There is such a wonderful attraction to pairing foods and wines now. Everywhere you look on cable television 24/7 and throughout the internet blogging world, and splashed into the food magazines is now this push for more and more people to treat food and wine matching as a very personal endeavor.
So here’s a delightful Indian Chick Peas with Mushrooms dish that you will fall in love with.
Listen as we discover why the recipe pairs so well with the Santa Margherita.
Remember, all of the semi finalists in the 2010 Great Taste Challenge want you to watch their entries and to vote! So open a new bottle and prepare yourself to watch some rather amazing new recipes!
Well, how about a team in the kitchen making this food and wine contest even more special?
We love how intimate this entry is and how Toasted Country Hearth Squares suddenly look so appealing!
But now these two wonderful people NEED YOUR VOTES! They want you to reach out and show your love for their food and wine pairing.
So enough talk…let’s see some cooking!!!
The 2010 semi finalists in The Great Taste Challenge are competing for your votes. You can vote for up to three videos per day…every day! And we’re seeing an amazing race right now. So watch them all and vote for your favorites…because…why should American Idol get all that fun???
At Santa Margherita, we bring into each new day a passion, obviously for all our wines. But that real love does not end there. Oh no.
For us, finding a food and wine matching that elevates a meal to a “goosebump worthy occasion” is where magic happens. That is where we’ve put the gold standard.
To know how many people TRULY love the best matchings of great foods and wonderful wines, that is what we care about so dearly…
So here is one that will bring out that goosebump.
So take your laptop into the kitchen and let’s get started….
SAFFRON FARFALLE
PAIRS WELL WITH
SANTA MARGHERITA PINOT GRIGIO
1 lb. farfalle pasta (or bow tie shaped pasta)
3 Tbsp. unsalted butter
4 oz. heavy cream
1 ½ tsp. saffron threads
1 ½ Tbsp. veal stock (available online from specialty meat purveyors, or substitute chicken broth)
½ cup grated fresh Parmesan cheese
1 ½ tsp. truffle oil
1 ½ Tbsp. salt freshly ground black pepper
Combine butter and cream in a small pot and heat until melted. Combine veal stock and saffron together and heat until saffron has bloomed (approx. 3 min.).In a large pot bring 3 quarts of water to a rolling boil. Cook farfalle according to the instructions on the box. Drain pasta and place in a warmed serving bowl. Add butter, cream, saffron, veal stock, truffle oil and check seasoning. Toss and cover for 1 minute to let rest. Serve in warm pasta dishes and sprinkle lightly with Parmesan cheese and freshly ground pepper.
Suggested wine pairing: The Pinot Grigio is perfect with this because the subtlety of the wine is enhanced by the fennel and the sweetness of the leeks brings out the brightness of the wine.
Saffron and the Pinot Grigio find each other and the effect is just…well…that moment.
So make sure you give this food and wine matching a go. And be sure to let us know what you think after you have! (We also love the interaction.)
And don’t forget to use this saffron pasta as an inspiration for your entry into The Great Taste Challenge!
Santa Margherita became the celebrated wine that it is today as a result of the entrepreneurial spirit of one man. A young importer named Anthony Terlato set out on a trip to Italy in search of the “next great white wine.”
At a small restaurant in a local inn, Anthony ordered 18 bottles of Pinot Grigio off the wine list. After tasting all the wines with the Inn’s proprietor, he determined the best wine at the table was Santa Margherita Pinot Grigio. Santa Margherita Pinot Grigio quickly became a mainstay on wine lists in America’s finest restaurants across the country and is still today the most requested Italian wine in America.
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