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The “new norm” for socializing and engaging with friends and family for the past seven months has mainly been conducted online. This is also true for meeting with winemakers, participating in virtual wine tastings and experiencing life abroad while sitting in my living room. Recently, I took part in a virtual wine tasting and food pairing hosted by Italian winemaker Sandro Bottega, co-owner of Bottega SpA headquartered in Bibano, Treviso in the Veneto region of northern Italy. The company produces Prosecco DOC and grappa here. In addition, they have another winery in Conegliano for the production of Prosecco DOCG. Bottega also manages wineries in Valpolicella and Montalcino.  Bottega Winery Headquarters Photo courtesy of Bottega. Sandro is third-generation of this family-owned company founded almost 40 years ago by his father, Aldo Bottega, a Master Distiller. What began with the family’s forefathers in the 17th century through the 1920s working and cultivating the vines as tenant farmers, landowners and wine traders, eventually evolved over time with Aldo Bottega following his passion for making grappa. In 1977, Aldo established his own distillery, Distilleria Bottega. After Aldo’s passing in 1983, his son Sandro became the company director and together with his siblings Barbara and Stefano, the company has grown to include the production of sparkling and still wines and liqueurs. In 1992, Bottega released its first sparkling wine. The company manages several different brands, among which are Bottega sparkling wines, Alexander Grappa and Accademia.  Sandro Bottega Photo courtesy of Bottega. Bottega’s motto is “Fatto A Mano”, which means ‘handmade’. Their mission is to work and achieve the highest levels of quality, design and sustainability. Our wine tasting for the afternoon included sparkling wines, a chocolate liqueur and gin. The food was provided by igourmet.com  Photo credit: Penny Weiss  Photo credit: Penny Weiss All of the bottles are beautifully designed and made of hand-blown Venetian glass in Bottega’s glass factory. I asked Sandro what his motivation was for using Venetian glass for his products. Sandro said, “It is important to make a completely original product from the wine or grappa to the packaging in an expression of our territory and of our culture. Another important reason I use this glass is that I like it! In my company, everything I do is not only because it is a business, but it has to be first and foremost because I like it.” Academia Prosecco Rainbow Collection is a brand that celebrates the art of Venetian glassmaking and the city’s festive carnival atmosphere. Each bottle of this collection contains Prosecco DOC. There are eight colors to choose from (black and white bottles not shown in photo) and can be combined to “create a rainbow of emotions”. Mix and match to celebrate specific holidays or events. They make great gifts for the upcoming holidays!  Photo courtesy of Bottega. Prosecco Spumante DOC Brut 100% Glera grapes are hand-harvested from manually maintained and sustainable vineyards in Treviso Plains. The wine is produced using the Martinotti (Charmat, tank) method. The color of this sparkling wine is pale lemon with lovely aromas of floral, apples and citrus. It is fresh and lively with flavors of apple, pear, pink grapefruit and a touch of floral. It has a creamy mouthfeel, fine bubbles and apples lingering on the finish. This wine was paired with a variety of cheeses, cold cuts, olives and pesto crackers. Alcohol: 11% SRP: $17.99 Il Vino dell’Amore Petalo Moscato Spumante Dolce 100% Moscato grapes are hand-harvested from vineyards in the Euganean Hills of Veneto. These hills contain volcanic soil, rich in potassium and alkaline soil that contributes good acidity, minerality and higher sugar content. The wine is produced using the Martinotti (Charmat, tank) method.  Photo credit: Penny Weiss The color is golden with a consistent and fine perlage. Classic aromas of apple, peach and rose mingle with fruity notes. On the palate, this refreshing sparkling wine offers honeysuckle, apricot, white stone fruit and a touch of minerality, balanced nicely with good acidity and sugar. It was paired with aged cheese, Gouda, pumpkin butter and water crackers. Simply divine! Alcohol: 6.5% SRP: $15.99 Gianduia Chocolate Cream Liqueur Gianduia chocolate was created in Piedmont in 1806 and has a unique bouquet of cocoa and nuts. Gianduia Bottega is a unique liqueur made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste.  Photo credit: Penny Weiss Heavenly aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur and is best served cold. Sandro likes to drink this neat. However, it can be poured over ice, served over ice cream, with fruit, in a cocktail, or in your coffee. This liqueur was paired with a pumpkin spice truffle bar, dark chocolate bar and Biscotti. Alcohol: 17% SRP: $24.99 Bacur Gin This dry gin is certainly eye-catching with its unique metallic copper bottle.  Photo credit: Penny Weiss Italy is one of the largest producers of juniper, especially around Tuscany. And considering it is the main ingredient in gin, it was a simple leap for Bottega to produce gin. The other ingredients are pure grain, water from the Italian Alps, sage leaves from the Veneto countryside and Sicilian lemons.
