A Little Known Italian White Paired with a Well Known Turkey
The Wine
Giacomo Vico, Roero, Arneis, 2013
Giacomo Vico is from the DOCG designated region of Roero ("Roe-EH-roe"), in Piedmont Italy, is a little rascal you should know about. The grape varietal, Arneis ("Ahr-NASE") (literally: little rascal, in Piemontese) is so called because it is difficult to grow, but when you get a classic vintage like 2013it produces one of the most interesting aromatic white wines one should try. Fermented and aged in stainless steel this wine is a pure expression of fruit, yet dry.
Golden straw in color with a green hue the aromas of this wine are of citrus, pear white flower blossoms and a stone ground almond. Medium light in body with very balanced acidy, the flavors of this wine are of pear, sweet grass, and herbs that combine with a touch of minerality leading you to a pleasant lingering finish. This wine is a great alternative to unoaked chardonnays and sauvignon blancs, easy on its own and pairs well with medium to light fare.
The Pairing
Turkey Enchiladas with Fire-Roasted Tomatillos
What you will need for the Roasted Tomatillos:
1 1/2 pounds tomatillos, husked and cut in quarters
3 cloves garlic
2 jalapenos, stemmed and seeded
1 small sweet onion, rough chopped
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken stock
1/2 bunch fresh cilantro
Juice of 2 limes
What you will need for the Turkey Enchiladas:
3 tablespoons olive oil
1 pound lean ground turkey
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/2 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
1 cup shredded Jack cheese
1/2 cup crumbled queso fresco
Chopped fresh cilantro, for garnish
2 cups sour cream, for serving
How to prepare it:
For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large sauté pan over medium-low heat and warm through. Season with salt and pepper.
For the turkey enchiladas: Set a large sauté pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool. Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil. Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco.
Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro.
Serve with the sour cream on the side. Recipe courtesy of Guy Fieri
Cheers, The Wine Guys