Food & wine pairings create many emotions; if done right, they are both great givers of happiness.
Today, I am sharing with you a recipe for stuffed shells that I paired with a lovely Chianti Classico. The idea is to keep it simple and minimize cleaning in the kitchen. This recipe serves 6 with a side of salad. The level of difficulty is easy to intermediate.
Scrumptious Stuffed Shells & Sangiovese
Ingredients:
1 (12-ounce) box jumbo shells*
1 handful of salt for pasta water
24 oz. jar – plain marinara sauce
8 ounces of fresh mozzarella, cut up
1 (15 oz) container of whole milk ricotta
Freshly grated Parmigiano Reggiano, to taste
Preparation:
Boil pasta in salted water for 6-7 minutes. Drain.
Preheat the oven to 350°F
In the meantime, on the bottom of a large glass baking dish, spread some tomato sauce. Fill each shell with 1 teaspoon of ricotta cheese and place them in a single layer on the baking dish. Drizzle with tomato sauce. Place a piece of mozzarella in each shell. Sprinkle the Parmesan cheese. Voila!
Bake for about 45-50 minutes until you see the sauce bubbling.
Cook’s notes. I used about 27 shells. (There will be some unused shells)
Wine pairing: Renieri 2018 Chianti Classico Gran Selezione DOCG. This wine is made with 100% Sangiovese, and the grapes are cultivated in the southernmost part of the Chianti Classico zone, in the town of Castelnuovo Berardegna. The warm temperatures produce bigger and riper wines.
The aromas and flavors include cedar, leather, oak, underbrush, red juicy cherries, vanilla, tobacco leaves, mushrooms, and earthy characters. The tannins are supple and supported by vibrant acidity, leading to a long finish with a hint of chocolate. A superb wine, but I don’t believe it deserves 95 points. My opinion!
This wine complemented the stuffed shells to sublimeness.
Are you familiar with Etna Rosso? This wine is from Sicily and offers fantastic value.
Etna Rosso is a volcanic wine rich in minerals produced with at least 80% Nerello Mascalese and up to 20% Nerello Cappuccio.
Nerello Mascalese is a noble red grape that thrives on the slopes of Mount Etna in Sicily with nuances of red berries, cranberry, aromatic spices, woodsy herbs, thyme, dried flowers, and mineral characteristics.
Nerello Cappuccio is usually used in a blend and rarely as a varietal because of its lack of tannins. This grape variety adds elegance with flavors of red cherries and softens the grippy tannins in Nerello Mascalese. It makes for a perfect blending partner!
2017 Gambinowinery Gambino Vini Tifeo Etna Rosso appears itself in a translucent ruby red reminiscent of an elegant Oregon Pinot Noir with delicate aromas and flavors of cherry and raspberry, tobacco leaves, forest floor, leather, and cocoa. The tannins are silky and showcase a high level of acidity leading to a long finish with a sultry mineral freshness.
Food pairing:
Mouth-watering Veal Bolognese over Pappardelle. This dish is made using wholesome ingredients and is a shorter version than the original long-simmered sauce. The recipe is on page 82 of my cookbook. It makes a dazzling pairing because the level of acidity in the tomato sauce and that of the wine interweave harmoniously, Bam!
Happy Cooking & Sipping!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Prep course completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
Recently, my husband and I took a vacation to wine country and stayed at the Vintners Resort, nestled in the heart of Sonoma wine country. It provides a full-service resort that includes fine dining and wellness experiences. The room was spacious and offered the finest accommodations, with a stunning view of the vineyards.
Vintners Resort
For breakfast, we ate at the rustic River Vine restaurant inside the resort, which is currently serving breakfast to hotel guests only. Every dish was fresh, delicious, and beautifully presented.
Breakfast at the River Vine restaurant
River Vine restaurant
John Ash & Co. is an upscale restaurant located on the premises and offers 5-star service and emphasizes seasonal cooking. It is the first restaurant in Sonoma County to follow the farm-to-table philosophy of cooking with seasonal, local ingredients.
