This month's Facebook group Italian Food, Wine, Travel is exploring Chiaretto, a Northern Italian rosé. Many thanks to the Consorzio di Tutela Vino Bardolino for sending samples of this delicious, food-friendly wine. Join the conversation Saturday, July 7th at 11 a.m. EST on Twitter with #ItalianFWT.
FIVE FUN FACTS TO KNOW ABOUT CHIARETTO FROM BARDOLINO:
Chiaretto (pronounced key-a-ret-toh) is a dry rosé made in Bardolino, on the shores of Lake Garda in Northern Italy.
Bardolino wines were among the first in Italy to be awarded DOC (Denominazione di Origine Controllata) status in 1968 due to their high quality.
The name "Chiaretto" derives from the Italian word "Chiaro" meaning "light" or "pale" and, during vinification, the juice is only allowed to sit briefly on the skins, resulting in a wine with delicate color, aromas and taste.
Chiaretto di Bardolino is made from mostly Corvina, with some Rondinella and Molinara, grapes you'll find in many famous Italian red wines, like Valpolicella and Amarone.
This delicate rosé is meant to be drunk young and fresh. Soft and dry on the palate with light floral, citrus and wild berry notes, it makes an ideal accompaniment to appetizers, salads, non-pungent cheeses and white meat dishes.
QUINOA VEGETABLE SALAD
Recipe adapted from Two Peas And Their Pod
INGREDIENTS (Serves 2 as a main course or 4 as a side)
FOR THE SALAD:
1 cup quinoa
2 cups water
1/2 teaspoon salt
1 cup chopped cabbage
1 cup white beans, edamame or chick peas (If using canned, rinse thoroughly in colander)
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
1 cup halved grape tomatoes
FOR THE DRESSING:
1/3 cup lite soy sauce or tamari sauce (low sodium)
1 & 1/4 tablespoon sesame oil
1 & 1/4 tablespoon rice wine vinegar
1 & 1/2 teaspoons lemon juice
1 & 1/2 teaspoons lime juice
2 & 1/2 tablespoons chopped scallion
1/3 cup chopped cilantro
1 & 1/4 tablespoon sesame seeds
1/4 teaspoon grated ginger
2 cloves of garlic, finely chopped
1/8 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the cabbage, beans, red pepper, carrots, cucumber and tomato. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, lemon and lime juices, scallions, cilantro, sesame seeds, ginger, garlic, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine. Add salt and pepper if desired.
Serve on its own (quinoa is a complete protein!) or as a side dish with fish, chicken or beef.
Check out my fellow bloggers' awesome articles about Chiaretto:
Jennifer at Vino Travels shares “Lake Garda says Hooray for Rosé with Chiaretto””
Mike at Life At Table shares “Rosé Fatigue? Try Chiaretto”
Li at The Wining Hour shares “Chiaretto Classico and Grilled Shrimp”
Camilla at Culinary Adventures with Cam shares “Chiaretto Poured with Local Catches”
Gwen at Wine Predator shares “The Key to Italian Rose? Chiaretto!”
Lynn at Savor the Harvest shares “An Italian Surprise You must get to Know #ItalianFWT”
Wendy Klik at A Day in the Life on a Farm shares “A Rosé By Any Other Name”
Jill at L’Occasion shares “Chiaretto Goes With Everything: Italy’s Versatile Rosé Wine”
Katarina at Grapevine Adventures shares “A Chiaretto is always a Chiaretto … a Valtenési not Bardolino #ItalianFWT”
David at Cooking Chat shares “Discovering Chiaretto Rosé Wine and Food Pairings”
Jane at Always Ravenous shares “Farmers’ Market Pasta with Chiaretto di Bardolino”