5 Italian Wines for your Thanksgiving Meal

Thanksgiving Turkey paired with Italian Wines


You might be wondering why I am choosing Italian wines for Thanksgiving. The reason is simple – I am an Italian Wine Scholar and I tend to gravitate towards Italian wines. The following wines offer bright acidity and make delicious food pairings. Furthermore, they are reasonably priced and easily attainable. 

Thanksgiving Turkey paired with Italian Wines
Thanksgiving Turkey paired with Italian Wines

🇮🇹Trento DOC or Trentodoc is an appellation in the Trentino (Trentino-Alto Adige) region of Italy where they only produce white and rosé sparkling wines. They are made in the traditional method, and one of the famous producers is Ferrari Trento. Their aging requirements are more strict than non-vintage Champagne. 😳

🇮🇹Lambrusco di Sorbara is fragrant boasting floral notes and light violet/rosé color. It is produced in frizzante (semi-sparkling) or Spumante (sparkling wine) styles. They thrive in the Emilia-Romagna region of Italy. 

🇮🇹Arneis hails from the Roero Hills in the Piedmont region. This white wine is on the dry side with floral notes, pears, and a minerally-driven finish. 

🇮🇹Chianti Classico DOCG boasts the emblematic black rooster or gallo nero on the label. It is made with at least 80% Sangiovese and is home to Tuscany. This wine showcases flavor profiles of red cherry, dry spices, with characters of earthiness and forest floor. Perfect for the turkey🦃and its trimmings. 

🇮🇹Vin Santo is a dessert wine made with Trebbiano and Malvasia grape varieties. It has a deep golden color with flavors of caramel and a hint of nuttiness. This wine comes from Tuscany. 

Happy Thanksgiving from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com




Gina’s Healthier Surf & Turf Fried Rice

Surf & Turf Healthier Fried Rice
Surf & Turf Healthier Fried Rice
Gina’s Healthier Surf & Turf Fried Rice

I had some cooked brown rice in the fridge, scallions, and one pound of frozen large pink shrimp. I thought they would make a perfect base for a fried rice. Since I was feeding a hungry crowd, I needed more protein and some veggies to complete the dish. I contemplated using chicken, but instead I got 2 New York Strips steaks to create a decadent surf & turf fried rice. I started by using olive oil to pan fry the steaks, then I switched to sesame oil for the rest of the cooking. Use a wok, a cast-iron or large heavy-bottom pan. You will cook most of the ingredients separately, then combine all of them toward the end.

Level of difficulty: Intermediate Serves: 4-6

Ingredients:

2 cups cooked brown rice 
1 tbs. olive oil
1.1/4 lbs. New York Strip steaks (2)
sesame oil as needed for stir frying
1 small red bell pepper, cut in julienne
3-4 scallions, + some for garnish
sprinkle of salt, optional for veggies
1 (16)-ounce frozen large pink shrimp
1/4 tsps. freshly grated ginger
1 tbs. lower sodium soy sauce
freshly ground pepper to taste
6 ounces of bean sprouts

Preparation:

1. Heat olive oil on medium-high heat and sear the meat on both sides until desired doneness. Mine was medium rare, so, it took about 8-10 minutes. After the first 3 minutes, keep flipping it. Cover to accelerate cooking, be sure not to overcook. Adjust level of heat as needed. Set aside.

2. In the same pan, add some sesame oil, pan fry peppers and scallions until desired tenderness. Set aside.

3. Add more sesame oil as needed, stir fry the shrimp, about 3-4 minutes. Set aside.

4. Add the rice, ginger, soy sauce, black pepper, bean sprouts, veggies, steaks and shrimp to the pan. Stir fry until the rice is hot. Taste for seasoning. Adjust as needed. Do not add any more salt! I added the steak and shrimp on top for the photo styling. Garnish with scallions.

Wine pairing suggestions: Gewürztraminer, off-dry Riesling, Moscato D’Asti or a light-bodied Pinot Noir.
Please let me know if you will try this recipe. Should you have any questions, kindly let me know.

