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Posts Tagged ‘prosciutto’

Homemade pappardelle blended with sauteed leeks, chives, lemon zest, arugula, prosciutto, and a dusting of Parmesan cheese.

Wine: Domaine de l’Aigle à deux têtes Côtes du Jura 2008

cotesdujuraNotes:

Yeah, that was a mouthful just to type!  If any of your are looking to plumb the depths of what wine explorers term “interesting”, you can start with a Côtes du Jura. This tiny little region in France is known for producing some particularly interesting wines such as their vin jaune (yellow wine).  This particular wine was not one of their most interesting ones, but fun and a good pairing nonetheless.  As an extra feature, they even dip the tops of their bottles in wax.  I personally think that just makes it harder and messier to open, but there are people who enjoy the extra touch.  It’s a blend of Chardonnay and a few other grapes that most people (even your most learned wine friends) wouldn’t recognize.  The wine carries a lovely acidity dominated primarily by lemon that brought out the lemon zest in the dish.  The rest of the body was a nice match for a this plate that was perfect for a cold winter’s night without actually being “heavy”.  It was adequately filling and fresh.

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Rating: 4/5

1/8″ thick slice of fresh mozzarella wrapped in prosciutto and then flashed fried on the skillet in some olive oil.

Wine: Owen Roe Sinister Hand 2009 – 70% Grenache, 25% Syrah, 3% Mourvedre, 2% Counoise

Notes:

This wine was so tasty on a brisk fall day.  Peppery, earthy, balanced tannin and a wild strawberry punch to knock you into submission.  It has enough body and just enough tannin to take on the fat (prosciutto) on fat (mozzarella) on fat (olive oil) delight, break it down in the mouth and make for a satisfying stay in your stomach.  I maxed out at 4 of these, but I was in love. The more health-conscious eater might stick to just 2.

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