Greenstone Rosso di Colbo Sangiovese 2009 + Suppli

Greenstone is one of the new kids on the block but they are already kicking goals with their savoury style wines that they produce from their young vineyards.  One of the secrets to their success is the relationship that they have with Italian Alberto Antonini.  Alberto has imported all of the top quality Sangiovese clones which they have planted on the old Cambrian soils in Heathcote, Victoria. These guys are one winery to get onto before they become a household name.

Suppli

I decided to pair this wine with an entrée that originates from Rome.  These risotto balls are perfect by themselves or on a platter with some anti-pasta.

Ingredients

25 grams unsalted butter
1 onion, chopped
1.25 l high quality chicken stock
2 cups arborio risotto rice
75 grams parmesan, grated
2 eggs, beaten
handful of fresh basil leaves, one for each ball
75 grams mozzarella cheese, cubed. one for each ball
breadcrumbs
vegetable oil for deep frying


Warm chicken stock over medium heat. Add butter into medium pan and once melted add onions. Cook onions until soft.  Add rice and cook for 1 minute whilst continually stirring.  Add a cup of warm stock to the rice and allow to absorb.  Make sure that the rice has enough stock at all times. Cook rice until creamy with an al dente middle.

Remove from heat and mix in eggs and parmesan.  Spread mixture on a baking tray and allow to cool completely.  If you are in a rush, place mixture in the freezer for thirty minutes.

Once cool, divide the mixture into portions, a little larger than a golf ball. Place in the middle of the ball a cube of mozzarella and basil leaf. Coat ball in flour.

Heat oil in large saucepan over hot heat until you can add a piece of bread and it will turn brown in 15 seconds.  Once the oil is hot add balls to oil and cook until brown. Allow enough room in sauce pan so the balls do not touch.  Remove ball onto paper towel to remove some oil and serve hot.

Greenstone Vineyard Rosso di Colbo Sangiovese 2009

This wine starts out sour and savoury which is such a change from your normal fruit laden Sangiovese from Australia.  There is a little cranberry action underneath the sour cherries, spice and pepper. These flavour pop out at me, especially the spices as they mesmerise my mind. While the structure of the wine doesn’t quite have the punch for massive points this is the sort of wine that would work so well any night of the week with a large variety of foods.

Alcohol: 13.5%

Price: $28

Rated: 87

Drink: Now – 2016