My husband and I enjoyed some fresh oysters paired with a local sparkling wine as an aperitif. The ambiance was serene and romantic, and Christopher, the manager, was gracious and hospitable. The waitstaff was very attentive and courteous. For dinner, we relished on some gourmet-style short ribs over polenta, and pan seared scallops and prawns. This delectable meal would not be complete without a scrumptiously decadent trio of ice cream.
Fresh Hog Island oysters and 2015 Russian River Valley Brut Rose Vintners Resort
Pan Seared Diver Scallops & Gulf Prawns, paired with a local Brut 2015 Sparkling Rose
Braised boneless prime rib short ribs braciole over Front Porch Farms red floriani polenta
Ice Cream trio: Mexican hot cocoa, lemon bar, and peach with orange hazelnut biscotti
The bar area is quaint with a cozy feel.
Relaxing at the quaint bar
Mr. is enjoying the outdoor pool
Beautiful landscape
Posing with the grapes
Enjoying one of the stunning fountains
Pool area near the spa
Vintners Resort’s lobby
A glorious day at Vintners Resort
Beautiful flowers
The landscape is lush and meticulously maintained, and the property is surrounded by verdant vineyards offering a spectacular backdrop for wedding photography. We had fun walking through the vineyards and captured some outstanding photos. The resort has an outdoor pool and a new spa. “Vi La Vita spa” is a state-of-the-art facility designed for relaxation and pure joie de vivre! It was a fantastic way to decompress and enjoy La Dolce Far Niente (the sweetness of doing nothing).
The check-in process was contactless, and travelers should feel safe staying at this resort. The management took the highest level of precautions to ensure our safety.
The weather was glorious, and we enjoyed strolling through the property while admiring the beauty of nature. We would stay there again!
Vintners Resort
Visit Sonoma and stay at the charming Vintners Resort! You will thank me for this recommendation.
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
Filet Mignon & Three Moons Winery Estate Reserve 2019 Cabernet Sauvignon paired with Filet Mignon
While a top notch wine can easily stand on its own “legs”, it can also make a magical pairing with a luxurious meal.
Today, I present you with the Three Moons Winery Estate Reserve 2019 Cabernet Sauvignon from the acclaimed Howell Mountain located in Napa Valley. Tiffany Moon is the name behind the label. She is a medical doctor and a cast member on the famous show “Real House Housewives of Dallas”.
In 2009, during her residency, Tiffany and her now-husband, Daniel, would travel to Napa to visit wineries. They were invited by a local winemaker to partake in harvesting grapes, learning about the aging and the bottling process of the wines. This experience led them to make their own barrel of a big bold red Cabernet Sauvignon in 2009. They would share the wine with family and friends. Daniel named the wine Three Moons to honor his father who founded Sam Moon stores, and his brother. Tiffany jokes that her three moons represent her and her twin girls. The Moons recently launched their private label that includes this Cabernet Sauvignon, a red blend and a Sauvignon Blanc. They turned their passion to a brand!
This Cabernet Sauvignon is not your typical weeknight wine. It’s one that you splurge on special occasions or purchase to add to your wine collection. I enjoyed this wine with my Waterford Crystal glass to elevate the experience. Every sip of this wine was seductive and boasted aromas and flavors of juicy black cherries, blackberries, crème de cassis, with a nuance of spices and freshly ground black pepper, offering a dust of dark cocoa on the mid palate. It had just the right amount of tannin with a polished astringency and not at all aggressive, well-structured, bold with remarkable fruitiness. The finish was majestically grand.
I paired it with Filet Mignon cooked medium-rare with a homemade Béarnaise sauce. (not easy) The richness of the wine and that of the meat created a gourmet-esque combination of flavors on my palate. This wine can be found on Three Moons Wine website.
