Above: Did I mention the girl can cook? Tracie B made chicken and dumplings last night for the whole B family. Photo by Rev. B.
In Emilia-Romagna they eat tortellini and cappelletti in brodo (filled pasta in capon broth). In Central Europe they eat knödel served in broth. At the Jewish deli, they serve kreplach in broth. And in the South, they make chicken and dumplings.
Above: Tracie B’s chicken and dumplings. I can only wonder what Dr. V’s user-generated content would have to say about this most impossible impossible wine pairings — chicken and dumplings. But, man, were they good! This and below photos by Tracie B.
By its very nature, broth is an inevitably impossible wine pairing: the temperature alone makes pairing like grabbing the moon with your teeth as the French say.
Heeding the adage by restaurateur giant Danny Meyer, if it grows with it, it goes with it, I should have paired Tracie B’s delectable dumplings with Lambrusco (my top pick would have been a Lambrusco di Sorbara). In Emilia, versatile Lambrusco is served throughout the meal, with the appetizer of affettati (sliced charcuterie), with the first course of tortellini in brodo, with the second course of bollito (boiled meats and sausage), and even with the dessert of Parmgiano Reggiano served in crumbly shards, perhaps topped with a drop of aceto balsamico tradizionale di Modena or di Reggio Emilia (none of that hokey, watery aromatic vinegar). Lambrusco would have been perfect here.
Above: Don’t try this at home. Frankly, the 2004 Barbaresco Pora by Produttori del Barbaresco is going through a nearly undrinkable stage in its evolution.
But as food writer Arthur Schwartz says of pizza, if you can’t be with the one you love, love the one your with.
Before heading to Orange for the Christmas holiday celebration with the B family, I had reached into our cellar and pulled out a bottle of 2004 Barbaresco Pora by Produttori del Barbaresco. Frankly, the wine was too tight, overwhelmingly tannic, and even though it opened up over the course of the evening, it’s going through a nearly undrinkable period in its evolution. But that’s part of my love affair with this winery: experiencing the wine and the different single-vineyard expressions at different points in its life. And there are more bottles of 04 Pora to be had in our cellar. We ended up lingering over wine, sipping it is a meditative wine as we retired to the living room and watched a movie together and munched on oatmeal cookies that Tracie B and Mrs. B had baked that afternoon.
Above: Nephew Tobey wasn’t concerned with wine pairing. But he sure loved him some chicken and dumplings!
Happy Sunday ya’ll and thanks for reading!
Good to know about the 04 Pora – we are still sitting on quite a bit at the restaurant.
The chicken and dumplings look incredible. Mom and grandma made those when I was growing up. Lambrusco sounds like a nice match and maybe even some good Amontillado sherry would compliment.
Best to you and yours in the new year!
I’m gonna throw Chenin Blanc out there. Just throwing it out there. Seeing if it sticks…
@ericasimov Chianti for the true wine lovers, Frappato for the dabblers.
so glad you liked them 2B! nothin’ like makin you happy
Fun post as usual. Something savory feels like would work. The lower-end Produttori 2005 is showing nicely, btw.
Couldn’t agree more about the 2004 Pora. I was at a wine dinner with Aldo Vacca in November where this was served and was surprised no one mentioned it. On another recent occasion, however, the 2004 Montestefano was just gorgeous while the 2004 Montefico seemed quite tight. I was surprised at how well the Montestefano showed at this age. Is that normal?