Nestled in the northwest corner of Piedmont, Roero is a rising star and hidden gem. Join us for a taste of the region’s elegant Nebbiolo’s and refreshing Roero Arneis. The area’s sandy soils create a mineral character truly unique to the area, different from its famous counterparts.
During the hour-long seminar presented by Carlo Deltetto of Deltetto Winery and Aldo Zaninotto of Osteria Langhe we will have a taste of Roero Arneis Spumante, Roero Arneis, Roero, and Roero Riserva (including older vintages.) A true value for any wine list, be one of the first to discover this delicious region. Following the seminar, we will have a wine bar of additional wines to taste (including some seeking representation.)
Please RSVP directly to email@example.com or via this link: https://discoverpiedmontsrealroerochi.splashthat.com/
We look forward to welcoming you on Monday, June 12 to Sepia!
The Roero Days are coming up next week and we are excited to share the program with you! Traveling through Piemonte? It’s not too late to join.
Check it out:
ROERO DAYS: TWO DAYS WITH THE EXCELLENCE OF 10 YEARS OF DOCG
The Roero Tutelary Consortium will let the public discover this denomination of Piedmont thanks to vertical tastings, workshops, walk around tastings and debates
20th -21st March 2016
Reggia di Venaria Reale (TO) – Cascina Medici del Vascello
REGGIA DI VENARIA (TO) -. A 10-year sensory journey in order to discover one of the most prestigious wine regions of Piedmont, now recognized as World Heritage Site.
This is the program of Roero Days, a two days event at the exclusive mansion Cascina Medici del Vascello of the Reggia di Venaria Reale (Torino). The dates to save are the 20th and the 21st of March 2016, from 10.45 a.m. to 7 p.m. The event, organized by the Roero Tutelary Consortium, will let the public discover the wines of this Docg, the arneis-based whites and the nebbiolo-based reds, thanks to vertical tastings, workshops, walk around tastings and debates with some of the most important critics and experts in the wine field.
The Reggia, part of the Residenze Sabaude and a World Heritage Site, will be the background for the presentation of around 250 wines of 100 wine producers of the area.
The event (free of charge if you previously register at www.consorziodelroero.it) will also include a direct debate among the vignerons, thanks to a room dedicated to the single producers with tasting tables.
Wine-lovers and expertises will also have the chance to take part at tasting workshops (all on reservation, free of charge for the professionals, with entrance fee for the public) with in-depth presentations of the characteristics of the arneis and nebbiolo based Docg wines, produced in the Roero area. The prestigious professionals who will lead this seminars will be: Daniele Cernilli (Guida essenziale ai vini d’Italia, Doctor Wine), Gianni Fabrizio (Vini d’Italia del Gambero Rosso), Fabio Gallo (Associazione Italiana Sommelier), Giancarlo Gariglio (Slow Wine), Eleonora Guerini (Vini d’Italia del Gambero Rosso), Vittorio Manganelli (wine and food critic) and Paolo Zaccaria (e-book Wines of Roero). At the end of each tasting, in the Restaurant hall, the participants will be delighted by two dishes prepared by the Restaurants Enoteca di Canale of Davide Palluda and Il Centro di Priocca owned by the Cordero Family.
In the glasses, the wine-lovers and the professionals will have not only the last vintages but also historical harvests and the chance of tasting the potentials of their evolution. Two vertical tastings of fifteen years of Roero nebbiolo grapes and ten of Roero arneis.
Roero days will also give the chance to get to know the differences among the several Piedmont wines through tasting comparison of the most significant regional whites and the most important nebbiolo based denomination.
Three kinds of tastings. The first will be Roero, also Riserva, from 1999 to 2013 and Roero Arneis from 2006 to 2015.
The second, blind, will let discover the potentials of the Roero Docg wines, in comparison with to the others Piedmont wines.
This tastings will include 2 moments:
I Nebbioli del Piemonte a confronto: Roero Docg compared with Barolo, Barbaresco, Ghemme and Carema
I Bianchi del Piemonte a confronto: a tasting of Roero Arneis with the most renowned whites such as Gavi, Erbaluce and Colli Tortonesi Timorasso.
The third type of tasting will include the vintages currently in the market
There will also be a round table “The identity of Roero Docg and the market prospects” on Monday 21st March, at 2 p.m. with Daniele Cernilli, Oscar Farinetti, Alessandro Masnaghetti, Roberto Racca, Ueli Schiess and the president of the Roero Tutelary Consortium Francesco Monchiero. Moderators: Cavallito & Lamacchia.
Two publications will also be presented during the event:
- Sunday, 11 a.m. – Vent’anni di Roero (Twenty years of Roero) by Davide Palluda
- Sunday, 2 p.m. – the e-book Wines of Roero, by Paolo Zaccaria.
