Our chef did something different for bottling our 2106 Lemberger - he presented fairly normal courses. The Italian foods faired very well with the smooth young fruity wine. And the dessert was an unbelievably well received creation.
2 lbs. packaged frozen meatballs
2 boxes ziti pasta
4 T. olive oil
1 large onion, chopped medium
2 carrots, chopped fine.
2 ribs celery, chopped fine.
4 cloves garlic, minced
4 T. chopped fresh basil
2 T. chopped fresh oregano
2 C. Perennial Vintners Lemberger
1 6 oz. can tomato paste
1 28 oz. can crushed tomatos
2 14 oz. cans small diced tomatos
1 T. sugar
2 t. salt
1/4 t. chili flakes
8 oz. shredded mozarella
2 oz. fresh grated Romano
Thaw the meatballs 1 day in the refrigerator.
Add oil to a large pot.
Saute the onion, carrot and celery over medium heat with a couple pinches of salt until soft without browning.
Add the garlic and herbs, saute a couple more minutes.
Increase the heat to high and add the wine. Stir continuously for a few minutes to cook off the alcohol.
Add the tomato paste and stir in until dissolved.
Add the crushed and dice tomatoes, sugar, salt and chili.
Bring to a low simmer. Cover and cook 1 hour, stirring several times.
Mix cheeses together.
Heat oven to 325F.
Cook the ziti in well salted boiling water until very al dente, drain.
Gently fold the pasta, sauce and meatballs together in a large mixing boil.
Butter a deep 9"x13" baking pan.
Add the pasta mix and smooth a bit.
Sprinkle on cheeses.
Bake 45 minutes.
2 loaves oblong sourdough bread, sliced
1/4 C. extra virgin olive oil
1/4 C. (1/2 stick) gourmet butter
1/4 C. roasted garlic, minced
Combine the oil, butter and garlic in a saucepan over medium heat.
Cook just until butter is melted and let cool to warm.
Use a spoon to smear the spread on one side of each slice of bread.
Reassemble the loaves, and wrap each in foil.
Bake 30 minutes in a 350F oven.
1 lb. mozarella balls
1 pint heirloom cherry tomatoes
24 fresh basil leaves
2 T. extra virgin olive oil
1 T. balsamic vinegar
1/2 t. salt
1/4 t. fresh ground black pepper
long toothpicks
Whisk oil, vinegar, salt and pepper together.
Skewer tomato, folded basil leaf, then mozzarella ball.
Arrange skewers on a large serving plate, and drizzle with dressing.
1 C. sugar
1 C. water
2 C. Siegerebbe
2 can (15 oz.) Lychee and juice
Few drops of rosewater
Throughly blend sugar, water, wine, lychee and their juice.
Add a few drops of rose water and stir.
Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
Move to freezer until hard.
Pour a wine glass 2/3 full of Perennial Vintners Siegerrebe. Add 3 scoops of sorbet using a 2 T. / 1 oz. ice cream scoop.