Recipes and wine pairing

Caramelized apple pie

Dear readers,

Today I tought about the caramelized apple pie recipe, really tasty and quite simple to prepare: your weekend will be much sweeter!

Let’s go step by step to prepare the recipe and you will see it will be less difficult than expected.

Ingredients (12 slices):

2 egg yolks
2 entire eggs
200 gr of flour (7 oz)
200 gr of sugar (7 oz)
50 gr of melted butter for the mixture (1.8 oz)
60 gr butter to melt in the pan for the “caramelized” process (2.1 oz)
80 gr of sugar to caramelize the apples (2.8 oz)
Juice of half a lemon
250 gr of thinly sliced ​​apples (moisten with a few drops of lemon juice to prevent them discoloring) (8.8 oz)


Beat and mix the two egg yolks in a bowl, the two whole eggs and 200 grams of sugar.
Melt the 50 gr of butter for a minute in a pan, at low heat, being careful not to boil it and blacked: let cool before adding it to the mixture or else you could risk to “cook” the mixture and make a real mess!
Add the cooled melted butter to the mixture, the juice of half a lemon, the flour (a little at a time) and stir gradually.


Meanwhile, cut the apples into thin slices and moisten with a dash of lemon juice, to prevent them blacken. Turn on the oven at 180 °C (356 °F) to preheat it.
Melt the 60 grams of butter in a pan of 30 cm (11 inches) diameter and then add the 80 grams of sugar: caramelized the sugar until it has reached a golden color, taking care to stir it very often, otherwise you could burn the sugar.
At this point, place the apples (as shown in figure) into the pan, pour the mixture and bake it for 45 minutes at 180 °C (356 °F).


Overturned the cake, using a plate and being careful not to burn your hands with the melted butter that may leak during the operation!


We’re done, now we could enjoy the piece of cake!


You could store the Caramelized apple pie in a sealed plastic or glass box in the fridge up to five days. I suggest you to warm a little bit the slice before eating to enjoy more the caramelized apple.

And the wine?

For the cake with caramelized apples, I picked the 2011 Chaudelune, produced by Cave du Vin Blanc de Morgex et de la Salle.


I chose the Chaudelune for its fruity notes of pear, apple and other white pulp fruits, which is well aligned with the main aroma of the caramelized apple cake, broadening the whole taste. Moreover, the softness of the wine surrounds and fits perfectly with the sweetness of the cake and the caramelized apples.

For more about the Chaudelune, have a look directly to the review here.

If you can not find it, I recommend a sweet wine that has similar characteristics to Chaudelune, a Moscato Passito di Chambave or a Verdicchio Passito. If you cannot find these two, I recommend a more common Passito di Pantelleria or Moscato di Pantelleria, both dessert wines, however, with different characteristics, since the predominant perfumes and aromas are related to apricot, peach and dried fruit: a pleasant pairing, but not superb as the first!


Recipes and wine pairing

Tagliatelle with shrimps and sun-dried tomatoes

Dear readers,

This time I thought of a delicious recipe and very easy to prepare, the Tagliatelle with shrimps and sun-dried tomatoes!

Are we ready to go?
Here’s what we need.

Ingredients (for 2 people):

200 gr of Tagliatelle (7 oz)
50 gr of fresh shrimps (1.8 oz)
Half an onion
Half a stalk of celery
Half a carrot
A knob of butter
6 sun-dried tomatoes (or “semi-secchi” “semi-sundried”, as I prefer)
Salt q.s.


Boil the water in a pot, so as to be able then to “sauté” the Tagliatelle in the “hot” sauce. I recommend you to use long pasta such as Tagliatelle or Fettuccine, because these kinds “capture” the sauce very well!

A tip: if you want to sauté the pasta in the sauce, you should cook one minute less than indicated in the package. In this way the pasta will have a perfect consistency and will be not too soft and overcooked.

Now, wash the shrimp, dice the onion, carrot and celery and then put the vegetables to fry for 5 minutes in a pan with a knob of butter.


After the vegetables “reach” a golden color, sauté the shrimps in the pan at medium heat.
Add the sun-dried tomatoes and sauté it for a few minutes.
Then, add salt: if the pasta is ready, drain it and sauté in the pan (with the sauce) at medium heat for a minute and serve.
Vice versa, turn off the heat and wait for the pasta to be ready, then sauté the pasta in pan at medium heat for a minute.


