Paitin 2010

Tende 2008

Acetto D'A

NEBBIOLO PAITIN 2000

LANGHE SORI PAITIN

ALB 2006

Langhe Dolcetto Pattin d'Alba

Alb Tende

Dolcetto d'Alba

Zuppa Del Giorno

Chef's Dolce Selection

Focaccia and Vegetables

Chef's Cut NY Strip

Plum Creek Chicken

Faroe Island Salmon

Potato Gnocchi

Carbonara

Bolognese Bianco

Radiatori

Butter Lettuce

Romaine Caesar

Pinot Noir

Salumi e Formaggi

Cabernet Sauvignon

Start by washing the Sangiovese, Cabernet Sauvignon, and Merlot grapes thoroughly. Remove stems and any spoiled grapes. Crush the grapes lightly to release their juice.

Preparation of Grapes

In a clean fermentation vessel, combine the crushed grapes with sugar and water. Add the yeast and mix gently to ensure even distribution. Cover the vessel with a cloth to allow air circulation while preventing contaminants.

Fermentation

Allow the mixture to ferment for about 7-10 days. Check daily for bubbles, indicating fermentation. Stir the mixture gently every couple of days to promote even fermentation.

Monitoring Fermentation

After fermentation is complete, press the mixture to extract the juice. Use a wine press or a clean cloth to separate the liquid from the solids. Collect the juice in a clean container.

Pressing

If using oak chips, add them to the wine for additional flavor. Transfer the wine to a glass carboy or oak barrel. Seal tightly and store in a cool, dark place for at least 6 months to allow flavors to develop.

Aging

Once aging is complete, prepare clean bottles and caps. Transfer the wine into the bottles using a siphon to avoid sediment. Cap the bottles securely and store upright in a cool, dark place.

Bottling

Sangiovese Grapes

Cabernet Sauvignon Grapes

Merlot Grapes

Yeast (wine yeast recommended)

Sugar

Water

Oak Chips (optional, for aging)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

Mix Dry Ingredients

In a separate bowl, beat the unsalted butter until creamy. Gradually add the granulated sugar and continue beating until light and fluffy.

Cream the Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until just combined. If using, fold in the chopped nuts.

Combine Wet and Dry Ingredients

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Pour and Bake

Allow the Tende 2008 to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Eggs

Vanilla extract

Cocoa powder

Milk

Chopped nuts (optional)

Rinse the fresh basil leaves under cold running water to remove any dirt. Pat them dry with a paper towel.

Prepare the Basil

In a dry skillet over medium heat, add the pine nuts and toast them until they are golden brown, stirring frequently. This should take about 3-5 minutes. Remove from heat and let cool.

Toast the Pine Nuts

Mince the Garlic

In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, salt, and black pepper.

Combine Ingredients

With the food processor running, gradually drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl to ensure everything is well mixed.

Add Olive Oil

Taste the Acetto D'A and adjust seasoning if necessary. If you want a tangy flavor, add lemon juice to the mixture. If you like a bit of heat, add red pepper flakes.

Adjust Flavor

Transfer the Acetto D'A to an airtight container. It can be served immediately or stored in the refrigerator for up to a week.

Store or Serve

Fresh Basil

Olive Oil

Pine Nuts

Parmesan Cheese, grated

Garlic, minced

Black Pepper

Lemon Juice

Red Pepper Flakes

Select ripe Nebbiolo grapes, wash them thoroughly to remove any impurities.

Grape Preparation

Crush the grapes gently to extract the juice, making sure to include some skins for color and tannins.

Crushing Grapes

In a clean fermentation vessel, combine the crushed grapes, water, and sugar. Stir until the sugar is fully dissolved.

Mixing Ingredients

Sprinkle the yeast over the mixture and gently stir to combine.

Adding Yeast

Add the oak chips to the mixture to impart flavor during fermentation.

Adding Oak Chips

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for approximately 5 to 7 days, stirring daily.

Primary Fermentation

Check the specific gravity daily to monitor the fermentation process. When the gravity stabilizes, primary fermentation is complete.

After primary fermentation, transfer the wine to a clean carboy, leaving sediment behind.

Transferring to Secondary

Add additional oak chips if desired, and seal the carboy with an airlock. Allow the wine to age in a cool, dark place for at least 6 months.

Aging Process

After aging, carefully siphon the wine into sterilized bottles, leaving some space at the top.

Bottling the Wine

Cork the bottles securely and store them upright in a cool, dark location.

Corking

Nebbiolo Grapes

Yeast

Oak Chips

Finely chop the onion, carrot, celery, and mince the garlic. Set aside.

