 Best wines in Le MarcheItalians have been producing wine for time immemorial so cultivating grapevines is deeply rooted in our country’s history and culture. Italy's wine industry produces one-quarter of the world's wine production. Over the course of the past few years the wines of le Marche have gained popularity, and 13 varieties of them proudly bear the DOC classification (Donominazione D'origine Controllata) which in English translates as PDO (Protected Designated Origin). Amongst the whites, just to name a few:
Verdicchio (both Verdicchio di Jesi and the Verdicchio di Matelica DOC wines) are considered the best European wine to go with fish and is without a shadow of doubt the jewel of the region. It should be served chilled and is an inseparable companion of all fish-based dishes and white meats alike. Also impeccable companions to fish and hors d’hoeuvres are: Bianchello del Metauro - its history goes back to 500 B.C. and has certainly stood the test of time; Falerio dei Colli Ascolani - those who say they don't like white wines usually change their minds at first taste;Bianco Colli Maceratesi, Bianco Colli Pesaresi, Offida Passerina, Offida Pecorino, Esino Bianco.
Amongst the reds:
Lacrima di Morro d’Alba - a high quality wine, best served at room temperature pairing well with Vincisgrassi, lasagna, pasta dishes with a tomato and meat sauce, as well as roast and grilled red meat and game; Rosso Conero - its strong personality was particularly appreciated by the Romans - is an ideal companion of roast meats, game and in general all rich and spicy food; Sangiovese dei Colli Pesaresi - a rich garnet red wine it preferably accompanies roast and grilled meats and the tasty first courses of the Le Marche; and Rosso Piceno. The slopes of the Monti Sibillini are where this grape, renowned for its higher quality, grows best. It pairs well with dishes of roast meats (best with lamb), fries and grills and seems made to measure with fried olives à la ascolana (large green olive stuffed with minced meat and fried in bread crumbs).
Special guests: Vernaccia of Serrapetrona, Vino Cotto and Mistrà by Varnelli (Local typical anice liqueur)
Vernaccia of Serrapetrona as a grape and as a wine is unique and inimitable among all the vernaccias of Italy. It is a slightly sparkling red wine that offers an unusual fragrance and harmony and goes well with traditional local biscuits and cakes; the drier version makes a fine accompaniment for all types of pork products, particularly the scrumptious ciauscolo.
Vino Cotto (sweet “cooked” wine referred to as Vì cotto in marchigiano dialect) is an age-old beverage that combines all the elements of our tradition and culture: the must, obtained from either white or red grapes is boiled at direct fire in a big copper pot till a third of it evaporates. The concentrate is put into oak barrels where, after the fermentation, is aged for years thus acquiring the strength and taste to enable it to rival Sicilian Marsala and other fine wines. It was the custom to fill a barrel with vì cotto at the birth of a son. It would be sampled for the first time on his wedding day.
Mistrà by Varnelli - a special dry aniseed liqueur - is excellent for lacing coffee, or invigorating ice-creams and cakes. Diluted with cold water or fuit juice is thirst-quenching; with a light meal is a perfect aperitif.
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