Paolo Scavino – Barolo 2004 at Casa D’Oro, Kempinski Hotel, Jakarta

November 7, 2009


Unfortunately, the circumstances prevented me from writing a proper restaurant review of Casa D’Oro, an Italian restaurant at the Hotel Indonesia Kempinski in Jakarta. I have to go back, eat there and write a proper review. A friend of mine says it’s the best Italian gourmet dining in Jakarta. It’s chef de cuisine, Francesco Greco, is a well accomplished master of fine cooking being just awarded the “Best Chef of 2009 in Shanghai” award.

But I can write about the wine, we had with our quick dinner. I selected a ‘2004 Barolo’ by Paolo Scavino, from Piedmont, Italy and one of the best producers of Barolo in the world. Made from Nebbiolo grapes grown in the cool climate of the Piemontese hills at the foot of the Alps, this wine has a deep red colour and is characterized by an elegant nose. Dried roses, cherries, and plums can be tasted together with herbs and dusty vanilla notes. The long finish is very impressive. The wine is of medium-body, very smooth and very well balanced. Wine experts award it 91-92 Parker points. I thoroughly enjoyed this wine.

I am so happy that I had spotted this wonderful wine on the extensive wine list of the hotel. I can only highly recommend it. Moreover, the wine was very reasonably prized.

Wild pig from Schoden, Saar

January 31, 2009


The village of Schoden (left) at the Saar River

The Saar is one of my favourite tributaries of the Mosel river. I love its wines, the landscape, the villages and the people. In early December I was roaming the region again, and visited Schoden, a small village near Wiltingen, where my friend Heinz and his mates have rented a hunting territory for many years.


Herrenberg, one of the best terroirs in Schoden, left the Saar river

There is also a vineyard and boutique winery called Herrenberg which is owned and operated by Claudia and Manfred Loch. The vineyard above belongs to them. Their wines are hand crafted and award winning.


The vines are ready for pruning, single vines where two canes are tied down


A young wild boar killed in early December offering good quality game

The forest along the Saar are inhabited by various wild animals. Particularly numerous and very difficult to hunt down are wild pigs. Wild pigs inflict huge damages to fields, orchards, paddocks and from time to time even on vineyards. But if a young pig has been successfully killed, the meat makes a wonderful lunch or dinner or both.


Liver and kidneys of the wild pig above

Here is a wild pig goulash recipe:
-500 to 800 gr. of wild pig meat
-some bacon
-some oil
-tomato paste
-150 ml red wine
-350 ml of extract from boiling game
-sour cream
-laurel, tyme and juniper berries
-salt and pepper.

If you want to enjoy it with mushrooms, you could add a selection of various wild forest mushrooms, preferably “funghi porcini” (Steinpilze in German). I just love them; they are great with wild pig.

The cooking process is like any other goulash. Add the sour cream at the end so that the goulash is not too watery.

My tip: buy the wild pig meat from the hunter if you can and make sure the animal was “not too old” (buy meat from year-old animals). This is easy if you live in Germany.

As the pairing with wine is concerned, I suggest a good red (14% alcohol), preferably a Malbec from Argentina or a Tempranilo from Spain or a Barolo from Italy. A GMT from Australia, maybe from McLaren Vale, would also do. Of course you could also have a Saar Riesling with it. From Schoden I recommend a Riesling from the Loch family of Herrenberg.