We’re done!

And the wine?

In Pairing with Tagliatelle with shrimps and sun-dried tomatoes, I chose a Blanc de Blancs Champagne, the Brut Réserve Sélection produced by Michel Turgy.


This Blanc de Blancs (Champagne made exclusively from Chardonnay grapes) has a foam that lasts two minutes: really impressive!
It has a very dense, persistent and very defined Perlage and it well matches with the shrimp, the main character of our recipe.


At the nose, fresh perfumes of citrus peel, lemon, lime, green apple and a hint of honey.
On the palate, this Champagne is soft, creamy and you can feel the classical slightly almond note in the end.

If you can not find it, I recommend you other Blanc de Blancs Champagne or Metodo Classico (Franciacorta or Trento DOC) which have a good sap, freshness and effervescence.


Recipes and wine pairing

Tagliatelle with Porcini mushrooms and Guanciale (jowl bacon)

Dear readers,

we’re back to our weekly recipe and, this time, I propose a fast recipe, suitable for this winter season, the Tagliatelle with porcini mushrooms and Guanciale, which is similar to jowl bacon.

You will need only a few ingredients and very little time!

Ingredients (for 2 people):

80 gr of porcini mushrooms (2.8 oz)
75 gr of diced Guanciale jowl bacon (or bacon) (2.8 oz)
200 gr of Tagliatelle (7 oz)
A clove of garlic
A knob of butter
The right amount of parsley and salt


Peel a clove of garlic, prepare mushrooms and dice the Guanciale (or bacon).

If you use dried porcini mushrooms, wash them, so that they can be added later in the cooking; if you have them frozen, you can put them directly in the pan.
Meanwhile, put to boil the water in the pot, so as to be able to sauté the pasta in the still hot sauce. I recommend you to use long pasta such as Tagliatelle or Fettuccine, because these kinds “capture” the sauce very well!

A tip: if you want to sauté the pasta in the sauce, you should cook one minute less than indicated in the package. In this way the pasta will have a perfect consistency and will be not too soft and overcooked.


Heat the butter in a pan and saute the peeled clove of garlic at medium heat.
Add the mushrooms, let them cook alone for a few minutes and then add the Guanciale cutted into cubes.
At this point, after 6/7 minutes, add the parsley and the salt: if the pasta is ready, drain it and sauté in the pan (with the sauce) at medium heat for a minute and serve.
Vice versa, turn off the heat and wait for the pasta to be ready, then sauté the pasta in pan at medium heat for a minute.

We’re done!

And the wine?

For the Tagliatelle with porcini mushrooms and Guanciale, I chose a Champagne with a significant body and character, a Pinot Noir in pureness, the Brut Blanc de Noirs by Henriet Bazin.


Very intense in taste and of remarkable body, this Pinot Noir by Bazin has a good creaminess in the mouth, a good sap and roundness. These features make it very suitable in pairing with a recipe “greasy” and tasty enough, like ours.

At the nose, aromas of small red berries, fresh raspberries, yeast.
On the palate, it feels much the intensity of Pinot Noir, its power and its persistence.

If you can not find it, I recommend other Blanc de Noirs Champagne (Pinot Noir in pureness) or Metodo Classico (Franciacorta or Trento DOC) that has a good high percentage of Pinot Noir. If you love Rosé, I recommend the Cruasé of Oltrepò Pavese.

Have a nice preparation and a good weekend!


Recipes and wine pairing

Bignè with smoked salmon mousse

Happy new year and welcome back dear readers,

Today I thought of a super fast recipe that you can really prepare in 5 minutes and it will be ideal for your interesting starters, the Bignè with smoked salmon mousse.
If you do not have available the Bignè, you can spread the salmon mousse on a classic sandwiches or toasted bread, much easier to find.

And now we start!


100g of mascarpone cheese (or philadelphia cheese or cream cheese) (3.5 oz)
100g of smoked salmon (3.5 oz)
50g of fresh whipped cream (1.7 oz)
the right amount of pink pepper and salt
15/20 empty Bignè


Cut the salmon into thin slices and add the mascarpone.
Started to blend the mixture with the mixer, taking care to add gradually milk to facilitate the blending.


