The vedemmia, harvest, of the wine grapes is sign that summer is over and fall is on it’s way. This year the harvest is a little late this year as summer was not that hot here.
Work has been done in the vineyards, smaller bunches of grapes cut off and thrown away to allow the other bunches to develop better. Large leaves are then cut off, letting more sun hit the grapes and allow the sugars to develop more too. White wine grapes are harvested first and then the grapes for the red wine. Some of the white wine grapes are used to make the precious Vin Santo, and they are put in special rooms to dry, then crushed and aged for several years. It is a precious nectar.
If you come to my class, ask me to take you to Metello, my neighbor, he has some 30 year old Vin Santo for sale.( also some fabulous art)
September is time for the wine festivals, tasting previous harvests and celebrating.
Chianti has a wine festival almost every weekend.
If you are coming- get ready to party with us.
Note- Festivals start Friday night— around 5pm but Saturday and Sunday are the main days
Greve in Chianti Sept 10 and 12
Panzano in Chianti Sept 17 and 19
Impruneta Sept 26
Rufina
Traditionally Rufina brings down a huge wine cart with almost 1300 fiaschi of wine on it, to be blessed in Florence at the Duomo, and a festival in Rufina. The site is not online yet for the actual festival info.
This year is also WINE TOWN FLORENCE– a wine tasting event downtown.
Prices of tomatoes are dropping and now it the time to be making your pomarola– mamma’s tomato sauce.
I bought my first zucca, squash, to make my grilled pumpkin that Andrea loves so much.
The pumpkin is more like a kabosha squash, but I have also made it with butternut squash and regular pumpkin as well.
Zucca Marinata- Grilled Marinated Squash
Cut the squash into pieces that are easy to work with.
Remove the hard outside peel of the squash with a knife.
Cut the squash into thin slices.
Grill the squash either using a stove-top griddle or in the oven.
Use a small amount of oil, either way.
Turn the squash when golden. I use a spatula as it can get very soft.
Prepare some paper-thin slices of garlic, mint leaves, white wine vinegar, salt and extra virgin olive oil.
Layer the grilled squash with mint, garlic and come chili pepper flakes if you like.
Lightly salt.
While the squash is still hot, splash with some white wine vinegar.
After you finish layering. Cover with extra virgin oil oil.
I like to move the bottom slices of squash to the top and let the newer pieces sit on the bottom.
You can serve hot or cold.
We can never wait so eat some right away and save the rest in the refrigerator and serve at room temperature as an appetizer or a side dish.
Next up- FIGS!