2022 Giovanni Almondo Roero Arnies "Bricco delle Ciliegie"

In the cold winter months, we get a chance to relax. One of the things we thought we would do this winter is to watch Wine Masters.
We watched an episode on Piedmonte which featured this 2022 Giovanni Almondo Bricco delle Ciliegie with a food pairing we that we thought we must try.
We are familiar with the Arneis grape variety and know that it was Alfredo Currado of Vietti, who is considered to be the father of Arneis having saved this variety from extinction.
My husband procured a bottle of the exact same Arneis that was on the Wine Masters program. We watched the episode a few times to understand how the appetizer was prepared. Basically, it is a loaf of French bread from which slices are cut. The first layer is salmon. On the salmon is a mixture of softened goat cheese, cream cheese and olive oil to make it pipeable. Onto this cheese layer, we put capers, julienned sun dried tomatoes and lemon zest and felt that it was a reasonable facsimile.
Our friends, Mary and Barry came over to help us consume the wine and appetizer and give us some feedback on the pairing. The Arneis was pale yellow in color, dry, with a light body. It did go well with the appetizer!

The main course was a cassoulet that my husband made with elk steak, elk chops and wild turkey, provided by our hunter, store bought andouille sausage and northern white beans. We also had homemade focaccia. Mary made an orange and arugula salad with a dressing that was superb and to finish it off, Chenin Blanc poached pears with a side of sweetened riccota.

It sounds like a lot of food, but at the end of the meal, we were not stuffed but contented. We hope to be blogging about more wine and food pairings from watching Wine Masters this winter.