It’s that time of year again! 12 Days, 12 Wines, 12 Pairings!
This year we decided to do simple pairing bites, just little morsels of deliciousness that would pair beautifully with the wines. These are perfect for elegantly serving in hors d’oeuvres spoons. They were also fun to make.
So without further ado, let’s get on to Day 1!
Troon Fizzante Metodo Ancestrale, 2020, Applegate Valley, Kubli Bench
We visited Troon earlier this year and I must admit that their sparkling wines had me captivated. We left with this bottle of Troon Fizzante which is perfect for kicking off our 12 Days of Wine Celebration!
This wine is a blend of Sangiovese and Montepulciano that are whole-cluster fermented together, then made into sparkling wine in the Ancestrale Method. Ancestrale, well that should clue you in that this is an ancient method. In fact, this method predates Methode Champenoise (the method used to make Champagne).
This is the oldest known method of making sparkling wine. The wine is bottled while it is still fermenting, capturing the carbon dioxide in the bottle, giving you the bubbles. These wines are typically sealed with a crown cap (like old soda bottles or beer).
This wine is delicious, but next year will be different. The blocks they used are being pulled out as they are slowly replanting this vineyard. But never fear, they will be making this wine again, it just may be made with different grapes, Craig says maybe Counoise, or Cinsault or Carignan. Regardless, it will be exciting and you should try to get your hands on a bottle (or maybe a case).
What does it taste like?
The Troon Fizzante is joyful and bright with fruit notes of cherry, strawberry, raspberry & white peach. You can smell the subtle notes of white flowers, red apple peel, wild herbs, orange zest, and rose petals, both fresh and dried!
Want a bottle of the Troon Fizzante? You can find it here while it lasts! https://troonvineyard.vinespring.site/purchase/detail/?productId=prod_60522682b1577b0007752562
Proscuitto cups with roasted tomato, oregano, sweet balsamic, and burrata
When I researched the Troon Fizzante I came across a tasting note from Craig Camp of Troon vineyard. He said for him the best pairing with this wine was pizza, which makes sense as this wine is Sangiovese based and Craig professes a love for Lambrusco Secco and pizza.
I had tasted this wine at the vineyard, loved it, and left with a bottle. It seemed the right way to kick off our 12 days of wine celebration, bubbles that are not pretentious! Of course, I wanted to do more than a pizza bite, I mean, we are casual here, but we still try to be a little classy. I created a sort of upscale pizza cup.
Prosciutto pieces are tucked into mini muffin tins to form cups and cook away in the oven until they are crisp and hold their shape. They are filled with a bit of burrata, topped with cherry tomatoes that have been roasted in olive oil, salt, and pepper, then there is a drizzle of balsamic reduction (I bought mine, but you can make your own at home too), and finished with a sprig of fresh oregano (mine is still thriving this time of year in the backyard).
We visited Troon in August. They are located in Southern Oregon in the Applegate Valley and the Vineyards sit on the Kubli Bench. They have been working hard to convert this vineyard to be fully biodynamic and regenerative. It was fascinating learning their processes when we visited. General Manager, Craig Camp took us on a tour of the vineyards including the biodynamic shed and the gardens.
Here’s more on Troon from Crushed Grape Chronicles
Proscuitto cups with roasted tomato, oregano, sweet balsamic, and burrata. Prosciutto
pieces are tucked into mini muffin tins to form cups and cook away in the oven
until they are crisp and hold their shape.
They are filled with a bit of burrata, topped with cherry tomatoes that
have been roasted in olive oil, salt, and pepper, then there is a drizzle of
balsamic reduction (I bought mine, but you can make your own at home too), and
finished with a sprig of fresh oregano (mine is still thriving this time of
year in the backyard).
- cherry or grape tomatoes
- olive oil
- balsamic reduction
- fresh oregano
Mix some cherry or grape tomatoes with olive oil, salt, and pepper.
Roast at 450° F for 8-10 minutes (their skins will split so you know they are done)
Cut the prosciutto into strips and line the cups of the mini muffin tin with them, overlapping them within each cup.
Bake at 350° F for 5 to 10 minutes, until they are firm and slightly crisp.
Fill the cup with a piece of burrata, top with roasted tomato, drizzle with balsamic reduction, and top with a sprig of fresh oregano.
Amount Per Serving Calories 313Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 42mgSodium 1530mgCarbohydrates 14gFiber 1gSugar 11gProtein 15g
Nutrition information isn’t always accurate.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.