It is believed that Caesar salad was invented in Mexico by Caesar Cardini, a famed restaurateur. This brings vivid memories of my trip to Mexico City many years ago where I relished on a scrumptious tableside Caesar Salad. I don’t generally like to purchase the packaged dressings as they are processed and full of sodium. Today, I am sharing with you my homemade Caesar dressing, but don’t fret, it has raw eggs in it. I recommend you to use the Grade A eggs as they are pasteurized (You will not even know about). This recipe is ideal even for the finicky eaters like my son who doesn’t like anchovies and my mom who cannot stand the thought of consuming raw eggs. Everyone enjoyed it, and not until after they were done, I revealed to them that there were anchovies and raw eggs in the salad. They were in shocked! I know, I was a little sneaky!
Ingredients:
3 heads of Romaine lettuce, chopped
2 can of anchovies, flat, in olive oil – save some for garnish
Juice of 1 lemon
4 egg yolks – room temperature Grade A
1/4 – 1/2 cup extra virgin olive oil + more for bread
3 garlic cloves
1 teaspoon Worcestershire sauce
salt to taste
1 load of bread, cut in cubes to make croutons
Parmigiano Reggiano cheese, grated, and shaved for garnish
Oregano
Preparation:
1. In a food processor, combine, 1.1/2 cans of anchovies, lemon, eggs, oil, garlic, Worcestershire sauce, salt. Pulse the ingredients until they are blended together. Set aside in the fridge.
2. Place bread on a flat tray, drizzle liberally with olive oil. Add grated Parmigiano Reggiano, (Parmesan cheese) and oregano. Broil for 3-5 minutes or until golden brown.
3. In a large bowl, arrange the lettuce, sprinkle with salt, and add the dressing. Mixed well. Garnish with croutons, shaved Parmesan cheese, and whole anchovies to taste. Serve with a protein of your choice.
Wine pairing suggestion: a sparkling wine made with 100% Riesling from Ca’ d’Or winery.
Caesar Salad
Happy Cooking and sipping from my kitchen to yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.
2017 Tignanello by Marchesi Antinori. Iconic, sexy, exuberant, and alluring are some of the descriptions that I find very felicitous for this Super Tuscan. It is an exquisite wine made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. After decanting it for 3 hours using the vSpin vase, (without the motorized apparatus- I was too lazy and busy cooking) all the aromas finally opened up. This wine is incredibly young, full-bodied, but sang to me in Italian in the most romantic way. Exotic, dark plums, sweet spices, cedar, tobacco, leather stimulate my taste buds, showing fine tannins with an extraordinary finish. This wine is meticulously well-crafted and has excellent aging potential in the cellar.
The afternoon started with some Alaskan King crabs as appetizers, and for dinner, I served a roasted filet mignon, with an (optional) gravy made with a roux (butter and flour), salt, freshly ground black pepper, beef stock, dashes of Worcestershire sauce, tarragon, and drippings from the meat. I also prepared stir-fried zucchini and added Feta cheese to elevate the dish. It’s a terrific way to enjoy your veggies! On the menu, there were also roasted potatoes and onions for the big eaters. It was a fun gathering with my family celebrating a special occasion: our wedding anniversary! All the spices in the food and that of the wine intertwined beautifully to create a symphony of memorable flavors. It was an outstanding food & wine pairing experience.
“Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys. Two of the estate’s prized vineyards are on the same hillside, Tignanello, and Solaia, on soils that originated from marine marlstone from the Pliocene period rich in limestone and schist. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The estate’s two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as “among the most influential wines in the history of Italian viticulture”. According to Marchesi Antinori, Solaia and Tignanello are an ongoing challenge and a never-ending passion. The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.” ~ Marchesi Antinori website.
I’ve been fortunate to have tasted the 2016 vintage as well at a lavish birthday party on a cruise ship. Celebratory wine like this one should be relished during special moments to add more meaning to the occasion.
Some day, I hope you will get to experience a “Tig” moment.