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Arroz con Pollo – Rice with Chicken

Arroz con Pollo

Arroz con Pollo

Arroz con Pollo

 

Arroz con Pollo is popular in Spain, Cuba, and other Latin countries. I have been making this dish for years and I always like to experiment with the ingredients. I have used chicken broth in the past but, this time I didn’t think it was necessary since there’s already an explosion of flavors from the exotic spices and the tropical fruitiness of the beer. I can say with certainty that I finally mastered this recipe.

Serves: 6 to 8 – Level of difficulty: Intermediate

 

Arroz con Pollo

Marinade for the chicken:

8 chicken thighs, bone-in, skin on salt to taste
freshly ground black pepper
1 teaspoon oregano
¼ teaspoon cumin
¼ teaspoon paprika
1 lime, juiced +more for garnish
1 tablespoon olive oil
1 medium onion, chopped.

  1. In a large bowl, season the chicken with salt and black pepper liberally. Add oregano, cumin, paprika, lime juice, olive oil and onions. Mix well. Marinate for a minimum of 30 minutes. For a longer amount of time please, keep it refrigerated.
  2. Pre-heat oven to 350°F.

For the rice:

3 tablespoons olive oil, plus more if needed
1 teaspoon garlic, chopped
¼ teaspoon paprika.
2 pinches of saffron threads, about (½ gram)
1 teaspoon tomato paste
1 regular (12-ounce) beer
2 cups long grain rice
1 1/2 – 2 cups water (depending how moist you like the rice)
½ cup frozen peas, thawed
1 small red bell pepper, julienne
cilantro or flat-leaf parsley for garnish
hot sauce on the side, optional

3. Heat olive oil, preferably in a 15-inch Paella pan or an extra-large (oven proof) skillet, on medium-high. Sear the chicken for about 3 minutes on each side or until it is golden-brown in color. Lower the flame if necessary. Remove and set aside. Do not taste it as the chicken is still raw at this stage.

4. In the same pan, add more oil if needed, brown the onions from the marinade for about 1 to 2 minutes, add garlic, cook for 1 minute, add paprika, saffron, tomato paste, cook and stir for 1 to 2 minutes. Deglaze with the beer. Add the rice, stir, and water. Bring to a boil. Lower the flame to low, place the seared chicken on top of the rice, sprinkle the peas and arrange the peppers. Turn the burner off. Cover the pan with foil.

5. Bake in the oven for at least 45 minutes or more, depending on your oven. The rice should come out moist and packed with flavors. Garnish with cilantro or flat-leaf parsley. Serve in the same pan, with some hot sauce on the side.

Hope you make this one-pan meal for your loved ones, and if you do, I’d love to hear your thoughts.

Wine pairing suggestions: an Albarino,  white Rioja, Verdejo or a light to medium-bodied Pinot Noir.
A beer is wonderful alternative to wine for this dish.

Until then, have a wonderful summer!

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

 

Gina’s Cookbook

Cuisines, Corkscrews & Cultures features 88+ recipes from global cuisines, plus more than 160 tidbits, tips, headnotes, Gina’s notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina’s kitchen for some delicious meals; let her share with you her knowledge of food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!

Her cookbook is available on Amazon.com in the US and many parts of the world. If you would like an autographed copy, please contact her at gina@foodiewinelover.com. The signed copy will be shipped from her US address.

CCC-Cookbook-Cover-FrontJpeg
Cuisines, Corkscrews & Cultures

Testimonials:

“Gina not only offers a wide variety of delicious salads, but her salad recipes are a wonderful way to start a meal. One of my favorite salads Gina makes is tabouleh. It is so easy to make and such a lovely recipe. All of Gina’s salads are made with love and fresh seasonal ingredients.” – Chef Krystina Kalapothakos, http://www.kouzounaskitchen.com Author of the cookbook Back to My Roots

“My dear Gina, I give you a 5 star and more for this dish. This is everything that started my passion for cooking, and I am so very glad you did this post. A true authentic dish from Naples which gladly is where my Nonno was born and raised. The simplicity of this dish speaks volumes! My favorite dish of all-time is Spaghetti al Pomodoro con Basilico. You are amazing and completely fed my soul to see this. Yes, the recipe must be in your cookbook that I am so excited about. Love this and you.” – Natasha Panacci, http://www.cookingwithtash.com

