- Luca speaking passionately
- Beautiful Roagna bottles
Event: Stavanger, Norway Vinfest 2009
Restaurant: Bølgen & Moi
Date: Thursday April 23, 2009 19:00
Host: Luca Roagna and Best Buys
In my opinion, Luca Roagna is a rising star in Piemonte, Italy. And I’m not alone in believing this as his wines are garnering a lot of interest in other parts of the world as well. I was very impressed with him and his philosophy after visiting him at his estate in Paglieri (Barbaresco), Italy in November of 2008. I am equally impressed if not more so with his wines. They are immediately approachable, yet are so well structured and well made that they will endure the test of time and will age gracefully.
- Vinosseur and Luca Roagna
Luca is extremely passionate. His eyes light up when you ask him questions about his wines. He is such a purist. He approaches his viticulture and “winemaking” in as a natural way as possible. Luca does not use chemical nor organic fertilizers. All of this is reflected in his wines. They best way to describe them is super clean, precise with focused fruit. Extremely well-structured, balanced and elegant. His signature is his terroir, which he allows his wines to express beautifully.
Luca is also as down to earth and personable. He is a blast to hang out with and really knows how to enjoy himself. I look forward to the next time we meet Luca!
- Langhe Bianco
As an aperitif, we started with a wine that isn’t currently available in Norway. A Langhe Bianco with 5-6 days skin contact giving the wine a full-golden yellow color bordering on orange. The wine was made using 90% Chardonnay and 10% Nebbiolo. Yes, you are reading this correctly, 10% Nebbiolo and yes, vinified white. Naturally, only indigenous yeast is used. This wine was made in a slightly oxidative style but was extremely fresh and elegant with mild tannins, elegant acidity and a medium long finish.
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FIRST COURSE
Terrine of fois gras with cherries, salad and brioche
PAIRED WITH
2007 Dolcetto d'Alba
Comments: 35 days maceration. Unfiltered wine with clean, focused fruit and feminine, but firm tannins.
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SECOND COURSE
Sweetbreads of veal with spring carrots, spinach and orange-butter sauce
PAIRED WITH
2001 Langhe Rosso
Comments: 35 days maceration, 4 years in large Botti and 2 in bottle. The orange peel notes found in the wine worked extremely well with the orange-butter sauce. A very open and approachable wine made entirely of Nebbiolo. More like a Barbaresco then a typical Langhe Rosso.
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THIRD COURSE
Lamb with asparagus, glazed onion and bercy sauce
PAIRED WITH
2000 Barbaresco Pajé
Comments: good color depth with a very slight browning around the edge. Very classic Nebbiolo aromas – floral, cherries (amarena cherry). About 65 days maceration and 5 years in large Botti. Even the asparagus worked surprisingly well with the wine. A very masculine Barbaresco.
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FOURTH COURSE
Filet of deer with braised celeriac, porto bello, confit of tomatos and Marco Polo sauce
PAIRED WITH
2001 Barolo La Rocca e la Pira
Comments: Average age of the vines is 40 years. About 85 days maceration. 5 years in large Botti and 2 years in bottle. Dark, sour cherries. Elegant and feminine.
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FIFTH COURSE
Mature pecorino with honey, raisins and nuts
PAIRED WITH
2004 Barolo Vigna Rionda
Comments: About 70 days maceration. Bottled in November of 2008. Quite open, but in my opinion it needs about 10 more years just to start stretching it’s legs. At around 350,- Norwegian Kroner ($50), it’s a real bargain.
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I will end this post by saying that it’s producers like Luca that really inspire me and spark an infinite passion in me for wine. This is the reason I do what I do and love it! Thanks Luca!
While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently. Our concept for the Christmas menu is the same as usual – simple, fresh and creative food. The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines. Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly. So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!) Read the rest of this entry »
