Gamay Around the Globe: From Burgundy to the Willamette Valley + Mussels, Pici, and A Bottle from New Zealand #Winophiles
- Allison & Chris at AdVINEtures share French Grapes Around the World: Chardonnay in BC's Okanagan Valley .
- Andrea of The Quirky Cork declares Ooo la la! French Grapes in Turkey!
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- Jeff of FoodWineClick! takes A Reluctant Look at French Grapes Outside of France .
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- Lauren of The Swirling Dervish goes Beyond Champagne: Pinot Meunier Shines in a Varietal Wine from Two Shepherds .
- Melanie of Wining with Mel offers French Grapes Around the World: Spotlight on Niagara Gamay .
- Nicole of Somm's Table is Celebrating Women's History Month with Gamble Family Vineyard's Mary Ann .
- Pinny at Chinese Food and Wine Pairings examines Elevating French grapes outside France at Texas's William and Chris Vineyards .
- Robin of Crushed Grape Chronicles looks at Roussanne 9009 km from Home .
- Susannah of Avvinare posts Petit Manseng Flourishes In Virginia .
- Wendy of A Day in the Life on the Farm is Exploring Malbec Outside of France Paired with Pineapple Teriyaki Salmon .
- And host Camilla of Culinary Adventures with Camilla surveys Gamay Around the Globe: From Burgundy to the Willamette Valley + Mussels, Pici, and A Bottle from New Zealand.
As for me, I decided to explore the same French grape - Gamay. Same vintage - 2018. But different countries. So, I picked up three different bottles of Gamay all from 2018. One from Burgundy, one from Oregon, and one from Hawke's Bay, New Zealand.
When I was searching for recipes from New Zealand, I came across a dish made popular by a Malaysian chef that he called Mussels and Pici. So, it's not a traditional New Zealand dish, but I do love making hand-rolled pasta and I found some mussels from New Zealand.
- 75 grams (approximately ½ cup) pasta flour or all-purpose flour
- 85 gram (approximately ½ cup) semolina flour, plus extra for dusting
- 1/2 teaspoon salt
- 80 ml (approximately ⅓ cup) warm water
- 2 to 3 Tablespoons olive oil
- 5 to 6 garlic cloves, peeled and pressed
- 1 onion, peeled and diced
- 1 tomato, cored and diced
- 250 ml (1 cup) white wine, such as Sauvignon Blanc or Pinot Grigio
- 250 ml (1 cup) fish stock or vegetable stock
- 1 pinch saffron threads soaked in 1 Tablespoon warm water
- 1 kilogram mussels (I found New Zealand Greenshell Mussels in the half shell)
- 1/2 cup fresh parsley, chopped
- freshly ground pepper, as needed
Divide the dough ball into 8 golf ball-sized pieces and roll them into 12" cylinders approximately 1" diameter.
Then take each cylinder and rub them between your palms until they elongate and become thinner. I like to use gravity and have the pici come off the back of my hand back to the countertop.
Curl the noodle into a spiral. Set aside until needed.