South Tyrol has been producing Classic Method sparkling wines for over a hundred years. It is a little known and very fascinating story that we discovered in a direct IG with the Kettmeir winery
Between the zones sparkling wines best known in Italy, theSouth Tyrol, which also has a centuries-old history. We discovered it during a direct IG with Elisa Biasolo, brand ambassador of the Kettmeir winery. "In the second half of the nineteenth century, Emperor Franz Joseph spent his summer holidays in Merano and the Mendola Pass with his wife Elisabetta di Baviera, better known as Sissi. At that time, South Tyrol was part of the great Austro-Hungarian empire, indeed it was its vegetable garden and orchard, because it was from here that the fresh products for the court arrived. However, it was also necessary to start producing a bubble that would not make the emperor regret the well-stocked cellar in Vienna. Thus was born the Tiroler Gold, produced by Uberetscher Champagnekellerei W. Burk of Appiano, at the beginning of the twentieth century ”says Elisa. The onset of the catastrophe of the two world wars brought history to a halt, which only resumed its course in 1965, when the South Tyrolean oenologist Giuseppe Kettmeir presented a long-based Charmat method at the Bolzano Wine Show. of Pinot Bianco. That wine gave way to the production of South Tyrolean bubbles, now all Classic Method, by a few but virtuous producers.
The story goes on
The Kettmeir winery was acquired in 1986 by the Santa Margherita wine group, which in the course of almost 35 years has led it to be one of the most interesting realities in Alto Adige for the Classic Method sparkling wines certainly, but not only news of these days, according to which the still Pinot Blanc signed by Kettmeir has entered the Top 100 list of the Wine Enthusiast magazine.
The range of Kettmeir bubbles, whose production began in 1992, now includes four types: Athesis Brut is a cuvée of chardonnay, pinot bianco and pinot nero that ages on the lees for about two years; Athesis Brut Rosé is produced with a prevalence of pinot noir and a similar aging on the lees; the vintage Pas Dosé, with pinot bianco, chardonnay and pinot noir and the absence of dosage is the best visiting card of the particular freshness of the South Tyrolean Classic Method. Finally, the Extra Brut Riserva 1919, created to celebrate the first century of the winery's life, is a precious cuvée, made up of 60% chardonnay and 40% pinot noir, which ages on the lees for at least five years and which gives the best of himself at the table in combination with fish recipes and spicy and spicy dishes of Asian and South American cuisine.
Recipe
During the live broadcast, Elisa Biasolo, with the suggestions of her boyfriend, chef Alan Andergassen, prepared us a typical South Tyrolean recipe, the beetroot dumplings, to be paired with Athesis Brut Rosé: she conquered us not only for the goodness but also for the particular color of the preparation, which goes really well with the pale pink nuances of the wine.
Beetroot dumplings
Ingredients for 4 people
400 g dry white bread, cut into cubes
400 g cooked and peeled red beets
130 g edamer type cheese
120 g leek
80 g grated Parmigiano Reggiano
70 g durum wheat flour
160 g butter
50 g milk
3 eggs
chopped parsley – chopped cumin
salt – white pepper
Mix the diced dry bread with the flour, the diced cheese and 2 tablespoons of finely chopped parsley.
Fry the leek cut into slices in 60 g of butter and add it to the mixture.
Cut the beets into pieces and blend them, then mix them with the mixture, also adding the hot milk, eggs, a teaspoon of ground white pepper and a teaspoon of salt.
Mix everything well and let the covered dough rest for 20 minutes.
Form the dumplings, working the dough with your hands; they must have a round shape and a size between a ping pong ball and a tennis ball; you will get about 12.
Cook the dumplings in boiling salted water for about 15 minutes, with a covered pot; they are ready when they come to the surface.
Drain the dumplings with a slotted spoon, distribute them on plates, toss with 100 g of hot melted butter, grated Parmesan and a teaspoon of chopped cumin and serve immediately.
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