CHRISTMAS IS A TIME FOR PAIRING
A Christmas tree with ornaments and lights. Panettone with Moscato d’Asti. Lentils with cotechino. Christmas is a time for traditions that pair perfectly, recalling moments and memories of “staying together.”
Our products at Marcarini are also made for pairing, especially around this time of year. We don’t just make wine, but also traditional products of the Langhe and Roero. In our Wine Shop in La Morra, and soon on our website, gourmands can find a rich and varied selection of food products. Not least of which among the selection are six different types of the Piemonte IGT Hazelnut—a unique product of our land that was declared part of a UNESCO World Heritage in 2014, a patrimony recognized not only for its vineyard landscapes, but also for the thousand-year culinary history that has found its perfect match in the wines of the region.
Let’s take a look at how to pair our hazelnuts with Poderi Marcarini wines.
A TASTY APPETIZER
Salted and toasted hazelnuts represent the classic Piedmontese aperitivo, or happy hour appetizer. Pure and simple with an unmistakable flavor, these hazelnuts are ideal for whetting your guests’ palates for the main course. We suggest pairing them with our Roero Arneis Docg made from the vineyards in Montaldo Roero, an excellent zone for growing this variety. The delicate aromas of Arneis—fresh fruit and acacia flower—pair perfectly with the toasty notes of hazelnuts. The wine’s natural savoriness finds its match in the saltiness of the nuts.
TIP FOR THE HOLIDAYS
Serve the hazelnuts in little bowls of different colors, divided into salted and unsalted, for each guest. Pour the Roero Arneis (serve between 10 and 12°C), and encourage each guest to taste the hazelnuts paired with the wine and choose which they prefer.
SALTED HAZELNUTS WITH ROERO ARNEIS
A SPICY TOUCH
Our chili pepper hazelnuts are the “hot” side of our food products. One bite will wake up the taste buds of your diners. Pair these spicy munchies with our Barbera d’Alba “Ciabot Camerano”, whose traditional and intense flavor can stand up to the lightly spicy hazelnuts; it is low in acidity and has smooth, soft tannins. As an alternative, we suggest our Dolcetto “Boschi di Berri,” a Dolcetto with traditional, austere, velvety, warm flavor.
GOURMET SUGGESTION
Our chili pepper hazelnuts can be used to give a kick to classic recipes. For example, chop them finely and mix them with bottarga, olives, a bit of minced garlic, and ricotta to use over linguine or thick spaghetti. A surprising and delicious recipe that will definitely impress your guests!
CHILI PEPPER HAZELNUTS WITH DOLCETTO Boschi di Berri and BARBERA Ciabot Camerano
A SWEET FINISH
For those of you with sweeter and more delicate tastes, the perfect end to your lunch or dinner would be our candied and truffled hazelnuts or the cinnamon praline hazelnuts. You can’t go wrong with these crunchy, sweet morsels, and the best pairing would be Moscato d’Asti Docg, the holidays’ best friend. The refreshing and never too-sweet aroma and flavor of this wine, its natural effervescence, and its unique bouquet of fresh fruit and just-harvested grapes hits all the right notes with the candied hazelnuts. It will make your meal that much more memorable.
We suggest pairing the cinnamon praline hazelnuts with Barolo Chinato Marcarini. The aromas and wood aging will exalt the warm spices in the nuts.
FUN FACT
Our candied hazelnuts are proven to be “in-law sedatives.” Their pure, delicious qualities help silence even the most talkative relatives by keeping their mouths otherwise occupied (just be sure you keep a full bowl on hand!).
