La Dolce Vita Wine Tours

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February 2009

A VALENTINE TREAT

$400 Discount

IN THE NEWS

A look at Amarone,

by Dolce Vita's Patricia Thomson

New York Times lauds Italian wines under $20 and the newly unveiled Barolo 2004s.

IN THE KITCHEN

Kumquat Tangine

A VALENTINE TREAT: $400 discount on selected tours

Give your Valentine a present to remember: A gourmet wine tour in Italy. Wine & dine in Tuscany, the Veneto, or Sicily. Pick one of the following gourmet wine tours and save $400/person. (You'll also be taking advantage of the dollar's returning strength: It's now $1.29 per Euro, versus $1.50 and higher last year.)

TUSCAN WINE TREASURES

May 18-23

An ideal Italian-wine primer in Tuscany's three most historic wine zones: Chianti Classico, Montalcino, and Montepulciano.

VENICE TO AMARONE

July 13-17 & September 21-25

Visit the enchanting and elegant northern cities of Venice, Verona and Padua. Explore the many faces of Valpolicella wine, including cult-status Amarone.

DISCOVER SICILY

September 7-12

Italy's most ancient wine zone is undergoing a metamorphosis. Meet Sicily's pioneering winemakers, and enjoy the island's cultural and culinary riches.

Limited-time offer. Direct sales only; no travel agents.

Call for details (888-746-0022) or email info@dolcetours.com

See our complete 2009 calendar.

IN THE NEWS

"Drinkable Purple: Amarone"

Since antiquity, semi-dried grapes have worked their magic in Valpolicella. Today, Amarone prevails as the most luscious modern expression of this ancient style. Dolce Vita cofounder Patricia Thomson uncovers its mysteries in TASTES OF ITALIA (Feb. 2009), currently on newsstands and at Barnes & Noble. Or read it here.

Visit the region: See Venice to Amarone

"Italian Unknowns: From $10 to $20"

Clip and save this week's column by New York Times wine writer Eric Asimov, who declares, "Few places offer a wider selection of singular wines in the $10 to $20 price range — the sweet spot for great wine values — than Italy." Get his recommendations for wines both new (Cerasuolo) and rediscovered (Lambrusco). Read it here.

"For Barolos, the Thrill is Back"

To splurge on a special occasion, Barolo is still The One. See The New York Times wine panel's assessment of the just-released 2004 vintage. "For me," writes Frank Prial, "Barolo is right up there with Burgundy in possessing this thrilling combination of intellectual and soulful attraction." Read it here.

Visit the region: See Land of Barolo

IN THE DOLCE VITA KITCHEN

Kumquat Tangine

The Arabs brought citrus fruit to Sicily when they ruled the island a millennium ago. We're glad they did, because Sicilians have cleverly incorporated citrus into dishes ranging from swordfish carpaccio to casata cake. The following is a wonderful variation on the fruit-and-fish theme in the form of a tangine, a slow-cooked stew originating in Morocco.

Kumquat, a petite citrus with sweet, edible skin, is in season now. It provides a refreshing twist on this tangine, which centers around a study fish like halibut, tilapia, or tuna steak. Serve it with a side of couscous or quinoa (pictured).

A fruit-forward Sicilian wine is the perfect accompaniment. Try P***ta's Cerasuolo, whose bright strawberry and pepper notes marry well with the kumquat and North African spices. For a white, try the winery's Cometa, a succulent, juicy wine based on the Fiano grape.

KUMQUAT TANGINE

(serves 6)

1 tablespoon extra-virgin olive oil

2 onions, thinly sliced

4 cloves garlic, slivered

2 pounds meaty white fish, such as halibut, tilapa, or tuna steak, cut into 2" pieces (Can substitute boneless chicken thighs)

1 teaspoon ground coriander

1 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/8 teaspoon ground cloves

1 14-oz can seafood or vegetable broth

12 oz. kumquats, seeded & roughly chopped

(To seed, cut lengthwise, then remove seeds)

1 15-oz can chickpeas, rinsed

1-1/2 tablespoons honey

1. Preheat over to 375ºF.

2. Heat oil in an overproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger, cook for 1 minute, stiring constantly.

3. Add fish (or chicken); cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper, and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas, and honey. Bring to a simmer.

4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the fish (or chicken) is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.

Recipe adapted from Eating Well magazine.

For more Italian recipes, see La Dolce Vita's Recipes page.

La Dolce Vita Wine Tours, 576 Fifth St., Brooklyn, NY 11215

888-746-0022; www.dolcetours.com

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