Craft & Cork >> Wine

The third release from our Restricted Quantities 2019 program entitled, 4Fugitives is an Italy Nebbiolo. Learn more about this limited release wine, our recommended pairings, the varietal itself and the fugitive – Enrico Alfano – who inspired it.

THE WINE

A unified transparency and delicate appeal that collaborates well with its robust and hearty counterparts. These are the true markers of both a leader and a great wine!

Salute to a man of lasting endurance and mystique!

Food Pairings:

• Braised beef cheeks with garlic infused mash potatoes
• Lasagna Bolognese
• Rigatoni alla Norma

ABOUT THE VARIETALTHE FUGITIVE 

Nebbiolo is native to Northern Italy most probably from the Piemonte region. In its terroir of origin, Nebbiolo is used to produced single variety wines in the world-famous regions of Barolo DOCG and Barbaresco DOCG. His derives from the Italian “nebbia”, fog in English. Typical descriptors and structure for Nebbiolo wines includes: Red cherry, blackberry, dried flowers (rose, violet), tobacco and mushroom. The wines present high acidity, full body and high tannins.

THE FUGITIVE

Considered a leader of a mafia-type group called the Camorra; Alfano was rumoured to have been responsible for the murders of a New York City police sergeant and a rival Camorra boss, Gennaro Cuocolo, and his wife. Many considered Alfano in the light of a demigod, as he was thought to be invulnerable to bullets and able at all times to escape his pursuers. Unfortunately, he was caught and a trial against Alfano expanded to a tribunal against the Camorra, where he was found guilty. He maintained his innocence, and after the illegitimacy of the trial was discovered, he was released after serving 27 years of a 30 year sentence. After his release in 1934, he was never seen or heard from again.

Craft Winemakers will finally have a chance to make their own Italy Nebbiolo wine through the RJS Craft Winemaking 2019 Restricted Quantities program. You can order through your local RJS Craft Winemaking retailer is essential to ensure you can get your hands on a kit or two!

Capture a boldly defiant wine February 2019.

 

Lasagna alla Bolognese 

For the Lasagna
1 recipe of Bolognese Sauce
1 recipe béchamel sauce

Oven ready lasagna sheets

Mozzarella 250g (torn in small pieces)

Parmesan, grated

Assembly

Preheat the oven to 375°F.

Assemble the lasagna in a 10-by-20-inch lasagna pan

Spread a layer of Bolognese over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of béchamel, another layer of Bolognese, a sprinkling of Parmigiano and pasta. Repeat until all the ingredients are used up (or lasagna pan is full), finishing with a layer of pasta topped with béchamel, mozzarella and parmesan.

Bake for 45 minutes, or until the edges are browned and the sauces are bubbling.

Let stand for 10 minutes before serving.

 

Bolognese Sauce

Preparation 25 MIN

Cooking 3 H

Output 1 3/4 liters (7 cups)

Ingredients

¼ cup (60 ml) butter

2tbsp (30ml) olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

½ cup celery, chopped small
¼ cup carrots, chopped small

4 slices bacon, grounded (or cut into fine pieces)

1 lb (454 g) ground veal

3/4 lb (340 g) ground pork

3/4 cup (187 ml) white wine

3/4 cup (187 ml) milk

1/2 can 28 oz (398 ml) crushed tomatoes

1 bay leaves

Salt and pepper

Preparation

1. In a saucepan, heat the olive oil and butter. Add the onion, garlic, carrots, and celery and cook until they become very soft and begin to caramelize. Season with salt and pepper.
2. In a large bowl, mix together the bacon, veal and pork.
3. Add the meats to the pan and cook until they begin to brown.
4. Add the wine and milk and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat.
5. Add the tomato paste and the bay leaf and stir well. Bring to a simmer. Reduce the heat to low and cook for 2 hours.

Béchamel Sauce

INGREDIENTS

3 tablespoons butter

3 tablespoons flour

2 cups milk, heated

1 pinch of nutmeg

Salt & pepper

PREPARATION

Melt the butter in a heavy-bottomed saucepan.

Sprinkle the flour on the butter and onion and stir with a whisk.

Let the butter and flour mixture cook for 1 minute over medium heat, whisking constantly. That way, your béchamel won’t taste like flour. This step is called making a roux. The roux is used to thicken your milk and give you a nice creamy sauce.

Add the milk and a pinch of nutmeg, stirring constantly with a whisk. Bring to a boil (over medium-high heat). If you stop whisking, your sauce will be lumpy.

When the consistency of your sauce becomes thick and creamy, remove from the heat and season with salt and pepper. Taste before seasoning.

To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.