Summertime is synonymous with eating light meals and grilling in the outdoors. In June of 2017, I visited Positano on the Amalfi Coast and dined at the famous Chez Black restaurant. As a side dish, I ordered zucchini marinated in vinegar and mint. It was light, delicious, and healthy. Today, I am sharing with you a similar version called Zucchine alle Scapece that is popular in Naples, Italy. Typically, the zucchini is sliced thin, and fried in peanut or corn oil, but in this recipe, I am grilling them for a healthier option. Not having to turn the stove on is also a great way to keep your house cool. If you are vegan or vegetarian, this dish has your name written all over it. Grab your apron, and let’s get cooking!
Difficulty level: Easy – Serves 3-4 as a side dish
Ingredients:
3 zucchini cut lengthwise
Salt to taste
Freshly ground black pepper to taste, optional
Extra virgin olive oil, plus more to drizzle on top
1/4 cup red wine vinegar
1 handful of freshly chopped mint
2 garlic cloves, sliced thin
Preparation:
1.Season zucchini with salt and pepper, liberally
2. Drizzle with olive oil, mix well
3. Pre-heat grill on medium high, and place the zucchini on a single layer
4. Cover the grill, and cook for 15-20 minutes until fork-tender, turning occasionally.
5. Let the zucchini cool off and cut them up in 2-3 pieces. Place them in a medium-sized bowl.
6. Add vinegar, mint, garlic, and mix well.
7. Drizzle with olive oil to finishZucchini in Naples, Italy
Zucchine alle Scapece
Zucchini with Mint in Gina’s Kitchen
I hope you will try this light and summery dish and share your thoughts with me. Until then, enjoy the summer!
Happy Cooking from my Kitchen to Yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
I finally had the opportunity to travel to Piedmont (Piemonte) this past June, and experienced the beauty of this picturesque Italian region. I visited many lush wineries in the sub-regions of La Morra, Barolo, Alba, and Barbaresco, and tasted some delicious wines. Barbaresco is a beautiful region in northwestern Italy where the Nebbiolo grape thrives in the slightly maritime climate: warmer, dryer, and milder, allowing the grapes to ripen faster. The Nebbiolo grapes are used to produce the wine that also goes by the name of Barbaresco. It is characterized by its rich flavors with notes of spices and mild perfumes with sweetness and is considered elegant and refined. The soil in Barbaresco has more nutrients and makes it less tannic than Barolo. Barbaresco is also known for Dolcetto and Barbera.
Upon arriving at Ca’ del Baio── house of the bay horse, means a dark-horse in Piedmontese dialect, which is an inspiration for their logo──Federica greeted us with her contagious smile in her work attire. We knew it was going to be a special tour and felt a deep connection with the winery. For four generations Ca’ del Baio has been a family affair, as is the tradition in the Langhe region. Nurtured and passed down from father to son, the vineyards surrounding the Grasso family farmhouse have been added to over time through marriage and acquisitions.
Giulio and Luciana along with their daughters Paola, Valentina and Federica, handle all the various aspects of the business. They do it with passion and expertise, from the growing and vinification of the grapes to hospitality and wine sales. For the Grasso family, simplicity, a sense of sacrifice and the deep attachment they have to their land are pre-requisites for guaranteeing wines of quality. Today the Ca’ del Baio estate takes in 28 hectares of vineyards in the villages of Barbaresco and Treiso, both of which are in the Barbaresco winegrowing area.
All estate-grown, their wines are made from a range of highly valued varieties, some typical of the area while others are more international: the whites include Moscato, Chardonnay and Riesling, and the reds Nebbiolo, Barbera and Dolcetto. Almost all the wines are varietals. The most prestigious vines – producing the Nebbiolo used to make Barbaresco – are between 25 and 40 years old, and they go into making the estate’s crus of Asili and Pora (commune of Barbaresco) and Vallegrande and Marcarini (Treiso).
