Perfect Pairings : Cantina Peppucci, Petroro 4, 2007, Umbria, Italy, 2617675

Pork Sausage with Grapes and Lentils

8 sweet Italian pork sausages
3/4 pound seedless black or red grapes
1 and a half cup lentils
1 large onion, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
Salt
1 tablespoon apple cider vinegar
Pinch of cayenne pepper

1. Heat the olive oil and add the onion and black pepper.

2. Add the lentils and cover with water, add salt and let simmer for 20 minutes on medium heat.

3. Then add the apple cider vinegar and the cayenne pepper and let cook another 30 minutes until the lentils are tender.

4. With a fork, poke a few holes in the sausages before cooking them. Put the sausages and 1/2 cup water in another skillet over medium heat. When the water evaporates, reduce the heat and add the grapes. Cook the sausages through until they are brown and the grapes begin to soften and release juices, about 20 minutes longer.

5. Transfer the sausages and grapes to a plate with the lentils and serve immediately.







					Pork Sausage with Grapes and Lentils 8 sweet Italian pork sausages 3/4 pound seedless black or red grapes 1 and a half cup lentils 1 large onion, thinly sliced 2 tablespoons olive oil Freshly ground black pepper Salt 1 tablespoon apple cider vinegar Pinch of cayenne pepper 1. Heat the olive oil and add the onion and black pepper. 2. Add the lentils and cover with water, add salt and let simmer for 20 minutes on medium heat. 3. Then add the apple cider vinegar and the cayenne pepper and let cook another 30 minutes until the lentils are tender. 4. With a fork, poke a few holes in the sausages before cooking them. Put the sausages and 1/2 cup water in another skillet over medium heat. When the water evaporates, reduce the heat and add the grapes. Cook the sausages through until they are brown and the grapes begin to soften and release juices, about 20 minutes longer. 5. Transfer the sausages and grapes to a plate with the lentils and serve immediately.



	Cantina Peppucci • 2007 • Petroro 4 • 261767 Grape: Sangiovese, Merlot, Cabernet Sauvignon appearance - bright, clear color : reddish purple aroma - subtle flavors (smell + taste) sweetness - dry acidity - well defined oak - none fruit - black cherries • blueberries earth - cinnamon • licorice body - full tannins - moderate alcohol - 13.5% serving notes - decant, allow to breathe for 30 minutes before serving				• Sangiovese, or the blood of Jove, is a finicky and genetically unstable grape that, given the perfect conditions, yields a wine of extraordinary complexity, depth and strength. • Umbria is located in central Italy. Its capital is Perugia. • This mountainous region of Italy is known as much for its olive oil and tobacco as it is for its vineyards. • Among the many outside varieties planted in Umbria, Merlot and Barbera have been prominent for more than a century. More recently, Cabernet Sauvignon and Chardonnay have shown promise in varietal wines and in blends. Even Pinot Nero (Noir) has shown promise.