Tuesday, February 5, 2013

L. Pira Dolcetto: Part 2 of 3

This is part 2 of a mini 3 part series focusing on recent release Dolcetto.  The first was on the excellent 2011 Visadi, by Domenico Clerico. 

This article, is on the whimisical, yet delicious Dolcetto d'Alba by E. Pira.  I say whimisical because two of the others tasting it remarked how fun it was to drink, just as I was thinking the same thing.  This isn't to imply that the wine should not be taken seriously, far from it.  It paired excellently well with the menu below, and I have since acquired more of it. 

The 2011 L. Pira Dolcetto d'Alba is a brilliant dark purple color in the glass - so typical of the varietal. It's got viscous long legs in the glass; so thick that the color of the wine seemingly sticks to the glass, not just the clear glycerin that would be typical of many wines.  The nose of the wine is filled with crushed plums, smoke, vanilla, and spicy menthol.  Flavors follow through on the palate with minimal tannin and plenty of acids to balance the fruit.  This is really delicious and worth every penny at $13.   91 points.  

Luigi Pira Dolcetto d'Alba

With the Dolcetto, we had a delicious Pork Pizzaiola, the quick and dirty recipe for which appears below.  I somehow managed only a picture of the finished product, but the process is simple and delicious. 

Pork Pizzaiola

2 pounds boneless pork chops
1 can Italian cherry tomatoes
3 cloves garlic 
1 sweet onion, sliced into half moons
Generous crushed red pepper
Salt & Olive Oil

In a heavy skillet, saute the garlic and onions in some olive oil.  Season with salt and pepper and allow to vigorously soften, about 5 minutes.  Remove to a platter to use for serving.  Working in batches, brown the pork chops briefly on both sides, about a minute per side and then remove to a plate. They will not be cooked through.

Deglaze with a tiny splash of white wine and then add the cherry tomatoes. Season aggressively with the crushed red pepper - to your taste.  Simmer on medium heat for about 15 minutes, until the tomatoes begin to break down.  Add the meat and the onions/garlic back into the skillet and reduce the heat.  Simmer for about 10 minutes more, until the pork is cooked through but not dry. Garnish with basil. 

Pork Pizzaiola:  These were spicy, juicy and tender. 


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