An elegant yet unpretentious dish, in which the flavorful guinea fowl complements the body of the selected wine: the Friuli Colli Orientali Friulano Riserva 2023 Monviert.
Ingredients for 4 people
- 1 guinea fowl, cut into 8 pieces
- 600 g of celeriac
- 1 medium potato
- 40 g sliced almonds
- 1 shallot
- 1 clove of garlic
- 150 ml dry white wine
- 200 ml of light vegetable broth
- 100 ml whole milk
- 30 g butter
- 3 sprigs of thyme
- 2 sprigs of marjoram
- extra virgin olive oil
- salt
- white pepper
Procedure
Peel the celeriac and the potato, cut them into cubes, and cook them in lightly salted water for about 20 minutes. Drain and purée with the hot milk, half the butter, and a drizzle of oil until smooth. Season with salt and keep warm.
Dry the pieces of guinea fowl and season them with salt and pepper. Heat a little oil in a skillet, place the meat skin-side down, and sear over high heat until golden brown and crispy. Flip and brown the other side as well.
Combine the chopped shallot, garlic, thyme, and marjoram. Let the flavors meld, then deglaze with white wine and let the alcohol evaporate. Pour in the broth, cover partially, and cook over moderate heat for about 35 minutes, turning the meat once.
Remove the guinea fowl from the pan and keep it warm. Strain the cooking liquid, let it reduce for a few minutes, and stir in the remaining butter.
Toast the almonds in a pan without oil.
Service
Spoon the celeriac purée onto the plates, place the guinea fowl on top, and finish with the herb sauce and almonds.
In the glass, selected by Stefania Vinciguerra
Friuli Colli Orientali Friulano Riserva 2023 Monviert
An intense straw-yellow color with golden highlights. On the nose, pink grapefruit and pineapple, tomato leaf, citron, chamomile, and fresh thyme. On the palate, it is full-bodied, taut, and well-defined, with lively acidity, good body, and a savory finish accompanied by a pleasant citrus note.
Production area: the Colli Orientali del Friuli DOC region, in the territory of Cividale del Friuli (UD), specifically the Monviert vineyard, located on the hill overlooking the winery in Spessa di Cividale. The 2.4 hectares of marly soil face west as the sun sets, capturing even the last glimmer of evening light. The natural breezes of the Natisone Valley do the rest, providing perfect conditions for the Friulano grape variety.
Grape variety: 100% Friulano, the flagship grape variety of Friuli’s premium wine production. Over the course of more than a century in this region, it has become so beloved that it has emerged as Friuli’s signature wine, forming an inseparable bond with the people of Friuli. A single vineyard planted in 1994, with a south-southwest exposure, trained using the unilateral cappuccina method, yielding 60–65 q.li per hectare.
Grape Harvest
Manual harvest, in early September
Production processes: The grapes, first destemmed and then crushed, are cooled to 5–7° and placed in special maceration tanks for 12–24 hours (cryomaceration) before being gently pressed. The must obtained in this way is left to settle for 8–12 hours to remove the heavier particles before undergoing alcoholic fermentation using selected yeasts at a controlled temperature of 18–19 °C. After approximately 10–12 days of alcoholic fermentation and the subsequent consumption of the must’s sugars, the wine is racked to remove the heavier sediments that have formed during fermentation, while retaining all the finer, lighter (noble) components. After a 5–6-month aging period in temperature-controlled stainless steel tanks with regular bâtonnage, the wine—now fully developed—is prepared for bottling.
Alcohol content: 14% vol.
Serving temperature: 14–15°C; serve in large white wine glasses.
Recommended pairings: A wine that is both full-bodied and harmonious, it pairs well with a variety of dishes, from appetizers to pasta dishes featuring meat or seafood.
Shelf life: 5–10 years
