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
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
It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e Una Notte translates to A Thousand and One Night and comprises predominantly of Nero d’Avola. This wine boasts violet hues and shows great concentration. The nose delivers aromas of dark fruits, blackberry, plum, savory and sweet spices, and a hint of earthiness. The mouthfeel is silky and mirrors the nose with additional flavors of dark chocolate, baking spices, hints of black pepper, nutmeg, and licorice. The finish is lingering, and this wine has the potential for long cellaring. Below is the recipe for the short ribs.
Braised Short Ribs in Tomato Sauce
Ingredients:
6 short ribs (about 3 lbs.)
salt and freshly ground pepper, to taste
olive oil for frying
5-6 garlic cloves, chopped
1/2 cup dry red wine
1 (32) oz prepared plain tomato sauce
1/4 cup water
1 (26.46) Pomi strained tomatoes
Flat leaf parsley, plus more for garnish
1 lb. spaghetti or any pasta of your choice
1 handful of salt for the pasta water
Parmigiano Reggiano
Preparation:
Preheat the oven to 350-degree Fahrenheit.
1. In the meantime, liberally season the short ribs with salt & pepper. In a Deutch oven on medium-high heat, heat 2-3 tbs. olive oil, sear 3 short ribs for about 2-3 minutes on each side. Remove. Sear the second batch. Remove and set aside.
2. In the same pan, add more oil if needed, sauté the garlic for 1-2 minutes, and deglaze with the wine for 1-2-minutes. Add in the tomatoes, water, parsley, and ribs. Bring to a gentle boil and turn off the burner. Cover.
3. Place the pan in the preheated oven for about 1 hour or until the meat is tender.
4. While the short ribs are cooking, bring the pasta water to a boil, and add a handful of salt. Cook according to package directions or al dente.
5. Serve with grated Parmigiano Reggiano or local Parmesan cheese.
Cook’s Note regarding Italian traditions: if you want to eat like the Italians, serve the pasta first, followed by the short ribs. Here in the US, we tend to serve them on the same plate.
While the wine and the dish were delicious on their own, a brown sauce would have made a better pairing with this outstanding wine. The acidity in the tomato sauce overpowered the wine and mellowed its flavors. Either way, the food and the wine were both super stars, but they didn’t get long together.
I hope you will give this recipe a try! I recommend this wine for a special occasion and stick with a Sangiovese-based red wine for an ideal pairing.
Happy Cooking & Sipping from Gina’s Kitchen!
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 Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
Pasta is better inhaled like a vacuum cleaner. It’s so much fun!
Spaghetti & Meatballs
Spaghetti & Meatballs is a comforting Italian-American dish. It is not a traditional Italian dish because the Italians prefer to eat their pasta alone without the meatballs. Meatballs are known as “polpette” in Italian, and they are consumed as a tasty second course (secondo). I have many different versions of tomato sauce, and sometimes, I use Italian sausage for added richness. Today, I am sharing with you a simplified sauce that is rustic and is a crowd-pleaser. For a smoother sauce, simply pure’ the San Marzano tomatoes. This blog post is not sponsored, but I am using the brands that I like. There are times when I combine ground beef and pork, and in that instance, I don’t use the sausage. Alternatively, you can use ground turkey for a healthier version. I use seasoned breadcrumbs instead of the traditional slice of bread soaked in milk. Generally, I don’t use grated cheese, except in my Veal Meatballs with Pecorino. Put your apron on, and follow me in the kitchen. Don’t forget your glass of wine or cider! This recipe is crafted for 6-8 people depending on their appetite. You can easily divide the ingredients to feed fewer people.
Spaghetti & Meatballs
Ingredients for the meatballs
1 ½ lbs. ground sirloin
1 ½ lbs. ground chuck
3-4 garlic cloves, finely chopped 1/4 teaspoon oregano ½ small onion, grated 1½ teaspoons sea salt & freshly ground black pepper to taste 2 large eggs ½ cup seasoned breadcrumbs, Progresso brand
1 handful of flat-leaf Italian parsley, chopped, plus more for garnish
Preparation:
Mix well all the ingredients by hand (I use a glove because I have long nails) and form the meatballs using an ice cream scooper with a spring. Spray a large tray and place the meatballs on there. Bake them for 10-12 minutes in a 350-degree oven, turning them once. You can also pan-fry them in olive oil for tastier meatballs but this process is less convenient. Set aside.
