Lorie O'Sullivan pairs food with the wines of Poggio Le Volpi
Feb. 3, 2020, 2:14 p.m.
Feb. 3, 2020, 2:15 p.m.
Pasta amatriciana is a classic pasta dish from Lazio.
Lorie O’ Sullivan is based in Toronto. Lorie is the Sommelier/Manager for Dymon Wine Cellar a new state-of-the-art wine cellar and lounge opening April 2020. She was previously the Head Sommelier for TOCA, the signature restaurant in the Ritz Carlton Hotel for the past 5 years. She has also developed many award-winning wine lists for restaurants. A Niagara native who is currently working towards her Advanced Sommelier designation in the US. The Ritz Carlton - TOCA restaurant celebrity chef is Oliver Glowig. His restaurant is actually located at this winery which makes Lorie very familiar with these wines due to Oliver's affiliation.
As for the current wines, according to Lorie "the 2017 Rosso definitely showed more acid and more freshness. The 2015 had more tannin and saw a bit more time in wood, which I felt needed a heartier dish."
Wine: 2017 Poggio Le Volpi Roma Rosso
Dish: Bucatini all'Amatriciana, Wild Boar Ragu .
This wine has the acid to pair with something salty and it has weight to pair with a hearty dish!
Wine: 2015 Poggio Le Volpi Roma Rosso Edizione Limitata
Dish: Venison stew with Juniper berries, Roasted Rack of Lamb with Rosemary and Garlic
150 grams pancetta, diced
1 dry chilli pepper*
500 grams bucatini
6-8 plum tomatoes, skins removed, diced
3 oz white wine
Pecorino or Parmigiano Reggiano, grated
Baby arugula, for garnish (optional)
Directions: Bring a large pot of salted water to a boil. Place a couple tablespoons of olive oil in a large sauté pan set over medium heat. Add the pancetta and chilli pepper (whole). Once the pancetta has browned add the white wine and cook until the wine has reduced by half its volume. Remove the chilli pepper (or leave it in if you prefer spicier pasta). Add the tomatoes and stir well to thoroughly combine with the pancetta. Continue cooking until the tomatoes are soft and then remove the pan from the heat. Meanwhile, cook the pasta according to until al dente. Drain the pasta and add to the pan with the sauce. Reserve some of the pasta water. Toss the pasta and add a handful of grated Pecorino or Parmigiano-Reggiano cheese. If the sauce is too dry add a little of the reserved pasta water. Serve the pasta warm and accompany with extra grated cheese. Top with a few baby arugula leaves as a garnish (optional).