Nestled on the hills of Monferrato in Piedmont, Tenuta Montemagno is a producer of wines belonging to some of the acclaimed wines in Italy. Proprietor Tiziano Barea opened the winery and a relais in a restored 16th century farmhouse fitted with modern technology. Amidst the 100-hectare property, surrounded by rolling hills, hazelnut orchards, and sunflower fields, 17 hectares are dedicated to the cultivation of authochtonous varieties. The philosophy is to produce fewer but more interesting wines while respecting and protecting the land.
Vinification is done in the ancient frescoed cellars of the winery using the most modern technology. Their production, with the direction of oenologist Gianfranco Cordero, is focused on traditionality with strong characters of grapes indigenous to the area like the Ruchè, Grinognolino, Barbera and Malvasia di Casorzo. Ruchè is a very rare vine cultivated only in a restricted area around Montemagno, distinguished by echoes of violet to the nose, elegant and velvety to the palate.
Invictus Ruchè di Castagnole Monferrato DOCG 2018 is made with the autochthonous grapes Ruchè cultivated in the Monferrato Astigiano area. It has a vibrant and deep ruby red color that gives very dark red ruby hues and purple hints. The nose is intense with dominant spices, violets, roses, ripe red berries while the palate has underlined pepper, mature plums, red berries and other spices. Smooth, elegant, persistent and harmonious. This was really a very nice discovery!
A plate of succulent seared pork chops and smashed potatoes was perfect with the wine’s alcoholic content. The meat was rubbed with salt and pepper then cooked with extra virgin olive oil, butter, fresh sage, garlic, onions and red wine. Whereas the potatoes were boiled until tender then smashed lightly then cooked on both sides in a pan with extra virgin olive oil, a knob of butter of top of each, fresh rosemary and before taking away from the pan, sprinkling of Parmigiano Reggiano.
Pan Seared Pork Chops and Smashed Potatoes
Yield: 4 servings
8 medium potatoes
1/3 cup grated Parmigiano Reggiano
Fresh parsley, finely chopped
4 pork chops
Extra virgin olive oil
4 cloves garlic, crushed
1 onion, coarsely chopped
4 fresh sage leaves
1/3 cup red wine
In a pot of boiling water, cook the potatoes with the skin for about 20 minutes or until cooked through. When cooked, peel.
In a saucepan with extra virgin olive oil, on medium fire, place the potatoes then smash lightly with a masher making it sure that they are flattened but still compact. Cook both sides. Sprinkle with the chopped parsley then cover and cook the meat.
When both sides are cooked add some butter then sprinkle the Parmigiano Reggiano on top of each potato.
To prepare the meat, with a sharp knife, cut through both sides of the pork chops making around 2-inch incisions.Rub salt and pepper on both sides.
In a saucepan with extra virgin olive oil, on medium high fire, brown both sides of the pokchops.
When they are cooked through and has taken a nice golden brown color, lower the fire to medium then add the butter, garlic, onions and sage. Toss until the ingredients have infused together.
Add the red wine then put up the fire to high and wait for the sauce to reduce.
Serve with the potatoes while hot.