Fratelli Perata Winery
FALL 2021 805-835-9117 www.fratelliperata.com [email protected]
Where the wines are
We are releasing to you, in this Fall 2021 allotment some stellar wines.
Cherish your Montepulciano; 2019 was a small vintage followed by none for 2020. We will have to wait and see what our 2021 harvest brings. The reality is, is that we are low on all our wines.
Dropping from an average of 2200 cases to around 1700 with that number fluctuating, on a downward trend, due to the continued drought and aging vines. This smaller production leads us here, where there will be shipments in which one bottle is all you get, ever, of a wine. There will be shipments, like this Fall 2021, where you will have the option between two wines as there is not enough of either to go around to everyone. Some of the wines that will be released in the next few years may never be available for retail purchase.
Others won’t get these wines, only you, so enjoy them while you have them. As for the Bel Bruzzo, Cab Franc and Petite Sirah this is your only chance. If there are leftovers after the shipment goes out, there won’t be much.
THE LAST FEW MONTHS IN REVIEW
I start this as I started the Spring review with; we are again doing our rain dance. As soon as the grapes are in and harvest and pressing are done, we are hoping for a wet year. The grapes could use it. We could use it. Farmer’s Almanac predicts average rainfall this year, while the Climate Prediction Center issued a watch for La Nina (dry weather) for November through March 2022.
We hope the Farmer’s Almanac is correct and we have average rainfall. In the meantime, we are enjoying a rather mild summer that started hot and is ending cooler.
We experienced just a few days of 100 plus, but nothing intolerable.
First day of harvest was September 10th, with good sugars. Sugars dropped throughout the next couple weeks slowing harvest to a halt. We will, as always, bring in the grapes when they are ready. We don’t rush them or postpone them and then use chemicals or additives to
“correct” the short comings or defects. Waiting can make more work for us and prolong harvest, but we want the best fruit so we can ultimately have the best wines.
Fall 2021 Wine Club Shipment
Retail/Club Price
2019 Bel’ Bruzzo $38/28.50 2017 Cab. Sauv. Riserva $52/39 2018 Mafalda $40/30 2017 Sangiovese $52/39 2017 Tre Sorelle $44/33 2018 Cab. Franc
OR 2018 Petite Sirah $40/30
WE WELCOME YOU FOR TASTINGS
We are happy to still be open for tastings. With the continuing of COVID, tastings are held outside as good weather conditions continue. We do recommend checking the weather prior to your visit as we are exposed to the elements (i.e. heat, rain?).
Tasting room is open Thursday through Monday 10 to 4 and Tuesday and Wednesday 10 to 1.
Appointments recommended and encouraged.
F r o m t h e f o o t h i l l s b e t w e e n t h e A p e n n i n e s a n d t h e A d r i a t i c C o a s t , M o n t e p u l c i a n o b e n e f i t s f r o m w a r m a n d d r y b r e e z e s f r o m t h e c o a s t . S t i l l a r a r i t y i n C a l i f o r n i a t h e f r u i t i s p l u m p w i t h a l o w s k i n t o j u i c e r a t i o . T h e s k i n s c a n p r o d u c e a d e e p r u b y c o l o r e d w i n e . M o n t e p u l c i a n o i s o f t e n a r o m a t i c w i t h e a r t h y n o t e s a n d b l a c k b e r r y . I t p r e s e n t s r i p e f l a v o r s w i t h g o o d a c i d i t y . E n j o y w i t h s p i c y d i s h e s t h a t
i n c l u d e I t a l i a n S a u s a g e .
A G I N G :
T y p i c a l l y w e d r i n k o u r M o n t e p u l c i a n o n o o l d e r t h a n 5 y e a r s a f t e r b e i n g i n t h e b o t t l e . I n t h e b a r r e l f o r 1 8 m o n t h s b u t o n l y a f e w m o n t h s i n t h e b o t t l e , w e r e c o m m e n d o p e n i n g a s e a r l y a s T h a n k s g i v i n g a g i n g u n t i l 2 0 2 6 .
H A R V E S T E D :
O c t 2 8
t hB r i x :
2 4 . 5
p H :3 . 2 1
B O T T L E D
J u n e 1 1
t h, 2 0 2 1
P R O D U C T I O N : 7 0 c a s e sA L C O H O L : 1 3 . 9 %
Italian Sausage and Cabbage Soup
As the weather begins to cool, we give you a sausage and cabbage soup to warm you up. Of course, we make nothing without trying it with wine and found this as a happy companion to a glass of Bel’ Bruzzo. An easy Instant Pot recipe, that takes a total of an hour once your beans are cleaned.
