Displaying items by tag: Longhorne
Lambrusco and a Longhorn T.Bone. Who would have thought it from our February Dish of the Day - Justin Sharp at Pea Porridge
Lambrusco from Italy must surely be one of the most unfashionable wines of the past 20 years. Sweet, light and inexpensive, they have suffered a bad reputation. Many mature drinkers may still run as far as possible from the style, but an upsurge in quality is slowly changing people's perspective.Younger generations of winemakers are practicing new techniques and their wines can be enjoyed in many wine bars and top end restaurants throughout the world, and locally in our humble little back street bistro in Bury St Edmunds, Pea Porridge.
Its not entirely easy to obtain the wines that are fronting the “real” Lambrusco revival (although Waitrose have a simple one!) The best sources are in independent merchants and restaurants like Pea Porridge.We have a lovely light pinkish Lambrusco which we offer by the glass as an aperitif, but when it comes to eating meat we have an outstanding red Lambrusco from a producer called Quarticello.
Roberto Maestri works organically and biodynamically on 5 hectares of vines set on clay gravel soil. He only uses wild yeasts and his bubbles are made the traditional way in Emilia Romagna with the second fermentation completed in bottle.The wine is bone dry and full of earth with plenty of wild fruit. It practically screams for meat in any guise, especially those straight from the grill. In this case a big hunka T Bone of Longhorn beef!
Longhorn cattle are a brown and white breed originally from the north of England. This old fashioned breed was developed 200 years ago and was the breed that made England famous for its fine roast beef. It has been largely forgotten, but the quality remains outstanding, It is now certified rare breed . We buy it hung for 5 weeks so the fine grain, well marbled meat reaches its maturity and full potential. Wonderful paired with Lambrusco.
We have recently started cooking almost all of our meat over charcoal, for a natural and pure flavour with smoky hints. We use a Big Green Egg which is a ceramic unit in which you can grill, smoke, bake at exact temperatures by easily adjusting the airflow controls, maintaining precision and accuracy as well as outstanding flavour.
So come check us out, try for yourself the combination of great charcoaled meat with a glass (or two) of pure, frothy,earthy Lambrusco.
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