by bonnie | Jul 6, 2021 | Recipes
One of Italy’s oldest and simplest pasta dishes, Cacio e Pepe (cheese and pepper) is as Roman as the Colosseum – some may say it’s even older! Roman shepherds are credited with creating this long-lasting meal – easy to carry and resistant...
by bonnie | Jul 6, 2021 | Adventures in Winemaking
Tasting Notes This Barbera boasts a mid-weight palate and shows a bright and bold acidity that makes it a perfect partner to smoked meats, tomato-based pasta dishes, pizza and mushroom risotto. The fruit profile is a little darker and a bit more serious...
by bonnie | Jul 2, 2021 | Recipes
Barbera, our July Wine of the Month, is a versatile red wine that happily partners with most meaty dishes you throw at it. This Barbera marinade will help create fall-off-the-bone meat when grilled low and slow, and the BBQ sauce leaves the ribs with a lip-smacking...
by bonnie | Jun 25, 2021 | Recipes
Dick and I enjoyed visiting Sonoma County’s Dry Creek Valley every year, an annual stop was Pedroncelli Winery in Geyserville, one of Dick’s favorite wineries. I enjoy pairing their Pasta with Pesto recipe with our June Wine of the Month, 2016 Sangiovese....
by bonnie | Jun 21, 2021 | Recipes
These wine braised ribs are fall-off-the-bone delicious. Pairing the Sangiovese with a tomato-based recipe accentuates the fruitiness of our Wine of the Month. The acidity is firm, as is typical of the varietal, making it the perfect food wine. Notes of red plum,...
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