Each winemaker will share a personal recipe to pair with one of their wines. We’ll each cook the meal ahead of time and then sit down to enjoy the pairing together while learning about the wine.
Our first event will be Live on Instagram Thursday, May 27 LIVE on Instagram
@myvgeanwines with Maria from Moretta Wines. We’ll prepare Maria’s Lentil Tacos and sip her Ceniciento Cabernet Sauvignon. You’ll have access to the recipe ahead of time so you can join us for dinner!
Notes of red fruits such as raspberry and pomegranate, mixed with notes of flowers and white pepper. The palate is light and easy to drink large freshness and acidity Grape Varietals: 100% Cinsault Organic Click above to find out more about the winery!
The palate is very fruity, fresh, and consistent with the nose. Cranberry, black cherry, plum, clove, and cinnamon shine through from start to finish. This Cabernet Sauvignon, offers balanced acidity, soft tannins, and easy drinking. Grape Varietal: Cabernet Sauvignon Organic Robert Parker 90 Points Tim Atkin 90 Points
Carignan is a unique and fabulous varietal originating in the south of France and northern Spain. In Chile, it makes a wonderful wine with peppery spice flavors as well as abundant notes of black cherry and pomegranate. It is extremely floral and fresh, well-balanced, and complex. This wine is bound to be paired with just about anything from roasted vegetables in Mediterranean spices to a pizza with red sauce! Grape: 100% Carignan Robert Parker 91 Ponts Tim Atkin 92 Points & James Suckling 92 Points
Maria’s Lentil Tacos:
Ingredients
100 gr of cooked brown lentils
2 tbsp olive oil
1 small onion
1 teaspoon curry powder
1 teaspoon ground paprika
Salt and black pepper to taste
1 medium head of lettuce
1 large tomato
1 carrot
1 small red bell pepper
@miyokoscreamery mozzarella cheese
Fresh parsley or cilantro
1 lemon
6 flour tortillas
Preparation:
Heat the olive oil in a pan and add the chopped onion, add the previously cooked lentils and add the spices.
Cook for a few minutes and then cover with a few fingers of water, bringing to a boil.
Cook over low heat for 15-20 min, adding liquid as needed.
In another saucepan, sauté the julienned carrot and paprika.
Place a base of lentils in the center of each tortilla add some julienned lettuce leaves, a few pieces of tomato and strips of carrot and paprika
Add the cheese a few leaves of parsley or cilantro and finish with lemon juice