This gin has aromas of sage, juniper and citrus notes that segue onto the palate mingling with a hint of perfume and lemon zest. It is smooth and delicate. I consider this a sipping gin, but I’m sure that it will spice things up when added to cocktails. Alcohol: 40% SRP: $39.00 If you would like to learn more about the grapes, regions, territories and production methods mentioned in this story, please click on the topic of interest to the right of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Over the last few years I have had the pleasure of meeting many dynamic women in the wine industry from around the world. These women hold positions that range from winemakers and winery owners to operations management, business development, marketing and financial planning. They are a rarity in an industry that has been notoriously dominated by men. Happily, the landscape is changing and more women globally are rising to the occasion and making their presence known in the wine world. I was recently invited by Bethany Burke of Taub Family Selections to join a panel discussion and virtual tasting on Zoom, focusing on “The Next Generation of Women In Wine”. Dr. Laura Catena of Bodegas Catena Zapata & Bodegas CARO in Mendoza, Argentina moderated this lively discussion. She was joined by panelists Anne Trimbach, of Trimbach in Alsace, France, Laure Colombo, of Vins Jean-Luc Colombo in Cornas, Rhone Valley, France and Alessia Collauto Travaglini of Travaglini in Gattinara, Piemonte, Italy. These accomplished and talented women were all born into multi-generation family-owned wineries, but their backgrounds and the paths they took before joining the family business are diverse. However, they all share the experience “as women” of assuming an important position and role in their family wineries. Here is an introduction to these amazing women. Also, each panelist selected a wine representative of her family’s estate for us to taste.  Photo credit: Penny Weiss Dr. Laura Catena Proprietor, Bodegas CARO Mendoza, Argentina  Photo courtesy of Bodegas CARO Laura is a fourth-generation Argentine vintner, born in Mendoza, Argentina. Her great-grandfather founded the Catena Winery in 1902 after emigrating from Italy. In addition to being the proprietor of Bodegas CARO, Laura is currently managing director of Bodega Catena Zapata. Her path to becoming a vintner in her family’s winery was quite circuitous. Laura graduated magna cum laude from Harvard in 1988 and then earned a medical degree from Stanford University. It wasn’t until 1995 that she joined her father, Nicolas Catena Zapata, in the winery as a winemaker. In addition to authoring two books, Laura splits her time between Mendoza and San Francisco where she practices Emergency Medicine. One of Laura’s many passions is to learn more about high altitude viticulture, the vineyard soil microbiome and wine ageability. In the struggle for female equality in the wine business, Laura said, “There is no male equality either.” As she has witnessed in her winery, “If a man says he needs to go home because his child is ill or he has to make dinner, the boss will respond with ‘Where’s your wife?’ If a woman asks the same thing, it is accepted. There is such a long road still ahead for both women and men. But we are coming from a place of progress and I’m very excited about the future.” Bodegas CARO, CARO 2017 To learn about the collaboration between the Catena family and Domaines Barons de Rothschild that birthed CARO, please read my previous story. Two Cultures + Two Estates = Elegant Wines http://thewineknitter.com/1/post/2020/01/two-cultures-two-estates-elegant-wines.html This wine is a blend of 74% Malbec and 26% Cabernet Sauvignon. The Malbec softens the Cabernet Sauvignon, which is a little bitter. Grapes are selected and hand-harvested from the best blocks of the high altitude vineyards of Mendoza. The wine is aged for 18 months in French oak barrels from Lafite’s cooperage.  Photo credit: Penny Weiss Aromas of rich red fruit, berries, baking spice and violet segue onto the palate with dark cherry, black raspberry and a hint of dark chocolate on a long finish. Smooth tannins and refreshing acidity are beautifully balanced. Alcohol: 14% SRP: $70.99 Anne Trimbach, Export Manager for Trimbach Alsace, France  Photo courtesy of Trimbach Anne is the 13th generation and the first woman to “be on the scene” in her family’s winery situated in Alsace, France. Anne grew up in the winery and knew from an early age that she would work there. Her great uncle expressed doubts about her getting into the business. He said, “Oh really, you want to work with us? But you are a woman and how will you manage this? One day you’ll want to have babies.” Anne expressed in relating this story, “I had to prove I was able to.” Her journey involved studying economics in Strasbourg, then spending three years in Dijon. She completed her master’s degree in Burgundy and then interned with a beverage distributor. Anne moved back to Alsace in 2008 and began to formally work as a export manager and Trimbach ambassador. Anne also introduced and developed a presence on social media for the winery. She said, “ The world of wine is about sharing and catching the eye of people. We share our passion for wine and people through videos.” Trimbach “Réserve” Riesling 2017 This is 100% Riesling. Grapes for the Réserve are sourced from old vineyards in Ribeauvillé and surrounding villages with vines 45 to 50 years old. Due to the complexity of the terroir here, some of the finest wines are produced. Anne noted that because of climate change “we are seeing early harvests due to temperatures rising.”  Photo credit: Penny Weiss Beautiful aromas of floral, peach, grapefruit and a hint of diesel set the stage for this classic. dry Riesling. The palate offers nectarine, green apple, lemon and minerality. This is a vibrant and fresh wine with good aging potential. Alcohol: 13% SRP: 34.99 Laure Colombo, Winemaker at Jean-Luc Colombo Rhône Valley, France  Photo courtesy of Jean-Luc Colombo Laure is second-generation and grew up in the small village of Cornas where the vineyards were her playground. Laure said, “I escaped the village and didn’t plan to work in wine, I just wanted to live in big cities. I was anxious to leave and travel.” And so she did. After studying commerce at the University of Lille, she traveled to Florida and worked at Disney World Epcot Food & Wine Festival. Laure also worked as a sommeliers assistant at Alain Ducasse’s restaurant in NYC and traveled to New Delhi, India to work with the Grover vineyard. And the list goes on! When she returned to France, Laure interned at Château Haut-Brion while studying for a bachelor’s degree in Viticulture and Oenology in Bordeaux. She then went on to receive her master’s degree in Oenology from the University of Montpellier. Laure said, “By traveling around the world, I learned my roots and I wanted to come back. I finally joined my family in 2010 and little by little I learned to work with the family.” She has been working alongside her parents ever since. For a glimpse and background of Laure’s parents and where she grew up, please click on the link below to read my story. A Hidden Treasure - The WineKnitter http://thewineknitter.com/1/post/2019/03/day-713-a-hidden-treasure.html Jean-Luc Colombo Saint-Peray AOC “La BelleDe Mai” 2018 This wine is a blend of 60% Roussanne and 40% Marsanne. Grapes are hand-harvested from a single vineyard of the oldest part of this small 10-hectare appellation. Laure said, “The grapes are co-planted, harvested and vinified together. The ratio changes from year to year, but normally one half to two-thirds of the Roussane is used in the blend.” Grapes are fermented in oak barrels and the wine is aged on the lees for six months.  Photo credit: Penny Weiss This is a rich and complex wine with enticing aromas of floral, pear and grapefruit. The palate offers honeysuckle, apricot, peach, a hint of vanilla and citrus zest on the finish. Creamy texture and fresh acidity sate the palate. Alcohol: 14.5% SRP: $29.99 Alessia Collauto, Travaglini Gattinara, Italy  From left to right: Massimo, Carolina, Alessia and Cinzia. Photo courtesy of Travaglini Alessia is the fifth-generation of the Travaglini wine family. “Fourth-generation, Cinzia Travaglini, now runs the estate, along with her husband Massimo Collauto, chief winemaker. Their efforts, like the generations before them, have made Travaglini one of Italy’s most recognizable wines and the #1 selling Gattinara in the world. Their children, Alessia and Carolina, are currently involved in the winery, and will be the next generation to run the estate.” Alessia has a degree in Economics and Business Management. She also received her Certificate of Sommelier in 2017. She spends time tending the vines at Travaglini, working in the cellar with her family and also participates in the administration, marketing, sales and promotion of their wines. Alessia stated, “My parents introduced me to the secrets of the vines and situations of everyday business and little by little transferred to my sister and me the passion for wine.” Alessia said that the experience of being a sommelier made her curious not only to open her mind and try the wines but she also said, “Most importantly it made me curious about the vinification of the wine and the stories behind the wine.” Travaglini Gattinara DOCG 2016 This wine is 100% Nebbiolo and is Travaglini’s flagship wine. The small appellation of Gattinara DOCG is known for its rare soil that produces grapes with a unique flavor profile, high acidity and tannins. Alessia said, “The complexity of this wine comes basically from the rocks. Although the wine is complex, it tastes very delicate on the palate.” The wine is aged for three years, two of which age in used Slavonian oak casks. The wine rests for three months in bottle  Photo credit: Penny Weiss Lovely aromas of rose petals, berries, fennel, baking spice and pepper prep the palate for a rich and inviting wine. Notes of rose, cherries, raspberry, cinnamon, earth and minerality tease the palate. I love the complexity of this wine in addition to its freshness and tannins that talk.