Add salt, the pink pepper and whip the fresh cream with the electric beater.
Add two tablespoons of whipped cream, stir the mousse, fill the Bignè and we have finished!



You can store the smoked salmon mousse for a maximum of two days in a sealed plastic or glass jar in the refrigerator.

And the wine?

For the Bignè with smoked salmon mousse I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.

The Cruasé is a “Metodo Classico” (also known as Champenoise method) rosé, obtained by the vinification of Pinot Noir grapes, at least 85% of the total amount.

With a beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good persistence and structure.

At the nose, aromas of lemon, lime and citrus fruits in general.
On the palate is quite soft and has a good mousse that favors the pairing with our recipe!

And now, Bon Appetit!



Archive, Art & Wine, Music & Wine, Recipes and wine pairing, Sport & Wine, Wine Curiosity, Wine Reviews

Merry Christmas!



Dear readers,

Here I am wishing you a very special and serene holiday for this Christmas!

Enjoy traditional and new recipes, drink good wine, eat great food and don’t forget to do what you want to do!



Recipes and wine pairing

Vin Brulé (Italian Mulled Wine)

Dear readers,

we are very close to the Christmas holidays and I could not miss the recipe for the Christmas wine par excellence, the Italian Vin Brulé.

Easy to prepare, Vin Brulé is a good hot drink to deal with icy days and has deep roots in European history: is known as Glühwein in Germany, as Vin Chaud in France and as Mulled Wine in UK.

Vin Brulé is great when accompanied by roasted chestnuts, chocolate sweets and desserts and biscuits (even better if they are made of shortbread pastry)!

Ingredients (for 2/3 cups):


500ml of full-bodied red wine
a quarter of apple
Peel of half an orange
Peel of half a lemon
1 cinnamon stick
3 cloves
a little bit of nutmeg
70gr of sugar (2.5 oz)


Wash the fruits, dry them and prepare the peel, the spices, the sugar and cut the quarter of apple into thin slices.
Pour the wine and the other ingredients into a pan.
Stir often, in order to mix the ingredients.


Bring to boil the mulled wine, at low heat, so as to raise the intensity of the aromas of the peel and spices.
Once the mulled wine will begin to boil, let it boil for another 5 minutes.

Before serving, filter the mixture and the Vin Brulé is ready!


And the wine?

For Vin Brulé recommend using a red wine that has a good body and structure: there are excellent wines from southern Italy, Negroamaro and Primitivo, which are full-bodied, soft and lightly sweet, or Barbera, if you are a traditional one. Cabernet Sauvignon, Merlot, Zinfandel, Syrah, Grenache, Gamay are also suitable; the only important thing is they should have a good body.

Have a nice drinking and a nice holiday!


Recipes and wine pairing

Spaghetti with Anchovies in olive oil and cherry tomatoes

Dear readers,

For this weekend I though about a very simple and quick recipe to prepare (5 mins), but so much tasty, the Spaghetti with Anchovies in oil and cherry tomatoes!

Ingredients (for 2 people):

100g of cherry tomatoes (3.53 oz)
2 cloves of garlic
Extra virgin olive oil
6 anchovies in oil


Heat the olive oil in a pan and then put the two cloves of peeled garlic to fry.


Meanwhile, wash and dry the tomatoes and cut them in half.
Put the six anchovies in oil in the pan and “mash” them until they are “dissolved” in the oil.


Remove the two cloves of garlic from the pan and add the chopped cherry tomatoes.


Let the cherry tomatoes cook for 5 minutes over high heat till they seem as in figure below.


Serve the sauce on spaghetti: well, we’ve done!


It’s better not to keep or store this sauce in the refrigerator: prepare it directly with the right doses!

And the wine?

For the Spaghetti with anchovies in oil and cherry tomatoes, I chose a simple wine, the Beaujolais Nouveau 2014 by George Deboeuf.


This wine is rather rounded and it has good alcohol percentage, good intensity and delicate tannin: this means that it matches the intensity of the flavor of the anchovies, the oily sensation and the cherry tomato, a tough ingredient in pairing food and wine!

At the nose, intense perfumes of ripe banana and ripe strawberries.

If you can not find it, I recommend other Beaujolais Nouveau or rosé wines with the same characteristics mentioned above. If you opt for a white, I recommend one who has a good persistence and intensity.

And now, enjoy!