Perfect Pairings: March 2020

I can’t believe it’s about to be March. The holidays seem like they just happened! With a new month comes a new Perfect Pairing though!

This pairing works perfectly as the chill starts leaving and spring is starting to happen. We have Castellani Chianti Classico Riserva 2015* paired with El Trigal 14 Month Manchego*.

Chianti wines are an Italian wine that is produced in the Chianti region of Tuscany. This wine has been documented as early as the 13th century and has changed recipes over the centuries. In order to be called a Chianti it must be produced with at least 75-100% Sangiovese grapes. DOC regulations for Chianti were changed in the 20th century when the Super Tuscan movement began gaining success. This allowed blending of some other grapes that were not normally allowed in a wine labelled Chianti. The other approved grape varieties for a Chianti are up to 10% Canaiolo and up to 20% of Cabernet Sauvignon, Merlot, or Syrah in addition to the Sangiovese. Chianti Classico must have a minimum alcohol level of 12% with a minimum of 7 months aging in oak. Chianti Classicos labeled riserva must be aged for at least 24 months at the winery and have a minimum alcohol level of 12.5%.

Manchego cheese is a sheep milk cheese made in the La Mancha region of Spain. It is usually aged anywhere from 60 days to 2 years. The colouring of this cheese varies going from white to an ivory-yellow tone. The rind is inedible and usually has a weave-like pattern and could be yellow to brown. Manchego has a very characteristic flavour that is easy to pick out. It’s not too strong, creamy but with a slight amount of piquant and leaves you with an aftertaste of sheep’s milk. Queso Manchego is protected under Spain’s denominación de origen classification system which is similar to DOC with wines. As this cheese matures it develops a natural rind and the regulations allow this to be washed, dipped in olive oil, or coated in paraffin (waxy like substance). There is a similar cheese called queso ibérico that is made in the same region, but it uses a blend of cow, goat, and sheep milk.

The Castellani Chianti Classico Riserva is a full-bodied red wine that has a lingering, almost chewy finish. On the nose are notes of dark cherry and loads of black fruit. The taste is reminiscent of chocolate and has some nutty undertones. This Chianti happens to be 100% Sangiovese, which is probably why I enjoy it so much. With the cheese, you get a burst of fruit from the wine and they sing together. You could even treat the El Trigal 14 Month Manchego like a Parmigiano Reggiano and grate it over pasta if you didn’t want to just snack on some cheese with your wine. I’ve used this Manchego on top of potato chips as a snack before, just use a nice rotary cheese grater to get gorgeous tiny curls of cheese. Come on over to your local Bottle King and grab yourself a bottle and a piece of Manchego and settle in with a movie or your favourite TV show! You will not be disappointed!

*While supplies last. Check with your local Bottle King/Vineyard Market for availability.

New pasta in town

Just a few days ago, I had decided that I wanted to do something nice for my boyfriend: a little cheese board and some dinner. As I walked around the Vineyard Market here, I began picking out some of his and my favorite cheeses, including Brillat Savarin and St. Albray. I grabbed a chunk of Moliterno al Tartufo, a Pecorino-like cheese with deep veins of black summer truffles, and the gears in my head started turning–this would be amazing grated on top of some delicious pasta. Introducing: Deci’Ova Campofilone in three varieties- Linguine, Fettuccine, and Pappardelle.

This wonder-in-a-box is imported straight from the pasta motherland, Italy. If you think that all pasta has been created equal, cook up a box of this stuff and prepare to reevaluate your life; those 99-cent boxes from the store can’t even compare. Deci’Ova Campofilone pastas are traditionally made artisan-style pastas, crafted using only two ingredients: flour and eggs. The term “deci’ova” actually translates to “10 eggs”, since the producers use up to 10 eggs for each kilogram (~2.2lbs) of flour. Once the sheets of pasta dough are formed with these two quality ingredients, each batch is hand cut using sharp knives and then dried to perfection for 24 hours at low temperatures.

Because there is no water used in the production of this unique product, the pasta actually doubles in size as it’s cooked and the cooking time is cut in half, taking around 5 minutes to make as compared to the usual store bought pasta at around 10 minutes. You can tell with the first bite that the Capofilone pastas have some more texture to them as well making them great at absorbing whatever dressing you choose, from a traditional marinara to a little garlic and oil.

Now let me tell you: for me, it’s all about the little things. So you can imagine how excited I was when noticed this new line of pasta in the Bottle King Vineyard Markets. I was so excited that I couldn’t wait until later that night to cook it up for my boyfriend–I decided to cook it up for the customers first!

Each box comes packed with two trays of pasta. I cooked one tray of the Linguine here in a pot of boiling water with salt, drained it, added some Rao’s Tomato Basil Marinara, and finished it off with a generous sprinkle of Moliterno al Tartufo and a crumble of Maretti Bruschette Pizza for some crunch. It was such a hit! I’ve already had some customers come back in and tell me how good it was when they made it at home too. Feel free to experiment with different sauces and cheeses or to add anything that you think sounds yummy.

