Moretti Wines

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

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Wine Pairing: Food-Friendly Wine

December 8, 2013 by morettiwines

Talk with Antonio about food-friendly wines…the Italian way!

Antonio Moretti

DSC_6088-2Q. You often mention Moretti Wines as “food friendly wines.” Do any of your selections stand out?

Antonio Moretti: Rosso Mio (below), our blend of three Italian Varietals, Dolcetto, Barbera and Nebbiolo from Sta Rita Hills (2010). This may be our most food friendly wine – blending of the three different flavors and structures really works beautifully with an array of foods including pastas, meats, cheese, charcuterie, and of course, we also call it our (chuckling) “pizza wine!”

Moretti VermentinoQ: What about a Moretti white wine that goes well with food?

AM: Moretti Vermentino (left), this was our first vintage and it was a big success. Very unusual to find, unique to this area, very approachable, fruit forward, very small amount planted but found a lot of followers so we will definitely be producing future vintages… Think cioppino, fish, chicken, fried zucchini blossoms!

 

Filed Under: Blog, Featured Tagged With: Food Pairing, Food-Friendly Wine, Moretti Rosso Mio, 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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