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This week's tasting- Ever have Roero Arneis? You Should Negro Lorenzo Roero Arneis reg $19.99/$17.99 this weekend The best versions of this wine come from the sandy soils of the Roero, which give a gorgeous minerality to this wine that you won’t find elsewhere. Lorenzo’s Arneis is therefore a true expression of terroir. White flowers, chamomile, pear and apricot. Well balanced, medium bodied wine. One thing worth noting is that Lorenzo releases his Arneis almost a year after his fellow producers as he believes this wine benefits from time in the cellar. - Mucci Imports ***
Daou Cabernet Sauvignon reg $29.99/$26.99 this weekend The Daou brothers have become increasingly known for their rich, unctuous and lavish high-end wines, but this bottling ofers a taste of that opulence for just $30. Plump blueberry and soft, cedar-like spice scents show on the nose, while the palate bursts with black cherry, dark chocolate and caramel flavors, powered by ample acidity. It will age gracefully, but is already delicious. - Wine Enthusiast *** Ameztoi Rosé reg $20.99/$18.89 this weekend This slightly efervescent rose from the Basque region has soft aromas of red fruit, minerals, and floral notes with laser sharp acidity with a hint of salinity on the finish. Enjoy with salty cheese, or lightly fried seafood. **** Tastings are from 4-7 Friday and 3-6 Saturday.
All tasting wines are 10% of
A Roman Holiday- Luscious Carbonara
This is one of those dishes that is both a restaurant favorite for pasta eaters and a polarizing one. Because raw egg is essentially the sauce for the dish, the simple mention of the dish causes some diners to wrinkle their nose and fear sickness. And while it's true there is a slim possibility of getting a bad egg, maybe understanding the recipe will help assuage any fears.
The origins of the dish are backed by many theories, but center around the charcoal industry during WWII in Italy. The name of the dish means "in the manner of coal miners." Workers tossing pasta over open fires and therefore getting ash in the dish is one legend. Some think the dish was simply inspired by the workers. One thing is for sure, a good dose of black pepper (carbon) is how the homage is represented.
Contrary to some thoughts on the dish, there is no cream added to make the sauce. It is simply a good wisk of eggs (and sometimes an extra yolk), cheese and starchy pasta water that creates the rich pasta coating. And here is where you should not be afraid of the raw egg. As soon as you stir the egg mixture into the hot pasta, the egg is heated up.
You don't want to do this on a hot burner, however, otherwise you will end up with scrambled eggs. We're just trying to temper the eggs here to cook out the rawness of them. Technically salmonella is dead at 158 degrees, but that means firm whites and firm yolks. So if you normally eat slightly runny scrambled eggs or runny fried egg yolks for breakfast, you are eating undercooked eggs. Hopefully that gives you some perspective. And lets be honest here, we've all eaten raw cookie dough. At least I know I have. Pasta alla Carbonara Serves 4
Ingredients: 4 ounces panchetta (or guanciale if you can find it), cut into 1/4-inch dice 2 tbsp extra virgin olive oil 3 large eggs, at room temperature 3/4 cup freshly grated pecorino romano, or parmigiano-reggiano Freshly ground black pepper 1 pound pasta (spaghetti, bucatini, linguine) Chopped parlsey (for garnish)
Preparation: Put the panchetta and oil in a large skillet. Sauté over medium heat until the edges are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside.
Bring a pot of water to a boil. Add 3 tablespoons kosher salt, then add the pasta and cook.
While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
Save a cup of the pasta water then drain the pasta.
Put the pasta in the skillet with the pancetta over low heat. Toss quickly to mix well.
Move the pan of the heat and pour the egg and cheese mixture in a stream into the pasta. Mix it together quickly.
Work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out.
Transfer to individual heated bowls or plates and serve instantaneously.
If you have any questions, email me at [email protected]. Visit my Instagram page for more pictures. https://www.instagram.com/winechefchris/
What to Drink?
I would enjoy a crisp white wine with this dish. A Pinot Grigio or Verdiccio from Italy, or a Chablis from France. You want an unoaked wine with body that can stand up to the creamy texture of the egg and a firm acidity that will bring freshness to the dish.
Chris is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor. Pseudo Sue Pale Ale ABV 6.2% Topling Goliath Brewery in Iowa
This single hop ale with Citra hops is named for the largest T-rex fossil ever discovered! You get aromas of grapefruit, citrus, mango and evergreen. Delicate in body with a mild bite in the finish.
reg $12.50/$11.25 this weekend
Now in the Store!
We are proud to introduce Artis Winery to our customers. These wines, made in neighboring Pembroke, are of exceptional quality and worthy of your attention. We currently carry two selections with three more coming soon. Look for a tasting event in late-July with the winemaker in the store.
North Fork Chardonnay $21.99 Our unoaked Chardonnay was made with grapes grown on the North Fork of Long Island. They were whole cluster pressed and the juice was fermented with natural yeast in cooled stainless steel tanks to preserve its fruit character. As with a classic style Chablis, the wine was aged sur lie for 6 months to add complexity and roundness.
This Chardonnay has lush aromas and flavors of melon, peach, and honey, with a hint of crème brulee. It may be paired with roasted chicken, grilled seafood, or simply enjoyed on its own.
California Red Blend of Tempranillo and Garnacha $23.99 Inspired by our travels through Spain, we handcrafted this blend from the same varietals used to make exquisite Rioja wines for centuries. We carefully selected California grown grapes and a specific yeast isolated from wineries in Spain. Following tradition, it was aged in American oak for 15 months.
The wine exhibits aromas and flavors of red fruit, spice, herbs, and vanilla. It may be paired with roasted or grilled chicken, beef, or lamb. It will also pair perfectly with a plate of charcuterie.
Support local!!
For all of your weekend and summer plans, we are now stocking Cape Cod Ice! $1.50 per bag For more information, please contact Snug Harbor Wine at 781-934-2033
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