Since we were on a tight schedule, I did not have time to write my own wine descriptions, therefore, I am using the winemaker’s notes that I found on their website: Ca del Baio. I enjoyed this wine tasting tour that was conducted by Federica. She’s passionate and very knowledgeable in the world of wines. I highly recommend you make reservations ahead of time before visiting this charming boutique winery.
Recently, Ca’ del Baio’s Barbaresco Vallegrande 2016 received the prestigious “Tre Bicchieri”( 3 glasses), Italy’s Best Wines award given by Gambero Rosso. It’s the largest food-E-Wine Publishing House in Europe, according to their Instagram profile.
Enjoying a tasting at Ca’ del Baio
Ca’ del Baio 2013 Barbaresco Asili Riserva
Winemaker’s notes: The wine displays a brilliant garnet red colour with shades of orange. The intense nose releases hints of lavender, pine, rose petals, aromatic herbs, spices, and goudron (tar) notes. The wine is dry, full-bodied, and warm. It is exceptionally smooth and velvety in the mouth.
Ca’ del Baio 2015 Barbaresco Pora
Winemaker’s notes: colour bright garnet red; nose intense and complex, with fruity overtones conjuring up plums and blackberries, and spicy hints of vanilla and roasted hazelnuts; taste full-bodied, soft and tannic; a big, yet very flavorsome wine.
Ca’ del Baio 2016 Barbaresco Asili
Winemaker’s notes: color bright garnet red, with slight orange tinges; nose intense, with fruity aromas of marasca cherries and hints of violets. Spicy notes of black pepper, liquorice and goudron (tar); taste dry, warm and soft, showing a long, rich, smooth flavour.
Award-winning Ca’ del Baio 2016 Barbaresco Vallegrande
Winemaker’s notes: colour garnet red; nose intense, with powerful fruit, dried flowers and underbrush; taste dry, smooth and rounded, ending in a warm finish with nicely-balanced tannins.
Ca’ del Baio Barbaresco Lineup
Ca’ del Baio 2016 Barbaresco Autinbej
Winemaker’s notes: the colour is a deep garnet red with reflections of old pink. The nose is an intense, fruity aroma reminiscent of raspberries, jam, and violets that give an ethereal feeling accompanied by sweet spicy notes and hints of cocoa. In the mouth, Autinbej is warm, long, persistent and slightly tannic with an aftertaste of fruity notes.
Ca’ del Baio Langhe Chardonnay
Winemaker’s notes: colour bright straw yellow; nose intense and complex, ranging from flowery to fruity, with hints of nuts; taste dry, full-bodied and well-balanced, with long flavour…Chardonnay, international by nature, Piedmontese at heart.
Barbaresco wine region
Amazing Barbaresco lineup
While touring, Federica’s dad Giulio brought me a glass of Moscato d’Asti to taste
I captured a picture of the Grasso’s family portrait – Original is not mine
Ca’ del Baio barrel room
Ca’ del Baio wine storage room
Ca’ del Baio – the 3 sisters – photo from their website – not mine
The Grasso family symbolizes respect for land and passion for wine. They take pride in their work and harmoniously carry on the family’s legacy. I am so glad that I met this tight-knit family and made unforgettable wine memories.
I hope you have enjoyed this article that illustrates our wine tasting journey in Piedmont, Italy.
“Il vino fa buon sangue” = Good wine makes good blood “In vino veritas” = In wine there is truth
Photos taken by Gina for Foodiewinelover – unless otherwise stated. All rights reserved. Disclosure: some of the information was taken from Ca’ del Baio’s website.
To obtain a signed copy of my cookbook: https://foodiewinelover.com/product/cookbook/ It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.
It’s almost mid-November and Thanksgiving is just a little over 2 weeks away. Most of you already know whether you are hosting the holidays or not. Either way, you will need some bubbles─sparkling wines─to add a festive mood to the upcoming gatherings. To make it easy for you, I have compiled a list of budget-friendly, mid-range and high-end sparkling wines to spread a little joy in everyone’s holiday season. You need to bring a gift? Think no more, because my list will cover a wide range of bubbles to satisfy your taste buds and budgets. In this article, I am featuring Champagne, sparkling wines from different regions, Cava, Prosecco, and Franciacorta. They all have one thing in common: bubbles! However, not all are created equal.
