My husband and I recently took a spectacular trip to Italy and visited some amazing regions, rich in cultures and traditions. One of our destinations was Tuscany and we were living our dream of “La Dolce Vita” (the sweet life). We were blown away by the beauty of the rolling hills and the lush cypress trees. Finally, all the landscape pictures we had seen were coming to life and the views were similar to that of a postcard. On the first day, we got to visit this beautiful winery called: Fattoria di Montemaggio, located in Radda in Chianti in the heart of Chianti Classico region. It’s truly magical with a stupendous view of the valley, and well-manicured grounds. There were full-blown roses and fresh artichokes growing in the immaculate garden. Ilaria, the estate manager greeted us with a beautiful smile and gave us a tour of the vineyards. It was clear how passionate she was about her job and demonstrated a great knowledge in the viticulture and viniculture process of wine making. She gave us a little lesson about the stubborn Sangiovese grape, as I explained in an earlier post: The temperamental Sangiovese grape variety . I pointed out to her that the ground seemed very dry and she replied: “we need to make them suffer”. Of course, she was referring to this particular grape variety. After a tour of the vineyards and some photo snapping, it was Denis, the cellar manager, who guided the wine tasting. We enjoyed a lovely selection of wines in the company of Riccardo, our amazing tour guide and the multi-talented Katarina Andersson. She is a translator, an educator and a wine writer at: Grapevine Adventures. The wines were luscious and of high quality which were no surprise to us, after seeing the labor of love that went into producing them. Fortunately, because of the terroir and the micro-climate, Fattoria di Montemaggio is able to grow many grape varieties such as: Sangiovese, with small additions of Merlot, Pugnitello, Chardonnay, Malvasia Nera, and Ciliegiolo. A few months ago, I was able to get their Chianti Classico in my area and paired it with Pork Chops in Tomato sauce. It worked delightfully. I brought back a couple of bottles from this recent trip and cannot wait to crack them open. If you intend to visit Tuscany, I highly recommend that you put Fattoria di Montemaggio on your itinerary. You will be very happy with this gem of a place.
I hope you have enjoyed my blog post on this beautiful winery and the enchanting photographs that I captured during my visit. My wish for you is to have the opportunity to visit this lovely place and bask under the Tuscan Sun.
Gina Martino Zarcadoolas, Foodiewinelover
My Food, Wine & Travel Lifestyles
World renown – WSET (Wine, Spirit, Education, Trust)
Level-2 Certified Wine Connoisseur.
Culinary aficionado & Lover of Global Cuisines & Travels
Photos by Gina Martino Zarcadoolas for Foodiewinelover
and by Katarina Andersson – Wine Writer
If you love pork chops but never had them in tomato sauce, you are in for a treat. I use the thin pork loin chops and a variety of tomatoes such as canned San Marzano whole, strained and chopped tomatoes, and a jar of my favorite meatless sauce.
Serves: 6-8 Level of difficulty: Easy-Medium
Allow 2.5 hours from start to finish – This recipe can easily be divided in half but why would you want to do that when the leftovers taste even better!
4 lbs. pork loin chops, thinly sliced
1/2 cup olive oil + more if needed
Sea salt to taste
Freshly ground pepper
2 tsp. tomato paste
6 garlic cloves, chopped
1 -26.46 oz. container strained tomatoes (Pomi brand)
1 – 26.46 oz. container chopped tomatoes (Pomi brand)
1 – 28 oz. can San Marzano tomatoes, whole, crushed by hand
1 jar of Mid’s meatless tomato sauce (32 oz) or any of your choice
Garlic powder to taste, optional
1.5 lb. spaghetti or any pasta shape of your choice
Pecorino Romano or Parmigiano Reggiano (Parmesan) cheese, grated or shaved
Flat-leave Italian parsley for garnish
1) Season the pork chops on both sides with salt and pepper. In a large heavy- bottom pot, on medium-high heat, heat 1/4 cup olive oil. Sear the pork chops about 3-4 minutes on each side. Remove them. Add more oil if necessary. Do this in 2 batches. Set aside.
2) Add more oil to pot, saute’ the garlic. Add the tomato paste, stir until it’s nicely caramelized. Add all the tomatoes. Season the sauce with salt, black pepper and garlic powder. Add the pork chops to the sauce, bring to a boil. Lower the flame, and simmer on low heat for about 1.5 -2 hours covered with lid-tilted. Stir occasionally to avoid it from sticking to the bottom of the pot. The sauce will become very thick and rich in flavors. This dish tastes even better the next day.