Prepare the Vegetables

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and pork. Cook until browned, breaking it apart with a wooden spoon, for about 5-7 minutes. Remove the meat and set aside.

Brown the Meat

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, carrot, celery, and garlic. Sauté until softened and translucent, about 5-6 minutes.

Sauté the Vegetables

Pour in the red wine and let it simmer for about 2-3 minutes until slightly reduced. Then add the tomato paste and beef broth. Stir well to combine.

Add Wine and Broth

Return the browned meat to the skillet. Season with salt and black pepper. Bring to a simmer, then reduce heat to low and let it cook uncovered for 30-40 minutes, stirring occasionally.

Combine Meat with Sauce

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Cook the Pasta

Add the drained pasta to the meat sauce in the skillet. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.

Combine Pasta with Sauce

Serve the pasta in bowls or plates. Garnish with chopped fresh parsley and grated Parmesan cheese. Enjoy!

Plate and Garnish

Pasta (e.g., tagliatelle or pappardelle)

Beef (ground or finely chopped)

Pork (ground or finely chopped)

Onion (finely chopped)

Carrot (finely chopped)

Celery (finely chopped)

Garlic (minced)

Red wine (preferably Barolo or similar)

Tomato paste

Beef broth

Olive oil

Black pepper

Fresh parsley (chopped, for garnish)

Parmesan cheese (grated, for serving)

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder. Whisk together until well combined.

In another bowl, melt the unsalted butter and let it cool slightly. Then, add the milk, eggs, and vanilla extract to the melted butter and whisk until smooth.

Prepare Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Fold in the chocolate chips gently to incorporate them evenly throughout the batter.

Add Chocolate Chips

Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pour Batter and Bake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Cool the Cake

Slice the cake into squares and serve. Enjoy your delicious ALB 2006 dessert!

Serve

Chocolate chips

Select ripe Dolcetto grapes. Ensure they are free from blemishes and rot. Harvest approximately 2 kg of grapes.

Harvesting the Grapes

In a clean fermentation container, crush the harvested Dolcetto grapes to release their juice. Use a wine press or your hands for this step.

Crushing the Grapes

Dissolve 250 grams of sugar in 1 litre of water. Pour this mixture into the container with the crushed grapes to balance the acidity.

Adding Water and Sugar

Sprinkle 5 grams of yeast over the grape and water mixture. Stir gently to ensure even distribution.

Cover the fermentation container with a clean cloth. Let it sit in a cool, dark place for 7-14 days, stirring daily to encourage fermentation.

Fermentation Process

After fermentation, add 50 grams of oak chips to the mixture to impart additional flavor. Let it age for another 2-3 weeks.

Once the aging process is complete, strain the mixture to separate the liquid from the solids. Transfer the liquid into clean bottles, seal them, and store in a cool, dark place.

Straining and Bottling

After at least 3 months of aging in the bottle, the Langhe Dolcetto Pattin d'Alba is ready to be enjoyed. Serve chilled.

Enjoying the Wine

Dolcetto grapes

Oak chips

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water while mixing with your hands or a wooden spoon until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, ground beef, paprika, black pepper, and cumin. Cook until the beef is browned and fully cooked, about 10 minutes. Stir in chopped parsley, then remove from heat and let it cool.

Prepare the Filling

Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle (about 6 inches in diameter). Place a generous spoonful of the beef filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal tightly.

Roll and Fill

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the filled doughs (Alb Tende) and cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat this process with the remaining filled dough, adding more oil as needed.

Cook the Alb Tende

Serve the Alb Tende warm, optionally garnished with additional chopped parsley or a side of yogurt or sauce for dipping.

Serve and Enjoy

Vegetable oil

Ground beef

Onion, finely chopped

Paprika

Cumin

Fresh parsley, chopped

Place the bottle of Dolcetto d'Alba in the refrigerator for at least 30 minutes before serving to achieve the ideal serving temperature of 12-14°C (54-57°F).

Chill the Wine

Once chilled, carefully remove the cork from the bottle using a corkscrew. Pour a small amount into a glass to ensure it is still good.

Open the Wine

Arrange a selection of cured meats, such as prosciutto and salami, on a wooden or marble board.

Prepare the Charcuterie Board

Slice the Italian cheese and place it alongside the cured meats on the charcuterie board.

Add Cheese

Add a small bowl of olives to the board for a briny contrast to the meats and cheese.

Paitin 2010

Tende 2008

Acetto D'a

Nebbiolo Paitin 2000

Langhe Sori Paitin

Alb 2006

Langhe Dolcetto Pattin D'alba