Ashes to Ashes: Volcanic Wine and Sicilian Lentil Soup #ItalianFWT

This month in #ItalianFWT (Food Wine Travel) we are exploring volcanic wines. In Southern Italy is where volcanic wines really shine in the regions of Campania, Basilicata, and Sicily. While most of Italy can boast about volcanic wines, I chose to focus on wine from Sicily.

Terre Siciliane is the region-wide IGT title for Sicily. It was created in November 2011, to take the place of Sicilia IGT and sit underneath the newly-created Sicilia DOC. The name Terre Siciliane translates literally as "Sicilian lands".

Just like its predecessor, it covers the entire Sicilia region. This comprises the main island of Sicily and each of its satellite islands, including the Aeolian Islands (which also have their own Salina IGT title) and Pantelleria.

My wine, L'Auratae Nero d' Avola, is an organic and vegan wine that has a wonderful structure, yet has soft tannins and is very approachable. Packed with red berry fruit flavors, it is ideal with stewed vegetables and tomato-based pasta sauces.  We chose to pair it with a delicious homemade lentil soup.

Color: ruby 

Alcohol content: 14% 

On the nose: red currant, fig, plum

On the palate: raspberry, cherry 

Tannins / Smooth: slightly tannic Acidic / Soft: slightly soft Bold / Light: moderately bold Dry / Sweet: mildly dry Body: medium to full-bodied finish 

Good Value: $9 great for DOC 

Overall nice tart, fruity Sicilian red that reminded me a little of Zinfandel. 

Pairs well with beef, lamb, and pasta

We loved the deep flavor of the wine against the soft flavors of the lentils. The lentils held their own with their rich tomato sauce and vegetables. We used turkey kielbasa as the protein which we seared before adding to the soup. The nice char also complimented the wine's fruity flavor.

Check out the other volcanic wine posts and pairings from the #ItalianFWT bloggers below:

• Camilla at the Culinary Adventures with Camilla will be featuring A Single-Varietal Carricante, an Etna Exclusive, & Lapsang Souchong-Braised Duck Legs    
• Wendy at A Day in the Life on the Farm will share Grapes grown in Volcanic Soil produce a HOT wine!!!   
• Gwendolyn of Wine Predator will have you Meet Mt Etna’s Volcanic Wines: 3 reds, 3 whites, 3 producers from Sicily with pairings  
• Lynn at Savor the Harvest will write about Volcanic Wine in the Veneto   
• Terri at Our Good Life will be sharing Ashes to Ashes: Volcanic Wine and Sicilian Lentil Soup   
• Robin at Crushed Grape Chronicles will feature Mount Etna – The Awesome Power of Active Volcanos, and Yes, Red Wine with Fish   
• Linda at My Full Wine Glass will talk about the wines of Benanti – Capturing the soul of Mount Etna wine  
• Susannah at Avvinare will be Exploring the Colli Berici in the Veneto  
• Cindy at Grape Experiences will be sharing Personality, Elegance, Value: Tenuta Tascante Ghiaia Nera 2017 from Etna DOC
• Nicole at the Somm's Table will tell us all about Exploring Etna with Tenuta di Fessina
• Jennifer, hosting from Vino Travels Fried Eggplant Topped with Fresh Tomatoes and Ricotto Paired with I Custodi Etna Rosso   

Yield: 6

Author: Terri Steffes

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Lentil Soup with Keilbasa

A bold soup with the flavors of the Mediterranean.

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 8 oz turkey keilbasa
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 c lentils
• 1/2 c white wine, dry
• 4 c chicken broth
• 5 c spinach
• 1 T extra virgin olive oil
• 1 t fresh thyme, minced
• 1 bay leaf
• salt and pepper
• 1 T balsamic vinegar
• 3 T fresh parsley, minced
• 1 15 oz can crushed tomatoes

Instructions

1. Brown kielbasa in a Dutch oven.
2. Add spices and toast for a bit.
3. Add onion, carrots and garlic and cook until vegetables soften.
4. Add in tomatoes and bay leaf.
5. Stir in lentils and 1/4 t salt.
6. Cover and cook until lentils have darkened and vegetables are cooked through. 
7. Stir in wine, bring to a simmer.  Simmer 30 minutes.
8. Discard bay leaf.
9. Using a blender stick, pulse in Dutch oven for three short pulses, enough to leave the soup chunky but with a creamy base.
10. Stir in spinach, vinegar, parsley and season with salt and pepper.

Calories

286.46

Fat (grams)

14.61

Sat. Fat (grams)

4.20

Carbs (grams)

24.56

Fiber (grams)

8.36

Net carbs

16.20

Sugar (grams)

7.86

Protein (grams)

14.87

Sodium (milligrams)

1316.07

Cholesterol (grams)

30.90

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