May Wine Club: Dolcetto DOC

Mushroom RisottoRisotto with Mushrooms

INGREDIENTS:

  • 8 cups chicken broth
  • 4 tablespoons olive oil
  • 2-3 pounds mushrooms thinly sliced (you choose more or less)
  • Salt and Black pepper
  • 2 Shallots minced (about 1/2 cup)
  • 1 1/2 cups Arborio rice – must use Arborio rice
  • 4 tablespoons butter
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated

DIRECTIONS:

  • In a medium saucepan, heat the chicken broth to simmer.
  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
  • Cook until browned, about 5 minutes.
  • Remove mushrooms from the pan and set them aside.
  • In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
  • Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
  • After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
  • Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
  • Add salt and pepper to taste.
  • TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
  • © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Dolcetto DOCGMellow style logoAzienda Agricola Silvano Rigo
Dolcetto Di Diano d’Alba DOCG
Piemonte, Italy

MELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose.  Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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Ca’ de Lion Piedmont Wine Pairing Recipe

AGNOLOTTI
(Piedmont traditional filled pasta)

Legend has it that agnolotti was invented in Piedmont to celebrate the end of a siege. The celebration meal was creatively prepared by chef Angelot, at the request of the Marquis.

INGREDIENTS:
• 1 lb lean beef
• 7 oz spinach, boiled
• 1 onion
• 3 ½ oz butter
• 1 sprig rosemary
• 1 clove of garlic
• 1 tablespoon all-purpose flour
• 3 tablespoons tomato sauce
• broth to taste
• grated Parmigiano Reggiano cheese to taste
• nutmeg to taste
• 1 lb all-purpose flour• 5 eggs• salt and pepper to taste

DIRECTIONS:
• Place a saucepan over medium heat. Add 2 oz of butter. After butter has melted, add peeled garlic clove and thinly sliced onion. As soon as they start to brown, add the meat and turn heat down to low. Brown the meat on all sides, then dust with 1 tbsp flour. Season with salt, add tomato sauce and enough broth to completely cover the meat. Cook over low heat until the meat is soft, but not falling apart. Then, remove the pan from the heat.
• Remove the meat from the sauce and set the sauce aside for later. Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.) Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
• Then prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.
• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes. Also add the remaining melted butter and a good amount of grated cheese. Serve hot.  © Photo and recipe courtesy of Academia Barilla

NOVEMBER WINE CLUB

Bold wine Style logoLaCua-Piedmont_italy-wine-bottleCa’ de Lion
La Cùa
Langhe Rosso DOC
Piedmont, Italy

BOLD WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from family ancestry Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. Since its designation, the Langhe DOC has gained considerable marks for its innovative viticulture and use of international varietals. This creativity has allowed local winemakers to produce a new generation of high quality wines. This wine has violet and rose notes with a black cherry fruity taste. Electric balance between acidity and freshness, with smooth, elegant tannins.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby red color with violet and rose notes with a fruity taste. Good balance between alcohol and freshness, the tannins are elegant. Wine for the entire meal, perfect with first courses like ravioli and gravy, red meat or aged cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 40% Barbera, 40% Nebbiolo, 20% Dolcetto
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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