If you wanted to go red, I would opt for Italy and a Barolo.
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How did a family firm in a rural area best known for producing fine wines like Barolo become a world-beater?
Chef Matteo Bergamini will prepare a multi-course dinner paired with a selection of wines from La Querciola Winery in the Barolo region.
Some great ageable wines are made from these grapes (Bordeaux, Barolo, Hermitage), though a lot of mediocre wines are made from them as well.
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Next to the Pommery (a perfectly decent brand, incidentally) was an even larger display of Duckhorn Merlot and a few random bottles of 2007 Pio Cesare Barolo.
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Put your snoot in a glass of Barolo from a rich vintage, the kind people pay serious triple figures for, and see if "road tar" doesn't come close to the mark.
The same is true of Barolo, the Piedmontese wine prized above all by wine snobs for its power and finesse two seemingly opposite terms that manage to converge in the same wine.
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Hosted by renowned restaurateur Piero Selvaggio and Chef Pellegrini the December 9th menu includes Homemade Duck Prosciutto with Boschetto and White Truffle, and Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle.
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That evening, he cooked up a big pan of what he preferred to call porcini, with olive oil, pepper, salt, and pancetta, and we ate them with grilled polenta, salad, and red wine, a Barolo.
Although the short cocktail menu showcases unusual drinks like the Nice Legs -- made with gin, Barolo Chinato (an Italian digestive), Gentian (a bitter root) and orange peel -- many patrons will order a classic like an Old-Fashioned (bourbon whiskey, sugar, Angostura bitters, club soda and lemon peel) or leave their choice in the hands of the bartender.
In Italy, where I can slide my mortar and pestle across a counter, brace myself, and move it to the table, the only thing that ever fell on my foot was a full bottle of Barolo, and it was three in the morning, I had been working late, and the fig tart in the oven was about to burn.
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