3) While the sauce is simmering, bring water to a boil, and cook pasta according to package directions. Drain well.
4) Place the pasta in a large mixing bowl and pour some of the sauce over it. Mix well until every strand of pasta is covered with the sauce. Put it in a serving bowl. Arrange the pork chops on a platter. There will be plenty of sauce left for those who like extra sauce. Don’t forget the cheese and garnish with parsley. Your guests will be wowed by the richness of this dish, and will ask for seconds.
My wine pairing suggestions: I recommend a nice Chianti, Rosso or Montepulciano d’Abruzzo. Of course, the choice is always yours.
Cook’s notes: 1) Use whatever brand of sauce you like. If you feel the sauce is too watery, uncover it toward the end to let it reduce.
Disclosure: I did not get monetary compensation for these products. Warning: There may be small bones in the sauce. Please let your guest or loved ones know.
Recipe developed by Gina Martino Zarcadoolas for Foodiewinelover LLC
Photos by Gina Martino Zarcadoolas for Foodiewinelover LLC
All rights reserved 2017
We don’t get to appreciate the beauty of autumn in South Florida, but at least, we have slightly cooler weather to make the holidays more enjoyable. Sadly for me, this is a somber time as it’s the first holiday season without my dad around. I will pretend to be in the mood and try to get in the spirit. This is a time 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 pizzaz 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 Albarino. 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 wine such as Gamay or Pinot Noir.
White wines such as Riesling, and Gewurztraminer are lovely choices for your Thanksgiving dinner. They both add sweetness and aroma of spices, which complement the holiday theme beautifully.
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 on the earthy side. They’re often compared to the wines of Burgundy. However, if you are on a budget, I recommend Josh Cellars Pinot Noir, Mark West, or Mark West Black Pinot Noir.
When in doubt, you can always rely on bubblies. 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 is always a good idea.
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’Abbruzo. It’s very inexpensive and has lovely hints of vanilla.
I hope you will have some fun with these ideas and enjoy the spirit of Thanksgiving with your loved ones.
Happy Thanksgiving From My Family To Yours,
My Food, Wine & Travel Lifestyles
All the featured wines have been tasted, and the photos were exclusively taken by Gina Martino Zarcadoolas for Foodiewinelover.
My son PJ loves the ocean and is passionate about all sea creatures. He enjoys fishing, and once in a while, he brings home a nice catch. He recently caught a nice mutton snapper and fileted it. The first thing that came to his mind was a ceviche. This dish originated in Peru and Ecuador, in South America. It is often spelled seviche or cebiche depending on the region. Ceviche consists of raw fish that’s marinated and cooked in an acidic juice instead of heat. Lime is usually the preferred method to prepare it. The Peruvian use Aji Amarillo, an indigenous chili pepper to give it some kick. It is widely used in their traditional dishes. It’s hard to find but you can substitute for jalapeño peppers. Ceviche has quickly become a trendy and popular dish in the US. Famous and aspiring chefs are putting their own spin on it to give it a modern touch. Let’s get busy in the kitchen!
Level of difficulty: Easy – Serves: 3-4 as an appetizer
1 medium-sized mutton snapper, filleted, and diced
Avocado pieces as an accompaniment
Preparation:Combine the fish, lime juice, cilantro, salt and hot pepper. Marinate in the refrigerator for at least 3-4 hours. The fish will have an opaque color on the outside. This would be a sign that it’s done and ready to be savored. Serve the Ceviche with some avocados.
Wine pairing suggestions: A dry Riesling from Germany or Torrontés, a crisp white wine with floral notes from Argentina. When in doubt, pair it with a fruity Prosecco or a Brut bubbly of your choice. The choice is yours, but stay away from a wine that has too much acid as it will clash with the lime juice. A clerk at your local wine store is usually trained to help you in selecting the perfect wine to pair with your food.Happy Marinating!Gina – Foodiewinelover
My Food, Wine & Travel Lifestyles
Photos taken by Gina Martino Zarcadoolas for Foodiewinelover (except for the peppers) Proper credit is given.
Recipe by Foodiewinelover
After a long absence, I needed to get back in the kitchen and prepare some home cooked meals. My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements. This recipe can easily be divided in half for a smaller crowd.