– Sunday, 11 a.m.: Presentation of Vent’anni di Roero (Twenty years of Roero) by Davide Palluda
With the author Rocco Moliterni and Luciano Bertello
– Sunday, 11,30 a.m: Ten years of Roero Arneis – 2004-2013
– Sunday, 1 p.m.: Fifteen Years of Roero Riserva – 1996-2010
– Sunday, 2 p.m. – the e-book Wines of Roero, by Paolo Zaccaria
With Paolo Zaccaria
– Sunday, 3 p.m.: Preview Roero Arneis 2015, presentation Roero 2013 and Roero Riserva 2012
– Sunday 4,30 p.m.: Nebbiolo 2011 of Piedemont in comparison – Barbaresco, Barolo, Bramaterra, Carema, Gattinara, Roero, Roero Riserva
– Sunday 6 p.m.: 2013 whites of Piedmont in comparison – Colli Tortonesi Timorasso, Erbaluce di Caluso, Gavi, Roero Arneis
– Monday, 11,30 a.m.: Ten Years of Roero Arneis – 2004-2013
– Monday,1 p.m.: Fifteen years of Roero Riserva – 1996-2010
– Monday, 2 p.m.: Round Table “The identity of Roero Docg and the market prospects”
Moderators: Cavallito & Lamacchia, with Daniele Cernilli, Oscar Farinetti, Alessandro Masnaghetti, Roberto Racca, Ueli Schiess, the president of the Roero Tutelary Consortium Francesco Monchiero.
– Monday, 3 p.m.: Preview Roero Arneis 2015, presentation Roero 2013 e Roero Riserva 2012
– Monday, 4,30 p.m. : Nebbiolo 2011 of Piedmont in comparison – Barbaresco, Barolo, Carema, Gattinara, Ghemme, Roero, Roero Riserva
– Monday, 6 p.m.: 2013 Piedemont whites in comparison – Colli Tortonesi Timorasso, Erbaluce di Caluso, Gavi, Roero Arneis
Additional information: www.lavenaria.it
We are pleased to be involved in another Wine Pairing Weekend! Or #WinePW to the trendy Twitter crowd.
This month’s theme:
“For the December Wine Pairing Weekend event, we’d like to expand our wine pairing horizons with a bit of bubbly and a creative recipe. Our theme for the month is “Sparkling Wine and Festive Holiday Dishes” and we invite any blogger interested in the topic to share a post. The goal is to try a favorite or new-to-you sparkling wine and pair it with a festive recipe that will be perfect for holiday entertaining or cozy nights in front of the fireplace. Choose a bottle of Cava, Cremant d’Alsace, Prosecco, Moscato, Lambrusco, Sekt, or Champagne (and more) and let your creative juices flow with a delectable recipe that will complement those bubbles.”
Well, count us in!
First a few facts.
Roero Arneis Spumante is a DOCG wine found only in the region of Roero, Piedmont. The wine must be 100% made from Arneis and although many are made using the traditional method, this is not required. However, each wine must possess the following characteristics:
- Foam: fine and persistent;
- Color: more or less intense straw-yellow;
- Odor: delicate, fruity, fresh, with overtones reminiscent of yeast, bread crust and vanilla;
- Taste: of brut nature to sweet; elegant and harmonious;
- Minimum total quantity of alcohol: 11.50 % vol;
- Minimum total acidity: 5 g/l;
- Minimum non-reducing extract: 15 g/l
So now that we have that covered…. on to the food!
Roero Arneis Spumante is unique is that it is not a wine used for sparkling wine anywhere else in the world. The Arneis grape, in general, is delicate and fresh with medium acidity and notes of salinity, citrus, and stone fruits. Make that into bubbly form and it is certainly a crowd pleaser!
Because of its unique nature, we thought it was best to stick with something also unique, but that would celebrate the nature of the grape. And so we chose this recipe for Lobster Risotto Arancini by Giada De Laurentiis, which is to say we also spent many hours in the kitchen… but for a holiday celebration, it’s the perfect treat!
The recipe is as follows:
2 tablespoons butter
1 large shallot, finely chopped
2 cloves garlic, smashed and peeled
1 1/2 cups arborio rice
1 cup white wine, such as pinot grigio
3 cups chicken broth or lobster stock, at room temperature
2/3 cup grated Parmesan
1 tablespoon lemon juice
1 teaspoon freshly chopped parsley
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
2 cups panko
1/2 cup finely grated Parmesan
2 eggs, beaten
8 ounces lobster tail meat, chopped into 1/2-inch cubes
Vegetable oil, for frying
For the risotto:
- Melt the butter in a large saucepan over medium heat.
- Add the shallot and cook until they are softened, about 3 minutes.
- Add the garlic and cook until fragrant, 1 minute.
- Add the rice and stir with a wooden spoon to combine the onion mixture with the rice.
- Add the wine and simmer until the liquid is evaporated.
- Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes.
- Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water.
- Cook until the rice is tender but still firm, about 20 minutes.
- Remove from the heat.
- Stir in the Parmesan, lemon juice, parsley, salt and pepper.
- Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
For the arancini:
- In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs.
- With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls.
- Make an indentation in the center of each ball and insert a cube of lobster.
- Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
- In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 2 minutes.
- In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
What we found was a perfect recipe pairing! The lobster in the arancini provided a touch of savoriness to the dish and the saltiness of the fried crust paired perfect with the salinity in the wine. The bubbles helped to wash away the oil and refresh our palates for the next bite and the creaminess of the risotta matched that of the texture of the wine.
We are pleased to be a part of the #WinePW again this month and hope that you find this pairing a success this year!
Note: Due to the nature of the Roero Consorzio, we speak generically and cannot mention brand names with regard to wines sampled.