Alcohol: 13.5% SRP: $33.99 It was a pleasure and honor to be a part of this discussion and tasting. I loved their stories, anecdotes and, above all, the inspiration and path that they are creating for more women to enter the wine industry! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Despite the restrictions on travel during this pandemic, I have been virtually touring the world with a glass of wine in hand. Of late, I’ve been yearning to visit and experience the beautiful island of Sicily again.  Photo credit: Penny Weiss Fortunately, I have a few bottles of Sicilian wine that will happily transport me back to the island. Accompanying me on this trip are two very special bottles of Donnafugata wine.  Photo credit: Penny Weiss Please click on “Donnafugata” from the menu on the right to learn about this winery, their vineyards throughout Sicily and numerous wine reviews.  Map courtesy of Donnafugata Sherazade Sicilia DOC 2018 Nero d’Avola is an indigenous grape that is considered Sicily’s most important red wine grape. Sherazade is 100% Nero d’Avola and the grapes are sourced from Donnafugata’s Contessa Entellina Estate and nearby vineyards, which are located in the southwestern part of Sicily. The wine is aged for about four months in tanks and then a minimum of three months in the bottle.  Photo credit: Penny Weiss Delectable aromas of violets, red fruit and spice open to a lovely palate of cherry, plum, berries and spice. Well-balanced tannins and acid add to the character of this fresh and lively wine along with a touch of pepper and tartness on a long finish. Serve with mature cheese, pasta and red sauce, seared tuna and calamari. Alcohol: 13% SRP: $25 Donnafugata suggests the following recipe to pair with Sherazade. Pasta With Tuna and Caper Leaves  Photo courtesy of Donnafugata Time 1 hour 40 minutes Difficulty Low Ingredients
Cut a thick slice of fresh tuna in small cubes. Brown the cubes in a pan with the olive oil, garlic, mint and caper leaves. As soon as they have browned, remove the ingredients from the pan and put them in a smaller pan. Brown half an onion, finely chopped, in the oil in which the tuna was fried. Add the tomato pulp, the browned tuna, 1 cup white wine and 3 cups water. Flavor with 4 more caper leaves, a pinch of cinnamon and a small pinch of pepper. Cook for about 45 minutes. Do not let all the liquid cook off. Cook the busiati (pasta) and pour it into the pan with the tuna and flavorings. Cook over high heat for a few seconds while stirring the pasta energetically. Decorate with toasted slices of bread and caper leaves. Recipe from Chef Peppe Giuffrè – Giardino Eden – Trapani Floramundi Cerasuolo di Vittoria DOCG 2017 This wine is a blend of Nero d’Avola and Frappato. Grapes are sourced from vineyards in the Vittoria area, located in southern Sicily. Donnafugata has 18 hectares of vineyards in production here consisting of 11 hectares of Nero d’Avola and 7 hectares of Frappato. Cerasuolo di Vittoria DOCG is considered one of the most noteworthy wines produced in Sicily and it is the only wine in Sicily with a DOCG status! Only Nero d’Avola and Frappato are allowed in the blend. Cerasuolo means ‘cherry-colored’ in Italian. Frappato is light-bodied with low tannins and flavors of cherries and strawberries. Nero d’Avola has weight and is full-bodied with a rich texture and dark red fruit flavors. Together, they complement and bring out the best in each other. The wine is aged in tanks for eight months and then a minimum of seven months in the bottle.  Photo credit: Penny Weiss Intense floral aromas envelop the senses with notes of cherry, red berries, plum and spice that segue onto the palate. This is a juicy wine that has lots of personality. Hints of rose, strawberry and spice linger on the finish. Soft tannins and a crisp finish add to the entertainment. Serve with pasta, seafood, shellfish, white meat and light appetizers. Alcohol: 13% SRP: $30 Donnafugata suggests this recipe to pair with Floramundi. Swordfish with Citrus Fruit and Pistachios  Photo courtesy of Donnafugata Time
20 minutes Difficulty Intermediate Ingredients
Cover and continue cooking, if necessary adding citrus juice. Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices. Treat your palate to these noteworthy wines and recipes. And enjoy your trip to Sicily! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] There are many styles of sparkling wine on the market, one of which is Frizzante. By definition “Frizzante” is a term used for semi-sparkling or slightly effervescent wine. This style of wine is made using the Charmat method. In the simplest of explanations, the wine undergoes secondary fermentation in stainless steel pressurized tanks, trapping the CO2 inside which makes the bubbles. Recently, I received three bottles of Mosketto Frizzante wine that are made with Moscato and Brachetto grapes.  Photo credit: Penny Weiss Moscato Bianco is a white, aromatic varietal indigenous to Italy and is widely planted throughout the country, but particularly in the Piedmont region. Due to its good acidity, this grape is suitable for sparkling wines. Moscato is known for its sweet flavors such as orange blossom, peaches, honeysuckle, lemon and light alcohol content.  Moscato Bianco grapes. Photo courtesy of Moscato d'Asti. Brachetto grapes, which are indigenous to Piedmont, are purplish-blue with firm-fleshed berries that are full and dense and characterized by their high sugar content and powerful aromas. These aromas are provided by the terpenes found in the grape skins. The main terpene in Brachetto is called geraniol, which is associated with the scent of roses. The wines tend to be pleasantly sweet, fruity, light-bodied, low in alcohol and have soft tannins.  Photo courtesy of Consortium Brachetto d'Acqui MGM Mondo del Vino, founded in 1991 is the producer of the Mosketto brand. In 2005, they sold a large proportion of their shares to their management team, and in 2013, the company became part of the Mondodelvi S.p.A. group. The grapes for these wines are sourced from vineyards located on a hilly ridge that stretches from Acqui terme to Santo Stefano Belbo at an altitude between 250 and 400 meters above sea level. The soils range from light limestone marl to strong sandy components with differing microclimates, all of which contribute to the expressions of these native aromatic varieties. Mosketto Frizzante Bianco Made with Moscato grapes, this wine has aromas of floral, peaches and lemon. This is a sweet wine with notes of honeysuckle, pear, melon and orange blossom and nice acidity. Although this is a touch too sweet for my palate, it would be quite refreshing in a cocktail. Alcohol: 5% SRP: $12  Photo credit: Penny Weiss Mosketto Frizzante Rosato This is a blend of Moscato and Brachetto grapes and is moderately sweet. A lovely bouquet of jasmine, white peach and honeysuckle segue onto the palate with cherry, raspberry and a hint of pineapple. Alcohol: 5.5% SRP: $12  Photo credit: Penny Weiss Mosketto Frizzante Rosso This wine is made with Brachetto. Floral aromas blend with notes of red berries that segue onto the palate with raspberry, strawberry and rose petals. This is a refreshing wine that is moderately sweet. Alcohol: 5.5% SRP: $12  Photo credit: Penny Weiss Enjoy these light-bodied, low-alcohol, and easy-sipping wines with desserts, spicy cuisine, and cheese or as a mixer in cocktails. For more information on these grapes, please click on the menu at right.