Lasagna Pairing Recipe

lasagnaINGREDIENTS:
• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles

DIRECTIONS:
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.

Mellow style logoJacuzzi Barbera bottleDECEMBER WINE CLUB
Jacuzzi Family Vineyards
Barbera
Amador County, California
MELLOW STYLE

The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.

“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend:  90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Jacuzzi Chardonnay Pairing recipe

Jacuzzi ChardonnayJacuzzi Family Vineyards
Bianco Di Sei Sorelle
Chardonnay
Sonoma Coast, California
SILKY STYLE

The grapes for the Bianco di Sei Sorelle come from the Diamond Pile Ranch in the Petaluma Gap. This ranch grows low yielding grapevines planted in deep clay soils with a westward facing slope. This limits vigor while providing excellent conditions for sunshine and ripening. The cool fog and wind barrages the vineyard, slowing the ripening and retaining lively acidity while allowing flavors to develop slowly to a crescendo at harvest. The grapes were handpicked in the early morning to retain their vibrancy and natural flavor. At the winery, the grapes were destemmed and gently pressed into a tank ready for fermentation. Fermentation began naturally and completed at a very cool temperature to retain acidity and fruitiness. The lees were stirred regularly to further enhance the richness.

“The Bianco di Sei Sorelle has delightful aromas of citrus, green apple, pineapple, almond and grapefruit. It has great weight and texture with balanced acidity that keeps the palate fresh and gives it excellent length. It would be an ideal wine with light pasta dishes, chicken or seafood.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alcohol / volume, 3.74 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

ITALIAN CHICKEN SALAD

italian chicken saladCROUTONS INGREDIENTS:
• 4 cups, ½ inch cubes Italian bread
• 2 Tbsps extra-virgin olive oil
• ¼ tsp salt

VINAIGRETTE INGREDIENTS:
• ¼ cup seasoned rice wine vinegar
• 2 tsps Dijon mustard
• 2 Tbsps finely chopped shallot
• 1 tsp sugar
• ¼ tsp salt
• 1/8 tsp black pepper
• ½ cup extra-virgin olive oil

SALAD INGREDIENTS:
• 2 cups coarsely shredded rotisserie-cooked chicken
• 1 cup small bocconcini mozzarella
• 2 hearts of romaine, torn into bite-size pieces
• ½ cup chopped fennel
• 8 oz roasted red peppers, rinsed, drained and cut lengthwise into ¼ inch wide strips
• 1 cup assorted marinated pitted olives

DIRECTIONS:
• Bake croutons – Preheat oven to 400℉. Toss bread cubes with oil and salt in a large shallow baking pan and spread in one layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on rack.
• Make Vinaigrette – Whisk together all ingredients except oil in small bowl. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with ¼ cup vinaigrette in a bowl and let stand for 10 minutes.
• Make salad – Toss together romaine, fennel, red peppers, olives, chicken mixture, croutons and remaining dressing in a large bowl until combined.
• Serve with a glass of Bianco di Sei Sorelle. Recipe courtesy of Epicurious at Yummly.com