“Gina, I would give anything to have a taste of your Greek-Style Shrimp Saganaki! So delicious! All my senses would love to try this amazing dish. Your food has so much soul, story, and passion! Your fresh pasta looks superb! You are a superstar, Gina! Good food, good wine, good atmosphere. I see it all shining through your pictures and your captions.” – Camila Hurst, http://www.piesandtacos.com

“I love that each recipe has the history and story for it. This helps set the context for why you would want to make each recipe. Gina’s diverse knowledge of foods from around the world along with her knowledge of wines makes enjoyment of each meal more complete. Some favourites of mine are Greek Goddess salad with its deep roots in an ancient Mediterranean culture. The picture an setting are lovely and make you want to dive right in. A really unusual recipe for me was “A Kissable Kibbeh to Caress your Palate” with a great picture of her mother making this unique recipe. It is helpful to have notes about what to do if you cannot find certain ingredients so that you can still enjoy the recipe and make it.
Great job Gina. Highly recommended.” Cathy Connally – Cookbook Author – Canada

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

This recipe was inspired by the Pasta Queen on Instagram. It makes for a stunning presentation, but requires some patience. It may take a little practice before shaping the pasta nests. Put on your favorite apron and follow me in Gina’s Kitchen!

Serves: 6-8
Level of difficulty: Intermediate

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Ingredients:

3/4 lb. thin spaghetti
1 handful of salt for pasta water
¼ – ½ cup reserved pasta water
1 tbs. extra-virgin olive oil + more to drizzle
8 ounces pancetta, chopped
½ – ¾ cup dry white wine
28 oz. can peeled San Marzano tomatoes, crushed*
¼ – ½ cup prepared plain sauce – not included in the photo
10-12 slices Provolone cheese, each rolled and broken into 2 pieces
Freshly grated Parmigiano Reggiano or Pecorino cheese
Fresh basil leaves for garnish

Preparation:

In a large skillet, on medium-high heat, heat olive oil. Pan fry pancetta until golden brown, 3-5 minutes. Deglaze with wine. Stir for 1-2 minutes. Add tomatoes, tomato sauce, and reserved pasta water. Lower the flame, and simmer for at least 15 minutes. Stir occasionally.

Preheat oven to 350-degree Farenheight.

While the sauce is cooking, bring the pasta water to a boil. Add salt. Cook pasta al dente. Reserve some water before draining it (follow the recipe). Drop the pasta in the tomato sauce. Mix well until every strand of pasta is coated with the sauce. Use a fork or thongs to shape the little nests in a ladle. (Should yield about 8-10 pasta nests depending on their sizes.) Place each nest in a medium to large metal baking pan. Add any leftover sauce on top. Nestle 2 pieces of cheese in the center of each nest and sprinkle it with the grated cheese.

Bake for about 5-8 minutes until the cheese has melted. Remove. Garnish each pasta nest with a basil leaf, and drizzle liberally with olive oil.

Your guests will appreciate this gorgeous spaghetti bake as well as the tastiness of the dish. Use a spatula to serve the pasta.

Cook’s notes: you can crush the tomatoes by hand or use a potato masher.

Wine Pairing Suggestions: Sangiovese-based wines such as Chianti Classico or Rosso di Montalcino. A Montepulciano d’Abruzzo would work as well.

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Please let me know when you make this! It’s a crowd pleaser!

All photos are my own. All rights reserved

Buon Appetito!

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 & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Pasta al Forno – Baked pasta 365

Pasta al Forno

Pasta al Forno

In case you didn’t know, 365 is Whole Foods’ brand name, and some of the ingredients in this dish were purchased at that grocery store chain. I was pleased with the outcome, but you can use any brand of your choice. I did something untraditional to save time on cleaning. Usually, I recommend the sauce waits for the pasta when making spaghetti al pomodoro con basilico or any pasta dish on the stovetop. However, since this dish was going to be baked in the oven, I cooked the pasta first, drained it, then used the same pot to make the sauce. Do you get the picture? One less pot to clean! This is a spin on baked ziti! I like the way the meat and cheese nestle inside the shells. This is much faster than building a lasagna/e.

