When applied to wine grapes and to beef, the artisanal process of drying to concentrate and increase the complexity of flavors produces a savory, umami-driven experience. While there’s no mystery behind the affinity between red wine and beef, Amarone producer Masi teamed up with local purveyor Flannery Beef for a tasting that elevated this classic to new heights. Staged at San Francisco restaurant Perbacco, Umberto Gibin’s long-running destination that serves as a home away from home for visiting Italian wine producers, Masi’s Rafaelle Boscaini and Bryan Flannery shared a few insights about their respective methods of air-curing and then let their extraordinary products do the talking.
Boscaini poured a bold Masianco 2013 Pinot Grigio to accompany a seasonal composed salad and followed with two Amarone—a 2008 Riserva di Costasera and 2007 Moncenisio, a Molinara-dominant wine that ages in cherry—served with Flannery’s unique cuts of 20-day and 40-day dry-aged beef. The pairings were masterful in that they were utterly complete; the 2007 was better suited to the longer-aged rib cap, a cut formed from the outer part of the prime rib, and the 2008 struck just the right balance with the concentrated, mineral flavors of Flannery’s “Saratoga” center rib cut.
Read the entire article here: Taking The Cure