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] About 26 miles north of the Treviso airport in the Veneto region of Italy are the small and picturesque towns of Conegliano and Valdobbiadene. These towns are the home of Conegliano Valdobbiadene Prosecco DOCG and Prosecco Superiore DOCG where some of the finest Prosecco is made from the Glera grape variety.  Photo courtesy of Col Vetoraz Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation of connecting Prosecco to this area is 1772. The DOC was established here in 1969 and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued. In 2019 the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. It is a countryside filled with hills and rolling slopes rising up from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay and iron oxides. In areas unaffected by the glacier, the soils contain marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have great sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure and various soils make this an ideal setting for growing Glera grapes and producing sparkling wine. Between the hills of Valdobbiadene are the vineyards of Valdobbiadene DOCG and Valdobbiadene Superiore di Cartizze DOCG. Also situated among these hills is Col Vetoraz, a winery with a family history that goes back 182 years.  Photo courtesy of Col Vetoraz In 1838 the ancestors of Francesco Miotto settled on Col Vetoraz located on the highest peak of the Cartizze Hills of Valdobbiadene and began growing vines. During WW1 the vineyards were damaged from bombing and so the Miotto family began the repair and growing of the vines again. In 1980, at the age of 29, Francesco Miotto took over the company when his father died. He started producing sparkling wines using the traditional natural fermentation “Col Fondo” ('with the bottom' in Italian) method where the second fermentation takes place in the bottle. But unlike Metodo Classico (Champagne/traditional method) there is no disgorgement or filtration so the sediment/lees remain in the bottle. However, most of Col Vetoraz wines are produced using the Charmat method. (Second fermentation takes place in steel pressure tanks) In 1993, Francesco joined forces with Paolo De Bortoli (agronomist) and Loris Dall’Acqua (winemaker) and founded Col Vetoraz Spumanti. They only produce Valdobbiadene DOCG and Cartizze DOCG wines which they consider unique expressions of their roots.  Photo courtesy of Col Vetoraz The philosophy that guides Col Vetoraz is “We follow a method that preserves the expressive integrity of the fruit; this is the only way to obtain the natural balance and harmony that the vine has given us”. This philosophy and respect for “the raw material and the highest quality” is expressed in the elegance of their sparkling wines. Col Vetoraz wines are not treated in any way, not even with fining agents. “This safeguards the integrity of the aromas and structure of the original fruit, developing a natural roundness and creamy, full-bodied creamy effervescent mouthfeel.” I noticed that none of the samples I received had the word “Prosecco” on it. Col Vetoraz provided me with an answer. “Col Vetoraz has such a deep bond with the territory that it rebelled against a choice made in 2009 when “Prosecco” became an appellation extended to nine provinces between Veneto and Friuli. The simple distinction between "Prosecco" (the wine produced in those territories created in 2009) and "Prosecco Superiore" (the wine produced on the historical hills of Valdobbiadene and Conegliano) has ceased to convey the age-old history and winemaking vocation of the hills of Valdobbiadene and Conegliano. For this reason, we believe it is fundamental to begin a new, different type of communication, in which the wine’s territorial identity is extremely clear and unmistakable. Beginning with the 2017 vintage, Col Vetoraz has decided to remove the word “Prosecco” from all of its labels and all communications media, using just the denomination "Valdobbiadene DOCG" - our wines’ true and unique territorial identity.” All of the following wines are made with 100% Glera grapes, using the Charmat method. Due to the steeply sloping hills, all work and harvesting are done by hand.  Photo credit: Penny Weiss Valdobbiadene DOCG Brut 2019 A dry and savory wine with aromas of floral, pear, apple and peach. Palate offers rose petals, apple and white stone fruit with fine and creamy bubbles. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry 2019 This is a lovely dry wine with fruit and floral aromas. The palate offers delicate notes of peach, pear and apple with a creamy mouthfeel and a dash of citrus. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Millesimato Dry 2019 Delicate aromas of floral, citrus, pear and apple segue onto the palate with notes of apricot and white stone fruit. Fine and persistent bubbles are nicely balanced with subtle sweetness and a fresh mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Brut Cuvée 5 2019 This wine is a lovely blend of grapes selected from five vineyards. Although it is very dry, the wine still expresses a fresh and fruity palate. Aromas of pear, apple and citrus notes spill onto the palate with fine bubbles and creamy mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry Cuvée 13 2019 This is a blend of grapes selected from 13 vineyards. A subtle bouquet of floral, citrus and white stone fruit opens to a dry but pleasing palate of floral, pear, peach and citrus. It has a creamy and persistent perlage with a lengthy finish. This wine is fresh and vibrant. