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Spicy Mussels with Chorizo + 2017 Villadoria Bricco Magno Langhe Nebbiolo #ItalianFWT

This month the Italian Food Wine Travel bloggers are pairing wines from Langhe. Cindy of Grape Experiences is hosting. As it is a holiday weekend, I'm not sure if we are gathering for a live Twitter chat on Saturday, July 2nd or not. Regardless, here's the line-up of the articles...

Langhe is a hilly sub-region in the Piedmont (Piemonte); it lies in the Cuneo province, east of the Tanaro River and south of Alba. Its name Langhe is the plural form of langa, a word in the local dialect for a long, low-lying hill.

Last November I paired Risotto ai Tre Funghi, Rosticciana al Forno, + Fontanafredda Silver Label Barbaresco 2015 which was from Langhe. And I was so excited to get my hands on a Nebbiolo from Langhe as Nebbiolo might be my favorite grape. Ever. You can read a bit more about that in my post Family Favorites: Spaghetti Bolognese + Bruna Grimaldi Camilla Barolo 2016.

2017 Villadoria Bricco Magno Langhe Nebbiolo

Villadoria, nestled in the Serralunga d’Alba hills, in the heart of Barolo, has been shepherded by the Lanzavecchia family for the past four generations. They began as a nursery just selling grape root stock to other growers. But in the mid-20th century, they opened their own winery. 

In recent years, Daniele Lanzavecchia turned over the winemaking to his daughter Paola. She has infused modern technology to the concept of traditional production and pushed forward in farming naturally and sustainably. The estate does not use any pesticides or chemical fertilizers and are founding members of the Associazione Nazionale Biotipico.

This wine - Bricco Magno - pours a bright ruby red with garnet highlights. On the nose, there are aromas of heady florals, intriguing vanilla pods, and earthy cacao pods. On the palate, the wine is well-rounded with beautifully balanced tannins and a delightful savory finish. What a beautiful expression of the Nebbiolo grape! I poured this wine on two consecutive evenings. This was the first...

Spicy Mussels with Chorizo 

On the day I wanted to do the pairing, the boys and I had gone on a hike to Point Lobos. As it was low tide, tons and tons of mussels were exposed. No, I did not forage for our dinner there, but it inspired me to run over to the wharf and get some fresh mussels. This preparation is so quick and easy.

  • 1 chorizo sausage, cooked and diced
  • 1/2 onion, peeled and diced
  • 2 Tablespoons olive oil
  • 3 garlic cloves, peeled and pressed
  • 1 teaspoon each smoked paprika, sweet paprika, and hot paprika
  • 1/2 cup fresh tomato sauce
  • 3/4 cup dry red wine

Heat olive oil in a large pot. Cook onions and garlic until the onions are translucent and beginning to caramelize. Add the sausage, stirring occasionally, until sausage begins to brown and crisp, approximately 4 to 5 minutes.

Add the paprikas, stirring until fragrant, approximately 1 to 2 minutes. Add tomato sauce and wine. Bring to a simmer and cook until reduced by half, approximately 5 to 6 minutes.

Add mussels. Cover and steam, stirring occasionally, until mussels open, approximately 6 to 8 minutes. Discard any mussels that don't open. 

Well, that's a wrap on this month's edition of the #ItalianFWT group. We'll be back next month with a look at non-native grapes in Italian wines. Martin of ENOFYLZ Wine Blog is hosting; you can read his invitation here. Stay tuned!


  1. I also love Nebbiolo - especially those floral and red fruit aromas. How did it handle the spiciness of the dish?

  2. I love mussels flavored with chorizo so that looks delicious to me! I'm also curious how the spicy dish and the wine paired together.

  3. Wow I never would’ve thought to pair Nebbiolo with mussels, but with that sauce I’m assuming it went well?


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