Pappardelle al Cinghiale paired with Cool Climate Heathcote Shiraz

Papparedelle al Cinghiale
Wide Ribbons with Tuscan Wild Boar

A Tuscan hunter's pasta - ribbons of egg pasta beneath dark, wine-braised ragu.

Ingredients: (Serves 6)

1 kg boneless wild boar shoulder (or pork shoulder), cut into cubes

3 tbsp olive oil

1 onion, diced

2 garlic cloves, crushed

2 carrots, diced

1 celery stick, diced

2 sprigs rosemary

2 bay leaves

500 ml dry red wine

400 ml beef stock 

500 g pappardelle 

Sea salt, pepper

Parmigiano to serve

 

Method:

One.  Marinate the meat overnight in 300 ml of the wine with the herbs and the bay leaf.

Two.  Drain and pay dry. Brown hard in olive oil, in batches, until deeply coloured. Set aside.

Three.  Soften onion, garlic, carrot, and celery in the same pan until golden.

Four.  Return the meat, add the remaining wine, and reduce by half.

Five.  Add tomatoes and stock. Cover and simmer 2.5 hours until the meat shreds easily.

Six.  Shred the meat into the sauce. Toss with cooked pappardelle and finish with Parmigiano.

Pro tip: Boar loves juniper - toss 4 lightly crushed berries into the braise. It adds the wild, foresty note that pairs beautifully with Shiraz.

 

Wine pairing:

Red Hill Estate Cool Climate Heathcote Shiraz

 

Why it works:

Our Heathcote Shiraz has the body, black-fruit depth, and peppery finish to meet the gamey intensity of the boar. The wine echoes the braise; the braise softens the wine.

 

Wine tasting notes:

Dark fruit and spice define this Shiraz, with plum, mulberry and black cherry on the nose leading into blackberry and blueberry on the palate, lifted by white pepper and French oak, and finished with smooth, elegant tannins.

Serving Temp: 16–18°C to bring its full depth and complexity.