Vino & Formaggio


NOL_Sept_07_Page_42_Image_0002.jpgWhile the distinctive and delicious wines from Italy can certainly be enjoyed on their own, they are truly best when paired with food. Italians love their formaggio, which explains why there are more than 450 recorded cheeses made in Italy. The next time you’re serving a savory platter of your favorite cheeses, try pairing them with a delicate, sparkling Prosecco or a rich, robust Barolo. Buon appetito!

Soft: Semi-Firm Cheeses
Boursin (France) Greco di Tufo, Garganega
Brie (France) Nebbiolo, Sangiovese
Chaumes (France) Trebbiano, Pinot Grigio, Vernaccia
Chèvre (France) Malvasia Bianca, Moscato, Sangiovese
Danish Blue (Denmark) Tocai Friuliano, Dolcetto, Barbera
Fontina (Italy) Nebbiolo, Montepulciano
Fresh Mozzarella (Italy) Pinot Grigio, Verdicchio
Goat Cheese (Various) Moscato, Pinot Grigio
Gorgonzola (Italy) Vin Santo, Nebbiolo
Havarti (Denmark) Nebbiolo, Sangiovese
Mascarpone (Italy) Vin Santo, Moscato
Monterey Jack (US) Malvasia Bianca, Prosecco
Muenster (US) Tocai Friuliano, Vernaccia
Port Salut (France) Trebbiano, Verdicchio, Pinot Grigio
Smoked Gouda (Holland) Garganega, Dolcetto
St. André (France) Arneis, Prosecco
Tallegio (Italy) Tocai Friuliano, Sanviovese, Barbera
Firm: Hard Cheeses
Asiago (Italy) Barbera, Dolcetto
Cheddar, mild (England) Pinot Grigio, Dolcetto
Cheddar, sharp (England) Sanviovese, Corvina (Valpolicella)
Colby (US) Moscato, Verdicchio, Greco di Tufo
Drunken Goat (Spain) Aglianico, Corvina (Amarone)
Gouda (Holland) Montepulciano, Moscato, Malvasia Bianca
Grana Padano (Italy) Sanviovese, Nebbiolo
Gruyère (Switzerland) Arneis, Dolcetto, Barbera
Jarlsberg (US) Garganega, Vin Santo
Parmigiano Reggiano (Italy) Corvina (Amarone), Nebbiolo
Pecorino (Italy) Nebbiolo, Sangiovese, Greco di Tufo
Provolone (Italy) Tocai Friuliano, Garganega
Swiss (Switzerland) Malvasia Bianca, Dolcetto

Pecorino Marinato (marinated sheep cheese)
7 oz Pecorino Cheese (without rind)
1/2 cup Extra-Virgin olive oil
2 Tbsp. Aged Balsamic Vinegar
Freshly ground black pepper

Cut the cheese into one inch slices and arrange in a single layer on a serving dish. Sprinkle with olive oil, balsamic vinegar and season with freshly ground black pepper. Let the cheese marinate for at least 1 hour then toss before serving. Ideal for an antipasto plate or in a salad.

Cheese Stuffed Zucchini
2 zucchini, halved lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 450 degrees. Cut zucchini in half lengthwise and scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Divide cheese mixture between four zucchini halves and spread in each half evenly.

Arrange stuffed zucchini on greased baking sheet and bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Perfecto for Fromaggio!

Ruby red, with a delicately bouquet packed with flowery and fruity sensations, this delicious red has a dry taste highlighted by a slight almondy streak, which contributes clearly to its varietal character.
Fruity, intense nose showing apricot and apple, as well as slight mineral undertones. An crisp and lively on the palate, with decidedly fresh sensations gradually making way for a full body and big structure.
Elegant and refined with ripe fruit and spicy aromas, this soft, yet firm wine is well balanced and lush with red fruit flavors and spicy tones.

Recommended with red and white meats as well as most types of cheese