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss  Photo credit: Penny Weiss Valdobbiadene Superiore di Cartizze DOCG 2019 The grapes for this wine are sourced from the steepest hills of Col Vetoraz and Mont in the well-known Superiore di Cartizze DOCG area. Succulent aromas of white flowers, fresh fruit, citrus and apples open to an elegant palate of pear, sweet apples, peach and a trace of citrus on the finish. A delicate acidity blends beautifully with a velvety mouthfeel and fine perlage. Alcohol: 11.5% SRP: $45 All of these wines can be enjoyed as an aperitif or paired with light fare such as shellfish, grilled fish and appetizers. As of now, only the following wines are available in the United States: Valdobbiadene DOCG Brut Valdobbiadene DOCG Millesimato Valdobbiadene Superiore di Cartizze DOCG It was a treat to taste these wines and be momentarily transported back to a magical trip that I took to Conegliano Valdobbiadene two summers ago.  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] It’s summer and weather permitting, spending time outdoors is heavenly after sheltering in place for so many months. Reading a good book, gardening, playing lawn games, swimming or chilling with family and close friends is just what we need. For many of us, our backyards are where we will be spending our summer vacation. So, let’s make the most of it! Whether you’re firing up the grill or cooking indoors, here are some lovely red wines to sip while dining.  Photo credit: Penny Weiss In warm weather, one tends to reach for chilled white, rose or sparkling wines. I’ve never thought of wine as seasonal and tend to drink a variety of styles all year long. And, sipping red wine with grilled steak or seared tuna during the summer months is more than acceptable and shouldn’t be dismissed! These are five note-worthy and summer-friendly red wines to satisfy your palate. Fontanafredda Briccotondo Barbera Piemonte DOC 2018 Fontanafredda, whose origins date back to 1858, is a 305-acre estate located in the Langhe region of Piedmont, Italy. 250 acres of vineyards spread throughout Serralunga d’Alba, which is a cru site of Barolo. Additional properties are situated in the communes of Barolo and Diano d’Alba. Fontanafredda is the largest contiguous wine estate in the Langhe. In 2009, Piedmont native Oscar Farinetti bought Fontanafredda and with this new ownership, sustainability became a special focus. Today, Fontanafredda is the largest certified organic company in Piedmont, beginning with the 2018 harvest.  Photo credit: Penny Weiss This is 100% Barbera harvested from vineyards across Monferrato and Langhe. It is aged partly in new Allier oak barrels and partly in large Slavonian oak casks for six months. Perfume scents mingle with dark berries, plum, cherry and spice. These aromas segue onto the palate with sweet blackberries, sour cherry, pepper, anise and a hint of baking spice. Supple tannins and bright acidity make this wine an easy-drinking addition to grilled meat, fowl, cheese and pizza! Alcohol: 13.5% SRP: $16 Bottega Vinaia Pinot Noir Trentino DOC 2017 Anselmo Martini is the lead winemaker for Cavit Winery located in northern Italy, in the province of Trentino. They have been producing wines for more than 50 years. In the 1990s, Martini realized the potential for a handful of exceptional vineyards in the Trentino region. These family-farmed vineyards are the source of Bottega Vinaia estate-bottled wines that express the Trentino terroir.  Photo credit: Penny Weiss This wine is 100% Pinot Noir. “After traditional fermentation, the juice macerates for eight days to extract color and body from the skins. Malolactic fermentation is then carried out in wood for increased aromatics.” Lovely aromas of floral, cherry, cranberry and spice lead to a palate of cherry, pomegranate, red plum and spice. It is dry, light-bodied, has silky tannins and is nicely balanced with the fruit. Pair with red meat, poultry, appetizers and salads. Alcohol: 13% SRP: $17.99 Salentein Reserve Malbec 2018 Bodegas Salentein is located in the Uco Valley of Mendoza, Argentina. Many of their vineyards are situated at some of the highest elevations in the world. This privately-owned estate was established in the late 1990s and boasts almost 5000 acres of which 1,124 acres are planted to vine.  Photo credit: Penny Weiss The grapes for this 100% Malbec are hand-harvested from vineyards of 1,110 to 1,300 meters above sea level. The wine is aged for 12 months in French oak barrels. It opens with delicious aromas of violet, dark berries, plum and tobacco. The palate offers lush fruit flavors of dark cherry, blackberry, dark plum and a touch of baking spice and vanilla. This wine is well structured, has soft tannins and will pair beautifully with grilled meat and poultry, hearty pasta and aged cheese. Alcohol: 14.5% SRP: $18.99 Rocca delle Macìe Chianti Classico Riserva DOCG 2016 The estate of Rocca delle Macìe is nestled in the gently rolling hills of Tuscany in the heart of the Chianti Classico zone. This is a family-run estate that was purchased by the late Italo Zingarelli in 1973. At the time of purchase, there were only two acres out of 230 acres under vine. Today, the family has six estates throughout Tuscany comprised of 1500 acres with a total of more than 500 acres under vine.  Photo credit: Penny Weiss This is a blend of 90% Sangiovese, 5% Cabernet Sauvignon and 5% Merlot. It is aged for two years in French oak and then rests for three months in bottle. Intense aromas of dark berries, dark cherry, plum and spice lead to a layered palate of rich fruit, anise, earth and spice. Fine tannins and good structure make this a noteworthy and expressive wine and a perfect choice for grilled meat, game, seared tuna and aged cheese. The winemaker suggests decanting for one hour before serving and serve at room temperature. Alcohol: 14.5% SRP: $27.99 Château Greysac Médoc Cru Bourgeois 2015 Château Greysac is located in the Médoc hamlet of Begadan, north of St. Estephe, in the Bordeaux wine region of France. It was built in the 1700s and passed ownership a few times while consistently paying homage to the terroir, winemaking and making improvements. Jean Guyon, the owner of Domaine Rollan de By, purchased Château Greysac in 2012. The vineyard sits on 150 acres with vines that are 20+ years old.  Photo credit: Penny Weiss This is a beautiful blend of 65% Merlot, 29% Cabernet Sauvignon, 3% Cabernet Franc, and 3% Petit Verdot. It is aged for 12 months: 50% in new barrels and 50% in used wine barrels, all 100% French oak. It opens with heady floral aromas, dark berries, spice, and a touch of earth. An explosion of dark, rich fruit entertains the palate with dollops of spice, herbs, earth, tobacco and fine tannins with the bonus of a lengthy finish. It is expressive with structure and sophistication. Put aside a few bottles and open again in a few years. It is a great wine to pair with grilled meat, poultry, hearty fish and aged cheese.
