Reggiano Wine

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  November 2009

  Reggiano Lambrusco le Grotte Rosso Dolce NV

  Snoothrank: Starting at $6^.99

  brought by Vijay. Red Sparkling

  Wine review by sanjayrav

  
  
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  November 2009

  Medici Ermete Reggiano Solo Reggiano 2007

  Snoothrank:

  Typically grapey on the nose with a touch of earth and spice.. This enters the mouth with a sweet burst of blackberry and black cherry fruit that is supported by zesty acidity and just a hint of tannin. The mid-palate has that lovely bit of contrasting bitterness and leads to a fine... Read moreTypically grapey on the nose with a touch of earth and spice.. This enters the mouth with a sweet burst of blackberry and black cherry fruit that is supported by zesty acidity and just a hint of tannin. The mid-palate has that lovely bit of contrasting bitterness and leads to a fine wash of grapey acid on the finish. Bring on the Salame! 86pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  October 2009

  Reggiano Lambrusco le Grotte Rosso Dolce NV

  Snoothrank:

  No written review

  Wine review by teama96

  
  

• October 2009

  Worth every guilty ounce of truffle cream sauce Cutting the fat with ... 1 cup Parmigiano Reggiano (grated) 4 tbls butter (cubed) truffle oil (see recipe instructions for use) salt and pepper (to taste) fresh parsley (minced) 1 tbls. canola oil. Preparation Start a pot of... Read more Worth every guilty ounce of truffle cream sauce Cutting the fat with ... 1 cup Parmigiano Reggiano (grated) 4 tbls butter (cubed) truffle oil (see recipe instructions for use) salt and pepper (to taste) fresh parsley (minced) 1 tbls. canola oil. Preparation Start a pot of salted boiling water.  This is not for the pasta; it’s for the peas.  Also have a bowl half filled with ice water to create an ice bath.  Place the peas into the boiling water and let them par-cook for 4 - 5 minutes until they turn a vibrant green.  Immediately strain them and throw the peas into the ice bath.  Strain them again and set them aside, covered, in your refrigerator. Heat sauté pan over medium heat and add about a tablespoon of canola oil.  Carefully use a paper towel to coat the pan with the oil.  Add the small dice of Prosciutto di Parma to the pan and cook off.  You’re looking for a toasted appearance on each side.  While the prosciutto is cooking, cover a plate with a paper towel (think about how you cook off bacon for Sunday breakfast.)  Once the prosciutto is toasted on each side, take off the heat and move onto the plated paper towel.  Set the prosciutto aside. Have all of your ingredients ready and close to the oven.  Place your serving plates in an oven at the lowest temperature (this will keep the sauce from breaking when you plate the food.) Bring a pot of well-salted water to a boil for the pasta.     Place a large saucier or sauté pan over medium low heat.  Melt 2 tbls of the butter in the pan and add the shallots and season with salt.  Allow the shallots to sweat in the butter until they are translucent. Turn the heat up to medium and allow the pan’s temperature to come up, but be careful to not let the shallot take on any color.  Add the white wine and allow it to reduce.  As the white wine is reducing in the pan, add the pasta to the boiling pasta water and set your timer to 2 minutes short of the recommended cooking time. (You are now at the point of no return.) Add the stock and whipping cream to the saucepan and raise the heat to a medium high.  Stay close to the pan and continue to mix regularly to make sure that the cream is not burning on the bottom of the pan.  The idea is to reduce the cream by 1/3. After about four minutes, add the pre-cooked prosciutto to the pan and continue to reduce.  If reduction appears to be going too quickly then turn down the burner to medium low.   Taste and season lightly with salt. The timer for your pasta should go off about the same time as the cream has reduced to desired level. Pour the pasta into a colander and quickly rinse out the pot with hot water.  Place pan back on the stovetop over a low flame. Drizzle pasta with truffle oil and toss.  Then add the pasta back to the pot and pour the reduced cream sauce over the pasta along with the par-cooked peas and stir to combine. Turn off the burner and add half of the grated Parmigiano Reggiano and last two tbls of butter.  Stir to bring the sauce together and taste.  Season with salt and pepper if necessary. Remove the plates from the oven and portion the pasta out with tongs.  (Don’t worry about the sauce at this time because it will collect at the bottom of the pan.)  Once you have portioned out all of the pasta, use a ladle to sauce each plate from what is left at the bottom of the pot, making sure to distribute the peas and pieces of prosciutto evenly. Drizzle each plate with truffle oil.  (Be careful not to overdo it.  Truffle and truffle oil can go from good to overwhelming very quickly.) Then sprinkle with the remaining parmigiano and then with parsley. With a warm paper towel, clean the rim of the plates and serve. Learn more about German wine and Food Pairing: On Snooth Learn to Decipher German Wine Labels An easy guide to help you find Dry Riesling German wines, whose labels offer you all the detailed information you need to make a great selection, can be very intimidating. It’s time to make it a bit easier. In case you missed our recent article, it helps one learn how to tell dry wines from sweet and find a Riesling to match your needs. Fettuccine in Truffle Cream Sauce By: Eric Guido Autumn is truly a great season for food and wine lovers.  As the temperatures drop and the leaves begin to fall, we find ourselves craving the rich and hearty foods and wines that truly make life worth living. For me it’s the foods of Northern Italy that always fit the bill.    (hide)

  From the article Worth every guilty ounce of truffle cream sauce

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a ... Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a ... Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed together they form complexities and a unity of flavors that excite and please the senses. One of the greatest cheeses coming out of Northwest Italy is Robiola: a soft rind cheese that coats the palate with a lush tangy and mildly sour flavor that ends with roasted nuts and earthy forest notes. When plated with any semi-sweet accompaniment, it really comes to life and accentuates the sweetness of that item, in this case, poached figs, Italian plums, and a Nebbiolo wine from a very ripe vintage. The Parmigiano-Reggiano is a complete opposite with a sharper, saltier fruit and nut flavor profile. It’s dressed with just a drizzle of 25-year-old acceto balsamico, which lends sweet wood and dark fruit notes. As the tasters work their way around this plate, their palates are constantly engaged by the drastic changes in sweet, salty and, sour. Wine Pairing: Aldo Conterno, Il Favot 2003 As for the wine, it showed a dark red color in the glass with aromas wafting up into the room after pouring into decanter. Everyone sat around waiting to take the official sniff. This bottle was open for three hours before serving and showed aromas of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve    (hide)

  From the article The Vegetarian Dilemma

  
  
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  July 2009

  Reggiano Lambrusco le Grotte Rosso Dolce NV

  Snoothrank:

  I love this wine. It's very easy to drink, and goes well with almost anything. I give this to my friends who tell me they don't like reds and they are surprised.

  Wine review by bogidu

  
  

• July 2009

  http://newyorkvintners.com/p-4216-lini-lambrusco-tasting.aspx Due to previous ... mortadella and Parmigiano-Reggiano

  Forum post in the topic Free Lini Lambrusco Tasting by New York Vintners

  
  
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  July 2009

  Ca' De' Medici Lambrusco di Sorbara Reggiano Rosso Dolce Cubista NV

  Snoothrank:

  No written review

  Wine review by Mella

  
  
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  June 2009

  Reggiano Lambrusco le Grotte Rosso Dolce NV

  Snoothrank:

  Light and sparkly.

  Wine review by bugjustine

  
  
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  June 2009

  Le Grotte Lambrusco Reggiano DOC

  Snoothrank:

  No written review

  Wine review by andersonl4

  
  

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