Winter’s chill begs for a robust dish.
One that demands an equally powerful wine alongside, too.
So stir up a big pot of “Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta” and pop open a bottle of Italian Barolo — and you can’t go wrong.
The recipe — and pairing — is from the new “Wine Food: New Adventures in Drinking and Cooking” (Lorena Jones Books), of which I received a review copy.
Packed with more than 75 recipes, this book makes pairing easy and understandable, by not only suggesting the best wine for each dish, but giving recommended producers, too.