Serves: 6-8 Level of difficulty: Easy-Medium
Time: Allow a minimum of 3 hours from start to finish
8 lbs. beef short ribs
Olive oil as needed for searing the ribs
Salt and pepper to taste
5 oz. of tomato paste
2 heads of garlic, cut in halves (unpeeled)
1 bottle of red wine, Chianti, Pinot Noir or Cabernet
28 oz. of beef broth low-sodium
Italian parsley for garnish, optionalSide dish:
1 cup Polenta for 4 cups of water, salt to taste
8 oz baby Portobello mushrooms, sliced
1 tbsp. salted butter
1 tbsp. olive oil
1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2) Pre-heat the oven at 350 degrees F.
3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.
4) Place the garlic face-down randomly. Add tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.
5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off. Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking. (please do not leave oven unattended)
6) In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.
7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up. Follow cooking instructions on package. Keep on the lowest heat until you’re ready to serve.
8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out. Pass them through a sieve and put the garlic paste in the sauce. Stir well. Now it’s time to serve. Either buffet style or you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John. I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.
RIP DAD- 1936-2016
This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
Photographed by Gina Martino Zarcadoolas for Foodiewinelover
As you know by now, I love eating pasta. It is definitely my favorite starch and one of the most versatile food to prepare. For us South Floridian, it feels like summer already but for most of you, it’s still springtime. The flowers are blooming, and some veggies are in season. It’s Pasta Primavera time, a simple pasta dish made with fresh vegetables in a cream sauce. It’s easy and delicious. You can use any pasta shape of your choice, but today I am using a small farfalle. They’re commonly known as bow-tie, and the meaning stands for butterfly in Italian.
Serves: 6-8 as a main meal Level of difficulty: Easy – It takes about 20 minutes from start to finish depending how fast you prep your ingredients.
1) In a large frying pan, on medium-high heat, heat up olive oil. Sautee onions for 2-3 minutes, add the garlic, and sautee until you smell the beautiful aroma. Set aside.
2) Bring the pasta water to a boil. Add a handful of salt, and cook pasta according to package directions. About 5 minutes or so before the time is up, add the asparagus and cook in the same pot to save time. Before draining, reserve 1/2 cup or so of pasta water.
3) Turn the burner back on with the onions and garlic on low, drop the pasta, season with Italian seasoning and black pepper. Add the tomatoes and asparagus. Slowly incorporate the ricotta, pasta water and basil. Stir well to combine all the ingredients. Garnish with some veggies on top to make it enticing. Drizzle with olive oil. Voila! It’s that easy!
Wine pairing suggestions: Verdicchio , Gavi or a Sauvignon Blanc will work beautifully with this spring dish.
You can use a variety of vegetables such as zucchini, green or red bell peppers. The choice is endless. For a more flavorful version, roast the veggies in the oven, however, keep in mind, this recipe is meant to save you time. Put your own twist on it, and make it your signature dish.
A recipe is to be used as a barometer, if you are on a salt-restricted or low-fat diet, cut back on the salt and use a part-skim ricotta cheese.
Happy Cooking from My Kitchen to Yours,
Recipe by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover
Bucatini all’Amatriciana is a classic, and traditional Italian dish that originated in the Lazio region of Italy. Ideally, guanciale is used, but it’s not a common ingredient to find in the United States. The next best thing I recommend, is using pancetta, or bacon. This sauce is usually paired with a pasta shape called bucatini. It’s like a thick spaghetti, but hollow on the inside. It soaks up the sauce perfectly. This recipe is easy, mouth-watering, and can be done in very little time, on a weeknight.
2 tbsp. Olive oil
3/4 lb. pancetta, cubed
1 small onion, diced
4 garlic cloves, sliced
1 chopped Tomatoes, Pomi brand * 26 ounces
14 ounces of San Marzano tomatoes (1/2 of 28-ounce can) *
Salt to taste, for sauce and pasta water
Freshly ground black pepper
Pinch of red pepper flakes
Pinch of sugar, optional
Flat leave parsley, 1/2 tsp. chopped
1 lb. bucatini, pasta
Pecorino Romano cheese, grated
Serves: 4-6 Level of difficulty: Easy
1) Bring a pot of water to a boil for the pasta. Add salt.
2) in the meanwhile, in a medium-sized saucepan , over medium heat, heat olive oil, pan fry the pancetta, 5 -8 minutes until it renders some fat, remove, set aside.
