Pairings | Nebbiolo
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
The last few days I’ve been eating and drinking my way around Piedmont - the perfect time of year as the region’s fabled white truffles are in season.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to drink with it?
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
Texture is one of the few restaurants to showcase a sommelier, the star in this instance being Xavier Rousset who used to work at The Manoir aux Quat' Saisons. His two year partnership at Texture with his former colleague Agnar Sverrisson has just been acknowledged with a Michelin star. I’ve reviewed it for Decanter here but the pairings were so exceptional I thought I’d go into more detail about them.
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...
Frankly if you can afford white truffles (currently selling at about 2500 euros per kilo) you probably already have a substantial cellar to pick from but just so you don’t in any way detract from the pleasure of eating your investment let me tell you what the Piedmontese do.