If you give it a try, let us know!

Hide and Seek

Looking for a hidden treasure? Seek out this tasty Italian table cheese. Brenta Stagionato is a cheese that I am unwrapping and introducing to you. It is a cheese born from the ancient cheesemaking tradition of Northeastern Italy.  This cheese takes its name from the river Brenta that flows through Trentino Alto-Adige and the Veneto region to the Adriatic sea. The cow’s milk is gathered locally from the Italian Alps where there is an exceptional array of grasses for grazing.

I love the full-bodied (yet not overpowering) flavor.  It is deliciously sweet, creamy, nutty and herbaceous, with a nice fresh milk flavor.  It is somewhat similar to a Piave in flavor.  Brenta is aged for a minimum of two months. Its texture is semi-firm to firm.  I prepared this fresh recipe below to compliment my Brenta and thoroughly enjoyed it with a glass of Mazzei Ser Lap Chianti Classico Riserva 2008-delizioso!

Ingredients:

2 pounds large heirloom tomatoes—cored, halved lengthwise and thickly sliced into half-moons

• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 pounds escarole, inner leaves only, torn into bite-size pieces
• 3 cups Brenta cheese shavings

1. On a platter, season the tomatoes with salt and pepper. Drizzle with 1/4 cup of the oil; toss. Let stand for 10 minutes.
2. Meanwhile, in a large bowl, combine the remaining 1/4 cup of oil and the lemon juice. Add the escarole, season with salt and pepper and toss. Mound the escarole on a platter and top with the tomatoes and any accumulated juices. Scatter the cheese shavings on top and serve.

Have a Happy and Safe Fourth of July:-)

My Espresso Indulgence

I recently spent four days in Wisconsin visiting dairy farms and creameries and had such a blast while learning so much! Sartori is a fourth generation run business started in 1939 by founder Paolo Sartori after he arrived to America from Italy via the steamer, The Finlandia. Making Wisconsin his home, Paolo achieved his American dream with the creation of outstanding cheeses, one of which is Bottle King’s, April, Cheese of the Month, Espresso BellaVitano.

Starting with the BellaVitano Reserve as the base cheese, each wheel is hand-coated with robust, freshly ground Italian roast espresso beans. Sugar sweet, creamy, buttery goodness from the BellaVitano base melds so perfectly with the subtly sweet and mild smoky roasted flavors reminiscent of a fresh shot of espresso.  This award winning, cow’s milk cheese is delectable for breakfast, dessert, or as an anytime pick-me-up. I enjoyed it with dark chocolate and a glass of Fog Head Monterey 2010 pinot noir. I think this will be my new morning wake up, minus the jitters!

A Tale Of Taleggio

I have said over and over I LOVE CHEESE!  Now that we have established this fact, I love it when I find a new cheese that scintillates my taste buds -one that I can bring to you to experience.  Luigi Guffanti  is a name synonymous with excellent quality as well as delicious artisan cheeses.  One of my favorites created by this master craftsman is Taleggio Vecchio, Valsasina.

Found in the mountain regions of Lombardy, Italy this DOP, washed rind cheese has a damp, reddish crust with a rosy hue and greenish, grey mottling. Easily recognized due to its stamp, label of origin-four circles arranged in a square formation with a T in the center, this taleggio is made from an uncooked paste which is subsequently baked in special rooms at temperatures between 68°F and 86°F to eliminate excess serum.  Ripening takes place in natural limestone caves that have been famous since the 18^th century for their natural suitability for refining cheeses.

Ripened for a minimum of 40 days, this cow’s milk cheese has an ivory paste that when young I found to be semi-soft, supple and creamy-somewhat mellow in flavor with fruity undertones.  As the cheese matured the flavor was more robust and penetrating while the texture became runnier. However, it was never overpowering in flavor. I felt the Vecchio Valsasina’s quality was superior to many of the other Taleggios that I had previously  sampled.

The consistency and flavor of the interior wasn’t the only thing that gave it that edge.  I was impressed with the yielding and supple crust (compared to others) and the ability that I could eat it if I chose to-which I did, and enjoyed the added kick.  I savored my Guffanti, Taleggio Vecchio, Valsasina as I used it in a Risotto with Taleggio and Artichoke Hearts recipe and a glass of Santa Silvana Chianti Classico.  Great way to end the day!

The Triple Threat-New Year’s Eve Cheese Plate

Once again it is time to ring in the New Year, friends. Out with the old and in with the new! What better way to start it then with a decadent triple crème cheese plate and some bubbly.  Whether you are having a holiday party, a dinner or are just chilling with that special someone, this triple threat will surely enhance any New Year’s Eve gathering.

La Tur-I refer to this as the cupcake cheese because that is what it resembles-a dense ivory colored cupcake. Biting into this indulgence from Italy leaves you with an extraordinarily full, rich, moist, and mouth-coating feel. I find it to have a wee tang with a mild, milky flavor. Made from goat’s, sheep’s and cow’s milk, this cheese is a triple threat itself that should be prominently displayed on one’s plate!

