Live large. Live Italian! Asheville Citizen Times recipe today for "Sicilian Eggplant Caponata" sent me on a search. Eggplant being a "bitter" food means Eggplant Caponata is a tough customer on any day by any recipe. But the recipe by Reza Setayesh saw and raised the bid by adding the extras of cinnamon, cocoa and red chili pepper flakes. OUCH! Nevertheless, Metro Wines has nailed it. Poggia Gonfienti 2012 Rosato Dei Colli made by Alberto Antonini.
Poggia stands up to the acidity of caponata and, in this case, the burn of chili peppers and cinnamon. The dish with or without the extras has a sweet and sour profile and could be easily overwhelmed by pairing it with a new world wine. Made of 60% Sangiovese and 40% Merlot, the color is a medium intensity pink with violet reflections. The wine presents an elegant aroma of fresh red fruit and tastes of those same fruits with almonds. Full feel in the mouth with a good balance between softness and acidity and a long finessed finish.
Asheville Citizen Times Recipe