Messapi Negroamaro IGP 2021

Messapi Negroamaro IGP is a bold and full-bodied red wine from Puglia, Italy, highlighting the distinct character of Negroamaro. It boasts aromas of blackberries, plums, and dried herbs, with hints of licorice and black pepper. Robust tannins and a savoury Mediterranean finish make it an exceptional choice for wine enthusiasts.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Rustic
Grape Varietal: Negroamaro
Tastes Like: Blackberry, plum, dried herbs, licorice, black pepper
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Sunny, Mediterranean climate with calcareous soils
Aging: Aged in stainless steel to retain freshness
Serving Temperature: 16-18°C

Messapi is an esteemed winery in Puglia, Italy, focused on crafting wines that reflect the region's rich heritage and unique terroir. Their dedication to traditional techniques and sustainable practices ensures wines of exceptional quality and authenticity.

Seafood: Grilled octopus or seafood stew.
Poultry: Herb-roasted chicken or duck with orange glaze.
Vegetarian: Eggplant parmigiana or lentil moussaka.
Meat: Braised lamb shanks, beef brisket, or wild boar ragù.

Caciocavallo: Creamy and nutty, enhancing the wine's fruitiness.
Pecorino Romano: Sharp and savoury, balancing the wine's boldness.
Aged Provolone: Complex and tangy, complementing the wine's earthy notes.
Taleggio: Soft and mild, providing a creamy contrast.

Orecchiette with Sausage and Broccoli Rabe

Ingredients:

• 400g orecchiette pasta
• 300g Italian sausage, casings removed
• 300g broccoli rabe, chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes (adjust for spice preference)
• 3 tbsp extra virgin olive oil
• 1/2 cup dry white wine (optional for deglazing)
• Salt and pepper, to taste
• Freshly grated Pecorino Romano, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add broccoli rabe and blanch for 2 minutes. Remove with a slotted spoon and set aside. In the same pot, cook the orecchiette until al dente, reserving 1 cup of the pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, sautéing until fragrant and golden.
3. Add the sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked. If using, deglaze the pan with white wine, scraping up any browned bits for added flavor.
4. Add the blanched broccoli rabe to the skillet and cook for 3–4 minutes, tossing to coat it in the sausage mixture.
5. Combine the cooked orecchiette with the sausage and broccoli rabe mixture. Add reserved pasta water, a little at a time, to create a light sauce that coats the pasta.
6. Season with salt and pepper to taste, then serve immediately, topped with freshly grated Pecorino Romano.

Tip: For added depth, include a pinch of fennel seeds when cooking the sausage, as it complements the wine's herbal notes beautifully.