2006 Cambria “Julia’s Vineyard” Pinot Noir
Wine Enthusiast’s #1 rated wine for 2009. “This is the best Pinot Noir at this price on the market. Easily. It’s picture-perfect cool climate, absolutely dry and silky, with complex flavors of cherries, Mandarin orange, cola, pomegranates, licorice and cinnamon spice, made even richer by smoky oak. Just lovely, and gets even better as it breathes in the glass.” 93 Points. $18
Cambria Wines suggests serving this delightful Pinot with Pancetta and White Asparagus Pizza.
Recipe:
Pancetta and White Asparagus Pizza
INGREDI ENTS
One 6 -7 ounce ball fresh pizza dough
(pre-purchased or homemade)
6 white asparagus stalks, trimmed
6 slices pancetta
½ cup tomato sauce
1 cup grated mozzarella cheese
½ tablespoon dried oregano
extra virgin olive oil
Preheat oven to 400˚F. Dust a smooth surface with flour.
Place pizza dough ball in the center. Flatten the dough into
a disc shape with your fingers. Next, roll the dough with a
rolling pin until the dough is thin and reaches a diameter of
10 – 12 inches.
Steam asparagus in a sauté pan with a little water or place
in a vegetable steamer until crisp-tender. When cool, slice
asparagus diagonally.
Cook pancetta over medium low heat until fat is opaque then
drain on paper towels.
Spoon the tomato sauce evenly over dough and sprinkle
generously with the mozzarella cheese. Arrange the pieces
of white asparagus and pancetta. Place the pizza in the oven
and let bake for 5 minutes.
Turn the pizza 180-degrees and continue baking for
another few minutes or until crust is golden brown and the
cheese is bubbly. Remove pizza from oven. Sprinkle with
the driedoregano and drizzle with extra virgin olive oil.
From Chef Leonardo Curti of Trattoria Grappolo
Santa Ynez, Santa Barbara County
Tags: California, pinot noir, wine
