zoomata.com staff How about laying some Brunello di Montalcino on your toast, or slathering Chianti on some cheese?
The brainchild of Italian agronomist Giordano Cal?, “spreadable wine” comes in 20 flavors of the country’s best-loved vino, including Marsala, Morellino di Scansano, Zibibbo and Nero d?Avola.The creams, which have the consistency of jam, are at their best with roast meats, cheeses or on fruit for dessert. Calo’s favorite combination? Goat cheese tempered with a rich spread of Aglianico.
Cal?, whose company motto is “little for few,” makes 10,000 jars of wine cream a year. He estimates about 20% of the sold outside the Bel Paese. Connoisseurs outside Italy have to settle for an ‘unleaded’ alcohol-free version, it seems it was the only way to keep it preserved and get it through customs.
Spreadable wine is an idea whose time has come: Italians are drinking less wine than ever, less than half of what they imbibed in the 1970s. Numerous initiatives are trying to get Italians back in the habit of drinking the gift of the grape in moderation — including one aimed at the youth market sponsored by the National Enoteca called ‘By Bacchus, Kids!”? text 1999-2005 zoomata.com
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