JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

Chill the 2022 Nebbiolo La Spinona briefly to 16–18°C (60–64°F). Open the bottle 20–30 minutes before serving to allow gentle aeration; decanting for 20–40 minutes is optional to let tannins breathe and aromatic lift occur.

Pour 3–4 oz (90–120 ml) servings into tulip-shaped red wine glasses to concentrate aromas.

Place dried shiitake in a small bowl and cover with warm water for 20–30 minutes until pliable. Reserve soaking liquid for later use if desired. Pat mushrooms dry and slice thinly.

If using dried shiitake

If using fresh shiitake

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shiitake slices and a pinch of sea salt. Sauté 4–6 minutes until edges caramelize and mushrooms are richly brown. Turn heat off and add a small splash (about 1 tsp) of the reserved soaking liquid or water to deglaze if needed. Keep warm.

Slice or tear the prosciutto/bresaola and arrange on a serving board in gentle folds to emphasize silky texture.

Arrange thin slices of the chosen hard cheese nearby. If using the optional leather-style salami, place a small pile of thin slices beside the cheese to provide the 'leather' and savory cured note.

Scatter the sautéed or reconstituted shiitake near the meats and cheese so tasters can pair bites with the wine to highlight mushroom/umami aromas.

Place dried raspberries in a small bowl for easy picking. If dried raspberries are very dry or hard, briefly rehydrate by sprinkling with 1–2 teaspoons of warm water and letting sit 5 minutes, then drain.

In a small ramekin combine the orange marmalade (or chopped preserved orange peel) with the grated orange zest and 1 teaspoon olive oil. Stir to make a slightly loose, glossy condiment that evokes orange oil without overpowering the board.

Spoon the orange condiment onto the board in a small dish so guests can add a touch to cheese or bread; a smear on bread paired with cheese and a sip of Nebbiolo will bring forward orange oil and dried red fruit notes.

Slice the bread thinly and lightly toast or grill slices until warm and crisp. Spread a thin smear of room-temperature butter on a few slices; reserve some plain to allow different pairings.

Scatter toasted walnuts in a small pile. Optionally toss walnuts with the remaining 1 teaspoon olive oil and a pinch of sea salt and cracked pepper to make them glossier and more savory.

Arrange all components on a wooden board or large platter: the folded prosciutto/bresaola, cheese slices, shiitake, dried raspberries, orange condiment, walnuts, bread, butter, and optional salami. Tuck fresh mint leaves around the board and scatter a few whole star anise for aromatic presence (do not eat whole star anise).

Sprinkle a tiny pinch of orange zest over the cheese and mushrooms to lift citrus oil aromas. Grind a little cracked black pepper over meat and mushrooms and scatter a few sea salt flakes over buttered toast for textural contrast.

If using mint oil or finely minced mint in oil, lightly drizzle 1 small tsp onto a portion of the cheese or on a toast slice to create a green-mint bridge that echoes the wine's herbal note.

Start by smelling the Nebbiolo alone, noting dried raspberry, orange oil, mushroom/forest floor, star anise/ spice, mint, and leather-like cured notes.

Take a small bite combining one folded slice of meat, a sliver of cheese, a few drops of orange condiment or a dried raspberry, and a piece of toasted bread. Sip the wine and notice how the savory silk (fat + cured meat), fruit, citrus peel and mushroom/umami interplay and soften tannins.

Experiment with different combinations: prosciutto + cheese + shiitake for umami lift; dried raspberry + cheese + wine for fruit echo; salami + walnut for leather and tannin pairing; a mint-oil accent for a refreshing herbaceous contrast.

Refresh palate between pairings with plain bread or water if needed. Re-taste the wine after a few minutes to observe how aromas evolve.

Bottle of 2022 Nebbiolo La Spinona - Langhe

Dry-cured prosciutto or bresaola

Hard sheep or cow cheese (Pecorino or aged Asiago), thin slices

Dried raspberries

Mild orange marmalade (low sugar) or preserved orange peel, finely chopped

Shiitake mushrooms, dried (reconstituted) or thinly sautéed fresh

Star anise (whole)

Fresh mint leaves

Olive oil

Good crusty bread or thinly sliced grilled sourdough

Soft butter (room temperature)

Cracked black pepper

Sea salt flakes

Orange zest (finely grated)

Toasted walnuts (coarsely chopped)

Mint oil or finely chopped mint in olive oil (optional)

A small piece of cured leather-style salami (optional for 'leather' note)

2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

Make 2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy. Recipe in just 45m. Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

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Tasting Notes

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