Spaghetti and meatballs for a Corsican wine (#Winophiles)

If I needed an excuse to cook spaghetti and meatballs, I found one this month when the Winophiles group of intrepid bloggers landed on the French island of Corsica.

Yes, that’s right – French.

Corsica – the birthplace of Napoleon Bonaparte – was ceded to France by Genoa, a former Italian city-state, in 1768. Located in the Mediterranean Sea 100 miles southeast of France and 50 miles west of the Italian mainland, Corsica is separated by only seven miles from Sardinia.

One could argue it’s more Italian than French. N’est-ce pas?

On Saturday, Sept. 21, the Winophiles will hold a Twitter chat about Corsica and invite you to join us, beginning at 8 am ET. Simply follow the hashtag #Winophiles.

L. M. Archer, a fellow Winophile and wine journalist, wrote an excellent article on the “Wines of Corsica” for The Good Life France that I tapped as a resource for this post. I recommend this read for details about the island and its winemaking history.

I’lle d’Beauté

Known as the I’lle d’Beauté (Island of Beauty), Corsica apparently has a certain – je ne sais pas quoi – quality to it. Perhaps it’s the air that visitors find so special and that no doubt contributes to the island’s beauty and mystique. The air is redolent of rosemary, thyme, marjoram, mint, and other native herbs – a scent called maquis by the French and macchia by the locals. 

In the capable hands of Italian and French owners, the Corsican wine industry flourished – until the 19^th century, that is, and the arrival of the phylloxera epidemic. This nasty pest wiped out most of the vineyards in France and elsewhere in Europe. It wasn’t until the 1960s and the arrival of Algerian immigrants that Corsican vineyards became productive again.

Nine wine regions of varied soils and microclimates surround the island’s center, the Parc Naturel Regional de Corse and its 9,000-foot, snow-capped Monte Cinto. The northern part of the island boasts schist soils that lend themselves to growing Vermentino, a white grape. Limestone and clay soils in the south favor Niellucciu, a clone (genetically identical) of Sangiovese. Another red grape, Sciaccarellu, is grown in the granite soils in the west, while the eastern side of the island consists of sandy, granite soils ideal for a variety of whites and reds.

The climate of Corsica is Mediterranean with abundant sunshine and cooling, oceanic breezes.

The wine – 2015 Domaine Petroni Corse Rouge AOC

From the distributor, K&L Wine Merchants:

“Domaine Petroni is an estate on the eastern side of Corsica near Lake Diane. Lake Diane is a famous lagoon, where the local aquaculture produces gorgeous oysters and mussels. Now run by the Ramazotti brothers, this idyllic location overlooks the Mediterranean with its vineyards composed of sandy and clay soils. The rouge is a blend of 50% Niellucciu, 35% Syrah, and 15% Grenache. Grapes are fermented in concrete tanks and aged 12 months in stainless steel to preserve the fresh fruit-driven aspects of the wine.”

My tasting notes: Ruby red in color. Red cherry and tea leaves on the nose, followed by strawberry, sour cherry and a hint of mint on a long peppery finish. Medium acidity. Highly structured with strong tannins that persist in this 2015 blend. Alcohol: 13%. Price: $13.99

After sampling bold California reds last week with more than 14% alcohol, my taste buds had to adjust to this medium-bodied Corse rouge (Corsican red). But adjust they did, and I actually loved this wine in the pairing that follows.

The pairing – Spaghetti and rosemary turkey meatballs

Top five reasons to pair spaghetti and meatballs with Corsican wine:

1. The Niellucciu grape is the same grape as Sangiovese. Guess what? Sangiovese is the Tuscan grape used for Chianti – and Chianti goes with what? Spaghetti and meatballs.
2. Medium-bodied yet tannic, this wine appreciates a little protein and fat, but doesn’t need a full-blown steak.
3. Corsica is closer to Italy than to France – geographically, for sure, but culturally as well.
4. Meatballs are adaptable to a multitude of ingredients and styles. I gave mine a rosemary flavor to honor the herbs of Corsica. Next time, I will add a little thyme, marjoram and mint as well.
5. Spaghetti and meatballs have to be one of the greatest dishes ever invented. Eternal, really. Like pizza.

I was happy with this pairing – even happier on Day 2 when the wine opened up further and we finished off these flavorful meatballs with slices of rosemary focaccia.

Please check out these Winophiles blogs to learn more about Corsican wines:

• Camilla of Culinary Adventures with Camilla shares “Friday Night Pizzas + Domaine Poli Niellucciu Rosé 2018”
• Cathie from Side Hustle Wino shares “Wines from Corsica? Of “Corse”  (#winophiles)”
• Robin of Crushed Grape Chronicles shares “Corsica – An Island and it’s wines #Winophiles”
• Martin from Enofylz Wine Blog shares “Mixiote de Pescado Paired with Domaine Petroni Corse Rosé”
• Gwen from Wine Predator shares “Corsica Rose with Salmon Crespelle and Currant Clafoutis #Winophiles“
• Payal at Keep the Peas shares “Corsica: The Maquis, The Mountains, The Sea (#winophiles)”
• Wendy from A Day in the Life on the Farm shares “Corsica; French with a lot of Italian Influence”
• Cindy from Grape Experiences shares “Drench Yourself in the Sunshine of Corsica with Domaine Petroni Rosé Corse 2018 and Provençal Vegetable Gratin”
• Nicole at Somm’s Table shares “Corsican Happiness: Domaine Giacometti Sempre Cuntentu Sciaccarellu with a Flavorful Seafood Stew”