“All Champagne are sparkling wines, but not all sparkling wines are Champagne.” I came up with this quote for the novice wine drinkers to better understand the difference.
The most exquisite of all bubbles is Champagnethat can only come from the Champagne region of France. It’s labor-intensive because it requires a second fermentation in the bottle and this method produces extremely fine bubbles, making it the most expensive. There is an array of Champagne to choose from: boutique-style, well-known Champagne Houses, and internationally acclaimed luxurious brands.
Sparkling wines that say: “Méthode Traditionelle” on their label use the same method that originated in the Champagne region of France. However, the wine producers from other countries are not allowed to use the name Champagne on their labels. Sparkling wines vary from mid-range to expensive depending on many factors, including the region, terroir and the method in which they use to produce their wines.
Cava is a Spanish sparkling wine also made by the same method as Champagne but is much more affordable, and not as complex. Prosecco is an Italian bubbly that is budget-friendly and generally made by the Charmat method. The secondary fermentation takes place in large stainless steel tanks which makes the wine more affordable. Franciacorta is regarded as a high-quality Italian sparkling wine that is made by “Méthode Traditionelle” which mirrors Champagne.
“In the end, it doesn’t matter how much you pay for your bottle of bubbles, what matters is the quality time you spend with the ones you love.”
Borrasca Cava Brut
Price range: $9.99 – $10.99 for 750 ml. This Cava shows stone fruits, pear and citrus. It’s great as an aperitif or you can pair it with cheeses and seafood dishes.
Syltbar Prosecco
Price range: $19.99 – $22.99 for 750 ml. This Prosecco has notes of pears with refreshing flavors of citrus. With only 49 calories (per 6 oz glass), it can be enjoyed with no guilt.
Schramsberg Brut Rosé Méthode Traditionelle California Sparkling Wine
Price range $34.99-$44.99 for 750 ml. Schramsberg Brut Rosé is a special-occasion sparkler with aromas of under ripe strawberries, orange peels, and cinnamon. The palate follows the nose with a touch of toasted almonds, and shows bright clean acidity with a dry and long finish. This Napa Valley wine is made by “Méthode Traditionelle” and can be enjoyed as an aperitif or paired with seafood. It is exceptionally delightful.
Price range: $20.99-$23.99 for 750 ml. Scharffenberger Méthode Traditionelle sparkling wine is from Mendocino county, California. This wine is dry with beautiful citrus notes.
Chandon Blanc de Noirs Sparkling Wine
Price range: $19.99 – $22.99 for 750 ml. Chandon Blanc de Noirs sparkling wine is a great value bubbly made by “Méthode Traditionelle”. It delivers delicate aromas and flavors of cherries with a creamy texture. I visited their winery in Napa Valley and had a fabulous experience.
Champagne Mailly Grand Cru Brut Réserve
Price: $39.99 – $44.99 for 750 ml. Champagne Mailly Grand Cru Brut Réserve
Wine Spectator review: “A bold, powerful Champagne, reminiscent of wheat toast, pencil shavings and cherry, supported by a firm structure. Concentrated and long, it lingers with an aftertaste of biscuits with cherry jam.”
Piper-Heidsieck Champagne Cuvée Brut
Price range: $37.99 – $44.99 for 750 ml. Piper-Heidsieck Champagne Cuvée Brut is vibrant and boasts aromas and flavors of zesty grapefruit and ginger-flavored cola. The finish is lingering.
Champagne Dom Pérignon Vintage 2005
Price range: $246.00 and up for 750 ml. – The price on Dom Pérignon varies depending on the vintage. This classic Champagne is complex with layers of flavors and can age beautifully well, for decades after its release.
