Bone marrow pie pairings and more hilarity

[Robin Garr]

marrowpie.jpeg

I had a blast collaborating with Jeffrey Merrihue and his Xtreme Foodies Substack this week, providing wine pairings for his hilarious essay, Last Supper: Bone Marrow Pie. Check it out, and get over to Substack and sign up for his posts!
https://substack.com/home/post/p-162099657

I have served bone marrow a few times, though normally in the more traditional way where you roast the bones and then scoop the marrow out with special marrow spoons (yes, I do have a set of marrow spoons....somewhere). You can also have the bones cut down the middle so that the marrow is exposed and then salt and broil them briefly.

The question then becomes what wine is best served with the dish. I've always opted for something with some acidity to offset the unctuous feel of the marrow - often a red Burgundy, but I like your suggestion of Italian wines. I came across some 1995 Tignanello in the cellar that I'll keep in mind for a marrow fest, but that particular food seems to lend itself to winter fare so maybe not until autumn.

[Jenise]

Robin and Bill,

A few years ago, as a course for a 5 or 6 course NYE meal, I copied something I saw on a menu in an Italian restaurant in L.A.-- roasted bone marrows served in a puddle of risotto milanese, which for the occasion I dubbed "Guy Lombardo's elbow", which I thought hilarious but which sailed past my mostly-Canadian guests. Oh well! It was terrific. I've always loved bone marrow and don't make it often enough (in part due to so many of my local friends being rather clueless about such things).

Bone marrow fan here, that pie sounds good. And Tig seems like a good choice, although like Bill I've usually done red Burg with marrow,