INGREDIENTS:
8 ounces white beans, cleaned
2 links of mild Italian Sausage
4 baby carrots
1 yellow onion, chopped 1/4 green cabbage, sliced 2 cups chicken stock 2 cups water
Directions:
Clean the beans.
Remove sausage from casings and sauté in Instant Pot until crumbled and browned. Add in carrots, onion, and cabbage. Sauté, stirring occasionally, until tender. Add cleaned and rinsed beans, chicken stock and water, stir to combine.
Close lid and pressure cook on high for 35 minutes. Natural release for 30 minutes or release pressure when ready to eat.
Serve with crusty bread and Bel’ Bruzzo.
2019
BEL’ BRUZZO
A n o t h e r s t e l l a r w i n e f r o m t h e 2 0 1 7
v i n t a g e ! T h i s
C a b e r n e t S a u v i g n o n R i s e r v a i s a n o t h e r b i g , d e e p , d r i n k m e w i n e . F o l l o w i n g s u i t w i t h t h e 2 0 1 7 v i n t a g e t h i s C a b i s f r u i t y a n d a p p r o a c h a b l e . W i t h t h e c l a s s i c C a b c h e r r y n o t e s a n d a n i c e t a n n i n / a c i d
b a l a n c e , p a i r t h i s o n e w i t h O s s o B u c o .
A G I N G :
P r e s s e d i n t o n e w F r e n c h O a k B a r r e l s a n d a g e d f o r a l m o s t 4 y e a r s , g i v e t h i s C a b S a u v R i s e r v a j u s t a f e w m o n t h s t o m e l l o w a f t e r b e i n g b o t t l e d e n d o f J u l y . I f d r i n k i n g s o o n , a l l o w a f e w h o u r s o f b r e a t h i n g ,
o t h e r w i s e , i t w i l l b e a t i t s b e s t 2 0 2 3 t o 2 0 3 0 .
H A R V E S T E D :
S e p t . 2 3
r dt h r o u g h O c t 6
t hB r i x :
2 5
p H :3 . 5 3
B O T T L E D
J u l y 3 0
t h ,2 0 2 1
P R O D U C T I O N:
9 2 c a s e s
A L C O H O L :
1 4 . 6 %
Osso Buco
Osso Buco in an Instant Pot, with mashed potatoes, easy and fast and incredibly delicious. We did our browning in a separate skillet. You can do it in the Instant Pot if you like to hover, but we couldn’t get both shanks to fit at the same time.
In true Carol fashion, this recipe is a mash up of traditional Osso Buco and a new Instant Pot recipe. So, pulled from a few different recipes and tweaked to our liking, here is our Instant Pot Osso Buco.
Ingredients
:2 - 10 ounce beef shanks olive oil
4 baby carrots, quartered lengthwise
1 celery stick, cut in thirds and then quartered lengthwise 1 yellow onion, diced
1 cup chicken stock 1/4 cup dry white wine
Polenta or risotto, or mashed potatoes.
Directions:
Add olive oil to skillet and heat over medium high heat. Add in shanks, lying flat, and brown on both sides. Once browned remove and place in Instant Pot.
Add carrots, celery, and onion to skillet and sauté until tender, about 5 minutes. Put vegetables in Instant Pot.
Deglaze pan with white wine and chicken stock, then transfer to Instant Pot.
Set Instant Pot Pressure to high and braise for 45 minutes. Then release natural Pressure for 15 minutes.
Release any remaining pressure and serve, one shank per person. We served with Polenta, but since you are using an Instant Pot, we
recommend Mashed Potatoes if you need a break.
2017
CAB SAUV
RISERVA
2 0 1 8 w a s r e l a t i v e l y g e n t l e o n t h e v i n e s a n d t h e g r a p e s r i p e n e d e a s i l y w i t h p H / T A c l o s e t o p e r f e c t . C o l o r i n t e n s i t y a n d g r a p e c o n c e n t r a t i o n w e r e a s t o u n d i n g . M a f a l d a , o u r b l e n d o f C a b . F r a n c , M e r l o t , a n d P e t i t V e r d o t , s h o w a l l t h e s e t r a i t s o f t h e 2 0 1 8 h a r v e s t . E a r t h y n o t e s e n v e l o p e d i n p e p p e r w i t h a s p l a s h o f f r u i t . P a i r w i t h C r e s p e l l e w i t h M u s h r o o m .
