Wine Club Booklets

february 2023

Available in:
F.LLI SERIO BATTISTA BORGOGNO

125 years is a long time to be producing wine, even for the Langhe. Borgogno is one of the most important wine names in the area: Cavalier Francesco Borgogno began selling his own wine at his osteria in Barolo and his legacy has now spread into a few different wineries. Serio and Battista Borgogno inherited the estate in the most prestigious vineyard in the entire Barolo area: the magnificent Cannubi. Federica and Emanuela are now the 5th generation, carrying on with traditional winemaking techniques such as very large oak barrels and native yeasts fermentation, while at the same time modernising the marketing and the hospitality of their winery. The wines we selected are a limited edition and the result of a collaboration with the movie “The Truffle Hunters” by film makers Michael Dweck e Gregory Kershaw. The film is a beautiful and very authentic documentary into the lives of a few legendary Trifolao from Piemonte. We highly recommend watching it while opening one of these super rare labels.

Our selection and when you should pop that cork (our modest opinion):

  • Barolo Cannubi 2018: legendary vineyard and a fresh, ready to go vintage. 2018 did not get all the credit it deserves from critics, it’s one of my favorite of the decade. Drink it whenever it’s simply amazing wine.
  • Nebbiolo 2020: Drink now – 2026
  • Seriulin: blend of Dolcetto and Nebbiolo: Drink now – 2026
MATUNEI

“Matuné” is a Piemontese word that defines a young fella, often in the process of learning something. Alberto and Marta are Matunei, a brand new wine project (they do a lot more than just wine) from Monferrato. They went back to their roots, rescued some old vineyards and some old woods, applied sustainable, regenerative farming and here we are, tasting some of their wines. Piemonte is famous for its classics, but this new energy is extremely important. This is the new, cool, ethical stuff you need to be learning about. Matunei’s wines are vibrant, sometimes exuberant and they do not require any use of chemicals.

Here’s a quick video about them.

Our selection and when you should pop that cork (our modest opinion):

  • Bagardo 2018: Nebbiolo: Drink now – 2028
  • Dru 2018: Freisa: Drink now – 2026
  • Macaia 2018: Nebbiolo/Barbera: Drink now – 2026
BARBAGLIA

Another gem from a tiny, family-run winery in Alto Piemonte, this time from the village of Boca, a few kilometres away from Monte Rosa, the second highest mountain in Europe. Silvia Barbaglia’s 4 hectares of vineyards sit on volcanic soil, which give a unique silty and mineral tone to the wines. Here, Nebbiolo is the most important grape, but finds a perfect match with two native grapes: Vespolina and Uva Rara. Silvia and her father Sergio treat their vineyards with respect, following ancestral practices and crushing each plot separately to work on the perfect blend before bottling. If you still have them, my advice is to try Silvia’s wines side by side with Francesca Castaldi’s (Fara) and Paride Chiovini’s (Sizzano) from our previous shipments. The three sit at no more than 15 min drive from each other and with their impeccable wines represent the future of Alto Piemonte.

Our selection and when you should pop that cork (our modest opinion):

  • Boca 2016: Drink now – 2040
  • Boca 2018: Drink now – 2030
  • Nebbiolo 2020: Drink now – 2026
CASCINA LONGORIA

Neive is one of the most beautiful villages in the Langhe: its medieval history perfectly preserved with churches, cobblestone streets, all perched at the top of a hill surrounded by vineyards. On a charming south-facing slope sits the farmhouse where the Famiglia Toso has been producing wine since 1894. A great representation of a classic, old-school Barbaresco family whose tradition is now merging with innovation thanks to Alessandra and Davide, the new generation. The wines are linear, with great lift and elegance. We proudly import them into California!

Our selection and when you should pop that cork (our modest opinion):

  • Barbaresco 2018: Drink now – 2030
  • Barbaresco 2016: Drink now – 2030
  • Nebbiolo 2020: Drink now – 2026
Piedmontese salmorejo (black truffle option)

Piedmontese salmorejo (black truffle option)

In this recipe we will revise a classic cold soup from the south of Spain, looking at it with the eyes of Piemonte. This soup is traditionally poor and made to reuse stale bread, and perfect for the hot summer nights. We are going to enrich it with a true Piedmontese landmark: the “gentile” hazelnuts.

What you need:

  • - Gentile Hazelnuts 6 oz / 150g
  • - Black Truffle 0,3 oz / 8g per portion
  • - Grissini (Piedmontese breadsticks) 7 oz / 200g
  • - Roma tomatoes 7 oz / 200g of
  • - Rice vinegar 1/3 oz / 10cl
  • - Extra virgin Rock’n’rOil or other
  • - Salt
  • - Pepper
  • - Oregano
  • - A food processor

How it is done:

Start by toasting the hazelnuts, put them on an oven tray, set the oven to 350° for around five minutes. In the meantime, break the grissini into a bowl and soak them into some vegetable stock and a tablespoon of rice vinegar. Now in a food processor put the toasted hazelnuts and the soaked grissini, add olive oil and mix until it’s smooth and dense. Now clean the tomatoes and cut into irregular quarters, blend again. Keep blending adding little by little the hazelnuts and grissini mix, season with salt and pepper.

Blend until a creamy soup with the typical pink colour.

How to serve:

In a deep plate, pour the soup, even it through the plate, complete by pitting an entire hazelnut, a piece of grissino and a thin slice of tomato to compete the dish.

Shave the black truffle on top.

