- Alexandria Rae Cubbage

As you may remember last fall, I wrote about my trip to Piemonte in early October. I came back excited by both the wine and food of the region and wanting to share my experience. This year Linden and I are going back to learn more and to create a Piemonte-themed wine dinner experience for you. We’ve asked Chef Gianni of Giando’s Restaurant to help us in creating this special evening. The menu features traditional dishes of Piemonte and includes white truffles. They will be in season, so we want to be sure you experience this culinary treasure from the region too.

For the wines, we’ve decided to focus on Barbera from both Alba and Asti and Nebbiolo from Barolo and will have a surprise white from Piemonte as an apéritif. We think Nebbiolo is special just like Pinot Noir, and one reason is its ability to express terroir. There is no question that Burgundy is a special place and one we hold dear. But, Piemonte is also quite special and unique in its terroir; and Nebbiolo’s expression there is something very difficult to achieve elsewhere.

This dinner will offer an opportunity to get to know the flavours and wines of this region by featuring a range of top producers from ‘traditionalists’ like Bartolo Mascarello and Bruno Giacosa to the region’s innovators – Paolo Scavino and Luciano Sandrone. These are producers who follow some of the traditions of making Barolo while creating their own style and method for working with Nebbiolo in this region. In general, these wines are accessible earlier and offer more fruit character with less harsh tannins. We hope you will come join us for this evening where we will take you on our journey to Piemonte.

Menu by Chef Gianni of Giando’s Restaurant

INSALATA PIEMONTESE
Piedmont Salad in Bagna Cauda Dressing with Hazelnut, Bell Peppers & Eggs

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UOVO SOFFICE SU CREMA DI TOPINAMBUR E TARTUFO BIANCO
Slow-Cooked Italian Egg on Jerusalem Artichokes Cream & Shaved White Truffle
2013 Bartolo Mascarello Barbera d’Alba
2010 Roberto Voerzio Riserva Pozzo dell'Annunziata Barbera d’Alba, from magnum
2011 Braida Bricco dell’Uccellone Barbera d’Asti

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GNOCCHETTI AL RAGU’ DI SALSICCIA
Gnocchetti with Sausage Crumbles on Tomato Sugo 2008 Elio Altare Barolo ‘Vigneto Arborina’ 
2008 Aldo Conterno - Barolo Riserva Granbussia
2004 Azelia - Barolo Riserva Voghera Brea
2004 Giuseppe Mascarello Barolo ‘Monprivato’

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GUANCIA DI VITELLO BRASATA AL BAROLO
Barolo Braised Veal Cheek with Baked Pumpkin, Cabbage and Mushrooms
2001 Azelia - Barolo Riserva Voghera Brea
2001 Paolo Scavino Barolo Riserva Rocche dell’Annunziata
2001 Luciano Sandrone Barolo Cannubi Boshis
1995 Bruno Giacosa - Barolo Falletto di Serralunga d'Alba
1997 Gaja Sperss Langhe

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SELEZIONE DELLO CHEF DI FORMAGGI DELLE LANGHE
Chef Selection of cheese platter