Perfect Wine Pairings with Easter Brunch Foods

Written by

Related Wines

Perfect Wine Pairings with Easter Brunch Foods

Spring is here! And with the new season comes holidays that celebrate new beginnings. We wouldn’t want to leave wine out of these celebrations, so check out these favorite foods paired with Cavit wines that are perfect for Easter or any brunch this season. We take our brunching seriously!…Read more from Honest Cooking

Instant Pot Minestrone and Cavit Cabernet Sauvignon

Written by

Recommended Wine for Recipe

Instant Pot Minestrone and Cavit Cabernet Sauvignon

Ingredients

1 tablespoon olive oil

1 onion- diced

4-6 garlic cloves- rough chopped

1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery)

2 cups chopped carrots ( ½ inch thick)

2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups)

1 14 ounce can diced or crushed tomatoes ( or 1 ½ cups fresh diced tomato with their juices) Diced, fire roasted tomatoes are a tasty option too.

4 cups veggie or chicken stock

2 cups water

1 cup dry penne pasta- feel free to use GF, bean pasta, or whole wheat, or sub with halved baby potatoes

2 teaspoons kosher salt

½ -1 teaspoon chili flakes

1 teaspoon italian seasoning

a couple handfuls chopped lacinato kale (optional)

Serve with Crusty Bread and Gremolata ( Parsley-Lemon-Garlic- Oil) and optional grated pecorino.

Instructions

  1. Using the sauce setting of an Instant Pot, saute onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.
  2. Add the fennel, carrots, beans, diced tomatoes, water or stock, salt, chili pepper, and Italian seasoning. Stir in the dry pasta and optional lacinato kale and set the pressure cooker to high for 10 minutes. While it’s cooking make the Gremolata.
  3. Once the ten minutes are up, release the pressure manually ( throw a kitchen towel over the pressure release valve to help mitigate the steam) and serve in bowls with Gremolata, crusty bread and grated pecorino if you like.

Notes

You could easily cook this on the stove top, pretty much the same way, adding the pasta after the beans and veggies have simmered 10-15 minutes. Cook until pasta is tender.

For hearty meat-eaters, feel free to add browned Italian sausage or cooked chicken breast.

Moscato Cocktail

Written by

Recommended Wine for Recipe

Moscato Cocktail

Ingredients

2 parts Moscato wine

1 part cranberry juice

1 part ginger beer/ale

sugared cranberries

 

Directions

  1. Shake wine and juice together with ice, strain into glass (no glass preference from client) and top with ginger beer/ale.
  2. Garnish with a toothpick of sugared cranberries.

Source: Honest Cooking

Fun Pairings with Cavit Wines

Written by

Related Wines 

Fun Pairings with Cavit Wines

Let’s broaden our wine pairing horizons. We thought of a few of our favorite foods that we don’t usuallyenjoy with a glass of wine and paired them up with the perfect match…Read more from Honest Cooking.

Refreshing the Palate: Crisp Italian White Wines and Hearty Foods

Written by

Related Wines

Refreshing the Palate: Crisp Italian White Wines and Hearty Foods

While many wine drinkers turn to big red wines with notes of warm baking spices as the temperatures cool, we implore you to think outside of this box every once in awhile. We’ve rounded up some delicious white wine and hearty food pairings to refresh your palate. Take a bite of warm, cozy food, and when things get to be a bit too heavy, take a sip of cool white wine and your tastebuds will be ready for another bite. They’re the perfect pairings that won’t leave you feeling like you’ve overdone it on the comfort food…Read more from Honest Cooking.

Vegetarian Spaghetti Bolognese

Written by

Recommended Wine for Recipe

Vegetarian Spaghetti Bolognese

Ingredients

Pappardelle or spaghetti pasta

1 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

2 carrots, diced

1 red bell pepper, diced

2 tsp dried oregano

2 tsp dried basil

1 bay leaf

½ chili flakes

1 eggplant, diced

1 cup mushrooms, diced

4 cups pureed tomatoes

2 tablespoons tomato paste (optional)

2 cups cooked lentils

Salt and Pepper to taste

Fresh basil, to finish

 

Directions

  1. Cook pasta according to directions.
  2. Heat a large saucepot over medium heat. Saute the onions, garlic, carrots and red pepper until soft.
  3. Add pureed tomatoes, paste, mushrooms and eggplant to the pan. Also stir in dried herbs and allow the sauce to reduce and develop flavor.
  4. Stir in lentils and cook until heated through.
  5. Taste and adjust salt and pepper.
  6. Serve lentil sauce over pasta and garnish with herbs.

Source: Honest Cooking

You're looking better than ever.

Are you sure you're 21+?