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Default WTN: ham &Silvaner, pasta w/Lambrusco, clam pie & orange wine

On Nov 19, 10:06�am, "ViLco" > wrote:
> DaleW wrote:
> >> I just recently picked up my first "serious" Lambrusco (also a
> >> Grasparossa though producer's name is different IIRC). What is a good
> >> food pairing for such wines?

> > Charcuterie is the classic. Besides cured meats, I've had good luck
> > with things like pasta with a Bolognese ragu.
> > The great thing about serious Lambrusco is of course that it's not all
> > that serious!
> > Where's Mike T and Vilco with the real lowdown?

>
> Here I am
> Great pairings are charcuterie, true, and since this wine is acidic,
> sparkling and tannic at one time, the fattier cold-cuts are the best:
> pancetta (unsmoked dry aged bacon), guanciale (pork-cheek pancetta) and
> salami.
> The usual pairing in the area of Grasparossa is charcuterie and
> "crescentine", a simple flour + water + salt dough which gets fried in
> pigs's lard and which usually accompanies charcuterie and "battuto di lardo"
> (minced aged lard). They look like this:http://www.lospicchiodaglio.it/index...ione=scheda&el...
>
> Another usual pairing is with charcuterie and "tigelle", more bread like and
> bakled instead of fried, used almost in the same way as crescentine but
> obviously less fat, so they match well with the fattier charcuterie:http://www.pubblicitaitalia.com/cgi-...bella=Immagini...
>
> These two are usually served as an entree before going on with first and
> second courses. The usual pairing with Grasparossa are "tortelli verdi", a
> stuffed egg-dough filled with a bery enriched spinach/beet mix, with or
> without ricotta. They are served with melted butter, usually flavored with
> some sage, and a good sprinkling of grated parmigiano reggiano cheese:http://mammachebuono.altervista.org/...li%20verdi.JPG
>
> They also do very well with lasagne bolognese and passatelli in a rich
> cured-chicken broth as with almost any fatty first course like eggnoodles
> with ragu' bolognese, gramigna con salsiccia, etc
> A picture of "Gramigna con salsiccia" (the pasta format is named after the
> infesting grass):http://farm4.static.flickr.com/3069/...d78bd24d3f.jpg
>
> Grasparossa matches perfectly with the typical second courses of the area, I
> could make a very long list but let's name the best in the pairing:
> cotechino, zampone, any kind of fried meatballs, pork sausages (grilled or
> boiled in wine or baked wiah a reduction of the same wine), pork chops...
> Think hearthy, rich and fatty dishes, but with not too much spices in them,
> and you'll find Grasparossa a very good pairing. The local kitchen here in
> Emilia ROmagna tends to use few spices, in particular white and black ground
> pepper, or bland/sweet spices such as the nutmeg, always present in lasagne
> and many baked pasta first courses.
> --
> � Vilco
> Think pink, drink ros�


OK, that did it. I'm booking a flight to Italy asap! Great response
and one of the reasons that I keep reading this NG. Thanks Vilco!