hence it is proudly called Vino da Tavola. What if you want to break the rules even further? Well, follow me, my friend. There is a wine you’ll never find easily that I’ve had once in my life, and I’m certain that with its long, un- bridled gum-drying tannin and fat-cutting acids, that it would be a ringer for this dish. A dear friend brought it back from Mexico, and it is made of the nebbiolo grape, originally coming from Piedmont, Italy and nicknamed the King of all Wines and the Wine of all Kings. In Mexico, it presents with simplicity, and its ease would match this dish in earnest, as an abdicated Wine of all Kings, where, if still in Italy, the pairing would collapse. It’s called L.A. Cetto and it’s from Baja California, Mexico. What if you want to get serious, like really serious? In that case, I would recommend Veronica Ortega’s Cobrana from Bierzo, Spain. This wine is immersed with natural but subtle spice notes like peppercorn, which drift atop the glass with rich, wild red fruit and the conformity of subtle herbs. The serious part of this? Veronica Ortega worked at the best winery in the world, Domaine de la Romanée-Conti, where one grapevine was once held hostage, where they visit the forest with generational coopers to select the best trees to make the best barrels, where the best grapes for wine grow in the world. Here, she abdicated France (and pinot noir), planting a more full-bodied grape called Mencia, and decided to do what she does unapologetically–which is how this pairing would succeed. Mi
81
Powered by FlippingBook