Italian Wines Sparkle At Festive Meal

Bubbly and the queen of Italian wine are perfect matches for a four-course meal.

Italian meals mean family and festive times around the dinner table. When our daughter Rachel arrived in town, it was the ideal time to host a special meal with four Italian wines imported by Mack & Schuhle and distributed nationally. We dubbed the affair our “pasto festivo” (festive meal).

There’s no better way to greet dinner guests than with a glass of sparkling wine. Our arrival wine was the Ca di Prata Prosecco DOC Brut. Prosecco is made primarily from the Glera grape and is made using the Charmat or tank method. Prosecco gets its bubbles from a second fermentation, but unlike Champagne, the second fermentation takes place in a tank and not the bottle. The process is less labor-intensive so the final product is less costly (yay!).

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The Ca di Prata has fine streams of bubbles with citrus and apple notes. The finish is crisp and dry. It was a perfect foil for our antipasti which featured garlic crostini and olive tapenade, plenty of tomatoes and salad, and even some vegan Italian “salami.“

It was time to transition to white wine as we prepared for our second course. We opened the Barone Montalto 2020 Pinot Grigio to pair with baked polenta stacks with grilled vegetables. The subtle flavors of the polenta and roasted notes of the veggies were a tasty match with the Pinot Grigio which leads with citrus and mineral components. The stainless steel aging keeps the flavors fresh. It finishes with a light pear note.

Risotto has been the downfall of many contestants on cooking competition shows. When done wrong, it’s a puzzling mess. When done right, it is a melt-in-your-mouth delicacy. Rachel is a vegan chef, and after studying the wines, decided on crafting a scrumptious mushroom risotto.

Our red wine was the Riva Leone 2017 Barbaresco DOCG. Barbaresco is considered the queen of Italian wine (while Barolo wears the king’s crown). Both are made with the Nebbiolo grape. This wine was softer than I was expecting with floral and earthy components to the taste. It is aged for 12 months in French and American oak which contribute to a long, complex finish. This is a medium-bodied wine that matched well with the savory notes of the risotto.

We closed our festivities with the pop of a cork as we opened the Acquesi Asti Spumante. It has 9.5% residual sugar so finding the right food pairing is important. Our selection was vegan tiramisu and it was a classic pairing. The sweetness of the dessert ratcheted down the sweetness of the Asti, enabling us to enjoy its delicate spice, persistent bubbles, and honeycomb flavors. At only 7% ABV, this is a splendid end to a great dinner.

The pricing of the wines is as tasty as our meal. All are under $20 except for the Barbaresco, which is $25.

Full disclosure: These wines were received as a marketing sample.

Tasty Product Line Helps Everyone Love Their Veggies

Plant Junkie offers a line of vegan dressings, spreads and vinaigrettes.

By Rachel Nershi

A Twist On A Classic

As a long-time vegan, cook/baker, and certified Vegan Health Coach, I am always excited to see new plant-based products and companies popping up. One brand that I’ve recently discovered is Plant Junkie and their line of spreads, dressings, and vinaigrettes. Their playful packaging is eye-catching and clearly labels their products as 100% plant-based, gluten-free, and non-GMO. After checking out the ingredient list, I was sold and ready to dive in and give them a try.

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Turmeric Black Pepper Ranch is a fun twist on a classic. With the anti-inflammatory benefits of turmeric as a bonus, I knew it was going to be good. It has a creamy, pourable consistency and a pretty golden color. The unique flavor profile features turmeric, black pepper and a nicely balanced acidity level. I love it on spinach salad and as a dip for raw veggies. Now I find myself craving this non-traditional Ranch dressing all the time!

Vegan Love

Next, I put the Spread & Dressing to the test, which is their plant-based mayo-style spread made from avocado oil. I have come to love vegan mayo for its versatility in creating creamy sauces and dressings, so I had high hopes for this better-ingredient version. Right off the bat, I noticed the smooth and spreadable texture was perfect for sandwiches and burgers.

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I also used it in a dressing for coleslaw, which was a delicious success. Since traditional mayo is made from eggs and oil, it contains cholesterol and is high in calories and fat. This version is cholesterol-free and the avocado oil is a healthy fat that you don’t have to feel guilty about.

Tangy Plus Mellow Equals?

Plant Junkie also has a couple unique vinaigrettes in their line-up, and I tried them both. The Thai Peanut Vinaigrette has a smooth creamy consistency from peanuts and has a little zing and heat to it. The Chili Pomegranate Vinaigrette is equally tangy, with mellow heat from chilies and the slight sweetness of pomegranate. These interesting vinaigrettes will ensure that your salads are fun and flavorful.

After trying these new-to-me products, I can say that I’m proud to support this company that seems to genuinely care about providing items made with quality ingredients that are good for us. Many of Plant Junkie’s products feature avocado oil, apple cider vinegar, chia seeds, coconut aminos, and a few are lightly sweetened with coconut palm sugar. I can recognize every ingredient on the label, and can tell that they have not been highly processed. As a health coach, I would 100% recommend their products to my clients or anyone who wants to jazz up their salads, sandwiches, and more with the tasty products that Plant Junkie has to offer.

Rachel Nershi is a professional cook and baker and certified Vegan Health Coach. You can learn more about her and plant-based lifestyle coaching at: https://earth-n-oven.com/

Full disclosure: These products were received as marketing samples.