Moretti Wines

dedicated to producing small-lot, well-balanced, food-friendly wines in a European tradition

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Antonio Moretti’s Perfect Pair: Moretti Pinot Noir and Herb Crusted Rack of Lamb

July 10, 2015 by morettiwines

Moretti-Pinot-Noir

Moretti Pinot Noir, Machado Vineyard Sta. Rita Hills
This is our first Pinot Noir from this vineyard which is planted to a very special clone – the Mt. Eden Clone. This is probably the oldest clone of Pinot Noir in California, originally brought over from the best of the Louis Latour vineyards in the 1880s. It has similar characteristics to the Pommard clone – deep, dark and smooth. This vintage spent 16 months in oak (15% new, 85% neutural.) The resulting wine expresses the best of the Sta. Rita Hills.

Food Pairing Recommendation: Antonio’s Herb Crusted Rack of Lamb

  • Preheat the oven to 350 degrees
  • Chop: Parsley, small clove of garlic, oregano, rosemary, sage, and thyme
  • Add breadcrumbs and mix in a small bowl
  • Add a small amount of extra virgin olive oil
  • Lightly pound the mixed ingredients into the lamb
  • Cook for 35-40 minutes until medium rare  (125 – 130 degrees), or to taste.

Enjoy with Moretti Pinot Noir, Machado Vineyard Sta. Rita Hills!

Filed Under: Blog, Recipes Tagged With: california wine, machado vineyard, pinot noir, rack of lamb, sta. rita hills, Wine Pairing

Antonio Moretti’s Perfect Pair: Moretti Chardonnay & Sea Scallops

December 15, 2013 by morettiwines

Moretti-Chardonnay

Moretti Chardonnay, Gnesa Vineyards Sta. Rita Hills 
Since there are so many great vineyards in Sta. Rita Hills we like to explore a variety of different locations to find the one that suits us with the style and the flavors we like the best. Our current vintage is from Gnesa Vineyard where the grapes have a sunny south side exposure all day long. This vineyard is one of the highest in Sta. Rita Hills so the fruit has less time in the fog, resulting in fruit forward flavors that show magnificently in the wine…

Excellent Food Pairing: Large Sea Scallops

  • Set oven to 350 degrees
  • Brush Sea Scallops with extra virgin olive oil
  • Set in oven ‘til just a little brown outside yet tender inside and place on dish
  • Cut shallots and quickly deep fry for one minute
  • Garnish Scallops with shallots
  • Add a pinch of lemon zest shavings to each

Squeeze fresh lemon juice over scallops and shallots and enjoy with Moretti Chardonnay!

Filed Under: Blog, Featured, Recipes Tagged With: Moretti Chardonnay, Recipes, Wine Pairing

Jeni Moretti’s Fall Tuscan Bean and Vegetable Soup

November 8, 2013 by morettiwines

soupHearty, thick, and warming, Tuscan Bean and Vegetable soup is typically made in the fall – olive harvest time in Italy –  as it calls for freshly pressed olive oil drizzled on top.  Perfect for the cooler days and nights of autumn!

Imported from Tuscany, our Moretti Extra Virgin Olive Oil is a thick, rich, and deep-green oil – and exactly what the soup was made for!

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DSC_6214 copy 2Jeni Moretti’s Fall Tuscan Bean and Vegetable Soup (makes 8 servings):

  • 14 ounces (400 grams) dried borlotti or pinto beans
  • 10 to 12 cups water
  • Salt
  • 6-8 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tomato, peeled and chopped
  • 1 garlic clove, minced
  • ½ bunch of kale, chopped
  • 3 zucchini, chopped
  • 2 yukon gold potatoes, chopped
  • 2 carrots, roughly chopped
  • ½ teaspoon dried thyme
  • 6 fennel seeds
  • Salt and Pepper
  • 8 slices of country bread
  • 1 garlic clove cut in half
  •  Moretti Tuscan Extra-Virgin Olive Oil
  • Salt

The night before, soak the dried beans in cold water that covers the beans by about an extra inch.  The next day, drain the beans and cook them in a large, deep pot with 10-12 cups of lightly salted water.  Simmer with a lid slightly ajar until the beans are tender, at least one hour.  Drain but reserve the cooking water.

In a large, deep pot or Dutch oven, warm the olive oil and sauté the chopped onion, carrot and celery until they are soft and translucent, about 10-15 minutes.  Add the tomato and cook for another 5-10 minutes.

While the vegetables are sautéing, set aside about ½ cup of the beans and put the rest in a food processor and puree.  When the tomato is cooked, add the puree to the vegetables along with about 8 cups of the cooking water and bring to a boil.  When it is boiling add the garlic, remaining vegetables, the herbs and a few generous grindings of pepper.  Cook over medium heat for ¾ to 1 hour, with the lid slightly ajar.  The soup is dense and gets thicker as it cools.  Add more salt and pepper to taste.

Just before you are ready to serve the soup, add the remaining whole beans.  Cut the bread in slices and grill or toast them.  Then lightly rub the garlic clove on each slice of bread.  Put a slice of bread in the bottom of each bowl, drizzle a bit of Moretti Extra Virgin Olive Oil on the bread, ladle in soup and finish with another couple of teaspoons of oil on top of each soup.

Recommended Wine: We recommend the soup be served with Moretti Rosso Mio or Grenache. 

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(feature photo source)

Filed Under: Blog, Recipes Tagged With: Moretti Grenache, Moretti Rosso Mio, Morettti Extra Virgin Olive Oil, Recipes, Wine Pairing

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