Serves 6-8
Level of difficulty – Easy to medium

Ingredients: 

3/4 lb. medium-sized pasta shells (365)

1 handful of salt for pasta water

2-3 tbs. extra-virgin olive oil + more to drizzle

1 small onion, chopped

4 garlic cloves, chopped

1.40 lbs. ground beef, pasture-raised (365)

24 ounces prepared tomato sauce- plain or with basil

14 ounces chopped tomatoes

salt and freshly ground pepper to taste

1/4 cup reserved pasta water (if needed)

15 ounces ricotta cheese (365)

8 ounces organic mozzarella, low moisture part-skim, shredded (365)

1/2 cup to 3/4 cup Parmigiano Reggiano, (Italian Parmesan) grated

Preparation:

1. In a large pot, bring pasta water to a boil. Add salt. Cook for about 10 minutes or al dente (it will continue to cook in the oven). Drain, and save some pasta water. Pour the pasta in a medium-sized metal baking pan. Drizzle with olive oil. Cover with foil. Set aside.

2. Preheat the oven to 375 degrees Fahrenheit.

3. In the same pot, on medium heat, heat olive oil. Sauté onions and garlic for 1 – 2 minutes. Add the meat, and cook for 6-10 minutes until browned. Add the tomato sauce, chopped tomatoes, salt and pepper, and reserved pasta water. Stir well. Bring to a boil. Lower the flame. Cook for about 15-20 minutes, stirring occasionally.

4. Time to assemble. Use a ladle to spread the meat sauce over the pasta. Add ricotta, mozzarella, and Parmigiano cheese. Stir well. Bake in the oven covered with foil for about 30 minutes. Remove foil, drizzle with olive oil, and voila! Serve it with a salad.

Wine pairing suggestions: A Sangiovese Rosso, Chianti, or Lambrusco di Sorbara.

Lambrusco is a sparkling wine from the region of Emilia Romagna. The styles vary from sweet to dry, showing bright red fruit with lively acidity. For this reason, Lambrusco pairs well with tomato-based dishes and pizza. I visited Parma a few years ago and enjoyed Lambrusco for the first time. I paired it with pasta in a traditional Bolognese sauce and  “Culatello di Zibello”, a prized cured meat with a Protected Designation of Origin. They are both classic pairings in this Northern Italian region.

I promise you your guests will be satisfied with this soul-warming meal! I would appreciate it if you would direct them to my website. Until then, happy cooking and sipping!

PS. If you don’t consume alcohol, I recommend an Italian sparkling water to elevate the experience.

Buon Appetito!

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 & Italian Wine Scholar Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Lambrusco di Sorbara

Savory Pork Chops with Caramelized Shallots

Decadent Pork Chops with Caramelized Shallots

Savory Pork Chops with Caramelized Shallots

Savory Pork Chops with Caramelized Shallots

 

These savory pork chops are perfect for either a weeknight or a special occasion, and will deliver flavors and convenience in just 15-20 minutes. They will make a wonderful addition to your recipe repertoire and wow your guests. Wear your favorite apron, and let’s get cooking!

Serves: 4
Level of difficulty: Easy to intermediate

Ingredients: 

4 bone-in pork loin chops 1/2 inch cut (1.1/2 lbs.)

2 teaspoons fennel seeds, coarsely ground*

1 teaspoon coriander 

Salt to taste 

1-2 tablespoons olive oil 

1/2 cup Rice vinegar (red wine will work as a substitute) 

1 medium shallot, finely sliced 

a squeeze of lemon juice 

Italian flat-leaf parsley for garnish 

Preparation: 

1. Season the pork chops on both sides with fennel, coriander, and salt.

2. In a 12-inch cast-iron skillet, heat olive oil over medium-high heat. Add pork, and cook for about 3-4 minutes. Flip, and cook for 3 minutes or until internal temperature reaches a minimum of 145 degrees F. Remove and set aside on a platter. 

