Pairing: Turkey Piccata … Paired with a 2014 Teruzzi & Puthod Terre di Tufi Bianco Toscana IGT 

Food:  This meal is more commonly known as Veal Piccata, but we like to substitute thinly sliced and pounded turkey tenderloin for the veal. We use the recipe right out of The Eating Well Rush Hour Cookbook (1994). It’s fast, easy and absolutely delicious made with the turkey cutlets sautéed in butter, lemon, wine, garlic and capers. Served with barley pilaf and asparagus … it’s a big hit at our dinner table.

Wine:  The Terre di Tufi is produced by the Teruzzi & Puthod winery in the San Gimignano region of Tuscany. This lovely white wine is a blend of 80% vernaccia, 10% chardonnay, and 10% sauvignon blanc … and a rarity in Tuscany, a non-red wine! It’s a full-bodied, dry, crisp wine with a lovely floral bouquet and a pronounced flintiness derived from the stoney soils found in this region. Teruzzi and Puthod is widely recognized as the winery that developed vernaccia as a premier wine in Tuscany.

Tasting Notes:  Color can be described as 18 carat gold. Aroma of white clover with some light fragrance of violet flowers. The flavor profile is a nice tapestry of toasted almonds, mango and honeysuckle. There is a delicate flintiness in the finish. The wine also picks up some citrus notes from the lemon used in the piccata sauce. A good complementary flavor pairing.

Other Wines That Pair Well with Turkey Piccata: Sauvignon Blanc (New Zealand), White Bordeaux (France), Unoaked Chardonnay (California), Verdiccio (Italy)

Other Food That Pairs Well with Vernaccia di San Gimignano:  White Fish (Sole, Haddock, Cod), Carpaccio, Pasta with Clams in White Sauce, Chicken dishes

Views of the San Gimignano Region:  San Gimignano

A Source:  www. klwines.com