Alcohol: 13.5% SRP: $29.99 Impressive…right? (don’t walk…run to a store to buy a case!) Most of the above wines can be served slightly chilled. Don’t chill beyond 30 minutes or the wine might get dull and lose character. I hope this entices you to reach for red wine the next time you fire up the grill or pack a picnic meal. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Who says I can’t travel? Whether it’s preparing a regional dish or pouring a glass of wine, tasting the expressions and nuances of a wine region is the next best thing to being there.  Contessa Entellina Photo credit: Penny Weiss Three years ago I was a guest of Donnafugata, an iconic and impressive winery in Sicily. My three-day visit with the Donnafugata team was memorable and my palate was introduced to an array of wines and mouth-watering cuisine. While staying at the Contessa Entellina estate, José Rallo (fifth-generation of this family-owned company) and Antonino Santoro, (winemaker) guided us through a notable selection of wines, one of which was Anthìlia, DOC, 2016. I was not a stranger to many of the wines, but it was the first time I tasted their Anthìlia and it was heavenly. Looking back at my notes from that morning, I wrote, “This wine has a beautiful fruity and floral bouquet with a palate of stone fruit, soft citrus and the sea.”  Photo credit: Penny Weiss From time to time I receive samples of Donnafugata wine and it always transports me back to the magical island of Sicily. So, I was very excited when a bottle of Anthìlia arrived a few weeks ago. I hadn’t had this particular wine since my visit with Donnafugata.  Photo credit: Penny Weiss Anthìlia DOC 2019 Lucido (Cataratto) is the dominant grape in this wine and is blended with other autochthonous and international grapes. The grapes are fermented in stainless steel and then aged in tanks for two months. Before release, the wine spends at least two months in bottle. This wine is just how I remembered it three years ago! Seductive aromas of floral and stone fruit segue onto the palate with peach, apricot, citrus, a dash of salinity and refreshing acidity. Every sip transported me back to Sicily! Enjoy as an aperitif or with light pasta, seafood and salads. “It is the first wine to have been conceived at Donnafugata and still remains to this day in the hearts of many admirers.” Alcohol: 12.5% SRP: $17 I enjoyed this wine with a simple pasta dish made with sautéed zucchini, red pepper, lemon and herbs. It is topped with grated Parmesan and extra virgin olive oil. If you would like the recipe, please email me.  Photo credit: Penny Weiss In addition to my pasta dish, here are two recipes courtesy of Donnafugata in the hopes of inspiring you to bring a touch of Sicily into your home. They pair beautifully with the Anthìlia. Spaghetti In Zucchini and Ricotta Sauce  Photo credit: Donnafugata Time 50 minutes Difficulty Intermediate Ingredients
Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed cloves of garlic. When the garlic has colored, discard and add the zucchini. Keeping heat high and mixing continuously, fry them until they turn golden and then salt. Put the ricotta into a deep serving bowl and mash with a fork to reduce it to a cream. Cook the spaghetti al dente, drain and cook over high heat in the saucepan with the zucchini. Pour into the serving bowl with the ricotta, add the grated cheese, a generous amount of freshly ground pepper, and minced basil leaves. Mix well and serve piping hot. Shrimp Flavored with Lemon  Photo credit: Donnafugata Time
45 minutes Difficulty Low Ingredients (4 serves) 800 gr freshly caught shrimp extra virgin olive oil parsley pepper salt juice of 2 freshly harvested lemons. Instructions Peel the shrimp without washing them; flavor them one hour before serving with salt, pepper and chopped parsley. Add the oil and marinate. Five minutes before serving the shrimp, add the lemon juice. Recipe from Salvo La Rosa – Ristorante “La Siciliana” – Catania Chill the wine, prepare a meal and bring Sicily into your home for an evening! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] If you are searching for red, white and sparkling wines to serve this summer, look no further. This trifecta of easy-drinking wines will certainly put a smile on your face and entertain your palate.  Photo credit: Penny Weiss These wines are produced by Pasqua Vigneti é Cantine located in Verona, Italy. In January of 2019, I had the pleasure of dining with Riccardo and Alessandro Pasqua, who represent the third-generation of this family-run winery. And ever since then, I have been reviewing and enjoying their collection of wines. Please click on the menu at right to read reviews and learn about the history of this winery.  Alessandro and Riccardo Pasqua Photo credit: Penny Weiss As I’m sure you know, Verona is renowned as the setting for Shakespeare’s Romeo and Juliet. The label for Pasqua’s Romeo and Juliet PassioneSentimento and Prosecco was inspired by Shakespeare’s star-struck lovers and is a tribute to “all great passions, just like our family’s passion for wine”. The label is a photograph of the messages left daily by visitors that are posted to a 20-foot wall outside of Juliet’s house on Cappello Street in Verona. Riccardo and Alessandro felt “it was important for the label to equate Verona with Italy”. And when it comes to making these wines, Pasqua is definitely showing lots of creativity in the winemaking process. Alessandro said, “The Rosso breaks about 10 rules!”  Photo credit: Penny Weiss Romeo & Juliet PassioneSentimento Bianco, Veneto IGT 2018
