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-   -   TN: 98 Barolo Ginestra Casa Maté (https://www.foodbanter.com/wine/51284-tn-98-barolo-ginestra.html)

T. Autischer 18-01-2005 01:01 PM

TN: 98 Barolo Ginestra Casa Maté
 
Got this one as a gift from an friend. Actually, this wine could lay
down until 2010 but hey, could you resist it that long?
Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
looooooooooong finish. Accomplishes well with pasta with
eggplant-garlic-dried tomatoes sauce. Quite a rich experience!

DaleW 18-01-2005 02:06 PM

Nice note. Who is producer on this?


T. Autischer 18-01-2005 02:14 PM

DaleW wrote:
Nice note. Who is producer on this?

Thank you!
The producer is Elio Grasso of Monforte.

Dave Devine 18-01-2005 06:09 PM

T. Autischer wrote:

Got this one as a gift from an friend. Actually, this wine could lay
down until 2010 but hey, could you resist it that long?
Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
looooooooooong finish. Accomplishes well with pasta with
eggplant-garlic-dried tomatoes sauce. Quite a rich experience!


Is it too off-topic to ask for a recipe?

Dave

--
There's a fine line between stupid and clever.

T. Autischer 18-01-2005 07:38 PM

Dave Devine wrote:
T. Autischer wrote:


Got this one as a gift from an friend. Actually, this wine could lay
down until 2010 but hey, could you resist it that long?
Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
looooooooooong finish. Accomplishes well with pasta with
eggplant-garlic-dried tomatoes sauce. Quite a rich experience!



Is it too off-topic to ask for a recipe?

Dave

i hope not ;-)
cut eggplant into small cubes, salt and put on some paper towel
in the meantime, chop 3-4 garlic gloves, some dried tomatoes (cut into
long pieces) and fresh thyme
heat extra vergine olive oil, add tomatoes and garlic and stir constantly
after 2-3 minutes add egg-plant, stir for 2 more minutes, add 1dl red
wine (NOT THE BAROLO!! ;-), crush some peperoncino (small dried hot
italian peppers) and reduce heat
when eggplant becomes soft, add thyme, salt and pepper
cook some pasta (i use penne rigate, but rigatoni are just as good) AL
DENTE!!, add pasta into bowl with sauce, turn the heat to maximum and
stir all together for 30 seconds
serve with freshly grated grana padano cheese

everyone - sorry for off-topic!

Dave Devine 18-01-2005 08:19 PM

T. Autischer wrote:

Dave Devine wrote:
T. Autischer wrote:


Got this one as a gift from an friend. Actually, this wine could lay
down until 2010 but hey, could you resist it that long?
Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
looooooooooong finish. Accomplishes well with pasta with
eggplant-garlic-dried tomatoes sauce. Quite a rich experience!



Is it too off-topic to ask for a recipe?

Dave

i hope not ;-)
cut eggplant into small cubes, salt and put on some paper towel
in the meantime, chop 3-4 garlic gloves, some dried tomatoes (cut into
long pieces) and fresh thyme
heat extra vergine olive oil, add tomatoes and garlic and stir constantly
after 2-3 minutes add egg-plant, stir for 2 more minutes, add 1dl red
wine (NOT THE BAROLO!! ;-), crush some peperoncino (small dried hot
italian peppers) and reduce heat
when eggplant becomes soft, add thyme, salt and pepper
cook some pasta (i use penne rigate, but rigatoni are just as good) AL
DENTE!!, add pasta into bowl with sauce, turn the heat to maximum and
stir all together for 30 seconds
serve with freshly grated grana padano cheese

everyone - sorry for off-topic!


Thanks! Can't wait to try it.

Dave

--
There's a fine line between stupid and clever.


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