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Nebbiolo in de house!If grapes were women, Nebbiolo would be the tall, dark haired, leggy super model in the slinky black dress, winking at you, lasciviously, from the corner of the bar. It is, as grapes go, difficult, moody, temperamental and a bit self absorbed. It is a high maintenance grape varietal that expects constant attention nurturing and respect. Finicky as they come in respect to terroir, microclimate and geography and, as you would expect with such a woman/grape, it is closely guarded by its lovers. That is to say that cloned varieties are rare and difficult to grow in other wine growing regions of the world. It’s pretty much a home body. Home, by the way, is Piedmont, Italy. As it would be with the woman, the rewards for such attention and maintenance are great. The pay back for the labor and love with the Nebbiolo are probably the two best Italian wines there are. Barolo and Barbaresco! Barolo wine is generally bold, deep red to purple in color, quite tannic with huge backbone and structure. Cherry, blackberry, and licorice are the normal undertones but some have shown hints of violet, leather and even roses while the Barbaresco is normally lighter and typically a bit more elegant and sexy. The word Nebbiolo comes from the Italian “Nebbia” which means “fog”. Most likely named this for the “bloom” or fog that the mature grape develops on the vine. Having been grown since the Roman Empire, the vine grows in fairly calcareous soil, is thin skinned and is a very late ripener. Tannins, aromas and complexities can vary greatly with small fluctuations in climate or geography. Despite all this, it is quite hearty and resistant to disease. As far as food pairing is concerned, go big or go home! The Nebbiolo wines stand up to big food choices like red meats, game, and big, bold Italian cheeses. Stay away from cream sauces or overly buttered dishes. Grana Padano cheese, Guanciale (Italian pork jowl), lamb, venison and grilled steaks are perfect pairs. The acids and tannins will cut right through the fattiest of rib eyes. |
BAROLO RISOTTO WITH SHAVED PARMESAN AND PINE NUTSINGREDIENTS:
1/4 cup extra-virgin olive oil
PROCEDURE: In a Large skillet, heat the olive oil over medium heat. Add the Shallot and cook until softened and translucent but not browned, about 8 to 10 minutes. Once the shallots are translucent add the rice and stir until the rice is toasted, 3 ro 4 minutes. Add the wine to the toasting rice and cook for about 3 minutes until most of the wine has been absorbed into the rice. Add a 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Top with the shaved parmesan cheese and pine nuts. You can add thinly sliced prosciutto, olives, salami or any other condiment to this dish as you see fit. |