This wine is made from 100% Garganega grapes. Using the appassimento technique, the grapes are left to dry for a short time in crates to enhance the sugar and floral aromas prior to maceration and fermentation. Part of the wine is aged for a few months in French oak and then blended. Lovely floral aromas mingle with notes of citrus, peach and pear that continue onto the palate with stone fruit, and a hint of apricot and melon. This wine is dry and quite refreshing with good structure, crisp acidity and a lingering finish. Serve as an aperitif or with light fare. Alcohol: 13% SRP: $16 Romeo & Juliet PassioneSentimento Rosso, Veneto IGT 2017 This wine is a blend of 40% Merlot, 30% Corvina and 30% Croatina grapes that are hand-harvested from the eastern area of Valpolicella. Like the Bianco, this is an appassimento-style wine. After harvesting, the grapes are dried in wooden crates for a few months to achieve a high sugar concentration. Because the grapes have different aging times, vinification takes place separately in steel tanks and then is blended and aged in oak barrels for three months. Alessandro Pasqua says, “This is a fun wine, inside and out”. This wine starts with a heady bouquet of berries, rose and baking spice. The palate is layered with juicy cherry notes, plum, pomegranate, anise and a hint of chocolate and spice that lingers on a long finish. It is dry and beautifully balanced with silky tannins. Serve with grilled meat, game, stews and aged cheese. Alcohol: 14% SRP: $16 PassioneSentimento Prosecco Treviso Spumante Brut, DOC This sparkling wine is made with 100% Glera grapes harvested from vineyards in the premium Conegliano subzone of Treviso. It is made using the Charmat method where the second fermentation takes place in large stainless steel tanks. What makes this Prosecco different is that the wine remains in the tank for 60 days, which is double the aging period typically identified with Prosecco production. The result offers a much finer and more elegant perlage. This Prosecco is quite aromatic with fresh fruit, pear and a touch of floral. The palate offers pear and green apple with a hint of minerality and citrus zest on the finish. This is a refreshing and balanced wine with persistent bubbles and crisp acidity. Serve as an aperitif or with appetizers or shellfish. Alcohol: 11% SRP: $16 I think you will find these wines suitable for just about any occasion. And the quality to price ratio is impressive! Until next time! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] For most of us, traveling is not an option right now. So, for the last several months my wine glass and I have been “virtually” touring wine regions while sipping wine from the comfort of home.  Photo credit: Penny Weiss In early March and in anticipation of spring I reviewed six rosés, which hopefully you’ve had a chance to taste and enjoy. And now with the summer days upon us, it’s time for another review of seven more delectable rosés in a variety of styles from wine regions around the world.  Photo credit: Penny Weiss Jean-Luc Colombo Cape Bleue Rosé 2019 About one year ago I opened a bottle of 2004 Les Ruchets Cornas from Jean-Luc Colombo winery located in the northern appellation of Cornas in the Rhône Valley, France. It was a memorable bottle of wine and worthy of a review. So I was quite excited to taste this producer’s rosé. The wine is a blend of 67% Syrah and 33% Mourvèdre grapes sourced from the stony limestone vineyards located in the hills above the bay of Marseille, next to Provence. The vineyards enjoy the influence of the sea and sun with hot days and cool nights that are ideal conditions for grape growing.  Photo credit: Penny Weiss This soft pink blend has delicate aromas of rose petals, cherry and sweet melon. The palate offers notes of berries, cherry and peach with a hint of citrus and minerality. It is nicely balanced with fresh acidity. Enjoy as an aperitif or with appetizers, light salads or grilled fish. Alcohol: 12.5% SRP: $14.99 Valdo Floral Rosé Brut NV This wine is produced by the historic Valdo Spumanti winery that specializes in Prosecco and sparkling wines. It was founded in 1926 and is located in Valdobbiadene in the Treviso area of the Veneto.  The grapes for this wine are sourced from some of my favorite areas in Italy, Veneto and Sicily. The wine is a blend of 75% Nerello Mascalese harvested from vineyards on the lower slopes of the Etna volcano in Sicily and 25% Glera (the grape varietal of Prosecco) harvested from vineyards in the Veneto. This wine is produced using the Charmat method followed by a minimum of two months in the bottle.  Photo credit: Penny Weiss This is a lively sparkling wine with aromas of rose petals, strawberry, raspberry and cherry that segue onto the palate with a fine perlage. A profusion of red berries dances on the palate with a soft and creamy texture. This sparkling wine is elegant and fun to drink. Alcohol: 11.5% SRP: $15.99 Leitz Pinot Noir Rosé Trocken 2018 This rosé is produced by Weingut Josef Leitz, which is located in the Rheingau wine region of Germany. They are considered one of the top growers and among the finest producers in Germany. This wine is made from 100% Pinot Noir sourced from the Johannisberg appellation in the Rheingau.  Photo credit: Penny Weiss This wine is very aromatic with lots of floral notes and fresh red fruit. It is deliciously bone dry with zingy acidity and a palate layered with cherry, cranberry, strawberry and a touch of minerality. This wine is refreshing and full of character. A perfect aperitif! Alcohol: 12% SRP: $17 Bertani Bertarose Rosé IGT 2019 The historic Bertani winery is located in the Veneto region of Italy and is famous for its production of Amarone. They are also known for their Bertarose, another historic Bertani wine that began production in the 1930s and has since been given a modern makeover. Made with 75% Molinaro and 25% Merlot, these grapes are sourced from hillside vineyards above Lake Garda on calcareous-clay soils. The grapes are vinified separately and then blended and aged in stainless steel tanks for about three months on the lees.  