Ingredients for the Tomato Sauce:
2-3 tablespoons olive oil
2-3 garlic cloves, finely chopped
1 teaspoon tomato paste
1 (26.46 ounces) container of Pomi -strained tomato
1 (26.46 ounces) container of Pomi – finely chopped tomatoes
1 (28 oz.) Flora’s San Marzano tomatoes, crushed by hand
Salt & freshly ground black pepper to taste
1 pound of spaghetti
Grated Parmigiano Reggiano to taste (a lot)
Preparation:
In a large stock pot, on medium heat, heat olive oil and sauté the garlic quickly, and add the tomato paste. Stir constantly until it’s caramelized. Add the strained, chopped, and crushed tomatoes. Bring to a gently boil, stir occasionally. Add the meatballs. Lower the flame. Cover with lid tilted. Stir occasionally to avoid the sauce from sticking on the bottom. Allow 1½ to 2 hours until all the flavors marry beautifully. Toward the last 15 minutes, bring your pasta water to a boil. Add a handful of salt, and cook according to package directions. I like mine al dente so cook it for at least 1 or 2 minutes less. The best way to find out how you like it is to taste the pasta before draining it.
Mix the pasta with the sauce until every strand is coated. Serve with grated Parmigiano Reggiano. Garnish with parsley
Wine pairing suggestion: Sangiovese-based wines such a Rosso Di Montalcino or Chianti Classico will work harmoniously with the acidity in the tomatoes.
Happy Cooking & Happy Sipping from Gina’s Kitchen!
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 (Prep course completed)
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.
On New Year’s Eve, I made my version of Shrimp & Grits. I am not claiming it to be an authentic Creole recipe, but it’s my version. This dish is simple without all the fuss and can be done in 15 minutes. I paired it with Egly-Ouriet Brut Grand Cru Champagne, and it was a winning combination. With all the excitement that evening, I did not measure all the ingredients. Please use your judgement as these are approximate measurements. I used Prosciutto instead of bacon to elevate the flavors and give the dish a festive touch. The recipe that I am sharing today is for about 6-8 people, and I baked the shrimp in the oven for about 10-15 minutes. You can divide the recipe in 2 to feed fewer people, and pan fry them on the stovetop in a single layer.
Serves: 6-8 Level of difficulty: Easy
Ingredients:
1.1/2 cups grits
butter to taste, optional
2 lbs. large shrimp, peeled and deveined, tails on
salt and freshly ground pepper to taste
paprika to taste
1 cup of dry white wine
extra-virgin olive oil
1/4 to 1/2 lb. chopped Prosciutto, pan fried
scallions, chopped for garnish
Preparation:
1. Pre-heat oven to 350 degree F.
2. In a medium-sized stainless-steel tray, season the shrimp with salt, pepper and paprika until they are all coated. Arrange in a single layer. Add the wine. Drizzle liberally with olive oil. Bake for about 10-15 minutes, or until the shrimp are no longer translucent.
3. In the meantime, cook grits as per package directions. Add butter for richness.
4. Place the grits in individual bowls, add the shrimp, drizzle some sauce on top, garnish with Prosciutto bits and scallions.
Wine pairing suggestions: Sparkling wines or Champagne
Egly-Ouriet Brut Grand Cru Champagne
It was my first time tasting the Egly-Ouriet Brut Grand Cru and I was extremely pleased with it. The Champagne and the shrimp paired dazzlingly together. Had I used some spicy ingredients like Cayenne or chili peppers, I would have recommended a Demi-Sec (with some sweetness) Champagne to offset the heat in the dish.
