Porko-buco with Barolo

Anyone in the mood for a magical pairing with Barolo? I always am!

Donato Enoteca continues to shine, almost two years after opening. I just come in and ask the chef (Donato or sous-chef Pedro, whoever happens to be at the helm that day) "What do you have today?"

Last Friday night, Pedro said "I got pork shank on a bone, off the menu". "Osso-buco?", I asked. "No, it's pork shank. Osso-buco is veal." Oh, porko-buco it is then! I didn't need any urging. Melting pork, falling off the bone, with a bottle of Barolo that I'd been curious to try for a while - Fontanafredda 2000 Barolo "La Villa" from a sub-plot of Paiagallo vineyard in Barolo. Absolutely awesome pairing - the pork was smoky charred on the outside and moist and gelatinous on the inside. The Barolo - pure milk-chocolate meets truffles and tarry berries, luscious texture, reflecting the warmth and seduction of the 2000 vintage. Delicious wine, although probably a touch more wood-chocolate-vanilla than I would have preferred. I've had so many other reds, but every time my nose dips into a glass of decently aged Barolo, as it touches my lips and rolls over my tongue, it is just so obvious why Barolo is the king of Italian wine.

Comments

Popular posts from this blog

Most expensive Cognacs in the world?

Rajun Cajun - when only a beer will do

Shaoxing rice wine - learning the taste