3) In the same pan, add onions, garlic, sauté for couple of minutes. Add tomatoes, salt, pepper, pepper flakes, sugar, parsley, cooked pancetta.
4) Bring to a boil, and simmer on medium low for about 30 minutes or so. Stir occasionally.
5) While sauce is simmering, drop pasta in the boiling water, cook according to package directions. I like it al dente, which means to the bite.
6) Drain the pasta, be sure to drizzle some oil, and a little sauce to avoid clumping. Give it a good stir. Set aside. Taste sauce, adjust the seasoning, if necessary. Once you taste the pancetta and the seasoning in the sauce, it’s time, to drop the pasta in the sauce. Turn the stove off, mix well to coat every strand of pasta. Place in bowls, sprinkle with cheese.
Tips: You can use any brand tomatoes of your choice, and they don’t have to be San Marzano. Sugar is optional, and not necessary. I use it at times to get the right balance of acidity.
Wine pairing: My friend, and fellow sommelier, Certified Italian Wine Specialist, Angela Santarelli, recommends a wine with acidity to balance the fat. Her ideal pairing with this dish would be a Sangiovese based wine. Her second go to for red, a Montepulciano d’Abruzzo. She also suggests exploring some wines further South, in the Campagna region.
I have been making this chicken dish for years, and my family always devours it. Cacciatore, means hunter-style in Italian. You will need to allow a couple of hours from start to finish, as the sauce will have to simmer to obtain rich and deep flavors. Follow me in the kitchen, and let’s cook along, a hearty and satisfying meal.
Serves: 6-8 Level of difficulty: Medium
5 lbs. whole chicken, cut up in eight pieces *
Salt and freshly ground pepper
1 tsp. oregano
4 tbsp. olive oil, divided
1/4 cup onions, chopped
4 garlic cloves, chopped
1/4 cup dry white wine
1.1/2 red bell pepper, cut in julienne
26 oz. chopped canned tomatoes
32 oz. prepared tomato sauce, of your choice (no meat)
1/4 cup water, if necessary
Pinch of sugar
Sprinkle of garlic powder
6 oz. portabella mushrooms, sliced
1 tbsp. butter, to pan fry mushrooms
2 tbsp. olive oil to pan fry mushrooms
Parsley to garnish
1.1/2 lbs. spaghetti or pasta of your choice
1) Season chicken with salt, pepper, and oregano. In a large Dutch Oven, on medium-high heat, heat 2 tbsp. olive oil, and brown the chicken 4 minutes on one side, and 2 minutes on other side. DO NOT ATTEMPT TO TASTE, THE CHICKEN IS STILL RAW ON THE INSIDE. Set aside. Add 2 tbsp. oil, and repeat another batch.
2) Remove chicken and set aside. Keep the flame on, saute’ onions, garlic, deglaze with wine, and scrape the bottom of the pan. Put the chicken back, add tomatoes, tomato sauce, water, if needed, sugar, salt and pepper, garlic powder. Cover and simmer on medium-low heat for 30 minutes.
3) Uncover, add the bell peppers, stir, and continue to simmer for 15 minutes.
4) In the meanwhile, in a small frying pan, over medium high heat, heat 2 tbsp. olive oil, and butter, saute’ the mushrooms until they are nice and brown. Add mushrooms to the chicken. Simmer another 30 minutes, uncovered, until chicken is cooked through, and the sauce has thickened. Stir occasionally.
5) While the chicken is simmering, boil the water for your pasta, according to package directions. Drain, and plate the dish as seen on my photo. Garnish with the parsley.
Tips: * if breasts are too big, cut them up in 2 each. Warning, sometimes, there may be small bones in the sauce. Please let your guests or loved ones know ahead of time.
Wine pairing: Any italian red table wine, such as a Montepulciano d’Abruzzo, Chianti, or Rosso. Keep it simple and inexpensive to complement the hunter’s style theme.
This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The recipe was developed, and written by Mario Batali. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means, butterflies in Italian. You can also use other short pastas, such as Rotini, corkscrew-shaped as shown on my featured image. They both work well, and absorb the sauce nicely. It’s always a big hit in my kitchen, and perfect for feeding a small crowd. The name of the original recipe is: Farfalle Abruzzese With Veal, Porcini and Spinach. Mario brilliantly combines veal, double concentrated tomato paste, and porcini mushrooms to create this culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.
