And... it's Thanksgiving time again

thank you Zachary! and i copied your lamb stew approach into my "recipes to do". if you are a lamb fan, you might wish to review Paula Wolfert's garlic crowned lamb (the slow mediterranean kitchen). bestest to you!
 
Well, while we're at lamb recipes, a shout out to "Agnello Arrosto con Finocchi" from "Rustico: Regional Italian Country Cooking" by Micol Negrin. If you don't have time for the marinade, just bump the seasonings and all will be well.
 
cogno.jpg
thanksgiving in munich, so no turkey.
rather, some spectacularly delicious french chicken with a brand name that escapes me atm, perfectly roasted local kartoffeln, and this.
i wanted to report this experience to the piedmontese debate team that's been so active here lately, particularly but by no means limited to mark e, because with everything that i admired about the wine from the start, it was packing considerable heat in the finish.
it was actually very hard to pinpoint blind for that reason, as i thought it was from a warmer climate, and dark unsubtle gravel combined with what's commonly described as garrique on the nose did not leave a shortage of candidate regions on the wrong side of the border.
within 30 minutes or so, the wine's apparent size became almost irrelevant: the depth and darkness of gravel-y tobacco-leafy herbaceous aromas not only intensified but permeated through all phases of the palate and deposited a finish dominated by scorched earth - bizarre, unique, and quite amazing.
i wonder what kind of soil this is, in which ungrafted vines had survived at the turn of the previous century, and if its being (presumably?) sufficiently sandy for survival is also partly responsible for such an unusual profile.
that said, it's not like i am bursting with reference points for barbera from prehistoric vines.
 
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