Originating in the Piedmont region on Northern Italy, Nebbiolo is considered one of the great Italian grape varieties. Made in different styles from the formidable full-bodied Barolo to the more elegant and less austere Barbaresco, all Nebbiolo wines share the common thread of natural tartness and grippy tannins. Rooted in the heart of truffle and porcini country, Nebbiolo is fruit forward, yet earthy and fits like a glove with these flavourful culinary gems foraged on the forest floor during autumn.

Steenberg Nebbiolo from the standout 2017 vintage is especially delicious. Ruby red with a typically bright hue, the wine’s autumn palette is underpinned by notes of strawberry, dried cranberry and cherry juxtaposed with the earthiness of truffles and mountain fynbos. The well-rounded, fuller mouthfeel sets the wine apart as a smooth and palate warming wine.

Cellarmaster Elunda Basson

“Returning to this wine years after bottling proves yet again what a great vintage 2017 was for reds in Constantia,” says Steenberg Cellarmaster Elunda Basson who enjoys Nebbiolo most in typical Italian fashion with artisanal charcuterie, parmigiana and risotto as well as spicy Asian food.

You should smell it!!

Chef Kerry Kilpin at Bistro Sixteen82, Steenberg’s much loved cellar door restaurant, shares her recipe of deliciously rich mushroom, pancetta and truffle oil risotto that is sure to satisfy autumn palates with a glass or two of Nebbiolo.

 

Steenberg Nebbiolo 2017 is available at a cellar door price of R285 at the Steenberg Tasting Room. For online purchases, visit https://www.steenbergfarm.com/buy-wine-online/.

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Mushroom, Pancetta & Truffle Oil Risotto

By Steenberg Executive Chef Kerry Kilpin

 

Serves 2

1 onion, chopped

50g butter

2 cloves garlic, chopped

150g pancetta, cubed

200g risotto rice

200ml dry white wine

250g assorted mushrooms, sliced

500ml vegetable or chicken stock

2 sprigs rosemary, chopped

125g parmesan, grated

50g butter

20g parsley, chopped

10 – 15ml truffle oil (or to your taste)

Sweat your onions and garlic with the butter in a pot for about 2 minutes.

Add the cubed pancetta and cook for a minute. Add your rice, cook for a further minute until the rice starts to go translucent on the outsides. Add the sliced mushrooms.

Add the wine and allow the wine to cook off and rice to absorb all the liquid.

Add enough stock to cover the rice. Cook on a medium heat.

After a further 2 minutes add rosemary and top up with stock.

Throughout the cooking process you will add stock and stir from time to time.

You need to keep your risotto moist at all times.

If you run out of stock and your rice isn’t cooked, top up using water.

Once your rice is about 2 minutes off from being cooked, add the parmesan, butter, truffle oil and parsley and allow to melt and season to taste.

Serve with a glass of Steenberg Nebbiolo.