We’re Loving these 3 Red Wines Right Now: Broadside, Vigna Petrussa, and Dough

Wine is intended to be enjoyed, and frankly that’s our main criteria for recommending them. If we enjoy them, then you might too.

Three red wines that we are enjoying right now are very different from each, and from very different regions, but we hope that each will give you the same reaction: Delight.

Our current picks are the Broadside 2019 Cabernet Sauvignon from Paso Robles in California, Italy’s Vigna Petrussa Schioppettino di Prepotto, and Oregon’s Dough 2019 Pinot Noir.

Enjoy!

 

Broadside 2019 Cabernet Sauvignon, Paso Robles

The Broadside 2019 Cabernet Sauvignon is from Paso Robles and the sub AVA of the San Juan Creek and Margarita Ranch. It is made up of 82% Cabernet, 12% Merlot, and 6% Malbec. The wine was aged 18 months in a combination of French and American oak barrels, and has a lot of deep jammy flavors that include dark chocolate and cinnamon.

Award-winning winemaker Adam LaZarre has created a hearty Cab, very much what you would expect from the Central Coast. It is perfect for pairing with meats and poultry, or roasted vegetables. Of course, you can pair it with nothing and just enjoy it alone. Which we can recommend.

Find it at https://broadsidewine.com/

 

Vigna Petrussa Schioppettino di Prepotto

 

This Italian wine by Vigna Petrussa gets its name from the Italian word “schioppare,” which means to burst, since their description implies that the grapes burst in your mouth when you eat them. Schioppettino is an indigenous and sometimes overlooked grape in the North-Eastern corner of Italy, from the region of Friuli Venezia Giulia. Fortunately, second generation winemaker Hilde Petrussa has played a key role in the rediscovery and renaissance of this rare heirloom varietal.

We were actually quite surprised by this Italian wine because sometimes we find them to be a bit overly subtle. This Vigna Petrussa vintage does continue the trend of being gentle, but it is also robust enough to really deliver real flavor and nuance, as well as presenting some delightful aromas and fruit. The wine is aged for 36 months in barrels, then for another six months in the bottle. Some reviewers rankings have it has high as 90 points, which is good news.

One interesting part of the story is that Sheila Donahue of VeroVino Craft imports this wine into the United States, and is very supportive of women owned wineries like those of Hilde Petrussa’s Vigna Petrussa. Sheila started in the wine industry as a sommelier but now searches for and imports hidden gems around the world, gaining quite a bit of positive recognition in the process.

Find it at https://www.verovinogusto.com

Dough 2019 Oregon Pinot Noir

 

The winemaker for Dough is Heidi Bridenhagen, who has fermented this 100% Pinot Noir varietal in stainless steel. Oregon of course brings a unique kind of terroir and topography to its wines, often quite different from those in California or Italy. The Dough Pinot Noir is what many would consider to be a classic wine from Oregon with cherry and red fruits, as well as a bit of chocolate. We found it to be a light and casual drinking wine, one which we believe people will quite enjoy, especially during early in the day. That time frame doesn’t mean however that you can’t have it with a nice pasta with garlic butter sauce, or to start off a lovely evening with a friend(s).

Interestingly enough, the vineyard itself proposes that you chill it, which we suppose you might want to do if it’s an extremely hot day, but otherwise, Why?

Wine enthusiast gave it 85 points, but if up to us we would give it 87.

Find it at https://doughwines.com/

 

 

Finally, a Bolognese Sauce that is 3 in 1: Delicious, Versatile and Healthy

A thick and rich tomato Bolognese sauce is a gift for the home chef. That is because it is so versatile. A new sauce we have discovered is Otamot, and its versatility is perfect for these challenging times.

This organic sauce is made from vine ripened tomato, carrots, red bell peppers, sweet potatoes, butternut squash, spinach, red beets, sweet onions, garlic, extra-virgin olive oil, and shiitake mushrooms. Otamot is also certified as vegan, gluten-free, and GMO-verified.

We have used this sauce on everything from pastas such as tortellini and ravioli, to the base for deep dish pizza, to meatball sandwiches. It has yet to fail us!

Based in Brooklyn, the brand was founded by a dad Andrew Suzuka, who wanted his daughter to be able to eat healthier while enjoying her meals. As Suzuka says, “Tomato sauce CAN be packed with vegetables, vitamins, antioxidants and have no added sugar or preservatives.”

Find it at https://www.otamotfoods.com



TasteTV Gift Guide: 9 Tasty Gifts for the Fancy Food Lover

If you have food lovers in your life that have earned a great gift then you are in luck! TasteTV has found some equally great ideas for you. They include gourmet meats, poultry, spices, pasta, cakes, and awesome cookbooks.

