Wednesday, January 30, 2008

Three Barolo food and wine pairings

New York Times wine columnist Eric Asimov recently recounted a wine dinner he attended featuring the nebbiolo-based Italian wines of Barolo in the article 'A Fine Day for Giants and Barolos.' Food pairings included antipasti, several pasta courses and a main course of goat braised in Barolo.

In the article, Asimov explained that, "Barolo is often called a wine for intellectuals, and I suppose I can understand why. Something in the tannic austerity of a young Barolo suggests a wine that holds you at a distance, that must be pondered to be understood."

He goes on to explain, "Even more so than Burgundy, though, Barolo is a wine of mystery. It is made entirely from the nebbiolo grape, which flourishes almost exclusively in the Piedmont region of northwest Italy. Unlike with pinot noir, cabernet sauvignon and syrah, nobody has come close to achieving a great nebbiolo wine anywhere else in the world."

I greatly enjoy Nebbiolo wines, and pour myself a well-decanted glass with spaghetti and a tomato sauce that's heavy on the black olives. Other pairing suggestions include roast game, beef, steaks and meaty stews., the website of the Italian Trade Commission, features a recipe for BRASATO AL BAROLO or Braised Beef with Barolo, featuring top round beef, carrot, onions, celery, garlic, spices and a bottle of Barolo. The recipe is here:

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Tim said...

I beg to differ. Palmina, based in Lompoc, CA, makes some amazing (and expensive) nebbiolos, the best of which are as good as, albeit different from, some of the better Barolos I've had over the years.

Kathleen Lisson said...

Asimov wrote the article in question over six years ago, so I'm sure that California has some great Nebbiolos! Thanks for your comment.

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