Situated among the gentle hills of Brescia, south of Lake Iseo, the Franciacorta region of Lombardy and its neighboring towns were historically better known for their production of firearms than wine. Maurizio Zanella has changed all of that and his talents have placed Franciacorta on the map of quality Italian wine regions. Zanella has worked to ensure the word “Franciacorta” would indicate a specific type of sparkling wine from a specific region, and would not be confused with “methode champenoise” or “spumante.” In 1995, his dream came true and the sparkling wine of Franciacorta was named a D.O.C.G. to be marketed as “Franciacorta.” Since the new D.O.C.G. standards require a minimum of two years aging before release, the first Ca’ del Bosco Franciacorta D.O.C.G. were released to the international market in 1997. Today, the winery’s sparkling wine production available in the U.S. includes six Franciacorta D.O.C.G., including the Brut NV, Dosage Zero and Cuvée Annamaria Clementi.One should not overlook the marvelous still wines also produced at this winery. The still wines include a bordelaise-inspired blend of Cabernet Sauvignon, Cabernet Franc and Merlot, as well as a 100% Chardonnay, a 100% Pinot Nero (named “Pinero”) and two varietal based table wine
Ca’ del Bosco was named 2003 Winery of the Year, receiving 22 Tre Bicchieri awards from Italy’s prestigious Gambero Rosso.” –Terlato Wines International
Pairs With FoodBuzz Challenge #5- Grilled Pizza, Same As It Never Was
Price $30
Also pairs well with appetizers, Asian food, fish, frito misto, pasta, salty food, seafood, sushi.
- Category Sparkling Wine
- Varietal Blend
- Region Lombardia Italy
Your salsas look fantastic! There are so many wonderful variations of this dish. I recently made a chipotle-peach salsa I’ll be posting soon.
All three look delicious, but especially like the sound of the tomatilla salsa. On the list for weekend cooking!
another Foodbuzz Top 9 post! Tri-tip is an awesome cut, and I love the idea of a trio of salsas to go with. — S
I’ve missed tri-tip since moving from CA to MT 2 yrs ago, but guess what I found last week in Wal-Mart, of all places? Yup, tri-tip! Yay!
This is the first I have heard of the Tri-Tip cut of beef..looking forward to giving it a try on my grill. I believe I will be able to ask for it from a farmer who raises grass-fed beef and sells retail at the Union Square Greenmarket, my favorite farmers market.
I have known many types of salsa and I do love ’em hot. So thanks!
Hey sup-er-rooni — I took a little vacation and have been struggling to catch back up — looks like I came here on a good day (as if there are ever really any bad days) nothing like a trifecta!
love the salsa and the pictures are fabulous congrats on Top9!
If the heat won’t come to you…then you have got to BRING. THE. HEAT. These salsas look fantastic! I love that you did a trio. variety is the spice of life, after all.
Tri tip with three salsas, fantastic post, Greg! I have been dying to try a tri-tip but have not found one in or around Knoxville. The only person I know that has found one only got his because he bought a side of beef and instructed the butcher to save the tri-tip.
Is that a 22.5″ weber you are using? Nice.
Great trio of salsas Greg. I’ve heard of a Tri tip but never knew exactly what cut it was. Thanks for explaining it. My bet is my butcher here never heard of it, but you have to consider I live in a somewhat culinary wasteland. But on the other hand, we don’t have traffic jams or crowds.
C’est la vie.
Sam
P.S. I really like the seasoning mixture you’ve used.
Tri-tip and salsa. Perfect timing for me to pick to give-up meat for my detox. Hmph!!! I craving for some tri-tip now!!!
Thanks for info on the tri-tip! Love the salsa trio theme — I like your fresh green tomatillo and avocado salsa recipe. (I posted a roasted version of the same earlier this summer in a salsa trio.)
Sounds awesome! Especially with that gorgeous trio of salsas!
We’re in San Diego and we LOVE our tri-tip! It’s not an expensive cut of meat and it really is delicious. It’s the best kept meat-secret out there!
Digging the trios! First the poke now the salsas. You’re on a ROLL! And I hope you enjoyed your In n’ Out…
You know, I’ve never been able to get a tri tip cooked just right. Lean cuts of beef don’t get along with me. Any tips? I’m flailing here!
Try a marinade. But generally low and slow turning and basting often works well for me. GREG
Greg, I couldn’t access the last two salsa recipes. Not sure what’s up w/the links. I just bought some mini tomatillos for no other reason than they were cute, so am curious to see that one. I sure like the sound/look of the carrot papaya one.
the links seem to be working for me. I hope it’s not some Mac PC thing. I am Mac. GREG
Sounds great, and since my son is here bragging about his butcher job and University studies, trying to impress the Spanish girls, lol, I will see if he has ever cooked it himself.
Love the salsa’s!
I grew up eating grilled Tri Tip and never realized it was a California thing until I moved to New York and couldn’t find it anywhere.
I’m not giving up on summer until November.