Delice de Bourgogne– A voluptuous whipped butter consistency that leaves a divine, savory, and earthy-mushroom, flavor on your palate. A definite lip smacker! This triple crème cow’s milk cheese hails from the Burgundy region of France. Bon appétit!

Cambozola Black Label-This uber creamy, brie style, German blue has the  slightest hint of blue veining running throughout its decadent interior.  Made from cow’s milk, Cambozola Black Label has a grey mold on its rind that enhances the flavor nuances of spicy, nutty, and sweet with a bit of punch.  This is a fabulous choice for those who love milder blues.

As for those accompaniments-I adore my triple crèmes lightly drizzled with truffle honey while nibbling on hazelnuts and dried fruits. Perhaps spreading some tart or sweet fruit jams on top with crackers or fresh crusty bread. A must have is that bubbly to wash down that luxurious triple crème coating.  One of my personal favorites for suffering through this horrific ritual is G.H. Mumm Rene Lalou Vintage Brut 1998. Perfection!  Don’t forget to arrange your cheeses from mildest to strongest in flavor (I listed them as such). Enjoy and have a safe and  healthy, Happy New Year!  See you next year!

Moliterno al Tartufo

Produced on the Island of Sardinia off the coast of Italy, Moliterno al Tartufo is a pasteurized ewe’s milk cheese injected with rich, delicious thick veins of black truffle.  The infusion of the truffle is added post –production to the base Pecorino cheese.  This is unusual for a flavored cheese; however by adding the truffle to the paste after some aging occurs, the cheese develop its own flavors and personality.  It also allows for the texture to “break down” before the addition of the fungi.

During a five-eight month aging process, the wheels are rubbed with vinegar and olive oil from the region, melding oh so smoothly with the truffle cream. This  provides balance to the rich earthiness of the sheep’s milk.

Because of the unique injection method of the truffles into the pecorino the interior paste is visually appealing.  There are deep, wide veins of truffle marbling the dark ivory pate.  Imagine the best pecorino you ever had-you hit the mother- load: truffles oozing out of the oily crevices.  Yum!

The texture is a slight crumble with creaminess, salty and piquant:  Absolutely scrumptious and a showstopper on any plate.  I enjoyed it chunked with a delicious glass of Calera Pinot Noir 2009 (avoid anything too tannic).   I also tossed this provocative delight all over my lightly oiled pasta, nothing else was needed.

Provolone Mandarone:A Turophile’s Treat

When I attended the Fancy Food Show this summer, I encountered a wonderful surprise:Provolone Mandarone.  I have never considered myself a huge fan of Provolone, so when my friend Shelli encouraged me to take a nibble, I was less than enthused.  Sensing this,  Shelli explained to me that this Provolone was special-aged for a minimum of 30 months from the Lombardy region of Italy.  Hmmm…my curiosity was peaked!

At first glance this cheese resembles an extremely large and awkward squash with a deep caramel colored rind.  From this rind, I was presented with a nugget of golden amber.  After popping it in my mouth, the crumbly  Provolone Mandarone just creamed- up and melted, and so did I. I was elevated to another world.

The sharp and tangy blend of salt and caramel twirled around my tongue. It was heavenly. There was the fresh, pleasing subtlety of anise and the sweetness of tangerine.  What a delicious surprise!

I highly recommend this cheese as an alternate for Parmigiano Reggiano.  Pair it with a glass of Sette Ponti Oreno 2008 Super Tuscan and drizzle the cheese lightly with a balsamic glaze.  After the tasting, I asked Shelli If I could have the entire 5 1/2 lb claw for myself.  She said I would have to share with everyone else at the Fancy Food show.  Oh well.  You can’t blame a turophile for trying.  I knew I had to order it for the stores (and for myself).  In select Bottle King stores now.

The World’s Greatest Biscotti…Don’t Tell Grandma!

My hectic schedule rarely gives me time to prepare and bake my own biscotti. As a result I have been endlessly searching for  a great tasting  store-bought package of biscotti.  So now you might be  asking yourselves… What does Lauren consider to be the world’s  greatest store-bought biscotto?… That’s right biscotti is plural for biscotto .  It is one that is versatile and will complement just about any category of food.  One that doesn’t have to be dunked into a beverage to soften it.   They must taste like Nona (Italian for grandma.) just baked them. I believe that I have finally found my dream biscotto. A Gardner’s Kitchen, a local N.J. company will be having a Bottle King in store demo of their Bittersweet Chocolate and Cornmeal Vanilla Bean biscotti. Two fabulous treats. They are hand cut and made with the freshest  ingredients. The fruit in the biscotti is sulphur dioxide free and the Apricots are organic. The eggs are cage free. The taste is undeniably fresh and comforting. These Biscotti are definitely made with love.  Truly divine! Demo at Ramsey Bottle king: Saturday 4/9/11 12:00p.m.-4:00p.m. Wayne Bottle King: Saturday 4/16/11  12:00p.m.-4:00p.m. Bring Grandma!