I had hoped to hand roll pici as a part of my Father's birthday dinner a few weeks ago, but I got savaged by a dog and my dominant hand has until the last few days been mostly useless for anything laborious.
It's a slow process - I think I spent two hours hand rolling these little slugs. . .
For the pasta - in a thermomix or similar - bring together 500g of plain flour, 2 eggs, 250g of ricotta, a teaspoon of salt and 4 tablespoons of water. Tip out the dough, clump and kneed together before wrapping in cling film to rest for 15-30 minutes. Then pinch, roll and repeat x300.
Fagioli - just before you start on the pasta - take 150g of dried borlotti beans
and soak in boiling water. They should be ready once you have finished rolling out all of the noodles (approx 2 hours). ...
Humble Maranges gets spell checked to manages. . . not entirely incorrect. I had the odd idea that my home cooked moussaka might be a match for a Musigny. Mouss and Moose
. . . Sadly no redundant, sacrificial bottles of Musigny in my cellar. . . based on this wine, I think the pairing might work - though in my dish I used an eggy Bechamel sauce which might distract from a more profound bottle.
Tasting note - like it's sibling
- a pretty nose - sap, spice, musk and florals. Mid weight and fast. It seems to evoke something shiny, small and new. . . rhubarb tartness. Unresolved.
14%. Cork. Served with an eggplant parmigiana.
Tea leaf and rust, volatility and humus. . . for me it's an acquired like rather than a natural love. . . a prickle of spice and alcohol. Formidable. Meaty and bold, quite telescopic before a fan of sinew and tannins.
One Block 'The Quarry' 2014
. Gruyere, Yarra Valley, Victoria. 13%. a peach and apricot nose, lush, sunny. . . worked, butterscotch and flint, curry leaf. As I sniff I wonder - will it be fat or skinny?
Broad to open, but a terrific spine of acid; it's rich, creamy, indulgent. A modern hourglass with an appealing tension between acid and flesh.Domaine Guillot-Broux Mâcon-Villages 2014
. Mâcon, France. 12.5%. Much quieter to begin, stone and white pepper, a palette of grey. . . much later grapefruit, but it remains reserved. Pebbles in the mouth, then a sting of acid. . . quite different in shape and colour - pale, oxidised edges, the acids more citric and lingering. Again terrific texture - an impression of weight and apparent sweetness. By a small margin but many eventual glasses, my preferred wine of the pair.
My take on the NYT beer can chook
. I'd run out of beer, and so emptied a can of soft drink and half filled it with chardonnay, the can poked up the butt of the bird acts as an ungainly and thick third leg to hold the chicken vertical, while the booze keeps the chicken moist.Related in method
11.4%. Jura. Cork.
Bright and pretty, a luminous pink / red. Sappy and sharp on the nose - confection and rhubarb. Tart and coiled in the mouth - very pleasing - savoury / sappy / lightly spiced. Uncomplicated but delicious.
13.5%. Cork. Cellar.
In transition. . . deep, rust like, but entirely taint free. . . mature and rounded. . . changeable and evolving. Tobacco leaf and nori. . . roasted, cured leaves. . . an iodine edge perhaps. Fine and soft, loose and comfortable. It's warm and familiar; curved edges and perfectly weighted. Modest and self contained - Yes.
Doug's vineyard, Macedon, Victoria. 12%. Diam. Approx $A45.
Like the only other pinot I've tried from the same plot
- this is incredibly fragrant and light. A terrific nose - sticks and rose petals, floral, herbal with an undercurrent of savoury meatiness. Jolting and jagged, mineral acids. . . quite brittle to begin. It's an atypical descriptor for a pinot noir - but in the mouth this evokes a very ripe blood orange - it has the same pithy bitterness and lingering acidity.
With its Gothic equilateral arches it reminds me of Darth Vader. . . inside the liquid is Burgundy, but not as I know it. . . a blend of pinot noir, gamay and chardonnay - it's fast, slippery, sappy and absolutely delicious. Red fruited, musk and spice; a Morgon nose. Floral and beautiful, pixie like - small and delicate but intense. Sour and edgy, terrific acids, just the right side of jagged. #Yes.
Picked on a fruit day, you'd swear from tasting it was a child of roots. . . 12.5% / Derwent
. . . Whole bunches and wild. . . Medium / pale in colour, scrawny, intense and disconcertingly focused. More medicine than wine, more earth and roots than fruit. . .
A pair of Yarra Shiraz (both 13%) from One Block. On the left - Glory
. The image like a beetroot hand axed. . . Deep in colour and scent, mulberries, a bristle of alcohol and black cardamon. Full and warm, for a moment cream and vanilla, it's more diffuse and tubby than expected.Yellingbo
. The gem more like a lozenge. . . A damp, luxurious nose - black currant and a hint of flint and smoulder. It seems sweeter and broader. . . like burnt toffee.
Sumoll (late ripening, large bunched varietal from Catalunya Spain). 11%. Cork. Spain. Approx $A45.
My first bottle from this small but well known label; a pair of ectopic Italians making lo fi wines with indigenous Spanish grapes. . .
Pale and lively; savoury, quite elusive, wild, salty, very delicious. . . A funky nose, animal and woody herbs, bark. . . but it also seems green and sappy - like a fresh cut star fruit. Dry and meaty, but playful acids and sharp edges; the technical taster in me finds brett - but at an acceptable level.
12%. Cork. Beaujolais. Gamay.
Feels like home; raspberry and stems, it's currently pure but who knows what creatures tomorrow will bring. . . playful, familiar. . . toffee apple and no shadows. . . Bright, tart, ebullient and after many hours the faintest suggestion of uncleanliness.
Etna, Italy. Nerello Mascelese (mostly). 13.5%. Cork. Approx $A65.
Brambles and tarragon, any red fruit is subliminal; the field mouse though is real and growing. . . Savoury, quite awesome tannins - tooth rattling and wild.
An unrelated but recently revisited wine