This menu perfectly showcases the elegance of classic Italian wines alongside incredibly delicious Italian food recipes. Each pairing is designed to highlight the flavors of both the wine and the food, creating a seamless dining experience your guests will love.
Chianti Riserva + Tomato Confit Burrata Crostini
This Tomato Confit Burrata Crostini is made on a Crispy Focaccia, making for a stunning opener. The roasted tomatoes are both deep and fresh in flavor, echoing the earthy, savory notes of Lot 144 Chianti Riserva. It’s a simple, elegant starter that sets the perfect tone for the course to come.
Barolo + Wine Braised Short Ribs
The Menu: Red Wine Braised Short Ribs with Japanese Sweet Potato Puree and Roasted Broccolini
For the main course, we’re making Red Wine Braised Short Ribs with Japanese Sweet Potato Puree and Roasted Broccolini. This dish works perfectly with Lot 26 Barolo. The wine’s bold structure and nuanced flavors beautifully complement the tender, slow-cooked ribs and the savory Barolo reduction sauce. The Japanese sweet potato puree adds subtle sweetness that balances the wine’s intensity, while the roasted broccolini brings a touch of freshness to the plate.
Recipe Spotlight: Nicole’s Barolo Braised Short Ribs:
Ingredients
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4-5 lbs boneless beef chuck short ribs
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Salt & freshly cracked black pepper
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¼ cup all-purpose flour
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2 tbsp olive oil
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1 large onion, roughly chopped
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2 carrots, cut into thirds
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2 celery stalks, cut into thirds
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4 garlic cloves, smashed
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½ bottle 90+ Cellars Barolo (about 1 ½ cups)
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1 cup pomegranate juice
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2 cups beef stock
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2-3 sprigs fresh thyme
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2-3 sprigs fresh rosemary
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1 bay leaf
Instructions:
Preheat the oven to 325°F. Pat short ribs dry, season with salt & pepper, and dust lightly with flour, shaking off any excess. Heat olive oil in a heavy Dutch oven over medium-high heat and sear ribs until golden brown on all sides (3-4 minutes per side). Remove ribs.
In the same pot, cook onion, carrot, and celery for 5 minutes until softened. Add garlic and cook 1 minute.
Deglaze with Barolo, scraping up browned bits. Simmer 2-3 minutes.
Stir in pomegranate juice, beef stock, thyme, rosemary, and bay leaf. Return ribs to the pot; liquid should reach ¾ of the meat. Cover and transfer to oven. Cook 3-3.5 hours until fork-tender and sauce has thickened.
Remove herb stems and bay leaf. Optional: strain and reduce 2 cups of braising liquid for a glossy sauce. Serve over ribs with potato mash or puree and simple green vegetables.
Thanks to Nicole Dragon (@thefooddragon) for creating this fantastic menu, recipe and pairing inspiration! Bring these pairings to your holiday table or next dinner party, and let the combination of Nicole’s culinary expertise and these fabulous Italian reds make for an unforgettable evening.