“Come quickly, I am tasting the stars!” Dom Pérignon
Dom Pérignon – Vintage 2008
Price range: $149.00 – $175.00 for 750 ml. Champagne Dom Pérignon Vintage 2008 delivers an abundance of refreshing lemons, grapefruit, lightly toasted almonds and a hint of minerality. This vintage is still young but is drinking nicely. It needs more time to enjoy its full potential.
Champagne Billecart-Salmon Brut Blanc de Blancs NV paired with lobster
Average price: $100.00 Champagne for 750 ml. Billecart-Salmon Brut Blanc de Blancs Grand Cru Non Vintage is exquisite with an explosion of delicate and luxurious flavors on the palate. There is a hint of minerality that glides to a long finish.
G.H.Mumm Champagne
Price: $49.99 for 750 ml. This comes in a gift set with 2 embossed Champagne glasses. On the nose, this Champagne showcases aromas of ripe peach, apricot and tropical fruits, with hints of vanilla and caramel, a touch of brioche, and a drizzle of honey. Caramel flavors linger into an everlasting finish.
I recently asked my Instagram audience to take part in this article in order to provide you with an array of ideas.
Rupal from SyrahQueen has an adoration for bubbles, and is very knowledgeable in the world of wines. She asked me to add a Franciacorta on my list. Franciacorta is a prestigious Italian sparkling wine, and is considered to be of high-quality. It is another great example of a wine made by “Méthode Traditionelle” which mirrors Champagne.
Ca’ del Bosco Franciacorta Cuvée Prestige
Ca’ del Bosco Franciacorta Cuvée Prestige The average price is $40-$45.00 for 750 ml. The bottle is transparent and packaged in clear yellow wrapping to showcase its beautiful gold color. It’s made of fine quality with notes of pears, orange peel, great acidity, and a crisp and persistent perlage. I am so grateful that my dear Italian Wine Expert friend Angela Santarelli introduced me to this beauty many years ago.
I had the pleasure of meeting Rupal in the spring, and she gifted me a beautiful bottle of Louis Roederer Champagne. We savored it during our epic lunch in the trendy area of Las Olas, Fort Lauderdale. I will always remember her heartfelt quote: “Friendship and Champagne. Toasting the start of a beautiful new friendship”.
Louis Roederer et Philippe Starck Champagne Brut Nature en 2009 paired with a charcuterie and cheese boardLouis Roederer et Philippe Starck Champagne Brut Nature en 2009
Louis Roederer et Philippe Starck Champagne Brut Nature 2009 Price range: $90.00 – $99.00 for 750 ml. This Champagne is electrifying and it gives you a good jolt from the very first sip. On the nose, it delivers aromas of toasted almonds and stone fruits. This bubbly coats the palate with a creamy mousse carrying flavors of crunchy pears, hints of citrus, and framed minerality. The bubbles are tiny with lush notes of biscuit and toast. The finish is everlasting. It truly is heaven in a bottle!
My lovely friend and wine connoisseur Mary from PerthWineGirl in Australia recommends two producers that distribute in the USA. VasseFelixMargaretRiver Margaret River’s founding estate. Wine: 2017 Blanc de Blancs. (2016 vintage shows in the photo) The other one HowardParkWines is a pioneering Western Australian winery, the Great Southern and Margaret River. Wine: 2013 Howard Park Grand Vintage Jeté. Both are sparkling wines produced by Méthode Traditionelle.
Jeté Australian Sparkling Wine – Photo credit Mary aka PerthWineGirl
Price: $29.00 average.
Exclusive wine reviews from PerthWineGirl” This wine combines Chardonnay and Pinot Noir grapes, giving a vibrant burst of citrus with white peach for a silky taste that bursts after some time on the palate to release an immersion of brioche and cracked grain for a texture unlike any other.”