3. Add shallots to skillet and sauté for 1-2 minutes. Deglaze with vinegar. Cook for 1-2 minutes. Stir well. 

4. Smother shallots over the pork chops. Sprinkle lemon juice. Garnish with parsley. 

Serve with a side of rice, potatoes, pasta, quinoa, or a carb of your choice. 

To keep it figure-friendly, serve it with a healthy salad or veggies. 

* Use a mortar and pestle to crush the fennel seeds. If you don’t have one, place the seeds in a small zip-lock bag, and lightly smash them with a mallet. 

I hope you will try this recipe and provide me with some feedback.  

Wine pairing suggestions: a slightly chilled medium-bodied red, Soave, Gavi, Sauvignon Blanc or a sparkling wine.

Happy Cooking & Sipping!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Middle Eastern’s Style Rice

Lebanese-Style Rice

This Middle Eastern’s style rice dish will jazz things up by adding a festive touch to a celebration dinner. It will grace your table and make the perfect accompaniment to any main dish. The recipe can be divided to feed fewer people.

Difficulty level: easy to intermediate
Serves 6-8 as a side dish

Ingredients:

3 cups long-grain rice or Basmati
6 cups lower-sodium chicken broth*
3 tbs. olive oil (+ more to drizzle (optional)
1/4 lb. angel hair, broken in pieces
Salt to taste
4 ounces of pine nuts, toasted separately
Flat-leaf parsley for garnish

Preparation:

In a large bottom pan with a lid, heat oil over medium-high heat, fry the noodles until golden brown (be careful not to burn them) add the rice. Add the chicken broth and salt. Stir once, bring to a boil, lower to the flame to the lowest setting. Cover and simmer for about 18 minutes. Remove from the burner. Let it sit for 4 minutes covered. While the rice is cooking, toast your pine nuts in a pan on medium heat until golden brown. Remove. Set aside.

Fluff the rice with a fork, place on a platter or tray, garnish with toasted pine nuts, and parsley. Drizzle with olive oil.

Always read the cooking instructions on the rice packages. The ratio for liquid to rice varies depending on the brand and/or variety. This decadent side dish complemented a filet mignon in a cream peppercorn sauce to perfection.

Middle Eastern's Style Rice

Middle Eastern’s Style Rice

 

This dish contains nuts!!! Please be aware of allergies. I hope you will try this dish, and when you do, please let me know how much you enjoy it.

Happy New Year from Gina’s Kitchen to Yours!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Succulent Corn Fritters

Corn Fritters
Corn Fritters

Corn Fritters

Ingredients:

1 cup fresh corn kernels (about 2 corns)
1 tsp. paprika
1 medium egg
1/4 -1/2 cup Parmigiano Reggiano, grated
1/4 cup all-purpose flour
1 tbsp. cilantro, chopped + more for garnish
1 scallion, chopped
salt and freshly ground pepper to taste
1 dollop of sour cream for garnish
lime juice, freshly squeezed
olive or canola oil for pan frying

Preparation: 

Combine all ingredients except for sour cream and lime juice. This will yield about 4 medium-sized corn patties.

Cover the bottom of a medium pan with oil. Heat over medium-high heat. Pan fry for about 4-5 minutes in total. Turn it once halfway through cooking using a spatula. The color should be golden brown as you see in the image.

Garnish with sour cream, cilantro, and a squeeze of lime juice.

Cook’s Note: the batter will be a little runny and the shapes will not be perfect. However, you will enjoy this tasty side dish.

I hope you will give this recipe a try and let me know how the corn fritters come out.

Wine Pairing Suggestions: Sauvignon Blanc or an off-dry Riesling
When in doubt, always use Champagne or sparkling wines.

Happy Cooking & Sipping!
Happy New Year!
Gina Martino Zarcadoolas
Food & Wine Blogger, Recipe Developer, Sommelier Level 2 and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com 

Scrumptious Stuffed Shells & Sangiovese 

Chianti Classico

Chianti Classico

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.

Happy Cooking & Sipping

Gina Martino Zarcadoolas
Food & Wine Blogger, Recipe Developer, Sommelier Level 2 and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Website: www.foodiewinelover.com
1 2 3 … 16
Create a website or blog at WordPress.com