A short report from our trip to Piedmont.
We had a nice trip and we have tasted about 60 different wines.
The wines from Barolo are the most expensive ones in the world. The grapes for the red wines are
Nebbiolo, Barbera, Dolcetto, and Freisa.Our Herkkusuut club bought a bottle
Gaja wine for 150 euros. We will taste it in our next monthly meeting.
We also visited the grapevine from Jyrki and Riikka Sukula. At the moment their vineyard is only
3 hectares. For one hectare they will get 600 bottles of wine and each plant will give only one bottle of wine.
The autumn is the time of the white truffle . We have tasted tajarin (a kind of fine flat egg pasta) with
white truffle. The white truffle is the expensive one. For 1 kilogram you have to pay 4000 euros. The black one will cost you a quarter of the price of the white ones.
Bing
On our arriving day, we visited the vineyard of Braida, in Rocchetta Tanaro (Asti).
One of the wines we have tasted was a white wine "Il Fiore". It has 70% chardonnay and
30% Nascetta,semi aromatic with excellent longevity, a wine to drink with food, especially
mediterranean food or asian food. It is fruity ,spicy and long tasting.
Above; some caricature pictures hanging on the walls of the vineyard of Braida.
On Friday , after having breakfast in our hotel, we visited the winery Giorgo http://pelissero.com/,in Treiso
where we tasted 8 wines.My favorite was the Langhe doc rosso Long Now 2009. It has
50% Barbera and 50% Nebbiolo.The colour of the wine is violet-bluish almost black and hardly
transparent. It has the aroma of blackberry, raspberry and red cherry and a slightly fragance of vanilla.
It has a lot of tannin and it goes good with game.One should drink it from a Riedel Pinot Noir glass.
After the tasting we had our lunch in the Restaurant Profumo di Vino. Our first course was warm
quail salat, second course was braised lamb with vegetables and as dessert we had peach semi-fredo.
The wine we drank was of course Pelissero Barbaresco docg Tulin 2005.
After our lunch we had a chance to visit a famous restaurant called
La Ciau del Tornavento
It has a wine cellar worth of 2 million euros.
Easy creamy pasta with porchini (bolete) recipe
What you need:
Fine egg pasta like tajarin (why?.Because it takes the taste from the porchini in it.The thinner
the pasta is , the bigger the surface which can take the taste of the porchini).
Butter, olive oil, double cream,vegetable or porchini cube, salt, pepper.
Porchini in cubes, banana-shallot fine chopped ,a small piece of garlic fine chopped.
Ground nutmeg and a few drops of lemon juice.
How to make it:
Put some butter and olive oil in a frying pan,sweat the shallot and garlic in it,
add the porchini cubes and fry for 4 minutes, put a small piece of the porchini cube in it,
add the double cream and stir well, add a few turn of the pepper, add a pinch of
the ground nutmeg and a few drops of the lemon juice.Taste it, you might put some salt in it,
if it is not enough,
In the mean time cook the pasta as described on the package.
Put the pasta in the frying pan with the porcini sauce and mix it well.
When it is too dry put some of the boiling water from the pasta in it. Serve.
Dilemma: How to start perfect dinner. Should I choose first the wine and then decide the food or first the food? I need simple instructions. I heard one: if there is for instance lemon in the food there should be lemon flavor in the wine too.
VastaaPoistaI myself will find the food first and then the wine.When I will make food I start with the ingredients. I go to the market and find what is fresh and priceable. Then what kind of spices you will use and then the wine.
VastaaPoista