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Jul

Olive & Parma Bread

Sean Sellers  in Red Wines, Cabernet Sauvignon, Sangiovese, Blow the Bank, Meat & Poultry , , , , , , ,

InterWined Food

Each week, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.

There are few things nicer than a warm slice of bread and a good glass of wine. So, this week, ‘Blow the Bank’ brings you both with its very own Olive & Parma Bread.

Olive & Parma Stromboli Bread

I’ve made this bread several times and in many different ways, as a bâtard, as a baguette, and as a kind of stromboli. This recipe makes the stromboli-style.

Accompanying the stromboli is a simple glass of Italian wine in the form of the 2005 Remole Frescobaldi (12.5%), £7.49 from Oddbins, made from a blend of 85% Sangiovese/15% Cabernet Sauvignon. Oddbins describes the wine as a mini-Super Tuscan and it’s hard to disagree. The flavour is earthy and tannic with a nose that smells of cherries and summer fruits. Together, the two work well and find balance — the bread with its strong olive, salt, and cheese flavours smoothing the tannins found in the wine.

InterWined’s Own Recipe in Full

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