Pairing with Ornellaia By Master Chef Gianluca Deiana Abis
Ornellaia, the iconic Bolgheri Super Tuscan, is a blend primarily of Bordeaux varieties—Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. Known for its luxurious balance of power and elegance, Ornellaia is a wine of considerable depth and complexity. Its plush tannins, ripe fruit, subtle herbal notes, and refined structure make it a remarkable pairing for richly flavored dishes that match its stature without overshadowing its nuances.
1. Grilled and Roasted Meats:
Bistecca alla Fiorentina:
A thick, charred T-bone steak finds a worthy partner in Ornellaia’s rich structure and dark fruit profile. The wine’s smooth tannins and refined acidity complement the meat’s natural juiciness and the aromatic hints of rosemary and olive oil typically used in preparation.
Roast Lamb with Mediterranean Herbs:
The herbal undertones of Ornellaia resonate beautifully with herb-crusted lamb or a slow-cooked lamb shoulder. The wine’s full body and layers of dark fruit, tobacco, and spice enhance the dish’s savory flavors.
Beef Wellington:
A refined dish like beef Wellington, with its combination of tenderloin, mushrooms, and pastry, aligns perfectly with Ornellaia’s complexity. The wine’s silky texture and savory elements match the dish’s luxurious richness.
2. Game and Stews:
Venison or Wild Boar Stew:
Gamey meats cooked slowly in a rich sauce—such as a venison or wild boar stew—highlight Ornellaia’s ability to balance intensity with elegance. The wine’s subtle spice and dark berry notes enhance the earthy, slow-cooked flavors of the dish.
Duck Confit or Roasted Duck:
The tender, flavorful meat of duck, whether prepared confit or roasted with a red wine reduction, pairs beautifully with Ornellaia’s supple tannins and refined acidity. The wine’s hint of cocoa and cedar complements the savory duck and its accompanying sauces.
3. Hearty Pasta and Risotto:
Pappardelle with Wild Boar Ragù:
A classic Tuscan pairing, the wine’s ripe black fruit and earthy depth mirror the flavors of the slow-cooked wild boar sauce, creating a harmonious and satisfying combination.
Risotto with Porcini Mushrooms and Truffle:
Ornellaia’s earthy and truffle-like notes make it a natural fit for a decadent risotto. The wine’s full body and balanced acidity lift the creamy texture and umami-rich flavors of porcini mushrooms and truffles.
Tagliatelle with Duck Ragù:
A refined pairing, the wine’s plush tannins and dark fruit tones enhance the richness of a slow-cooked duck ragù, while its herbal elements add a touch of complexity.
4. Aged Cheeses and Charcuterie:
Aged Pecorino Toscano:
The nutty, salty flavors of aged Pecorino Toscano find balance in Ornellaia’s refined fruit and structure. Together, they create a classic and elegant Tuscan pairing.
Parmigiano Reggiano and Aged Gouda:
These cheeses, with their crumbly texture and deep umami character, bring out the wine’s savory and tertiary flavors.
Tuscan Salumi:
Finocchiona (fennel salami) and cured meats with complex seasoning match Ornellaia’s layered herbal and spice notes, offering a harmonious balance of saltiness and smooth fruit.
5. Refined International Dishes:
Rack of Lamb with Red Wine Reduction:
The wine’s Bordeaux varietals shine alongside a perfectly cooked rack of lamb. The red wine reduction sauce mirrors Ornellaia’s dark fruit and spice, making for a seamless pairing.
Braised Short Ribs or Oxtail:
A slow-cooked dish like braised short ribs or oxtail with root vegetables pairs beautifully with Ornellaia. The wine’s richness, silky tannins, and long finish elevate the savory depth of these luxurious comfort foods.
In Summary:Ornellaia’s Bordeaux-inspired blend and refined craftsmanship make it a natural choice for pairing with rich, elegant dishes. From grilled or roasted meats and hearty pastas to aged cheeses and refined game preparations, Ornellaia’s balance of power, finesse, and complexity ensures that it enhances a meal rather than overpowering it.
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