Tag Archives: tasting notes

Marco Barbanera, Super Tuscan wine and pasta pairing

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Pasta Bolognese

INGREDIENTS:pasta-bolognese-wine-pairing

• 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
• 3 tablespoons olive oil
• 6 ounces pancetta or 6 slices bacon, finely chopped
• 1/4 pound ground pork (not lean)
• 1/4 pound ground beef chuck (not lean)
• 1/4 pound ground veal
• 1 small onion, finely chopped (about 1 cup)
• 1 carrot, finely chopped (about 1 cup)
• 1 cup dry red wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound small pasta such as orecchiette or rotini
• Garnish: Freshly grated Parmigiano-Reggiano cheese

DIRECTIONS:

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.  In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese. Yields 6 servings. Recipe courtesy of Epicurious.com, Chef Joseph W. DiPerri, The Culinary Institute of America.

mellowBarbanera_Rosso Toscana SuperTuscanMarco Barbanera
Rosso Toscana IGT
Super Tuscan
Tuscany, Italy

Marco Barbanera’s winery is a supreme example of how traditional methods of winemaking have benefited from the careful introduction of modern techniques.  The experience and knowledge of many generations enable the Barbanera family to select the right vine for a particular vineyard with its particular microclimate.MARCO-BARBANERA-winemaker-Blog The work in the cellar demands a special degree of sensitivity and attention to detail. “It’s like composing a painting”, according to Marco Barbanera, “when it’s almost complete, with a last decisive brush stroke you can transform it into a masterpiece”. Pairs well with grilled or roasted red meat and spicy chicken dishes.

Winemaker: Marco Barbanera
Appellation: Tuscany, Italy
Varietal Blend:  Sangiovese, Cabernet Sauvignon
Analysis: 13% alc/vol

Innocent Bystander Shiraz Pairing Recipe

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Marinated Sirloin with Gorgonzola Mashers

mashersINGREDIENTS:
• 1 to 1½ lb. sirloin steak sliced ¾ inch thick
• ½ cup soy sauce
• 2 Tbsp. Dijon mustard
• 2 finely chopped garlic cloves
• ¼ cup red wine (preferably Shiraz/ Syrah)
• 2 Tbsp. cracked black pepper

GORGONZOLA MASHERS:
• 3 to 4 large Russet potatoes
• 4 cloves sliced fresh garlic
• ¼ cup butter or margarine
• ½ cup milk
• 1/3 cup crumbled Gorgonzola cheese
• 2 tsp. Salt
• 2 tsp. Cracked pepper

DIRECTIONS:

Marinated Sirloin:
Combine marinade ingredients with sliced steak in large sealable plastic bag. Seal and refrigerate at least 1 hour. Preferably overnight. Remove steak from marinade and discard remaining sauce. Broil 3 to 5 minutes per side until desired doneness.

Gorgonzola Mashers:
Slice potatoes into ½ inch wedges, leaving skins on. In a large pot combine 2 quarts water, sliced garlic, and sliced potatoes, boiling on high for 25 minutes. Strain water and add butter and milk. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated. Serve with mixed baby greens and balsamic vinaigrette. Recipe compliments of Gallo.com

InnocentBystander_ShirazInnocent BystanderBold_sticker
Shiraz
Yarra Valley, Australia

Winemaking is carried out in the Sexton’s artisanal winery, a facility designed for hand-crafting small, individual batches of wine. Taking advantage of the broad palate of flavors available to them, the Innocent Bystander team uses a combination of winemaking skill and intuition to blend a consistent range of wines offering unique personality and definitive regional expression. Beyond the pristine fruit of the Yarra Valley, Phil Sexton discovered numerous Central Victorian vineyards that inspired the Innocent Bystander range. The fruit for this vintage of Shiraz comes from the Forest Hut Vinyeard in the Pyrenees and Yarra Valley’s Miller, Tarraford and Sexton Vineyards.

Winemaker: Phil Sexton
Appellation: Yarra Valley, Australia
Varietal Blend:  99% Syrah, 1% Viognier
Analysis: 13.7% alc/vol
Critical Acclaim: 89 pts Stephen Tanzers Int’l Wine Cellar
87 pts Wine Spectator

Phil B&W“Aromas of five spice, campari, orange zest and juniper berries are supported by flavors of wild blackberries and raspberries and dark chocolate notes. The firm, bright tannins and brooding texture balance and carry the fruit through a long, savory finish.” – Phil Sexton, winemaker

The Carnelian Project: Pairing Recipe

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Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol

Dobbes Family Estate Viognier Pairing Recipe

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Stir Fried Pork with Ginger

Pork_Ginger_stirfry_smallINGREDIENTS:

• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil
• 3 Thai chiles or 2 jalapeños, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
• 1 pound Asian eggplants, cut into 1-inch dice
• 1 cup coarsely chopped basil
• 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
• Lime wedges, for serving

DIRECTIONS:

Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture.

Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges. Serve with white rice or rice noodles.

DFE_Viognier_NV_smallDobbes
Family Estate Viognier
Rogue Valley, Oregon

Silky_Sticker“Bright gold in color, the nose reveals aromas of lychee and ripe white peaches. The characters are very clean and true to the varietal. This is a medium-bodied wine with silky fruits and balanced acid. On the palate, pronounced flavors of peach cobbler are balanced by acidity that seems to sustain the finish for some time.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Rogue Valley, OR
Varietal Blend:  100% Viognier
Analysis: 13.5% alc/vol