A G I N G :
E a c h w i n e i s b a r r e l a g e d i n d i v i d u a l l y a n d t h e n b l e n d e d i n a t a n k f o r 6 w e e k s p r i o r t o b o t t l i n g . A p p r o a c h a b l e n o w , b u t b e s t t o w a i t t o a t l e a s t 2 0 2 3 . W i t h a C a b F r a n c b a s e w e e x p e c t t h i s w i n e t o a g e w e l l t o a t l e a s t 2 0 2 8 . I f d r i n k i n g n o w , a l l o w t o b r e a t h o r d e c a n t .
B O T T L E D :
J u n e 1 1
t h ,2 0 2 1
B L E N D : 5 7 % C a b e r n e t F r a n c , 3 8 % M e r l o t a n d 5 % P e t i t
V e r d o t
P R O D U C T I O N: 1 2 6 c a s e s A L C O H O L : 1 3 . 5 %
Crespelle with Mushroom
Crespelle are a thin, soft Italian equivalent to the French crepe and are filled with either sweet or savory ingredients. This recipe takes the crespelle one step further with a quick breading and fry. No short cuts allowed with premade, unless you can find crepes or crespelle that contain no sugar. If you want to totally blow your diet, add a drizzle of Parmesan cream sauce.
Ingredients:
Mushroom Filling:
2 tbsp olive oil
5 ounces mushrooms, finely chopped
1 onion, finely chopped 2 ounces Swiss chard leaves, finely
Crespelle :
1 cup all-purpose flour 2/3 cup each milk and water 3 large eggs
1/4 tsp salt
6 tbsp clear melted butter (butter spooned off the milky residue) You can buy this in any grocery store (ghee)
Breading : 1 whisked egg 1/2 cup flour
1/2 cup breadcrumbs
Oil for frying
Parmesan cream (Alfredo), if desired
Directions:
FOR THE FILLING: Add oil to a medium fry pan over medium heat. Add in mushrooms, onion, and chard to pan and cook until well softened, stirring occasionally, about 20 minutes. Remove mixture from heat and blend smooth with hand blender or in a blender. Set aside and allow to cool.MAKE THE CREPE: Measure flour into a bowl, whisk in the milk and water to make a smooth blend. Pour the batter through a fairly fine-meshed sieve to remove any lumps. Whisk in the eggs, salt and 3 tablespoon butter. Let rest minimum 1 hour.
Heat crepe pan (or 10 inch non stick skillet) at medium hot heat and brush with butter. Pour 1/4 cup of batter into center of pan and tilt it in all directions to coat bottom of pan. After 30 seconds or so, bottom should be lightly browned, flip crepe and cook an additonal 20 seconds. Transfer to rack and allow to cool.
Continue until batter is used.
ASSEMBLY: Place 2 tableoons of mushroom filling in the bottom third of crespelle. Fold bottom third of crespelle to center and fold sides to middle and roll up, think burrito.
Fill bottom of fry pan with oil and heat. Dip crespelle in egg then in flour then in breadcrumbs. Fry seam down, turning, until all sides are brown and crispy.
Remove, drizzle with cream sauce (if desired) and serve with Mafalda.
2018
MAFALDA
F r o m o u r v i n e y a r d , w e g i v e y o u
S a n g i o v e s e , a c l o n e f r o m t h e m o s t
r e s p e c t e d B r u n e l l o R e g i o n . F o l l o w i n g t h e t r u e I t a l i a n
t r a d i t i o n s , w e b a r r e l a g e f o r f o u r y e a r s i n n e u t r a l o a k . T h i s a p p r o a c h l e t s t h e w i n e s e t t l e a n d s u b t l y a g e w i t h o u t t a k i n g o n t o o m u c h o a k
i n f l u e n c e . A y o u n g S a n g i o v e s e h a s f r e s h s t r a w b e r r y a n d
s p i c i n e s s . W h e n a g e d t h e a c i d a n d f r u i t s o f t e n l e a v i n g a s i l k y w i n e .
A G I N G :
B a r r e l a g e d f o r
a l m o s t 4 y e a r s . T h i s v i n t a g e h a s h e a v i e r t a n n i n s a n d b r i g h t a c i d m a k i n g a n e a s y d r i n k i n g w i n e . Y o u n g a n d w o r t h y o f a g e . W o u l d b e n e f i t f r o m a t l e a s t a n o t h e r y e a r o f a g i n g . A l l o w t o b r e a t h i f d r i n k i n g s o o n , o t h e r w i s e , a g e u n t i l 2 0 2 7
.H A R V E S T E D :
S e p t . 9
t ht h r o u g h O c t 1 3
t hB r i x :
2 3 . 8
p H :3 . 4 7
B O T T L E D
A u g u s t 2 0
t h ,2 0 2 1
P R O D U C T I O N:
1 9 2 c a s e s
A L C O H O L : 1 3 . 7
%
Easy Tomato Pasta
This is the easiest recipe! A viral recipe adapted to pair with our Sangiovese.