Farfalle Abruzzese with Veal, Porcini and Spinach
Excerpted from “Molto Batali” (ecco, 2011)
Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium
3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
¼ cup extra virgin olive oil
5 garlic cloves, thinly sliced
1 ½ pounds ground veal shoulder
Salt and freshly ground black pepper
¼ cup double-concentrated tomato paste *
1 cup dry white wine
1 cup basic tomato sauce (for quick results, try my Mario Batali pasta sauces)
1 ½ pounds farfalle pasta (butterfly shaped pasta)
8 ounces baby spinach, trimmed
½ cup freshly grated Pecorino Romano
1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine-mesh sieve, and set it aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.
3. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.
4. Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.
5. Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.
From “Molto Batali”
* You can find the double concentrated tomato paste at Italian specialty stores. If not, use 1/2 cup of regular tomato paste, but remember, the secret is to caramelize it on high flame to obtain that deep rust color. (My notes)
My wine suggestion: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy.
Recipe: Adaptation of Mario Batali’s: Farfalle Abruzzese With Veal, Porcini and Spinach
Hello everyone! This is probably my longest blog post to date, because it is my favorite, and most passionate subject, Food & Wine. This explains my blog name, Foodiewinelover. I have put together a compilation of my dining and wining experience on Heavenly Cheeses, Food & Wine Pairings. Please do not forget to read the descriptions on all my photos. Cheeses are among my favorite food groups, and when I’m entertaining, I love pairing them with delicious wines. There is an abundance of cheeses, and wines from all corners of the world, but unfortunately, there aren’t enough time to mention all of them. Ideally, I love pairing cheese with the wine from the same region, or country, especially when I’m having a themed party. However, there are no set rules about it, and, you can mix and match food and wines from different countries, as you please. There are hard, soft, and semi-soft cheeses. One of my favorite cheeses is Parmigiano-Reggiano, an Italian Parmesan cheese, aged 36 months, that I brought back with me from Italy. To me it’s considered the king of Italian cheeses, and has a lovely nuttiness to it. According to Giada de Laurentiis, a famous Italian Chef, it’s best if you pick it with a knife, to get into all the nook and crannies, for optimal flavors. In general, white wine is ideal to pair with cheeses because of their higher acidity content, and boost up the layers of flavors of cheeses. However, If you are not a big fan of whites, don’t fret, red wines also make a nice pairing. Ultimately, you decide what works well with your palate. I am also sharing with you some delectable food that goes with some interesting wines. Here are a few suggestions to impress your friends at your next gathering.
If you are a salmon lover, pick a lush Pinot Noir from Oregon, or one from the Russian River Valley, Sonoma county, California. They both would make great choices. For any white fish, select a crisp white wine, if you want to get fancy, try a delightful Sancerre, (Sauvignon Blanc) from the Loire Valley. If you are on a budget, stick to a nice chilled chardonnay. Spicy food pair well with an off-dry Riesling, Viognier or Gewurztraminer. Pungent cheeses such as Gorgonzola, or Blue Cheese stand up to dessert wines, port or cognac. Sauternes, a French dessert wine, with notes of apricots, is a nice complement to Roquefort cheese and Foie Gras. Let’s not forget about Ricotta cheese which is used in savory dishes such as stuffed shells. They make a great pairing with a nice Chianti, Rosso di Montalcino, or any medium-bodied Italian reds. Ricotta cheese is also used as a scrumptious filling in cannolis, and goes well with a Moscato d’Asti, a lovely dessert wine from the Piedmont region of Italy. If you are looking for a match made in heaven, my friend, fellow-sommelier, Certified Italian Wine Specialist, Angela, from Constant Wining suggests pairing a cantuccini, an Italian biscotti, with Vin Santo. We had it at one of our Italian-themed wine party, and it was a major hit, and a fantastic way to end a superb evening with fun friends. Mascarpone, is an italian sweet cheese, and one of the main ingredients in the delectable dessert Tiramisu. It can be paired with either the Vin Santo, or the Moscato d’Asti.
I am posting links to some of the cheeses that I feature in this blogpost, so you can learn more about their process, origin, and history.
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....
It's more than LUCK; it's love and comfort in in every POT! More than that it's the words, feelings, fashion and stuff that make this blog a MUST!! More than that the purpose of this blog is to evoke unity and pride through food, words and expression of love to illuminate and motivate.