Butter Tajarin with Parmigiano fondue (black or white truffle option)

Butter Tajarin with Parmigiano fondue (black or white truffle option)

The butter and sage sauce is the most typical Italian lunch you can get. It’s not even a pasta dish you will find at a restaurant. It’s easy, fast, and home-style. To give it a deeper and more decadent flavour we are going to add the Parmigiano fondue.

What you need:

  • - Fresh Tajarin 7oz / 200g
  • - Black or White Truffle 0,3 oz / 8g per portion
  • - Fresh whole cream 3oz / 100g
  • - 24 month Parmigiano 3oz / 100g
  • - Butter 2 oz / 40g
  • - 2 leaves of fresh sage
  • - Salt
  • - Pepper
  • - One large pot
  • - One saucepan
  • - One pan
  • - One microplane

How it is done:

Let’s start from the Parmigiano fondue: start by grating finely all of the parmesan, then put the cream in a sauce pan, season with pepper and a pinch of salt. Over low heat bring the cream to 143°F/61°C add a handful of the grated Parmigiano. With a whisk melt it completely, then keep adding little by little, making sure all the Parmigiano is melted. Set aside.

The pasta: fill a large pot with water and bring to a boil. In a pan put the sage leaves, add the butter, add two tablespoons of boiling water and let it melt, then let it reduce until it’s creamy. Throw the Tajarin pasta in the pot and cook it for around 40 second. Drain it and throw it into the pan, season evenly.

How to serve:

In a flat dish put the parmesan fondue at the bottom, then using thongs and a ladle form a nest with tajarin and place it at the center of the dish, complete it with a small leaf of sage.

Shave truffle on top.

Pork tenderloin and savoury apples

Pork tenderloin and savoury apples

What you need:

  • - 1 entire pork tenderloin
  • - Pink lady apples 7oz / 200g
  • - Rice vinegar 20z / 50ml
  • - Butter 30oz / 100g
  • - 1 green onion
  • - 1 glass of red wine
  • - 2 green onions
  • - Salt
  • - Pepper
  • - Extra virgin Rock’n’rOil or other
  • - One food processor
  • - One pan
  • - One saucepan
  • - One bowl

How it is done:

Start by cleaning the pork fillet, remove the excess of fat and the connecting tissue. Prepare a brine with two tablespoon of olive oil, one tablespoon of rice vinegar and a pinch of salt, dip the tenderloin in the brine and let it sit in the fridge for at least two hours. With the results of the trimming prepare a simple stock boiling together the connective tissue, 1 carrot, onion and celery.

For the savoury apples, start by cleaning, peeling and decorating the apples, then cut it in big chunks and dip it into a mixture of chilled water and rice vinegar. Put the peel and cork into a small saucepan, cover it with water and bring to a boil, drain the results and keep the liquid aside. Cut the green part of the green onion finely, put it in a saucepan with half the butter, cook until tender, then add the drained apples, season with salt and pepper, when a small amount of water will form at the bottom of the pan, add the peel and cork stock, lower the heat and cook it until the water will be completely evaporated.

Remove the tenderloin from the brine, rinse it and dry it properly with some paper towel. Heat a pan with a spoon of olive oil, when hot sear all the sides of the tenderloin. When crusted and golden add the remaining butter and keep cooking while throwing the melted butter on top for around 10 minutes. Remove the tenderloin and let it rest. In the same pan, throw the wine and the pork stock previously prepared, let it reduce to obtain a sauce.

How to serve:

Cut the tenderloin in two pieces, place it at the center of the dish, on a side put a generous amount of apples, then put a tablespoon of of sauce on the tenderloin.

Stuffed peaches

Stuffed peaches

Stuffed peaches are a classic desserts in any family gathering in Piemonte. Historically used for use peaches that are still not ripen enough, and the leftover biscuits sitting in pantry in every houses. Rich and hot perfect to end a meal in a classic and sweet way.

What you need:

  • - 2 Peaches (a little on the greener side would be great)
  • - Amaretti biscuits 3oz / 100g
  • - Butter 0,5oz /25g
  • - Salt
  • - Powdered sugar
  • - One blender
  • - One oven tray
  • - Parchment paper

How it is done:

(For approx. 4 glasses)

Start by cleaning the peaches, wash them under cold running water and dry them carefully with a paper towel. Cut them in half and remove the bone. With a spoon remove the center pulp creating a hole about half an inch deep and two inches of diameter, keep the removed pulp aside.

Transfer the pulp in a blender, add a pinch of salt, the powdered sugar and half of the amaretti biscuits. Start blending until smooth and rather liquid. Add the remaining amaretti and blend until smooth, add the butter and blend until the mixture will look like a thick batter.

In an oven tray, covered with a sheet of parchment paper, put the peaches with the carved part facing up, sprinkle it wit a little salt, and fill the hole in the middle with two tablespoon of the amaretti stuffing. Place it in a preheated oven at 350°F/175°C for 50 minutes.

Remove the tenderloin from the brine, rinse it and dry it properly with some paper towel. Heat a pan with a spoon of olive oil, when hot sear all the sides of the tenderloin. When crusted and golden add the remaining butter and keep cooking while throwing the melted butter on top for around 10 minutes. Remove the tenderloin and let it rest. In the same pan, throw the wine and the pork stock previously prepared, let it reduce to obtain a sauce.

How to serve:

Serve the stuffed peach still hot, you can complete the dish with a scoop of vanilla gelato and some caramel sauce.