Malvasia Moscata Piemontese: Alea by Cascina Ebreo
Embark on a journey into the realm of wines as we delve into the captivating allure of Malvasia Moscata Piemontese. Today, we shine a spotlight on Alea, a remarkable creation by Cascina Ebreo, offering an unparalleled sensory adventure that tantalizes the palate and ignites the imagination.
Table of Contents:
- Malvasia Moscata Piemontese
- The Artistry Behind Alea
- Savoring Alea: Aromas and Flavors
- The Limited Production of Alea
- Perfect Pairing: Pumpkin and Smoked Gorgonzola Risotto
Malvasia Moscata Piemontese
Malvasia Moscata Piemontese, an elusive grape variety renowned for its captivating aroma and unforgettable taste, occupies a unique place in the world of winemaking.
Traditionally associated with sweet and sparkling wines, its recent emergence in the realm of dry wines has sparked renewed interest and curiosity among wine enthusiasts.
The Artistry Behind Alea
Nestled amidst the picturesque landscapes of Novello, within the esteemed municipality of Barolo, lies Cascina Ebreo—a boutique winery committed to the pursuit of winemaking perfection.
Here, amidst rolling vineyards and sun-kissed slopes, Alea is meticulously crafted using Malvasia Moscata Piemontese grapes, culminating in a wine of unparalleled distinction and sophistication.
Savoring Alea: Aromas and Flavors
As Alea is poured into the glass, its radiant golden hue captivates the eye, hinting at the sensory journey that awaits.
Swirling and sniffing reveal a diverse bouquet, with notes ranging from delicate floral accents to luscious yellow-fleshed fruits, complemented by hints of herbs and spices.
On the palate, Alea dazzles with its vibrant acidity and complex flavor profile, culminating in a lingering finish that leaves a lasting impression.
The Limited Production of Alea
The production of Alea is a testament to exclusivity, with only a select number of bottles crafted each year.
Cascina Ebreo employs traditional winemaking techniques, including fermentation in steel tanks and aging in clay amphorae, to preserve the unique characteristics of Malvasia Moscata Piemontese, resulting in a wine of exceptional depth and complexity.
Perfect Pairing: Pumpkin and Smoked Gorgonzola Risotto
Indulge in the culinary artistry of Chef Vary with this exquisite risotto, featuring Acquerello aged Carnaroli rice and a delectable combination of pumpkin and smoked gorgonzola.
Follow the step-by-step instructions to create a dish that perfectly complements the exceptional qualities of Alea, allowing you to savor every moment of the dining experience.
Ingredients:
- 200g of Carnaroli rice
- Half a leek, finely chopped
- 300g of pumpkin (preferably Mantovana type), diced
- 2 tablespoons of Extra Virgin Olive Oil
- 30g butter
- 50g grated Parmigiano Reggiano or Grana Padano
- 4 tbsp gorgonzola cheese
- Vegetable broth or hot water as needed (approx. 600ml)
- Salt and pepper to taste
Instructions:
- Toast the leek with oil and salt over medium heat for about 4 minutes.
- Add the rice and continue to toast for another 2-3 minutes.
- Add the pumpkin and adjust with salt and pepper. Stir and toast for another 3 minutes.
- Proceed with the addition of the liquid. Stir occasionally and continue adding liquid as needed (the liquid should only be added once the previous addition has evaporated).
- Continue until fully cooked (about 18 minutes). Taste and adjust for salt and pepper.
- Turn off the heat. Add the cold butter and cover. After about 40 seconds, stir in Parmigiano (or Grana Padano) and gorgonzola.
- Serve immediately. The rice we used is unique, so it won’t overcook!
As you embark on your journey of discovery with Alea from Cascina Ebreo, let this tantalizing Pumpkin and Smoked Gorgonzola Risotto be your culinary companion.
Together, they create a symphony of flavors that elevate the tasting experience to new heights. Enjoy your meal.
