We decided to continue the theme of choosing the dish for a specific wine. Tonight, we used Evan Goldstein's newest book, Daring Parings. This book takes 36 additional grape varieties that weren't in Perfect Parings, and has a recipe to match each.
Our wine tonight was a Nebbiolo, and the recipe is Braised Duck Leg in Ragù with Chestnut Polenta and Green Olives, from Nate Appleman of Pulino's Bar and Pizzeria. We served it with a simple bibb lettuce salad.
The dish has 1 1/2 cups of Nebbiolo in it. Since I wasn't about to pour half a bottle of a Barolo into the dish, I used the Rivetto 2005 Nebbiolo d'Alba for cooking, and we had a 2004 Damilano Lecinquvigne Barolo as the main wine, but we were able to taste both with the dish. They were both good, but the oakiness and subtlety of the Barolo won. Nice that there was more of it!
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