From vines planted between 1959 - 2008 this is one of the absolute best Barberas being imported in to Australia. Scents rich in lums, raspberries, blueberry with some delicate wisteria hints. Wonderfully easy to drink, with vibrant acidity; fleshy fruit and a juiciness that demands another glass. So much enjoyment to be had from this modest grape of the Langhe.
Region
Specifications
-
Varieties
Barbera -
Vintage
2018 -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Milanese Risotto with Pine Mushrooms
Milanese Risotto with Pine Mushrooms
INCREDIENTS
3 tbsp Colonna Extra virgin olive oil
4 French Eschallots, finely sliced
250 g Simon Johnson Carnaroli rice, finely chopped
1⁄3 Gohar Saffron Tips, steeped in 1/2 tbsp hot water
2 Garlic cloves, Peeled & whole
250 ml Simon Johnson Verjus750 ml chicken stock
350g Fresh Pine Mushrooms, finely sliced
75 g Lescure Butter
3 sprigs Fresh lemon thyme
Salt & Pepper, to taste
Cacio De Bosco, or a similar hard cheese, to serve
METHOD
1. Sauté the French eschallots in olive oil, over a gentle heat until fragrant
2. Add the 250g of carnaroli rice & continue to stir in the pan until the rice turns from opaque to translucent
3. Add steeped saffron with the 1 /2 tbsp of water
4. Add 2 whole cloves of garlic & deglaze the pan with 250ml of verjuice.
5. Continue to stir whilst adding 1 cup of chicken stock at a time, as required 6. Continue cooking until all the stock has been used, the rice reaches al dente & is no longer chalky in the middle.
7. Remove the whole garlic cloves with a fork, discard.
8. Take the pan off the heat add the sliced pine mushrooms & fold through the butter.
9. Rest in the pan for 5 mins & add an extra drizzle of colonna extra virgin olive oil (optional)Season well with salt and pepper.
10. Garnish with fresh lemon thyme if using, along with freshly shaved Cacio de Bosco, pecorino cheese or similar.
Expand recipe
Food Pairing
• Milanese Risotto with Pine Mushrooms
Milanese Risotto with Pine Mushrooms
INCREDIENTS
3 tbsp Colonna Extra virgin olive oil
4 French Eschallots, finely sliced
250 g Simon Johnson Carnaroli rice, finely chopped
1⁄3 Gohar Saffron Tips, steeped in 1/2 tbsp hot water
2 Garlic cloves, Peeled & whole
250 ml Simon Johnson Verjus750 ml chicken stock
350g Fresh Pine Mushrooms, finely sliced
75 g Lescure Butter
3 sprigs Fresh lemon thyme
Salt & Pepper, to taste
Cacio De Bosco, or a similar hard cheese, to serve
METHOD
1. Sauté the French eschallots in olive oil, over a gentle heat until fragrant
2. Add the 250g of carnaroli rice & continue to stir in the pan until the rice turns from opaque to translucent
3. Add steeped saffron with the 1 /2 tbsp of water
4. Add 2 whole cloves of garlic & deglaze the pan with 250ml of verjuice.
5. Continue to stir whilst adding 1 cup of chicken stock at a time, as required 6. Continue cooking until all the stock has been used, the rice reaches al dente & is no longer chalky in the middle.
7. Remove the whole garlic cloves with a fork, discard.
8. Take the pan off the heat add the sliced pine mushrooms & fold through the butter.
9. Rest in the pan for 5 mins & add an extra drizzle of colonna extra virgin olive oil (optional)Season well with salt and pepper.
10. Garnish with fresh lemon thyme if using, along with freshly shaved Cacio de Bosco, pecorino cheese or similar.
Shipping & Returns
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Returns
- Sale price
- $44.99
- Regular price
- $44.99