Festa di Parma
Both from the same region, Parmesan and Parma ham are made in Emilia Romagna, the region just to the north of Tuscany where the main city is Bologna. Gastronomically, this region is perhaps the most famous in Italy with a reputation built on its amazing fresh pasta, Parmesan, Parma ham, Culatello (the most expensive cut of cured pork meat – basically the culo or buttock of the ham) and Balsamic Vinegar from Modena.
It is less famous for wine. The main wine of the region, Lambrusco, is the classic example of a wine developing to suit the local food – all that fresh pasta, meat and cream sauces (lots of cream left over from making the Parmesan) need a light, fresh wine to cut through the fat. That’s Lambrusco. In England it has an awful reputation but you’ll never find anything so bad in Italy where Lambrusco is a sparkling, dry red that is light and fruity and can be absolutely delicious. It’s never going to be amongst the great Italian reds but we love it and it goes very well with both the Parmesan and the Parma Ham if you want to keep with Emilian tradition.
The other wines on our wine list are an equal mix of red, white and sparkling. All are made with native Italian grape varieties and come from all over the peninsula. We have chosen them carefully to suit the Parmesan and the Prosciutto and to make excellent aperitif wines. For special occasions all three of our sparkling wines are the perfect festive fizz.
All wines come in cases of 6 bottles.
2005 PUIATTINO, PINOT GRIGIO
Pale in colour, with fresh grassy notes and hints of green apples. The palate has a touch of honeyed richness but is fresh and steely, making it a wonderful aperitif.
Attractively golden in the glass with some hints of green around the edges. The palate is inviting, exotic and generous, displaying aromatic tropical fruits and hints of minerals. Medium bodied and dry with balancing acidity keeping the tropical fruits clean and refreshing, finishes dry, textured and crisp.
2005 FALANGHINA DEL SANNIO BENEVENTANO
by Feudi San Gregorio
Pale straw yellow in colour with marine green highlights. The nose is intense and aromatic, packed with spring blossom and tropical fruits. The palate is quite full-bodied, dry, succulently textured and dripping with tropical flavours of melon, quince and passion fruit. Finishes fine, dry and crisp with an invigorating mineral streak.
2005 LANGHE ARNEIS
by Giacomo Ascheri
Pale straw in colour with a fresh bouquet offering fruity, slightly spicy notes. Delicate and dry, with great freshness and remarkable balance and finesse.
2004 PRIMITIVO DEL SALENTO
by Francesco Candido
This wine possesses a fragrant, attractive nose reminiscent of summer fruit compote and Mediterranean spices. The palate is medium bodied and packed with jammy, baked red and black fruit flavours, soft, well integrated structure and a rounded, dry finish.
2004 FALASCO VALPOLICELLA METODO RIPASSO
by Cantina Valpantena
Dry, full bodied style which is soft and fruity on the nose. On the palate the wine comes across rich and fruity with a dry, lingering finish. The 'Ripasso' method involves adding the un-pressed skins from the dried grapes used to make Amarone in order to increase body, colour and alcohol in the Valpolicella.
2005 DOLCETTO D’ALBA VIGNA NIRANE
Ruby red colour with violet hues. Fruity, fragrant, forthcoming bouquet, with notes of cherry, red current and apricot. Soft yet persistent palate, well balanced acidity and tannins.
PRUNO NERO, LAMBRUSCO DI GRASPAROSSA DI CASTELVETRO
by Cantina Cleto Chiarli
Deep ruby red in colour with an aromatic nose, strongly reminiscent of fresh strawberries. The palate is richly soft, generously fruity and delightfully refreshing, offering ripe, concentrated red berry fruits such as cranberries, raspberries and strawberries, a fine, persistent mousse and a soft finish. Low acidity and very little tannin combine to create a deliciously fruit driven, thirst quenching wine.
BRUT DI PINOT NERO ROSÉ
Cherry red with salmon pink highlights and a finely textured, consistent mousse. The nose is fresh, fragrant and inviting, offering light red fruit aromas and hints of biscuity yeast. On the palate the wine is medium bodied and dry, but possessed of a ripe cranberry fruit intensity that balances the bubbles and the crisp finish beautifully.
PROSECCO BRUT QUARTESE
Streaked with a persistent perlage of minute bubbles, this is an elegant wine with an appley bouquet on a floral background and a dry, fresh palate with good length and a pleasantly fruity finish.