When you have a night that you just need dinner done, use this recipe. It comes out so decadent. Pick your favorite pasta, we used fettuccine, and enjoy. The tanginess of the feta lends a nice pairing to the spiciness of the Sangiovese, and of course, it doesn’t get any better than tomato and garlic with any good Italian wine.
INGREDIENTS:
2 pints cherry tomatoes 4-6 cloves garlic, halved lengthwise
1/2 yellow onion, chopped
1/4 tsp. each, dried basil, oregano, thyme 1/2 cup olive oil 1 block (7 or 8 ounce) Greek Feta cheese Salt and pepper, to taste 12 ounces favorite dried Pasta
Fresh basil, to garnish
Directions:
Position a rack in the middle of the oven and preheat to 400 degrees.
In a 9-by-13-inch baking dish, combine tomatoes, garlic, onion, dried seasonings and 1/4 cup olive oil. Sprinkle in salt and pepper, to taste, (remember feta is a saltier cheese) and toss to coat. Place the feta cheese in the center and top with remaining olive oil. Flip the block a couple times to coat with oil and seasonings. Sprinkle a little more pepper, if deisred.
Bake for about 40 minutes, until garlic and onions are softened and tomatoes have burst.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions . Reserve 1/2 cup pasta water and drain the pasta.
Mix together cooked feta and tomatoes, until well combined, then toss in the pasta, adding pasta water as needed. Garnish with fresh basil and serve with Sangiovese.
2017
SANGIOVESE
N a m e d f o n d l y a f t e r t h e t h r e e d a u g h t e r s , w e a l s o c e l e b r a t e t h a t t h e s e t h r e e v a r i e t a l s a r e l i k e “ s i s t e r s ” a s w e l l . A c l a s s i c
B o r d e a u x b l e n d , a l l t h e w i n e s h a v e t h e i r o w n c h a r a c t e r i s t i c s , b u t h a v e s i m i l a r
t r a i t s . T h i s v i n t a g e i s p a r t i c u l a r l y g o o d , w i t h r o b u s t t a n n i n , b r i g h t f r u i t a n d g o o d a c i d i t y . R e a d y t o d r i n k n o w w i t h s o m e b r e a t h i n g o r
d e c a n t i n g a n d r o b u s t f o o d s l i k e B a c o n , O n i o n , a n d G r u y e r e H o t D i p .
A G N G :
E a c h w i n e i s b a r r e l a g e d i n d i v i d u a l l y a n d t h e n g r e a t c a r e i s t a k e n t o d e c i d e w h i c h b a r r e l s w o u l d m a k e i t i n t o t h i s b l e n d . O n c e d e c i d e d t h e w i n e s a r e p l a c e d i n a t a n k f o r 4 t o 6 w e e k s t o
h a r m o n i z e . E n d r e s u l t i s s t e l l a r . I f y o u a r e n o t a g i n g t h i s o n e t h e n a l l o w i t t o b r e a t h f o r a c o u p l e h o u r s ,
o t h e r w i s e , a g e u n t i l 2 0 3 0 .
B O T T L E D :
J u l y 3 0
t h ,2 0 2 1
B L E N D : 6 7 % C a b e r n e t S a u v i g n o n R i s e r v a , 2 2 % M e r l o t a n d 1 1 % C a b e r n e t
F r a n c
P R O D U C T I O N: 2 1 1 c a s e s A L C O H O L : 1 4 . 6 %
Bacon, Onion, and Gruyere Hot Dip
Yes, yes, yes! This is a little pot of oniony goodness. Served with toasted bread, and paired with Tre Sorelle, you need nothing else. We used Nocino, an Italian walnut liquor and greek yogurt. If you are unable to track down some Nocino you can us a dry Sherry. You could also saute mushrooms with the onions for further flavor, but we like this as is. Add this to your repertoire of appetizers and serve with Tre Sorelle.
I N G R E D I E N T S :
6 slices bacon
2 onions quartered and sliced thin
1/4 tsp sugar
1tbsp Nocino, can use dry Sherry
1/4 tsp hot sauce (we used Frank’s Red Hot) 1/4 tsp dried thyme 1 cup shredded Gruyere 1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1/4 tsp black pepper
Directions:
Preheat oven to 400 degrees.
