Cellar Raid Highlight: Back to School Edition. One Course, One Bottle at a Time
Cellar Raid: Half Priced Bottles of 750ml Wine Every Tuesday in our Enoteca.
Picture yourself in an Enoteca Torinese: bottles of local wine line the walls, fresh prosciutto di parma hangs from the ceiling, and the sound of clinking glasses fills the air. The celebratory culture of Italian dining encourages the opportunity to indulge, connect, and savor the moment through every meal. Italian wine begs for food, and Italian food begs for the proper wine to accompany it. The cherished tradition of pairing each course to a special and intentional bottle of wine transforms the experience of dining, allowing for an unforgettable journey through Italy’s diverse cuisine and wine.
This Cellar Raid at Cinghiale, your evening may begin with a crisp, chilled bottle of sparkling Erbaluce, the perfect pairing for our selections of antipasti: fresh burrata and an array of fresh salumi and formaggi. The bubbles and bright acidity of this bottle will awaken your palate, setting the stage for your meal and making you realize just how hungry you really are.
Erbaluce di Caluso Spumante, Ferrando “La Torrazza” Brut 2017
For your next course, perhaps a bottle of Carricante from Sicilia graces the table as you proceed with our delicate Heirloom Tomato Risotto or the Linguine with Manila Clams, Garlic, Capers, and White Wine Butter Sauce. This wine’s refreshing minerality and crisp acidity is a beautiful complement to the flavors of these two dishes, and is sure to enhance every bite.
Etna Bianco Superiore, Tenuta delle Terre Nere “Salice” 2022
Then comes your main course: our perfectly seasoned Pan Roasted Orata, served with a decadent Leek Fondue, Fresh Local Figs, Buttery Brioche, and a Lemon Saffron Butter. This special dish deserves a bottle of Trebbiano d’Abruzzo. With it’s bright citrus notes, herbal hints, and subtle almond finish, this wine is the perfect accompaniment to the Orata. The vibrant acidity will cut through the richness of the leek fondue, and the complex flavors will amplify the freshness of the figs as well as the savory depth of the saffron butter. Every sip of Trebbiano elevates the dish, creating a symphony of flavors that linger long after the last bite. This isn’t just a meal. It is a culinary experience where food and wine come together in perfect harmony.
Trebbiano d'Abruzzo, Emidio Pepe 2016
In another instance, imagine the richness and warmth of an evening paired completely with carefully selected red wines, creating an entirely different, yet equally captivating dining experience. Perhaps your first course arrives in a beautiful array of 24 month aged Prosciutto di Parma Gran Reserva, Finocchiona Toscana, Parmigiano Reggiano, Robiola due Latte, and a trio of Italian olives. Alongside this antipasti, a light and refreshing bottle of Barbera D’Alba is served. With brightness and notes of red fruit, it unites with the richness of the prosciutto and the sharpness of the Parmigiano.
Barbera d’Alba, Giacomo Conterno “Vigna Francia” 2020
As the evening progresses, your next course may be the classic Agnolotti: a pillow shaped pasta filled with a delectable and traditional combination of veal, pork, and rabbit, tossed in a luscious hazelnut sage brown butter sauce. A bottle of Langhe Nebbiolo with elegant structure and flavors of red berries, violets, and a hint of spice would be our ideal pairing for this dish. The wine's refined tannins and vibrant acidity provide a beautiful balance to this full-flavored dish, creating a pairing that is both sophisticated and deeply satisfying.
Langhe Nebbiolo, Burlotto 2022
For your main course, you might consider the succulent Grilled Magret of Duck, served with Grilled Local Peaches, Thyme Marinated Blackberries, and Creamy Farro Verde. With this standout dish, a standout bottle is required. The E. Pira E Figili bottle of 2017 Barolo offers an optimal experience. Known for its deep complexity and elegance, this Barolo is layered with dark cherries, wild berries, and a touch of earthy truffle. The wine’s refined tannins and vibrant acidity provide a perfect match for the rich, tender duck, while its subtle fruit notes beautifully complement the sweetness of grilled peaches and tartness of the blackberries. The farro verde adds a delightful texture and earthiness that harmonizes with the wine’s polished profile. Every sip and bite together will make this course an unforgettable highlight of the evening.
Barolo, E. Pira E Figli – Chiara Boschis “Mosconi” 2017
The harmony of food, wine, and good company defines the heart of Italian dining. Join us tonight, and every night at Cinghiale to celebrate the beauty of pairing wine with food, savoring each moment, and sharing it with those around you.