Egly-Ouriet is one of the most remarkable Grower Champagne at Ambonnay in the Montagne (mountains) de Reims. Their Brut Grand Cru Champagne consists of 70% Pinot Noir and 30% Chardonnay and is very expressive of the terroir. The color is golden straw, showcasing aromas and flavors of freshly baked bread, toasted almond, pears, ginger, savory spices, that are woven throughout, giving the Champagne a touch of elegance with lively acidity. It was a delicious gastronomic experience!
Happy New Year 2021!
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
Brand Strategist
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.
It’s the holiday season and I want to jazz things up with some festive crab cakes and Champagne. Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crabs from Maryland are used and they are famous for their crab cakes. My family gave my Maryland-style crab cakes rave reviews, and I am happy to share my version with all of you. It makes a dazzling meal but it will break the bank! I’m not gonna lie, just make up for it in January!
Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 regular-sized crab cakes or 14 smaller ones. This recipe can be divided in half to serve about 3-4 people.
Ingredients: 1/2 red bell peppers, diced
1 medium onion, diced
3 celery stalks, chopped
Salt to taste (go easy)
1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
2 lbs. ( 2) 16-ounce containers jumbo lump crabmeat
2 cups seasoned breadcrumbs
2 tsp. Worcestershire sauce
2 tsp. stoneground mustard
2 tsp. Creole seasoning
Sprinkle of garlic powder
4 eggs
1/2 cup flat-leaf parsley, chopped
Freshly ground pepper
Crab Cakes and Champagne
Crab Cakes and Champagne
Bread and goat cheese
Beets and goat salad
Preparation:
1) Over med-high heat, in a medium-sized pan, heat up olive oil and butter, add celery, onion and bell pepper, salt to taste. Sweat for about 3-4 minutes al dente to give it a crunch. Let it cool.
2) In a large bowl, combine crab meat and all the remaining ingredients. Add the veggies, and mix well with your hands (using gloves). Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.
3) Heat up enough olive oil to cover the bottom of a large pan, on medium-high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula, cook the other side for about 2 minutes. Remove promptly and place on a dish lined with a paper towel. Repeat the same process. Add more oil if necessary. You can broil them for a healthier version.
I served them with a rémoulade sauce comprising of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.
It would not be complete without a dazzling beet salad with goat cheese, drizzled with balsamic vinegar from Modena, along with crusty French bread. My family had fun smearing the cheese all over the bread for a fun experience. I hope, you will give this recipe a try, and I am certain your family will love you for it.
Wine suggestion: I paired it with a citrusy and toasty Champagne.
Pommery is a great Champagne House. The Brut Royal is made with the 3 main grapes, Pinot Noir, Pinot Meunier and Chardonnay, with refreshing notes of lemons and toasted bread. This Champagne is not dry nor complex and is very enjoyable. It’s lively with a touch of finesse. For $34.00 dollars, it has a great QPR (quality price ratio) and is perfect to add holiday cheers.
Merry Christmas, Happy Holidays, &
Bon Appetit from Gina’s Kitchen!
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 Student
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.
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.
This is the third Thanksgiving season without my daddy, and I miss him every day. Finally, I can say I am somewhat getting back into the spirit of the holidays. We don’t get to appreciate the beauty of autumn in South Florida, but at least, we have slightly cooler weather to make this time of the year more enjoyable. This is a period where families and close friends gather around a bountiful table and celebrate with food and wine. Thanksgiving is literally around the corner and it’s time to show gratitude to our loved ones. For those of you who are hosting, I am sure that your menu is in place but don’t forget to add this wine selection to your list. Today, I will help you pick some delightful wines to serve with your Thanksgiving feast. It doesn’t have to be expensive to be good. There are many reasonably- priced wines that will work wonders.
I want to keep this as simple as possible without getting technical with fancy wine terms. Wine pairing is subjective and everyone’s palate is different. Let’s not stress over which wine goes with what food. These are my wine suggestions to add a little pizzazz to your party and make it fun for your guests.
