Vegan Crostini and a Vintage Bardolino

It’s snowing all over the East Coast, but this time, central Massachusetts is escaping the storm.  So having taken all the garbage and recycle to the dump, it was time for my favorite meal of the week, Saturday lunch.  It was simple and delicious: Tuscan Pane pan-roasted with olive oil in a skillet, rubbed with a garlic clove, and topped with hummus that Barbara made yesterday from dried organic Italian ceci, plus leftover slices of Spanish red pepper (sautéed in olive oil and finished with a sherry vinegar) and layered with paper-thin slices of Peruvian sweet onion.

For the wine, I went into the cellar looking for a medium to light red wine, and selected a 2001 Corte Gardoni Bardolino Superiore.  Worrying that it might be past its prime, I opened another wine (2010 AN/2, from Mallorca) to save another trip to the cellar.  No need; the Bardolino had to have about 15 minutes to open up, and then it was superb.  Thank you, Violette Imports!  You chose well, Richard.

crostini and wine-2crostini closeupSuperiore

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2 Responses to Vegan Crostini and a Vintage Bardolino

  1. Do Bianchi says:

    That’s impressive about the Bardolino. I love Gardoni but have never had an older vintage. I would have thought it would have gone stale…

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