Hey All! Today on Dinner & Drinks we have some delicious Artichoke Pesto and we are talking through the wine from Mauro Sebaste called Costemonghisio.
For the Artichoke Pesto:
In a food processor: Add 1 Jar of Artichokes and about half of the brine, they come in. To that add about 1 cup of fresh basil leave, salt, pepper, smoked paprika, fresh garlic, and 1 tablespoon of grated white onion. Start to combine and slowly add in olive oil until its nicely combined to a smooth consistency.
The wine:
The vineyard is located in the municipality of Vinchio, in the province of Asti, at about 280mt above sea level with exposure to the South-East.
The wine is made from 100% Barbera. Structured, with a good acidity that gives it a pleasant freshness; powerful but at the same time soft and round.
When young, most Barbera wines have a bright-red cherry character.
When matured in barrel and allowed to age in bottle for a few years, this turns to a denser, sour-cherry note.
Barbera reaches its peak in Piedmont, where the vine performs best on well-drained, limestone-rich slopes with a warm southerly aspect.
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Cheers!