Ambrosia Magazine: The Wog With The Grog Food + Wine matching

 

The Wog With The Grog is proud to have become a contributor to new Australian food and wine magazine, Ambrosia magazine.

Here is the magazine cover:

0013975_ambrosia_220

We created several cocktails, which featured in the mag. One is called the ‘Nardini Effect‘.

Ingredients

45ml Nardini Tagliatella Grappa

15ml Nardini Riserva Five Year Old Grappa
½ fresh lime, in wedges
10ml simple syrup (two parts sugar, one part water)
Cubed ice
Edible gold leaf
Method:
1. Muddle three lime wedges and 10m of sugar syrup
2. Add the Nardini Tagliatella Grappa and the Nardini Riserva Five Year Old Grappa
3. Half fill the shaker with ice, and shake vigorously
4. Double strain into a cocktail glass
5. Garnish with gold leaf
In Ambrosia – the first of our regular contribution for the magazine – we talk about understanding Italian wines, and how it becomes clearer with an understanding of the differences between each region; their cuisines reflect their indigenous wines, and vice versa.

The article starts:

The 73 DOCG wines are located in 15 different regions but most of them are concentrated in Piemonte, Veneto and Tuscany. Among these are appellations appreciated and sought after by wine lovers around the world: Barolo, Barbaresco, and Brunello di Montalcino (sometimes known as the “Killer B’s”). For this reason we will look at Damilano Barolo Cannubi 2010 Nebbiolo from Piemonte.

The origins of the Damilano family company dates back to over a century ago, when Giuseppe Borgogno, the great grandfather of the current owners, started to grow and make wine from his own grapes. This tradition was kept up by Giacomo Damilano, the founder’s son-in-law, together with his children, until it was passed on to his four grandchildren, who very attentively manage their forefathers’ land today. The wines produced are renowned for their upright style and the estate is widely appreciated due to the strictness and passion that accompany all of the company’s activities.

The vineyards, partly owned and partly leased, are situated in the most famous crus of the Lange region: Cannubi, Liste, Fossati, and Brunate, which are almost entirely cultivated with Nebbiolo da Barolo, and to a lesser extent, with Dolcetto and Barbera varietals.

For more, see the full Ambrosia article, which you can buy HERE.

Follow Ambrosia magazine on Facebook HERE.

Roberto Dessanti – aka The Wog With The Grog – says in the article:

“Matching wine and food is as much about personal taste as anything else, however some tried and tested pairings can be a good way of getting started. The food of Piemonte in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.

I’ve grouped the two wines together because although there are differences between them their similarities are greater and the same kind of food will work with both.”

In the article, Roberto adds that of more significance is the age of the wine – older vintages with their ethereal flavours and silky texture need a little more respect so don’t overwhelm them with rich sauces.

Here, we have expanded on our food matching suggestions:

Feathered game such as pheasant, wild duck and pigeon and other slightly gamey birds such as guineafowl and quail.

To that end, here is a quail recipe we love, from yummly.com, called Quaglie in Porchetta (Quail in the Style of Porchetta):

Quaglie in Porchetta (Quail in the Style of Porchetta)

For the complete recipe go HERE.

Ingredients:

  • 8  quail (sleeve-boned
  • fennel (pollen
  • 1/4 cup extra-virgin olive oil (plus 2 tbsp
  • 8 slices pancetta 
  • 1/2 cup dry white wine 
  • 1/4 cup flat leaf parsley (finely chopped
  • 1/2 cup fresh breadcrumbs 
  • 2 cloves garlic (minced
  • 3  sweet italian pork sausage (links of, removed from casing
  • 1/2 bulb fennel (1/4″ dice
  • 1 bunch sage (chopped, plus a handful of whole leaves
  • 1  eggs (lightly beaten, or use 2 quail eggs!
  • salt (to taste)

 

Carne cruda – raw beef or veal prepared the Piedmontese way – or steak tartare. (Locals might well drink a Barbera or even a white such as Gavi or Favorita but Barolo and Barbaresco would be an equally good choice). Here is a recipe suggestion:

Ingredients

  • fillets (around 450g of top quality beef
  • 2  lemons 
  • 2 cloves garlic (crushed flat
  • salt 
  • pepper 
  • truffle (one, white, optional
  • salted anchovies (one, rinsed, boned and minced, optional)

To see the full recipe, see HERE.

GettyImages-138710317
Organic, raw, chopped beef

Check back in for part two of this article, where we will be expanding on the rest of the food and wine matching suggestions:

  • Grilled fillet steak or roast
  • Braised beef in Barolo (brasato al Barolo) – better with younger wines
  • Delicately flavoured offal such as calves liver, kidneys and sweetbreads
  • Truffles. Although locally they tend to drink Barbera or Dolcetto with truffle dishes like fonduta and tajarin (egg noodles with butter and truffles), Barolo and Barbaresco work well with these dishes too – and any beef or veal dish with wild mushrooms or truffles
  • Risotto with porcini/truffles
  • Cheese. Not all cheeses – a powerful Castelmagno or Gorgonzola piccante would certainly knock the stuffing out of a delicate Barolo but milder cheeses such as robiolo, grana padano and ‘toma’-style cheeses are delicious. Wine-friendly goats’ and sheeps’ cheeses would also work well.

Follow The Wog With The Grog on Instagram HERE: https://www.instagram.com/thewogwiththegrog/

At The Wog With The Grog Facebook page: https://www.facebook.com/thewogwiththegrog/?fref=ts

And the website, where you can BUY the wines you’re reading about! Click right HERE: http://www.thewogwiththegrog.com.au

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