Tajarin was on the menu last night so I experimented with a traditional way of serving the pasta, al sugo di fegatini (chicken liver ragu). I made the sauce with finely chopped onion, chicken livers, a ground meat mix of veal, beef and pork, bay leaf, chicken stock, tomato and just a small amount of guanciale which helped mellow out the sometimes overpowering flavor of chicken liver.
Drinking with this piedmont classic I took out the current release of 2010 Langhe Nebbiolo from Produttori del Barbaresco. In 2010 Piedmont received quite a lot of rain and winemakers were somewhat surprised to see the harvest ending with a superior quality. This bottling of 2010 Nebbiolo was delicious and it was showing some mint and liquorish notes that weren't so present in the last three vintages of Produttori's Langhe Nebbiolo I have tasted. Such an awesome easy drinking $20 price range wine, that is now my go to bottle here in brooklyn.
In other nebbiolo news...
Had the chance to pop a bottle of Erpacrife two nights ago, and If your into funky ass sparkling wines put this shit on your list! This wine is made from 100% Nebbiolo grapes and vinified in the Metodo Classico. The name comes from the first syllable of the names of four Italian friends who met in enology school in Alba. Light, Fresh yet complex, with sweet and dusty red fruit.
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