My friend Eric Guido has done it again. He's obsessed with Risotto, and I'm so glad. Almost every time he has a new Risotto experiment he calls me to test his new recipes. It's a tough job, but hey... somebody's got to do it. But first... to the wines...
Azienda Agricola Moroder Rosso Conero 2002
Didn't take notes on this but do remember deep balsamic notes with waves of super ripe strawberries, unfiltered with lots of sediment, but a very interesting take on a Montepulciano.
Torrette Les Cretes Valle d'Aoste DOC 2006
Aromas of vanilla and caramel, blending with earth tones and a palate of blue fruits and berries... paired with red, orange, and yellow peppers, beets and radicchio with an unbelievable dipping sauce called Bagna Cauda (ban-ya cow-dah) olive oil warmed slowly for 2 hours with anchovies and garlic, this was amazing.
Cataldi Madonna Montepulciano d'Abruzzo 2007
Black cherries, glycerine, plums and blueberry with a slight hint of violets.
Vietti Barbera d'Alba Scarrone 2005 DOC
100% Barbera, from small single vineyard and 60 year old vines, here is a delicious nose of violets, chocolate with cherry pie, vanilla and cinnamon, carrying a nice acidity, and a long smooth finish.
Now to the two delicious Risottos... one was a simple risotto made mainly with Barolo, the other was made with Barolo, but with onions, garlic, herbs, carrots and fresh grapes (I believe that's it... I will try to get more info from Eric and post it asap).
Vina Valoria Rioja 1973
The only non-Italian in the group, this old Tempranillo from the Rioja region of Spain shows ruby colors, aromas of intense barnyard/animal, black cherries, then baked cherries, following by super ripe fruits and cherry candy, long and sexy finish.
Rocca Sveva Amarone Della Valpolicella 2006 DOC
Deep ruby with warmer colors around the edge of the glass, along with cherry pie aromas, layered with flavors of rich chocolate, dried fruits, bing cherries, and dark berries. On the palate has a nice full-bodied structure, with notes of hazelnut, a beautiful balance and lasting finish.
Paolo Bea Sanvalentino IGT 2006
From Umbria and made from a blend of 70% Sangiovese, 15% Sagrantino and 15% Montepulciano d'Abruzzo, Paolo Bea is one of Italy's top producers. Aromas of roses and dry cassis with dark cherries, oak, flowers and spices, closing with a silky smooth finish.
For dessert Eric used a huge wooden cutting board loaded with cheeses like Morbier, Taleggio and Pecorino with black pepper, Prosciutto, Italian Salami and red grapes. Much thanks to Eric for a fun and delicious evening. BTW, check out his site called The V.I.P Table, great talk about food, cooking and wines.
Oh, and I almost forgot the Parmigiano Reggiano cheese with a dollop of 40 year old Balsamic vinegar.