Enjoying Fall Wines From Piedmont with Fall Foods from California
Speaking of Foodies….
Los Angeles is full of them!
Chef Angela Bryan-Tyler and the wonderful crowd from the South LA Wine Club.
In collaboration with the South LA Wine Club and VeroVino, Bronx native, Los Angeles-based chef Angela Bryant-Tyler delighted a crowd of foodies on Oct 13th in Los Angeles with a cooking demonstration and sampling of autumn themed, vegan dishes, at the ‘Fall Wines from Piedmont’ wine tasting in Los Angeles. Chef Angela creates healthy and delicious dishes which inspire lifestyle and travel with her Deliciousness In Your Mouth Catering Company.
The dishes Chef Angela created used seasonal vegetables, such as Spaghetti Squash in a Vegetable Marinara Sauce and interesting spices, such as the exotic Ethiopian Berber seasoning. She improvised by adding a touch of Aldo Clerico’s Barbera d’Alba when caramelizing the mushrooms and onions. One of her cooking tips is to add wine to recipes while cooking, and real wine, not the low-grade cooking wine you find in supermarkets – never let wine go to waste!
Angela’s spaghetti squash dish paired well with both a VeroVino red wine the group was tasting, Aldo Clerico’s Barbera d’Alba, as well as VeroVino white wine Briamara’s Biancamano Erbaluce from Northern Piedmont.
Angela improvised her delicious handmade Sweet Potato Flatbread recipe by drizzling on top of it Claterna Extra Virgin Olive Oil which is made from Ghiacciola, a rare and native cultivar from the Emilia-Romagna region in Italy made by Palazzo Varignana. It is an intense and flavorful olive oil which is considered one of the best olive oils, despite it being a largely unknown olive cultivar.
Want to replicate these delicious dishes at home? Chef Angela kindly shared a few of her recipes with us.
Roasted Spaghetti Squash with Red Wine Caramelized Mushrooms in a Mixed Vegetable Marinara Sauce
Sweet Potato Flatbread
A wine similar to this Canavese Barbera is the Aldo Clerico | Barbera d'Alba Red Wine | Single Vineyard.
Small production wines like this don’t stay long in stock! This product is sold out. Head back to the VeroShop to see what other small production wines we have available.
This single vineyard barbera from the Canavese area of Northern Piedmont was given to Briamara producer’s grandfather in 1880 by don Luigi Bianco, a ‘zio prete’, uncle priest, hence the name of the wine in local dialect ‘barba preve.’
This red wine has fresh and fruity sour cherry aromas and taste with a bit of cinnamon. Thanks to refining in the Slavonia oak tonneau, the wine becomes well-structured and complex. But the REAL thanks go to don Luigi!
Small yield of 2,500 x year makes this a precious limited production.
A wine similar to this Caluso Erbaluce is the Antonella Piatti | Falavospa Erbaluce | Organic White Wine.
Small production wines like this don’t stay long in stock! This product is sold out. Head back to the VeroShop to see what other small production wines we have available.
A DOC wine from Northern Piemonte, this Erbaluce di Caluso is a perfect example of the flowery bouquet on the nose and a dry and fresh taste on the palate that are inherent in the erbaluce grape.
This special wine is produced from the best Erbaluce grapes and was created in honour of the Savoia ancestor - Umberto I - nicknamed "Il Biancamano". Pleasant at a young age, it evolves in surprising mineral notes and ages quite well.
Dogliani is known as the area which produces the best dolcettos in the world. This expressive structured yet easy-to-drink red wine has purple color, and floral bouquet with red plum notes. On the palate, this dolcetto opens pleasantly with notable tannins that are, however, not overpowering. It finishes with light almond notes. Coming from a single vineyard near Monchiero, this Dogliani is also make with native yeast fermentation.
It can be enjoyed just after bottling, yet it can better itself after a bit of aging in bottle.
Tastes Like: Juicy plump, plums
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: Originally called Dolcetto di Dogliani, local winemakers lobbied to change the denomination to simply ‘Dogliani’ to avoid the misconception that this wine was ‘little sweet’, as suggested by the translation of ‘dolcetto’ in Italian. They wanted this special dry red wine to be able to make its own name, and let its importance stand for itself.
A really good, soft and fleshy Barbera from Alba, from a single vineyard located in the Barolo designated wine region, one of the best areas for Barbera. Nice acidity and fruitiness with some spice, thanks to 14-16 month aging in new and used oak.
A very balanced and elegant wine on the nose, and a good body and structure on the palate with a pleasant and vibrant acidity. A rounded wine with fresh yet fruity notes that finish with a creamy texture thanks to the oak barrel aging.
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Tastes Like: Pretty, ripe, dark cherries
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: With its aging, this Barbera d’Alba technically follows guidelines for a Barbera d’Alba Superiore, but winemaker Aldo Clerico decides to declassify it.