 tablespoons sugar
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper
Two 10-ounce pork tenderloins

Heat 1 tablespoon of the oil in a medium to large nonstick skillet over moderate heat. Add the shallot, garlic, and chives and cook, stirring often, until the shallots are softened, about 2 minutes. Add the strawberries and sugar and cook, tossing or stirring occasionally, until the liquid evaporates to a few tablespoons, about 3 minutes. Deglaze the pan with the vinegar and simmer until thickened and syrupy, about 4 minutes. Adjust the seasoning with salt and pepper. Put half the BBQ sauce in a small bowl for brushing the pork and set aside to cool. Set the remaining sauce aside to serve with pork.

Preheat the grill to medium and brush racks lightly with oil. Rub pork tenderloins with remaining 1 tablespoon oil and season with salt and pepper. Grill the pork,turning occasionally,until golden brown,about 6 minutes. Reduce the heat to medium-low and brush the pork with some of sauce,turning and brushing occasionally,until an instant-read thermometer inserted 2 inches into center of the pork registers 145°F,about 5 minutes longer (discard any remaining sauce for brushing). Transfer the pork to a platter,cover loosely with foil,and let rest 5 minutes.

Cut the pork diagonally into ¼- inch-thick slices. Arrange the pork slices on plates and serve with the remaining reserved sauce.

Serving suggestion: The sweetness of the strawberry BBQ make this a perfect match for the slight bitterness of quickly sautéed spinach or Swiss chard. Arugula salad with some Parmesan shavings and lemony vinaigrette is a well-paired cold side.

Variations:

Substitute grilled bone-in pork chops, chicken, and duck for the pork loin.

Note: This recipe can be found in the Gigi Good Food Cookbook, Hudson Valley Mediterranean.