Trattoria alla Toscana
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|Posted on September 27, 2011 at 11:23 PM||comments (2404)|
In wines today's primary flavour changer is oak, along with other woods, such as chestnut, that are used for barrels. However as the french oak supplies are diminishing eventually other sources will be required.
Each of these have different characteristics :
Yes all that from the barrel .
However then we also havethe toasting of the barrel ,
Light Medium and Heavy ....lighter toasts emphasize the fruit while heavier toasting develops more smoky, woody, and spicy flavours.
|Posted on September 26, 2011 at 8:11 PM||comments (267)|
The 2011 Signature Dish..... Yes it is Regional.
Now you may ask yourself what do Etruscans have to do with Hawkes Bay?
Well for a start they were a fun loving group of people who respected the good things in in life....Food, Wine & Good company.
They were the Tuscan gastronomic roots and it was from their passion for food using fresh local regional products that Tuscan Cuisine developed.
The olive tree, the vineyards, fruit, vegetables ,meat both wild and cultivated being close to the coast with rolling hills, and riverlands made a great playground to enjoy the fruits of both bush and sea.
Hawkes Bay is surrounded with the same fresh produce as was found centuries ago in Tuscany; and as we are living in New Zealand. We decided to use our background in harmony with locality.
Which can be enjoyed as you know with Food, Wine & Good Company.