Wine Pairings for Piemonte themed dinner
I am hosting a dinner this weekend focusing on regional dishes and wines from the Piemonte. I have some good ideas about the wine selections, but would be very interested in other thoughts from the readers of this great blog. The menu will be an Antipasti course of prosciutto, speck, robiola boscina, olives and grilled eggplant. Next course to be a small fritatta with eggplant. The main course to be osso buco with saffron orzo with some bitter greens . Dessert is unresolved. Again, would appreciate your thoughtful suggestions.
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invinotheresverde
Dec 11, 2010 10:27 AM
Arneis for the first two courses and Gattinara (or anything Nebbiolo-based) for the entree.
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TRUFFLES TRUFFLES TRUFFLES! And also... mushrooms! Not only typically Piemontese, but delicious with nebbiolo wines.
Go for earthy, rustic fungi dishes, even a simple ragu would be amazing and is often served with a regional variation on taglietelle. Or a traditional "agnolotti plin", sort of a Piemonte ravioli, tossed in a sage/butter sauce (butter - and also lard - are far more commonly used fats in Piemonte than olive oil).
If you can swing it financially, white truffle shaved on almost anything. Or make a very typical white truffle fonduta that would be sooooo seasonally appropriate as well as regionally so. http://www.suite101.com/content/itali...
Dessert: something Chocolate! Turino is reknowned for its place in the history of chocolate. Plus, it'll give you an excuse to pour some Brachetto d'Aqui - a red sparkling wine from Piemonte - that is my favorite wine for pairing with chocolate. Banfi's "Rosa Regale" brachetto is very widely available in the States.
Strictly speaking, Osso Bucco is a Tuscan dish, but it's so delicious that I would never suggest you not serve it! I would suggest to cook this the day before, allow it to cool, and reheat. The meat will be even more tender and the flavors even more perfectly integrated. Plus, it'll take the heat off the cook on the big day.
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