Hello readers, take a minute here. Really take a minute!
How often do you take just a minute to stop, remember and savor an experience using sound, sight, touch, smell and taste? Some refer to this as mindfulness. Think back to an experience that created a feeling of “all is right in the moment.”
I recently had a wine and food experience that was one of those moments where things just came together, effortlessly, perfectly and it made me pause. There was a synergy happening, a cooperation between food and wine: and synergy makes me feel happy.
Here’s that food and wine pairing, easily recreated in your own kitchen. Sirloin steak with truffle butter (available at most grocery stores) paired with 2009 Barolo red wine from winemaker Damilano Lecinquevigne. The vines range from 30-50 years old. The wine is from the Nebbiolo grape which is grown in five vineyards (Lecinquevigne) with calcareous-clay soils. This Barolo has undertones of truffles, rose, violet and leather. The Nebbiolo heartland is the tiny Barolo region in Italy, in fog-prone hills just south-west of the truffle town of Alba. Nebbiolo takes its name from nebbia, Italian for the fogs that characteristically envelop these hills in autumn.
Each wine from these various terroirs retains the key qualities which define the classic Barolo style. This means the “tar and roses” aroma, a bright ruby color, structured tannins, high acidity and high alcohol.
The name Barolo means the consumer knows that the wines have a minimum of 38 months aging prior to commercial release.
It’s a gem of a wine to enjoy right away but also can age really well.