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Prosciutto di Carpegna Partners with the 11th Annual TASTE AWARDS

The TASTE AWARDS Committee is pleased to announce that Prosciutto di Carpegna will be an event partner for the 11th Annual TASTE AWARDS. Prosciutto di Carpegna will serve freshly carved prosciutto at a tasting station during the reception portion of the TASTE AWARDS event in Beverly Hills.

Says legendary Italian-food marketplace Eataly, “Sweet and delicate, Prosciutto di Carpegna has a pleasantly intense aroma and soft texture. The secret blend of lard and spices lend a delicate scent, while the Cervian sea salt infuses the pork with a lightly sweet flavor. Prosciutto di Carpegna is also free of preservatives and additives, giving it a pure, clean taste.”

Renowned family-owned Italian salumi purveyor Fratelli Beretta is the exclusive importer of Prosciutto di Carpegna DOP, which comes to the United States markets for the first time in brand history.  Prosciutto di Carpegna is now featured on menus at prominent New York and Los Angeles restaurants, as well as available for purchase in limited quantities at Eataly Los Angeles and select Gelson’s Market locations. In the U.S. market, Fratelli Beretta offers both a whole boneless leg and a sliced version of the Prosciutto di Carpegna in a 3oz tray.

“Prosciutto di Carpegna has been enjoyed in Italy for centuries and I am so proud of our family to be able to introduce such a special tradition…” says Alberto Beretta, CEO of Fratelli Beretta. “This is some of the most exclusive prosciutto in the world and has an incredible history and tradition.”

Prosciutto di Carpegna is made exclusively from Italian pigs known as “Pesante Padano,” or heavy pigs, in one of three Italian regions—Lombardia, Emilia-Romagna, or Marche. The Pesante Padano must reach at least 10 months of age before butchering and must be cured for a minimum of 14 months to be certified as a Carpegna DOP product. The 20-month aging process, which uses traditional pork curing techniques that date back to the 1400s, adheres to some of the strictest production guidelines in the world.

At Fratelli Beretta’s sole Prosciutto di Carpegna production facility in Italy, just 10 master butchers, or “Maestri Salumai,” hold the curing secrets for Prosciutto di Carpegna. The salumai coat the product in the famous sea salt of Cervia, a small town located on the western coast of Italy, along with a proprietary blend of lard and spices. This gives the prosciutto its signature flavor profile with aromatic notes, as well as its soft texture. Prosciutto di Carpegna is also free of preservatives and additives, giving it a clean, natural taste.

SEE VIDEO FROM FOOD & WINE MAGAZINE

ABOUT THE CARPEGNA REGION
Carpegna is a small village located inside a territory that stretches between the Emilia Romagna, Marche, and Tuscany regions of Central Italy. Fratelli Beretta’s Carpegna production facility is located in the heart of this territory in the Montefeltro Mountains. Day after day, Fratelli Beretta’s Prosciutto di Carpegna is tended by hand as it slowly ages, using curing traditions of the area that have been proudly preserved since the Middle Ages and continue to be handed down from generation to generation.

About Fratelli Beretta:
Fratelli Beretta first opened its doors as a small local meat processing business in 1812, serving the region since the time when Napoleon Bonaparte reigned in Europe. In the early 1900s, Fratelli Beretta expanded to a manufacturing enterprise with a stable business structure that has thrived through two World Wars. Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie history, focused on providing quality products, and deeply entrenched in tradition while emerging as a leader in innovation.

For more information, visit www.fratelliberetta.com or follow on Instagram @prosciuttodicarpegna.

This Prosecco not only Tastes Luxurious, It also Comes from a UNESCO World Heritage Site

Premium Prosecco from UNESCO World Heritage site Conegliano and Valdobbiadene has a finish that is both bright and buttery, providing a luxurious tasting experience.

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Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese by Laura Werlin

For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese

Chicken and Crispy Skin

  • 2 lbs boneless chicken breasts, skin on
  • 2 tbsp butter
  • 4 tbsp hot sauce or buffalo wing sauce
  • salt and pepper, to taste

Preparation

Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.

Remove skins to a paper towel lined plate. When cool, break into pieces.

Mac ‘n’ Cheese

  • 1 lb small pasta (shells or elbows)
  • 4 tbsp salted butter
  • 1/4 cup flour
  • 4 cups milk, whole or reduced fat
  • 2 cups heavy cream
  • 2 tsp Kosher salt
  • 24 oz Parrano cheese, grated, divided use (about 8 cups)
  • 8 oz Gorgonzola cheese, crumbled (about 1 1/2 cups)
  • 8 oz cream cheese, cut into 1/2” pieces
  • 3/4 cup hot sauce (use more if you like it hot!)
  • 1 tsp dry mustard
  • 8 celery stalks, cut into 1/4” dice
  • 3/4 cup chives, finely chopped

Preparation

Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.

 

Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/

About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups