Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Culmina 'Decora' Riesling
Pairing: Endive Salad with pears & Gorgonzola
Adapted from: Simply Recipes | Serves 2 - 3
- 3 endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
- 2 tablespoons chopped walnuts
- 2 tablespoons crumbled gorgonzola or other blue cheese
- 1 Bartlett pear, cored and chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cider vinegar (or balsamic works too!)
- Kosher salt and freshly ground black pepper
- Combine the salad ingredients: Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.
- Dress and serve: Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine.
- Season to taste with a sprinkling of salt and pepper. Serve immediately & enjoy!
Sandhill 'Small Lots' Sangiovese
Pairing: Summer Rigatoni Bolognese
Adapted from: Food Network | Serves 4
- 10 ounces rigatoni (about 3 cups)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 small carrots, finely diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 3 cups multicolored cherry tomatoes, halved
- 1/2 cup fresh basil, torn
- 2 tablespoons grated parmesan cheese, plus more for topping
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes.
- Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
- Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
D'Angelo Pinot Noir
Pairing: Traditional Mushroom Risotto
Adapted from: Allrecipes | Serves 4
- 6 cups chicken broth (homemade works best but store bought will do)
- 3 tablespoons olive oil
- 1 pound mushrooms, white & portobello, thinly sliced
- 2 medium shallots, thinly sliced (you may substitute with yellow onions)
- 1 1/2 cups Arborio rice
- 1/2 cup white wine (omit if you like)
- 4 tablespoons butter
- 1/3 cup parmesan cheese, freshly grated
- 3 tablespoons chives, finely chopped
- sea salt & freshly ground black pepper to taste
- Warm broth in a saucepan over low heat.
- Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
- Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
- Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
- Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.