Vasse Felix Australian Sparkling Wine – Photo credit Mary aka PerthWineGirl
Price: $40.00 average. Exclusive wine reviews from PerthWineGirl: “Made with fruit from selected Chardonnay clones from the coolest sites, this wine is complex and rich. It resembles grower Champagne. Reminiscent of citrus peel, beeswax, and buttered almonds, this wine is elegant and sophisticated. Made in a Brut style, it’s versatile at the table.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My friend Tiffany @prettysweetmess recommends Nicolas Feuillatte Champagne Brut Réserve. She has a great palate for simple to the most sophisticated taste in wine(s).
Nicolas Feuillatte Champagne Brut Réserve.
Price range: $34.99 – $37.99 for 750 ml.
Notes from Wine Spectator – November 2017 “An aperitif-style Champagne, with flavors of crème de cassis, lemon curd and pastry riding a creamy mousse and framed by crisp, well-knit acidity. Drink now through 2020.”
I want to thank the following Insta-friends for their contributions:
Laura from @winebythebottle recommends any dry, red Lambrusco.
Robert from @wine_food_explorer recommends a Blanc de Blancs from Pippin Hill Farm & Vineyards in Virginia. His notes: beautiful acidity with aromas of pear and vanilla, layered perfectly. Flavors of apple and well-balanced. Priced at $40.00
Funda from @wine_a_little_dine_a_little recommends “Roederer Estate Brut” from Anderson Valley, California. Average price $25.00.
Patrick from pakieff64 recommends FontanaFredda Alta Langa DOCG Limited Edition, Brut Metodo classic, a typical Brut for less than $20.00.
Now, that you have this extensive list of sparkling wines to help you celebrate the holidays, it’s time to go shopping! I am wishing you’ all a season filled with lots of bubbles to your heart’s content, love in your home, and good health to you and your family.
This article is intended for people over the legal drinking age of your country (21+ in the US).
Photos: All mine except the last 3 as stated. Reviews: Most are mine unless otherwise stated.
Disclaimer: Trademarks and brands are the property of their respective owners, and no claim is made to them and no endorsement by them of this article is implied or claimed.
Pasta alla Norma originated in Sicily and is perfect for a small gathering. It is believed to be named after the famous opera called Norma. It’s easy and made with a few ingredients including my favorite veggie: eggplant! In this recipe, I am using whole canned tomatoes but you can use fresh tomatoes if they are in season. This is a great meal for vegetarians depending on their diet lifestyles (with or without the cheese). I served a salad with the pasta and my family ate to their heart’s content. Put on your apron and follow me in the kitchen.
Level of difficulty: Easy to intermediate
Serves 6-8 as a main meal
Ingredients:
• 1 medium eggplant, chopped in medium size
• ¼ – ½ cup of olive oil
• 3 garlic cloves, chopped
• 1 – (28) ounce can whole San Marzano tomatoes
• 1 teaspoon salt
• 5-6 basil leaves cut in chiffonade, plus more for garnish
• ¼ cup pasta water, as needed
• Ricotta Salata cheese, for garnish
• 1-pound penne, rigatoni or spaghetti
Preparation:
1. In a medium-sized saucepan, on medium-high heat, heat up oil, sauté the garlic, 1-2 minutes, add the eggplant, cook while stirring for 5-7 minutes. Adjust the heat as necessary. Add the tomatoes, salt, basil. Lower the heat and simmer for 15-20 minutes covered with lid tilted. Stir occasionally. If the sauce is too thick, add water toward the end. (before draining the pasta). Turn the burner off.
2. While the sauce is cooking, bring pasta water to a boil. Add salt and cook al dente. You will be doing a little juggling.
3. Add drained pasta to the sauce and mix well. Serve in a large pasta bowl. Garnish with the cheese and basil.
I paired this meal with a lovely aged Barbera D’Alba from Ca’ Viola winery and it worked magically.
Other wine pairing suggestions: Nero d’Avola, a red grape variety from Sicily or any medium-bodied red wine of your choice.
) The richness of the wine and that of the meat created a gourmet-esque combination of flavors on my palate. This wine can be found on 
Zucchini in Naples, Italy
