Wine & Spirits - August 2017 - 45
Tony Chittum, Iron Gate, DC
Country Terrine
& Lambrusco
"I'm going to sound probably like everybody
else but I like salumi, cured meats. At Iron Gate,
we love Red Apron Butchery. The country terrine
is packed with pork liver, fat and savory spices, and
has a smooth, moist texture. I look for beverages that
are refreshing and can cleanse the palate and I prefer to
have it with wines that can be served cool, are low in alcohol and high in acid. Maybe even a wine that's a little bit
sweet, to work with the richness and savory elements, like
the Nicchia."
Chef's Pick: Cantina Fratelli Carafoli NV Nicchia Rosato
Lambrusco di Modena
Sarah Grueneberg, Monteverde, Chicago
Country Ham & Prosecco
"I drink a lot of Prosecco as my after-shift drink-the Bisol Jeio. I love it with cured
meats. The funky, earthy flavors of country ham go really nicely with the slightly
sweet, effervescent nature of the Prosecco. We use Broadbent's from Kuttawa,
Kentucky. Some country hams are a little more salty and funky, but the Broadbent falls in between the stronger hams and Prosciutto di Parma. The difference
between a prosciutto and country ham is that the hams are lightly smoked, which
pairs nicely with the fresh flavors of Prosecco. At the restaurant, we serve our
country ham in a dish we call burrata e ham. We make tigelle, which are breads
that have lard in them, and we sear them, then put the ham inside with burrata
and different vegetables. Right now, it's ramps and rhubarb."
Chef's Pick: Bisol NV Jeio Prosecco Brut
Evan Hartman, Pleasantry, Cincinnati
Soft-ripened Cheese & Pétillant Naturel
"Tavignano's Il Pestifero has a little bit of a cider quality to the fruit, and
super high acid. Honestly, the bottom of the bottle is always my favorite;
it's a little bit murkier and has a milky mouthfeel from all of the residual
yeast that settles at the bottom. And with that lighter, fruitier style of pét-nat
something creamy is nice. One of my favorite cheeses to pair with it is La
Tur [from Piedmont]. It is sheep, goat and cow milk-really creamy, slightly
funky, with a lot of depth to it."
Chef's Pick: Tenuta di Tavignano 2015 Il Pestifero Marche
WINE & SPIRITS
AUGUST 2017
45
Table of Contents for the Digital Edition of Wine & Spirits - August 2017
Contents
Wine & Spirits - August 2017 - Cover1
Wine & Spirits - August 2017 - Cover2
Wine & Spirits - August 2017 - 1
Wine & Spirits - August 2017 - 2
Wine & Spirits - August 2017 - 3
Wine & Spirits - August 2017 - 4
Wine & Spirits - August 2017 - Contents
Wine & Spirits - August 2017 - 6
Wine & Spirits - August 2017 - 7
Wine & Spirits - August 2017 - 8
Wine & Spirits - August 2017 - 9
Wine & Spirits - August 2017 - 10
Wine & Spirits - August 2017 - 11
Wine & Spirits - August 2017 - 12
Wine & Spirits - August 2017 - 13
Wine & Spirits - August 2017 - 14
Wine & Spirits - August 2017 - 15
Wine & Spirits - August 2017 - 16
Wine & Spirits - August 2017 - 17
Wine & Spirits - August 2017 - 18
Wine & Spirits - August 2017 - 19
Wine & Spirits - August 2017 - 20
Wine & Spirits - August 2017 - 21
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Wine & Spirits - August 2017 - 23
Wine & Spirits - August 2017 - 24
Wine & Spirits - August 2017 - 25
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Wine & Spirits - August 2017 - 28
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Wine & Spirits - August 2017 - 45
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Wine & Spirits - August 2017 - Cover3
Wine & Spirits - August 2017 - Cover4
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