Tuscany can be found down the western coast of central Italy. Sangiovese is the main grape in the area, its name derives from sanguis Jovis, “the blood of Jove” . It ripens late in the season and needs a warm climate, which is why it works so well in Italy. Chianti is a wine that is crafted from (typically) 100% Sangiovese grapes. Look for the sign of the “gallo nero” (Italian for “black rooster”) on the bottleneck label, which certifies that the grapes are grown in Chianti Classico a region that is known for more premium wines.

Medium weight, savory, red plums, tart cherries, dried herbs and subtle tomato flavours of the Sangiovese grape are a wonderful pairing with eggplant parmigiana.

• 3 – 4 Medium sized eggplant, 1/4 inch slices
• Sea Salt
• Fresh Basil
• 2C Dry Breadcrumbs
• 2 Lg Eggs
• Vegetable Oil
• 4C Tomato Sauce
• 1-1/2C grated Parmigiano Reggiano
• 3C Shredded Mozzarella

Lay the eggplant on paper towel and sprinkle them on both sides with sea salt. Leave for 20 minutes to drain. Pat Dry.

Scatter breadcrumbs in a shallow dish. In a bowl beat eggs with a bit of salt until they are foamy. Dip slices of eggplant in the egg wash, then dip in breadcrumbs. Pat the crumbs firmly in place.

Heat oil in large skillet over medium heat. Fry eggplant slices a few at a time until they are golden brown on both sides. When all have been cooked, cover with paper towel to absorb any remaining oil. Let rest for 20 minutes.

Preheat oven to 400F. In a rectangular baking dish, ladle out enough tomato sauce to cover the bottom of the pan. Add a layer of eggplant and sprinkle with 1/2C of the Parmigiana Reggiano and 1C of the mozzarella. Add a second layer of eggplant, cover with tomato sauce, add two cheeses. Continue with additional layers. Finish off with remaining tomato sauce.

Cover with foil and bake for about one hour. Let sit for 20 minutes before serving. Sprinkle a bit of Parmigiana Reggiano on the top and add a sprig of fresh basil.

Trina Plamondon is the Founder of Carpa Vino, a local company in Vancouver, British Columbia, Canada, that offers private wine events & charity events, wine education & consultation. Join the exclusive tasting club for those who like to explore the world of wine.   www.carpavino.com

It is that time of year in Canada where we gather with friends, family and loved ones to give thanks and share an autumn meal. This is one of my favourite celebrations, with harvest bursting at the seams, a bounty of good food, and especially the root vegetables by the bucket full.

Somewhere in between being a vegetarian and a meatatarian, I became disenchanted with tired of the traditional turkey meal for holidays. Now, I like to celebrate occasions with a meal that feels truly special. Using the extra time I linger over food preparation, enjoy the process, obsess over details and honour my guests with a meal that has been put together with thought, care, attention and so much love.

The following recipe is a delight, surprisingly simple and what better way than to pair it with an Italian wine!

The Nebbiolo grape is from the Piedmont region in NE Italy. Nebbiolo derives from the Italian wine “Nebbia” meaning fog. This refers to the fog that hangs around the hills around Alba during harvest time. The grape has been documented back to the 13th century and is high tannins and a concentration of acids that make it long lived. This means you have to leave that “wild horse” in the stable for a few years to calm it down an make it approachable. Once it has had some time in the bottle, it has a wonderful complexity that combines dried red fruits, leather, sour cherries, truffles, mushrooms, roses, and earthy elements like herbs and tar. Do not let all this scare you away, it all comes together in a wonderful fashion and will not disappoint. The best examples are the wines of Barolo and Barbaresco. Barolo DOCG must be aged for three years, with at least 18 months of that in oak, combined this with the region and the end result is dreamy like a old movie star of years gone by.

OSSOBUCO

• 6 (300g) Veal Shanks
• 1/4c seasoned flour
• 2tbsp unsalted butter
• 1/4c olive oil
• 2 onions chopped
• 1-1/4c Nebbiolo
• 1-1/2c canned plum tomatoes, finely chopped
• 1c beef broth
• 1/2tsp salt
• 1/4tsp freshly ground black pepper
• finely grated zest of 1 lemon
• 1/2 chopped flat leaf parsley
• 2 cloves garlic, minced

1. Make the “Gremolata” It is a mixture of parsley, garlic and lemon zest. It is added just before serving. Be sure to finely chop everything. Mix well and set aside.
2. Dust the veal shanks with the seasoned flour. Make sure not to leave excess flour.
3. In a heavy casserole dish (or dutch oven if you have one) melt butter, add oil and brown the shanks until they are browned on all sides. (do a few at a time depending on the size of your dish)
4. Put the shanks aside.
5. In the dish add onion and cook them until they are softened. Add wine and bring to a boil. Ensure you scrape all the bits of browned shank that cling to the pan. Boil gently for 2 – 3 minutes.
6. Stir in tomatoes, and beef broth. Add veal shanks and ensure that all sides have been coated in the sauce. Add salt and pepper. Bring to a slow, gentle boil, cover and let cook gently for 1.5 – 2 hours. (Or until veal is tender and sauce has thickened) Add a little water or wine if necessary, checking the meat from time to time.
7. Once sauce has thickened, and meat is throughly cooked, adjust seasoning to your taste.
8. Sprinkle the gremolata over the ossobuco just before serving.

~Trina Plamondon is the founder of Carpa Vino, a local company specializing in private wine events, wine consultation & wine education. In her blog she helps others discover the magic in wines.