Help with Italian wine dinner

Chris Sprague ha scritto:

You can try the classic pairing with a "brasato" stewed in a good nebbiolo. Not original, I know, but it works.

Luk

Normally, with a mature Barolo I'd suggest something like pappardelle with wild boar sauce or white truffle risotto. In your case, because it's so young, I'd think that perhaps beef or lamb might be better suited for it.

Mark Lipton

Oops,

I somehow erased my comment. Like Luk, I suggested brasato al Barolo. A search for brasato here will pick up some links to recipes. If you can find a cheaper Nebbiolo for cooking , that's my preference, but a Barbera, Cotes du Rhone, or Zinfandel might work for recipe. Some acidity is needed (I'd not cook with Dolcetto).

Truffles and mushrooms are great accents to Barolo,but more mature ones.

The Clown is a quirky but cool store (half antiques, basement is w> Chris Sprague wrote:

Of course, you're doing everything backwards.

(Shakes head and slams fist into wall......)

You're so right. They should be tasting it first. :)

Jose

No, he should be thinking about the food first, and the wine as an accompaniment. This guy is insane....

Uh... why? Granted that "wine is meant to be drunk with food", what is wrong with "I have a bottle of wine, what food shall I drink it with?"

Jose

I have no idea what to say in the face of such 'logic'....

OK UC, so I'm planning a party where I plan to make Brasato al Barolo for some guests. What wine should I serve with it?

That's an easy one: Nero d'Avola or Sangiovese di Romagna. If that's not available, then Lagrein Scuro, Chianti Classico or Montepulciano d'Abruzzo.

M.

OK, now we're talking. Try a nice Barolo or Barbera or Dolcetto or Barbaresco.

Great, thanks!

Do you have some examples of the wines mentioned above that you can recommend? What constitutes "cheaper Nebbiolo", for instance?

I also didn't find much here in the way of recipes, but had some luck searching Google in general. Does anyone have any favorites?

You may want to try a Valtellina, if you can get your hands on one.

Occasionally one can find deals on lesser Barbaresco (Premier Cru had some '98s & '99s from lesser known producers for $10ish, but a more common find of Nebbiolo in the under $15 range would be a Nebbiolo d'Alba, Nebbiolo di Langhe, Ghemme, Spanna, etc. Even there you won't find the top producers for under $20, but some solid workhorse ones are fine for cooking.

Betsy likes both the one one from Biba Caggiano's "Northern Italian Cooking", and the one on the