Barolo and Barbaresco wines are known throughout the world and are part of most serious wines drinker’s collections. Made from mostly Nebbiolo these wines achieve world class acclaim and lofty prices. Well guess what? Wine reaching the quality of Barolo and Barbaresco are produced in the same general region from the same grape, Nebbiolo, but at a fraction of the price; you just half to know where to look.
Here is a gem The Wine Guys discovered to share with you.
Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo 2012
Cozza Mario Langhe Nebbilo s grown and produced in hills of Dogliani, in the Langhe, a land of great wines. Made from 100% Nebbiolo that see 8 days of maceration (grape skins are left in the pressed juice until they have imparted the desired color, tannins ,and aromas), followed by a combined 32 months of aging in tank, barrel, and bottle. This is a beautiful expression Nebbiolo, earthy, ruby red in color with aromas of cherry, blackberry, rose petal, and subtle earthy spice .Medium in body with dry smooth well intergraded flavors of cherry, earthy baked spice, and a nuance of fennel, this wine drinks more like a baby Barolo or Barbaresco, but at a fraction of the price. The tannins provide a firm framework for the wine tying nicely with the fruit and spice in a pleasant lingering finish.
This is a really food friendly wine that pairs well with slow cooked, and grilled meats hearty pasta and risotto. $24.99
Porcini Mushroom Risotto with a Nebbiolo
What you will need:
2 tbsp olive oil
1 small onion, finely chopped
2 garlic, minced
6 cups liquid vegetable or fresh chicken broth
1 cup reserved porcini liquid
2 cups arborio rice
⅔ cup red wine
1 shallot, diced
1 oz dried porcini mushrooms
3 button mushrooms, sliced
½ tsp fresh thyme
pinch dried rosemary
½ tsp dried basil basil
1 tbsp butter
½ tsp truffle oil
½ cup parmesan or Romano cheese, I used a blend, salt and pepper to taste
How to prepare it:
Place the dried porcini mushrooms in hot water for 30 minutes to reconstitute them. Drain the mushrooms through a sieve lined with paper towel, and a bowl underneath to capture the mushroom liquid. Coarsely chop the porcini and set aside along with a cup of the liquid. Bring the broth to a gentle simmer and keep warm.
Heat the olive oil over medium heat. Add the onions sauté until the onions start to get soft, about 5 minutes. Add the garlic and sauté for another minute. Add the rice; stir to get it evenly coated with onion mixture, about 2 minutes. Add ⅓ cup of wine, cook until it is absorbed. Add a ladle or two of broth to the rice stir in and cook until the broth is absorbed. Add another ladle of broth and repeat process. You need to be stirring quite frequently throughout the process.
Once all or most of the liquid has been absorbed and the rice is tender to the bite, you are ready for the mushrooms & finishing touches (approximately 30 minutes).
Prepare the mushrooms as you are cooking the risotto. Heat 1 tablespoon of the olive oil in a skillet, then add the shallots, cook until softened, 3-5 minutes. Stir in the mushrooms; cook until they begin to soften about 5 minutes. Stir in the remaining ⅓ cup red wine, rosemary, thyme and basil. Cook about 5 minutes until the wine is mostly absorbed, then melt in the tablespoon of butter. When the butter has melted, keep the mushrooms on low heat to keep warm.
Finish the risotto: Stir the mushrooms into the cooked rice, and then stir in the cheese and the truffle oil.
Serve at the table with extra cheese with Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo. 2012
Recipe from cookingchatfood.com
Cheers, The wine Guys