Farmers market season is upon us, and with it, a multitude of veggies you probably don’t normally eat.
Take beets: unless you LOVE them, you probably don’t eat them. Now, I’ll be the first to admit that beets can taste like dirt. And no one wants dinner to taste like dirt. But, paired with briny feta cheese, rich red wine, and some seasoning, beets can be spectacular. Continue reading
1 bottle Water 2 Wine Montepulciano
12 oz can Sprite Zero
1 ounce simple syrup
1 ounce Brandy
2 ounces Triple Sec
2 orange slices with rind, halved
1/2 cup each: blueberried, blackberries, and sliced strawberries
Mix. Cover and refrigerate overnight to allow flavors to blend. Sip and Enjoy!!!
-Recipe credit to customer Jackie O.
You know Larry loves wine, but did you also know he’s a whiz in the kitchen? Check out this lovely recipe for scallops he created this year for a special New Year’s Eve celebration. He served this with Fettuccine and homemade Alfredo and a Ceasar salad. Don’t forget to serve the rest of the Pinot Gris with your meal. This is an excellent pairing! Continue reading
Artichokes and white wine come together in a savory, buttery sauce that shines on chicken, shrimp, pasta, or rice. The classic Italian trio of sun-dried tomatoes, garlic, and basil lend a deep, pungent flavor that is perfectly complimented by the bright, fruity notes of the wine. White Meritage was used in the Water 2 Wine test kitchen version of this recipe, but any dry white wine would work. Continue reading
Who doesn’t love dessert? And wine? And wine-enhanced dessert? Sweet, thick, syrupy, and a gorgeous plum color, this dessert sauce adds a little something special to your favorite ice cream or angel food cake. It’s also delicious poured over fruit or as a topping for meringue. It’s so versatile and so yummy. It stores well, so you can make a big batch and keep it in the fridge for your next sweets craving. Continue reading
Piedmont King adds a deep, savory flavor to this vegetarian-friendly side dish, complemented by tangy, salty Parmigiano Reggiano. Though somewhat time-consuming, risotto’s creamy, comforting texture makes it the perfect accompaniment to a hearty fall roast or simple baked chicken. Pictured here with steamed broccoli and Italian- seasoned chicken breast with black olive paste from Oilerie. Continue reading