I recommend Sauvignon Blanc and Chardonnay as basic wines for your cheese platters and appetizers, including seafood. Make sure the white wines are not overly chilled because this effect can take away from the flavor profile of the wines (herbaceous, lime, peaches, pears, oranges…) If you want to impress your guests, add other interesting whites such as Vermentino, Verdicchio, or a white Rioja. The list is endless and the choice is yours. Keep in mind not everyone has a palate for white wine, be sure to have some light to medium- bodied red wine such as Gamay, Pinot Noir, or a Chianti Classico.
White wines such as Riesling, and Gewurztraminer are classic choices for your Thanksgiving dinner. They both add sweetness (unless you pick a dry Riesling) and intoxicating aromas of spices, which complement the holiday theme beautifully.
Chenin Blanc and Sauvignon Blanc pair deliciously with vegetables such as asparagus and green beans.
Pinot Noir is an excellent red wine to pair with the turkey especially if you have mushrooms in your stuffing; it will bring out the characters of earthiness. There is a vast selection of Pinot Noir in the market. Check out some Pinot Noir from the Willamette Valley region In Oregon. They tend to be more rustic with notes of cranberries, and they are on the earthy side. These wines are often compared to those from the Burgundy region. California and New Zealand also make great Pinot Noir. If you are on a budget, I recommend Josh Cellars Pinot Noir, Mark West, or Mark West Black Pinot Noir.
Since I am not hosting Thanksgiving, I decided to prepare a delicious turkey for my family last night. I stuffed it with a blend of wild, brown and red rice, mushrooms, sweet sausage and sage and served it with my delectable homemade gravy. I also made a green salad to complement the meal. This was all done in one day, and I didn’t have the time for the classic sweet potatoes. Sigh! The entire meal was paired with a luscious Chianti Classico Riserva that went together marvelously. The baked spices, dark fruits, and the oak in the wine intertwined perfectly with the allspice and the sage in the turkey. It was a Grand Slam with an explosion of rustic flavors.
Mark West Black Pinot Noir
Pinot Noir
When in doubt, you can always rely on bubbles. They’re festive and vary in prices, from the least expensive to the most sophisticated. Sparkling wines and Prosecco are fantastic choices and won’t break the bank. If you are having a fancy affair, Champagne and Franciacorta are always a good idea.
Dom Perignon
de Venoge Champagne
Dessert wines: Fortified wines are a great choice to pair with decadent desserts. Tawny Port pairs nicely with pumpkin and cherry pies, Muscat d’Asti with apple pies, Mavrodaphne with baklava, chocolate mousse cake with Brachetto d’Aqui.
This is not a wine tasting party, and it doesn’t have to be precise. Use this blogpost as a guideline to help you decide which wine to serve at Thanksgiving. The holidays are already stressful and there are far more important things to stress over. I am also featuring one of dad’s favorite wines called Quattro Mani, a Montepulciano d’Abruzzo. It’s very inexpensive and has lovely hints of vanilla.
Opus One
Opus One is a sophisticated and complex wine, and would complement a lavish Thanksgiving dinner. It certainly would take a big chunk out of your wallet. In the end, it’s not about the money you spent, whether it’s little or a lot, what matters is the quality of time that you cherish with your family and friends.
I hope you will have some fun with these ideas and enjoy the spirit of Thanksgiving with your loved ones.
Wishing you a peaceful Thanksgiving from my family to yours,
Gina Martino Zarcadoolas/Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Personality – Certified Level 2 WSET and Sommelier
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) 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 
This is the third Thanksgiving season without my daddy, and I miss him every day. Finally, I can say I am somewhat getting back into the spirit of the holidays. We don’t get to appreciate the beauty of autumn in South Florida, but at least, we have slightly cooler weather to make this time of the year more enjoyable. This is a period where families and close friends gather around a bountiful table and celebrate with food and wine. Thanksgiving is literally around the corner and it’s time to show gratitude to our loved ones. For those of you who are hosting, I am sure that your menu is in place but don’t forget to add this wine selection to your list. Today, I will help you pick some delightful wines to serve with your Thanksgiving feast. It doesn’t have to be expensive to be good. There are many reasonably- priced wines that will work wonders.
Foodie WineLover 
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