Fruit desserts
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Chinese food
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FExotic cocktails
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Posts Tagged ‘Barbaresco’
This year sees the opening of the fifteenth edition of the Barbaresco around the Table event; a unique opportunity to taste and understand the new vintage 2006, and learn how to match it with food. Come and celebrate Barbaresco with us!
For three evenings during May ( 15th, 22th and 29th May) twelve restaurants within the Barbaresco production area are presenting the same list of Barbarescos to all fans of the wine. Each resturant would offer more than 20 different labels of Barbaresco per evening – a total of over 60 wines made by producers belonging to the Enoteca regionale del Barbaresco.
The restaurants will all be serving traditionel seasonal dishes to accompany their Barbaresco 2006, with plenty of choise for the customer. The prices for a dinner range from 40 € to 80 €. Several of the restaurants participationg has Michelin stars. Where else than in Piemonte can you have a dinner on Michelin restaurant for 80 € or less including wine?
At the beginning of September, vintage 2006 started with very healthy grapes and high sugar levels, thanks to the hot and dry summer. For the same reason, the ripening of colour and aromas proceeded very slowly. In September the weather was warm and summery with the exception of two heavy rainfalls. Therefore we let the grapes dry and started the harvest at the end of September under favourable climatic conditions.
2006 is a very good vintage for Barbaresco, with full-bodied wines, intense colour and good acidity; an excellent long living wine, in the wake of the previous 2004 and 2005 vintages.
The 695 hectares of wineyards yielded 4.190.767 of Barbaresco DOCG 2006.
Further information can be found on www.enotecadelbarbaresco.it.
Don’t miss to taste Brasata al Barolo (Brisket of ox marinated and baked in Barolo wine) when you visit Piemonte.
Be aware that the secret behind this recipe is to use a good bottle of Barolo.
Ingredients
- brisket of ox
- Barolo wine
- tomatoes, meat broth
- lard
- carrot
- onion, celery
- rosemary, juniper berries
- thyme, garlic
- bay leaf, cinnamon, cloves
- olive oil
- butter, salt
Salt is unnecessary if using wine in the marinade and stock during cooking.
Insert lard and carrot into the boned meat and marinade for eight days in Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries and a little salt. Should the wine evaporate, add more.
Dry the meat and brown it in oil and butter. Add the marinade and, as soon it thickens, add fresh tomatoes and if necessary a spoon of meat extract. Put the casserole in the oven, and as coocking proceeds add boiling stock.
Remove the meat, skim and strain the juices untill theu are reduced to a semi dense state add a little fresh butter.
Pour the sauce onto the sliced meat and serve. Remember that the meat must be covered with the sauce, not svimming in it.