Monday, August 27, 2007

Supper Club Wines


(picture taken by Paolo Destefanis and featured in Saveur magazine)



We have this thing called the Supper Club (otherwise referred to by my dear friend Juli as the Super Club) where I work that we do every four weeks or so. Since our kitchen is likely the smallest and most inadequately equipped (yet highly loved) kitchen in the restaurant industry, four weeks is about how often we want to cook four courses for sixty people. But we love our Supper Club. We love the opportunity to cook for our beloved customers, which more often than not, happen to be our friends (through work, sure) or family.
My co-cook came up with the fantastic idea that these dinner should be called our "Passport Series," and that every time we have a Supper Club, we could visit a different regional cuisine. Last month was Spain. This month's is Italy.
Each Supper Club menu items comes with wine pairing suggestions from the same region or country. We put our heads together at the wine bar and discuss what we think would pair the miraculously with what. It is my hardship that I have to test-cook the four courses and drink the wines we have spouted might pair well with each dish to insure that our recommended wines for the courses are in fact good matches. Wouldn’t want to disappoint the customer.
I cooked our third course at home recently as a test run. The meat was Niman Ranch Pork Loin (swooooonnnn), cooked Sicilian style, rubbed with salt and cracked peppercorns and covered with finely chopped onions. It was served with creamy polenta, braised fennel, and wild mushrooms. We happened to serve a fruity Nebbiolo (the grape of Piedmont, famous for Barolo wines) on the wine bar the week prior that was ready to be tested. It was also free of charge because there was only a glass left and it was the end of the week. There also happened to be about 1/2 a bottle of Benati Rossodiverzella a Nerello –indigenous Sicilian varietal- wine left too. And I had set aside a Ladoix Burgundy for cellaring months prior. I took the two wine bar wines home for testing, and muttered "screw cellaring" to myself as I popped the cork on the Burgundy. Note to parents: did not finish all wine that night.

Notes from meal:
I threw some cherry heirloom tomatoes in with the pork last minute that looked like they would not last another night. These uber-sweet tomatoes and pork paired great with the Burgundy (Pinot Noir). It was aged Burgundy from 2001 and soft and ripe just like the tomatoes. The Nebbiolo also went well with the tomatoes- because, well, they just do. Most Italian wines go well with tomato dishes. They make them that way.
But hands down, the best pairing was the wine from Sicily with the pork dish. Unsurprising perhaps, because the best pairings are most often the wines and foods created in the same region, but amazing just the same. The wine was rustic, tawny and spicy, but just chocolaty and fruity enough to complement the sweet, sweet pork.
If you'd like to try this extremely easy and succulent pork dish, link to: http://www.saveur.com/food/classic-recipes/roast-loin-of-pork-52591.html

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3 comments:

Jerry said...

I'm extra not happy Siegie (wife) and I won't be able to make the Supper Club this month as Italian Cuisine happens to be my fav-- and boy am I a sucker for tasty pork o' the loin. Nero d' Avola is an italian varietal I have not yet explored much so I'm hoping the dynamic Double K will be able to recommend a few sicilian wine selections when it's all said in done! Double K, you need to roll back up to Sac down so we can chill once again!!! Peace!!!

Rosé Membrillo said...

Next time you come down to dinner, we'll get the loin on. I don't think that we'll be able to make it to Sac for a while though-Keith's at school full time and working tons, and I'm working as usual and looking for a new place for us. Still. Feel like a late night drive on a work day from Oakland to Sac again? I know that screams fun for you both!
As far as Sicilian wines go, I'm still learning. They have an amazing amount of grape varietials that I've never heard of or tasted before. I don't try to learn it all, I just go on bottle at a time.

krista said...

We are SO down for another drive to the Oaktown!