2. Pacificana Sauvignon Blanc – Paired with Sweet Pea Risotto and Gremolata
Ingredients
Risotto:
- 2 tbs coconut oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 lb arborio brown rice
- 3/4 cup dry white wine
- 1 tsp lemon zest
- 6 cups unsalted or low sodium vegetable broth
- 1 cup frozen peas
- 2 cup plain almond milk
Gremolata:
- 1 tsp lemon zest
- Small handful flat leaf parsley, plus more for garnish
- 3 cloves garlic
- 2 oz Parmesan (or 2 tbs nutritional yeast)
- 1/4 cup olive oil
- salt and pepper
Directions
- To make the gremolata, combine the ingredients in a food processor and pulse until finely chopped.
- Pour broth or stock into a pan and bring just to a simmer.
- Heat a large skillet over medium heat.
- Add the coconut oil and heat for 30-60 seconds until shimmering.
- Add the onion and cook, stirring frequently, until it starts to soften.
- Add the garlic and cook for 30 seconds more.
- Next add the rice. Cook, stirring constantly for about a minute then add the wine.
- Stir and cook while the wine absorbs into the rice.
- Add the lemon zest.
- Pour about 1 cup of broth into the pan. Cook, stirring constantly.
- Let the rice completely absorb the liquid.
- Add another cup of hot stock and keep cooking and stirring.
- Repeat until rice is creamy and cooked through.
- Add the peas and then pour in the almond milk a cup at a time, stirring so the rice absorbs it.
- Remove from heat, season well with salt and black pepper and garnish with gremolata.
3. Cocomero Rosato – Paired with Drunken Watermelon Popsicles
Ingredients
1 bottle Cocomero Rose’
1 large watermelon
30 5-inch wooden skewers
Directions
- Clean the outside of your watermelon and dry.
- Cut in half lengthwise, and then cut those halves in half again. Take each quarter and slice into 1 1/2-inch thick triangular wedges.
- Skewer each wedge from the rind towards the tip. Place all the wedges in a large bowl (tip down) and pour the bottle of Rosé over the wedges. Let soak for 10 minutes. Work in batches until all watermelon is soaked.
- Remove wedges from the Rosé and lay flat on a sheet tray lined with wax paper. Place a layer of wax paper between each layer.
- Freeze for 24 hours before serving.
As a good rule of thumb for any wine, here’s a handy dandy wine pairing guide for you: