We noticed some goat meat on sale in our local butcher’s recently. It’s something you rarely see in the UK, but we’ve enjoyed it in restaurants while we’ve been on holiday, particularly in Spain and Portugal, where Cabrito Asado – roasted young goat – is a familiar sight on menus.
So, we decided to buy some and cook it for ourselves. A quick scan of the internet revealed quite a choice of recipes but the one that most caught our eye involved braising our goat chops with fennel, spices and the juice of an orange. An interesting mix of flavours there, so a bit of a challenge to find a wine to match it. Red, of course, but which one? Thinking back to our travels, I would certainly have ordered a wine local to wherever we were – possibly a Rioja or a Mencia-based bottle in Spain and a Douro or Dão in Portugal. And all of those would work well with plain roasted meat. But here, I was tempted to look for something more characterful to match with the aniseed flavour of the fennel, the spices and the sweetness of the fruit juice. I settled on Luigi Einaudi’s Dogliani from Piedmont in north-west Italy (Wine Society, £11.50).
Made with the local Dolcetto grape, this has the delicious richness I was looking for but is also quite soft and harmonious. Lovely black fruits come through with a hint of garrigue herbs and a long, dry, slightly earthy finish. Einaudi is one of the most famous and historic producers of the region, once owned by a former Italian president who helped establish the reputation of the Dogliani DOC – one that is certainly upheld by this really attractive and good value red. It worked perfectly with the goat, but, if goat’s as scarce with you as here, it would be great with some lamb, too.
Anyone who has ever enjoyed a meal in an Italian restaurant (haven’t we all?) will be familiar with the word ‘dolce’ – the dessert or pudding course. But you might also find a ‘dolce’ on the cheese board: dolcelatte (“sweet milk”). And who of a certain age could ever forget Fellini’s famous film, ‘La Dolce Vita’ (The Sweet Life)? There’s that word again. But there’s a ‘dolce’ for wine lovers to look out for, too: dolcetto – a delicious and under-rated red grape variety native to the Piedmont region in Italy’s north-west.
Mention Piedmont and red wine and most will immediately think of Barolo or Barbaresco and there’s little doubt that the Nebbiolo grape that goes to make these wonderful, powerful, age-worthy wines is Piedmont’s most respected variety. But 2 other high quality red grapes are also widely grown in the region: Barbera, that I blogged about some months ago, and Dolcetto.
Dolcetto – the ‘little sweet one’ takes its name from the small size of its grapes and their lovely flavour, yet, despite the ‘dolce’, the wines made from it are almost invariably dry. And, happily for those who find Italian wine complicated, you’ll usually see the grape name on the label as Dolcetto d’Alba or Dolcetto d’Asti (Alba and Asti being the areas from which the wines come).
Long established producer Ascheri makes 2 Dolcettos from different vineyards (as well as a selection of Barolos, Barberas and other interesting bottles). I opened an example from the Nirane vineyard in Alba recently (Great Western Wine, £13.95): a lovely summer wine; not too heavy – you could even lightly chill it if you wanted and the fresh, clean fruit of this unoaked red shines through – delightful bitter cherries to perfectly cut through rich food. We enjoyed it with a spicy chicken dish but duck or, as the label suggests, fresh water fish would be other good matches.
And, of course, ideal to share with your own ‘sweet one’!