Cook bacon in skillet until crispy. Remove to a paper towel lined plate to cool. Crumble.
Add onions and sugar to bacon fat in the skillet and cook over medium- high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep brown color. This can take up to 20 minutes.
Add in Nocino or Sherry, thyme and hot sauce. Remove from heat and stir.
Mix together yogurt and mayo in an oven safe dish, add in the crumbled bacon, cheese, onion mixture and black pepper.
Bake for 20 minutes until brown and bubbly. Enjoy with crusty toasty bread and Tre Sorelle.
2017
TRE SORELLE
T h i s w i n e i s t y p i c a l l y f o u n d a s a b l e n d i n g w i n e . L i k e m a n y w e u s e C a b e r n e t F r a n c i n a c o u p l e o f o u r
b l e n d s , b u t w e
p r e s e n t i t i n i t s 1 0 0 % f o r m a s w e l l t o y o u . I t i s t h e b e s t w a y t o k n o w w h a t a n
i n d i v i d u a l w i n e l e n d s t o a b l e n d . C a b e r n e t F r a n c o f f e r s a s p i c y , r i c h a n d j u i c y
m o u t h f e e l . I n i t s y o u t h i t g i v e s y o u c h e r r y a n d e a r t h y n o t e s w i t h h i n t s o f o a k a n d p e p p e r . A g e d y o u w i l l f i n d w o o d s y c u r r a n t a n d c l o v e .
A G I N G :
B a r r e l a g e d i n 6 6 % n e w F r e n c h o a k . C a r o l o p e n s a 1 0 - y e a r - o l d C a b F r a n c e v e r y N e w Y e a r ’ s w i t h h e r P r i m e R i b . Y o u c a n c e l l a r t h i s w i n e a t l e a s t a n o t h e r 5 y e a r s b e y o n d i f y o u c a n w a i t . B e g i n
d r i n k i n g n o w w i t h s o m e b r e a t h i n g t i m e ( a f e w h o u r s a t l e a s t ) a n d s o m e r i c h f o o d . T h e s a v o r y a n d h e r b a c e o u s f l a v o r s m a t c h w e l l w i t h b e e f s t e w , m e a t b a l l s i n t o m a t o s a u c e , v e n i s o n o r r o a s t e d l a m b o r P o r t o b e l l o M u s h r o o m s w o u l d a l l b e g o o d . D r i n k n o w t h r o u g h 2 0 2 8 .
H A R V E S T E D :
S e p t . 2 9
t ha n d O c t 1 9
t h, 2 0 1 8
B R I X : 2 4 . 8 p H : 3 . 6 4 F E R M E N T E D : 1 2 d a y s
B O T T L E D
F e b r a r y 1 9
t h, 2 0 2 1
P R O D U C T I O N: 6 9 c a s e s A L C O H O L : 1 3 . 7 %
T h i s d e e p i n k y w i n e c o m e s f r o m t i n y
b e r r i e s w i t h l o w p u l p t o s k i n r a t i o . W e f i g h t t h e t i n y a m o u n t o f g r a p e s t h e v i n e s p r o v i d e u s t h r o u g h t h e c r u s h e r a n d w e a r e g i v e n a s p i c y s m o k y f r u i t p a c k e d w i n e t h a t c a r r i e s l o t s o f t a n n i n a n d n i c e f u l l - b o d i e d
m o u t h f e e l . P a i r w i t h r i c h , f a t t y f o o d s i n i t s y o u t h o r a n i c e d a r k c h o c o l a t e a n d s i p b y i t s e l f w h e n a g e d .
A G I N G :
P r e s s e d i n t o n e u t r a l o a k a n d b a r r e l a g e d f o r a l m o s t 2 8
m o n t h s , t h i s P e t i t e S i r a h i s y o u n g i n t h e b o t t l e a n d p a c k s a p u n c h . A l l o w t h e w i n e t o m e l l o w f o r a f e w y e a r s . E n j o y n o w w i t h h e a r t y m e a l s l i k e m o l e o r c u r r i e s a n d l a t e r w i t h s e a b a s s , l a m b , o r s h o r t r i b s . B e s t 2 0 2 2 t h r o u g h 2 0 2 6 .
H A R V E S T E D :
O c t o b e r 8
t h, 2 0 1 8
B R I X : 2 3 . 6 p H : 3 . 3 5 F E R M E N T E D : 1 0 d a y s
B O T T L E D
F e b r a r y 1 9
t h, 2 0 2 1
P R O D U C T I O N: 4 4 c a s e s A L C O H O L : 1 3 . 4 %
