Episode 5: Poderi dal Nespoli

This month Nita and I try something from my cellar: a four year old bottle of Sangiovese, or 'blood of Jove' as they used to call it in the olden days. We talk a little about cellaring wines (if you can stand the waiting) and we plate up a few traditional Italian foodstuffs to pair with the wine.



Some Wine Cellaring Tips
1. Constant conditions are important: a still environment; darkness; humidity of between 60 - 65 percent, and a temperature of approximately 10 - 15 degrees celsius.
2. Try to store a variety of expensive and not-so-expensive wines for different occasions.
3. Buy two bottles of a varietal to put away in case one is corked, or in case you like it so much you wish you had another.
4. Store bottles with corks on their side, so the corks don't dry out and then allow air to infiltrate the bottle.
5. Create a labelling method so you can track what's there and when to drink it.

Here's the recipe for that amazing mushroom/blue cheese topped crostini that Nita made. We unfortunately didn't photograph it at the time, but it was very pretty.