What’s Cooking at Third Coast? Try These Tips for Perfect Sauce
- Preheat oven to 275 degrees.
- Separate seeds from any remaining pulp, wash them in water and pat dry.
- Place seeds in a bowl with a tablespoon of olive oil and a big pinch of salt.
- Spread the seeds in an even layer on a parchment-lined baking sheet. Place in oven and roast for about 15 minutes or until they just turn toasty brown.
- Let cool.
Not the most knowledgeable imbiber, I did ask a really common question: “Is there a difference between ‘Chianti Classico’ and just ‘Chianti’?” “Definitely,” according to various official organizations and local residents.My take away was that “Classico” is produced only in a sub portion of the region between Florence and Siena. At least 80% of Chianti Classico must be made from Sangiovese grapes. Makers of Classico blend other grape varieties – such as Cabernet Sauvignon and Merlot – for the remaining percentage, but standards dictate that no white grapes may be used. Regular Chianti can have a slightly lower percentage of Sangiovese and a wider range of blended grape varieties. A treat is Chianti Classico Reserva, which is barrel-aged for at least 24 months and in the bottle for three. Arguably, the pinnacle of Chiantis is the “Gran Selezione,” typically aged longer and made from the grapes of a single vineyard. As luck would have it, I shared a bottle of a lovely, ruby red 2015 Chianti Classico Gran Selezione. It was impressive and even better, they ship to the United States. M.D. Walters is a lover of all things Chicago, a lifelong foodie, and a global culinary explorer.
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