Photo credit: Penny Weiss Delectable aromas of floral, a mix of red and dark fruit and grapefruit set the stage for this fresh and well-balanced wine. The palate offers white flowers, pink grapefruit, strawberry, apricot and a hint of cherry. It is a perfect dance between acidity and salinity. Serve as an aperitif or pair with appetizers, grilled fish, white meat, vegetables, or light pasta. Alcohol: 12% SRP: $18.99 Saracina Skid Rosé 2019 Saracina winery is a 250-acre ranch located in Mendocino County in the Upper Russian River Valley of northern California. This wine is 100% Malbec harvested from the black clay and gravelly soils in sustainably farmed vineyards of the westernmost block of the Saracina Ranch. It is handcrafted with limited production.  Photo credit: Penny Weiss A bouquet of floral, red fruit and melon opens to a refreshing palate of strawberry rhubarb pie, red berries and a hint of spice. This is a delightfully dry and crisp wine. Enjoy as an aperitif or serve with light fare. Alcohol: 12.8% SRP: $19.99 Planeta Rosé Sicilia DOC 2019 Having tasted and enjoyed many Planeta wines, I was quite eager to try their rosé. Planeta has vineyard locations in five territories spread throughout Sicily from east to west with six boutique wineries. The grapes for this rosé were sourced from Dispensa Estate in Menfi (western Sicily) and is a blend of 50% Nero d’Avola and 50% Merlot.  Photo credit: Penny Weiss Delightful aromas of floral, berries and melon segue onto the palate with white stone fruit and a dash of tropical fruit. This is a refreshing and dry wine with crisp acidity and hints of minerality and salinity. Enjoy as an aperitif or with light fare. Alcohol: 12.55 SRP: $19.99 Pasqua “11 Minutes” Rosé Tre Venezie IGT 2019 Pasqua Vigneti é Cantine is located in Verona, Italy and has complete control over 741 acres of vineyards (1/3 is estate-owned) that spreads from Lake Garda to Soave. Many of Pasqua’s vineyards are located in Valpolicella Estesa. This wine is a masterful blend of 50% Corvina, 15% Syrah, 25% Trebbiano di Lugana and 10% Carmenere. And why is it called “11 minutes” rosé? After harvest, the grapes are gently pressed and with only 11 minutes of skin contact the most noteworthy qualities of the grapes are extracted and the color is obtained. It is a beautiful bottle with an unusual oval shape and an alluring photo of Lesbia. And this wine does not disappoint!  Photo credit: Penny Weiss Intoxicating aromas of floral, lush berries, spice and melon spill onto the palate with succulent berries, spice, racy acidity and minerality adding to the richness and elegance of this wine. Enjoy as an aperitif or with light fare.
Alcohol: 12.5% SRP: $20 These rosés are priced well and a pleasure to drink! To learn more about some of the above wineries, please click from the menu on the right-hand side of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Many of us are frustrated and trying to be inventive in the kitchen as our food supplies dwindle and items become difficult to find. It is one of many challenges during our shelter in place and quarantine due to COVID-19.  While rummaging through my kitchen cabinets the other day to take stock of what was left, I discovered a large unopened bag of organic quinoa. It was like finding the Holy Grail! My mind was going a mile minute thinking of all the quinoa recipes I knew and more importantly what ingredients I had on hand that might help me endure another few weeks while sheltering in place.  Photo credit: Penny Weiss With limited supplies, I decided to make sautéed quinoa cakes. I had one shallot left, a jar of pumpkin seeds (used as a substitute for pine nuts), grated Parmesan, cranberry Craisins, dried herbs, eggs and olive oil. I know it is a strange combination of flavors, but it worked! After gently cooking the quinoa, I set it aside to cool. I combined the minced shallot, pumpkin seeds, Parmesan, Craisins and herbs, one or two beaten eggs as needed and then mixed it into the cooled quinoa, adding salt and pepper to taste. I heated up the skillet with olive oil, formed the quinoa mixture into patties and sautéed them for about five minutes on each side until they were golden brown. A few fell apart but they were very tasty, nonetheless.  Photo credit: Penny Weiss My next decision was what wine to pair with the quinoa cakes. It was a no-brainer.  Photo credit: Penny Weiss Donnafugata SurSur 2018 Grillo, Sicilia DOC SurSur is made with 100% Grillo grapes, an ancient indigenous variety from Sicily. Grillo is one of Sicily’s best-known grapes found throughout western Sicily and is noted for its citrus flavors, sweetness and mild acidity. Due to the grape’s high sugar levels, it is ideal for the production of fortified wines. Historically, Grillo was used in the production of Marsala wine. However, Catarratto has taken the lead. And now due to the innovation of winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto. The grapes for SurSur were harvested from Donnafugata’s Contessa Entellina Estate Vineyard located in the Southwestern part of Sicily. The wine is aged in tanks for two months and then at least three months in the bottle before release.  Photo credit: Peny Weiss This is a “sit up and take notice” fresh wine with enticing aromas of white flowers, citrus, stone fruit and pineapple that segue onto the palate with pear, lemon and a hint of herbs. It has a nice balance of savory and fruit with moderate acidity. Serve as an aperitif or pair with light appetizers, seafood, salads and quinoa cakes! To quote Donnafugata, “SurSur is a fresh and fruity Grillo with a youthful spirit”. Alcohol: 13% SRP: $21 The quinoa cakes and SurSur were a perfect “pas de deux” of sweet and savory and my palate is quite happy!  Photo credit: Penny Weiss Stay tuned for more #stayhome adventures with limited kitchen ingredients and lots of wine!
Until next time… Stay Safe, Stay Home and Be Well! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] |
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