If your in the mood for a great Italian dish, there is nothing like pairing it with a great aged wine. A popular red wine in Italy, made frrom the Sangiovese grape, is Chianti. Give your dinner something extra with Ruffino Chianti Classico Riserva Ducale Tan 2007. Chianti is a dry red wine that ranges from light to full bodied. This wine has an amazing taste when aged between year five and ten.
Ruffino Chianti Classico Riserva Ducale Tan 2007 provides great flavors of dried fruits like raisins and spice. This wine is full with gentle tannins that dance across your palate. These qualities make Chianti the ideal choice to consume with food. Consider Italian foods made with chicken or beef. Even pasta dishes with a sauce make good company with this wine.
**** Recipe for Thought**** Pesto Chicken Pasta with Ruffino Chianti Riserva Ducale Tan 2007
4 cups bow-tie pasta 1 tsp crushed garlic
2 tbsp of margarine 1 can Campbell's Cream of Chicken Soup
1 lb cubed chicken breast 1/2 cup pesto sauce
1/2 tsp onion powder 1/2 cup of milk
In a large skillet, heat margarine and add chicken and crushed garlic. Cook until brown and juices run clear. Meanwhile, cook pasta as directed and drain. Once chicken is done, add soup, pesto sauce, onion powder and milk. Bring to a boil. Reduce heat and simmer on low for about 5 minutes or until ingredients are well mixed , then add drained pasta and heat through. Top your past with grated Parmesan or fresh Romano cheese. Enjoy this dish and many more with a glass of great wine via @winechateau . Cheers!
Tuesday, May 22, 2012
Monday, April 30, 2012
Robust Pasta!
Another great red wine comes from the Zinfandel grape. This grape has made a name for itself in the New World. Zinfandel wine is known for its dark color and higher alcohol content. It is best served at room temperature, where you can enjoy the blackberry, raspberry, spice and oak flavors. This wine pairs very well with a variety of meats, such as, lamb, beef, and poultry.
***Recipe for Thought*** Beef Manicotti with Zinfandel
1 pound ground beef 1 15-ounce container whole milk ricotta
4 tsp olive oil 3 cups of shredded Mozzerella cheese
1 tsp onion powder 1 cup grated Parmesan
1 tsp garlic powder 2 tbsp chopped parsley leaves
14 manicotti shells 1 tbsp crushed garlic
salt & pepper to taste 3 cups of Prego Roasted Garlic & Parmesan Sauce
In a large skillet, heat 1 tsp of olive oil and brown ground beef. Season with onion powder and garlic powder. Set meat aside to cool. Boil manicotti shells in water with 2 tsp of oil and salt. Set shells aside on a greased baking sheet to cool. In a large bowl, combine ricotta cheese, 1 1/2 cups of mozerella cheese, 1/2 cup of parmesan and parsley. Then stir in cooled seasoned beef.
In a 13 by 9 glass baking dish, brush the remaining olive oil in the bottom of the dish. Spoon 1 cup of sauce in the bottom of prepared dish. Fill manicotti shells with meat and cheese mixture and arrange stuffed pasta in a single layer in prepared dish. Spoon the remaining sauce over shells and sprinkle the remaining mozzerella and parmesan cheese over stuffed shells. Bake manicotti uncovered until heated through for 35 minutes. Serve with crust bread or salad and make your night special.
***Recipe for Thought*** Beef Manicotti with Zinfandel
1 pound ground beef 1 15-ounce container whole milk ricotta
4 tsp olive oil 3 cups of shredded Mozzerella cheese
1 tsp onion powder 1 cup grated Parmesan
1 tsp garlic powder 2 tbsp chopped parsley leaves
14 manicotti shells 1 tbsp crushed garlic
salt & pepper to taste 3 cups of Prego Roasted Garlic & Parmesan Sauce
In a large skillet, heat 1 tsp of olive oil and brown ground beef. Season with onion powder and garlic powder. Set meat aside to cool. Boil manicotti shells in water with 2 tsp of oil and salt. Set shells aside on a greased baking sheet to cool. In a large bowl, combine ricotta cheese, 1 1/2 cups of mozerella cheese, 1/2 cup of parmesan and parsley. Then stir in cooled seasoned beef.
In a 13 by 9 glass baking dish, brush the remaining olive oil in the bottom of the dish. Spoon 1 cup of sauce in the bottom of prepared dish. Fill manicotti shells with meat and cheese mixture and arrange stuffed pasta in a single layer in prepared dish. Spoon the remaining sauce over shells and sprinkle the remaining mozzerella and parmesan cheese over stuffed shells. Bake manicotti uncovered until heated through for 35 minutes. Serve with crust bread or salad and make your night special.
Sunday, April 29, 2012
***Spring Tips ***
For this Spring and early Summer, gather some ideas for some great food and wine pairings.
1. Craving salads and such?
During the Spring and early Summer, fruits and vegetables begin to come-into season. There is nothing like a crisp salad with a young dry Riesling. Due to it's moderate levels of alcohol, Riesling makes a great Spring wine. If your more into salads topped with fresh fruits and berries, choose a young and chilled Pinot Noir.
2. Seafood Celebration!
With seafood, you don't want a wine that will overwhelm your pallet. Un-oaked Chardonnays pair well with fresh oysters and sushi. If your preparing to have other shellfish such as crab, shrimp or lobster, consider a Albarino wine. This wine, known as "Spain's seafood white", is great for seafood by the beach.
3. Early Summer BBQ!
There are many different wines that will pair with grilled foods. If your making grilled or BBQ chicken, a light Cabernet Franc or light Loire will match well. Also consider a Prosecco or sparkling wine for sipping with appetizers or for great chilled Bellini's.
1. Craving salads and such?
During the Spring and early Summer, fruits and vegetables begin to come-into season. There is nothing like a crisp salad with a young dry Riesling. Due to it's moderate levels of alcohol, Riesling makes a great Spring wine. If your more into salads topped with fresh fruits and berries, choose a young and chilled Pinot Noir.
2. Seafood Celebration!
With seafood, you don't want a wine that will overwhelm your pallet. Un-oaked Chardonnays pair well with fresh oysters and sushi. If your preparing to have other shellfish such as crab, shrimp or lobster, consider a Albarino wine. This wine, known as "Spain's seafood white", is great for seafood by the beach.
3. Early Summer BBQ!
There are many different wines that will pair with grilled foods. If your making grilled or BBQ chicken, a light Cabernet Franc or light Loire will match well. Also consider a Prosecco or sparkling wine for sipping with appetizers or for great chilled Bellini's.
Subscribe to:
Posts (Atom)