Roast guineafowl

A traditional meat second course that pairs excellently with a Montello Colli Asolani Il Rosso dell’Abazia 2018 Serafini & Vidotto.

Ingredients for 4-5 people:

1 pre-prepared guineafowl of around 1kg: 150g thinly cut bacon; 3 tablespoons extra-virgin olive oil; 1 glass white wine; a little broth; 2 garlic cloves; rosemary; salt and pepper.

Directions:

Remove the rosemary needles, wash and dry them and finely chop them together with the garlic. Add in a less-than-half a tablespoon of salt and some black pepper and mix everything together well.

Flambé the guineafowl, remove any remaining feathers then wash and dry it. Rub it with the aromatic salt preparation, also on the inside, and then let the bird sit in the refrigerator for a few hours.

Cover the guineafowl with strips of bacon, putting some inside as well, and then tie it with kitchen twine.

Put the bird in a pan with a little EVOO and bake in an oven pre-heated to 180°C.

After an initial browning, douse the meat with the wine, cover it with tin foil and continue baking.

Once the wine burns off, remove the foil and, if necessary, add a few tablespoons of broth to keep the meat from becoming dry.

Continue baking for around 90 minutes, turning the bird over frequently to ensure it browns uniformly.

Once cooked, untie the guineafowl, remove the bacon strips, cut into pieces and serve hot.

Wine to pair:

(edited by Stefania Vinciguerra)

Montello Colli Asolani Il Rosso dell’Abazia 2018 Serafini & Vidotto

Dark and concentrated ruby red color. Aromas of eucalyptus, enveloping and ethereal spiciness, notes of black currant, blueberries, raspberries, cassis, aromatic herbs and hints of Maraschino. Warm and neat taste, very smooth tannins, nicely blended in, balanced and very persistent.

Production area: Montello, Nervesa della Battaglia. 

Grape varieties: 40% Cabernet Sauvignon, 40% Cabernet Franc, 20% Merlot. Guyot training system with planting density of 6,000 to 6,300 vines/ha.

Harvest: from late September for Merlot, in late October for Cabernet.

Vinification: maturation in wood from 18 to 24 months depending on grape variety and vintage.

Alcohol content: 13.5% vol.

Release to the market: at least 4 years after harvest.

Serving temperature: 18°C.

Recommended food pairings: red meats, pheasant with cacciatore sauce, aged alpine cheeses.

News: Serafini & Vidotto has obtained the Biodiversity Friend Environmental Certification, a new step forward in protecting the biodiversity of the territory.

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