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Panzanella Salad with Pinot Grigio



3 tablespoons good olive oil 
1 small French bread or boule, cut into 1-inch cubes (6 cups) 
1 teaspoon kosher salt 
2 large, ripe tomatoes, cut into 1-inch cubes 
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 
1 red bell pepper, seeded and cut into 1-inch cubes 
1 yellow bell pepper, seeded and cut into 1-inch cubes 
1/2 red onion, cut in 1/2 and thinly sliced 
20 large basil leaves, coarsely chopped 
3 tablespoons capers, drained


For the Vinaigrette


1 teaspoon finely minced garlic 
1/2 teaspoon Dijon mustard 
3 tablespoons C5 Pinot Grigio 
1/2 cup good olive oil 
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper




1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. 

2. For the vinaigrette, whisk all the ingredients together. 

3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. 

4. Enjoy with a crisp glass of C5 Pinot Grigio. Salute!


Recipe by: Ina Garten


Grilled Pork Chop With Nectarine Salad



2 nectarines, pitted and diced 
1 ripe tomato, seeded and diced 
1/4 cup diced onion 
2 tablespoons chopped fresh cilantro 
2 tablespoons fresh lime juice 
1/4 teaspoon crushed red pepper flakes, or to taste 
salt to taste 
1 teaspoon ground cumin 
1 teaspoon chili powder 
salt and ground black pepper to taste
2 tablespoons olive oil 
8 (4 ounce) boneless pork loin chops 




1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. 
2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors. 
3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with light olive oil, and season both sides evenly with the cumin mixture. 
4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa. 
5. Enjoy the dish with a crisp glass of Pinot Noir. Salute! 


Receipe by; Michelle O


Spaghetti with Pinot Grigio and Seafood



· 1 pound spaghetti pasta
· 1/4 cup olive oil
· 3 shallots, chopped
· 3 cloves garlic, minced
· 3/4 cup chopped sun-dried tomatoes
· 1 1/2 cup Cinque Stelle Pinot Grigio
· 1 pound shrimp, peeled and deveined
· 2 pounds clams, washed
· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper
· 2 cups arugula



Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.


Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened about 7 minutes.


Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately with a glass of Cinque Stelle Pinot Grigio. Salute!


Recipe courtesy of Giada De Laurentiis- Giada is our family’s favorite chef. We absolutely love her show and all of her cookbooks. If you happen to be in Vegas we highly recommend her restaurant! We love how she incorporates wine with food and how she tends to keep all of her recipes basic and simple.

Simple Bolognese


Serving size: 6


1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
¼ cup Tempranillo
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano




In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, wine, parsley, and basil and cook over medium-low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish Bolognese with Pecorino Romano and a glass of Tempranillo!

Hangover Strata


Serving size: Serves 6 to 8


Unsalted butter, for the baking dish
8 ounces bacon, chopped
1 red onion, diced
1 head broccoli, cut into 1/2-inch florets
3/4 cup marinated sundried tomatoes, drained and chopped
8 eggs, at room temperature
3 cups whole milk, at room temperature
1/2 teaspoon kosher salt
2 1/2 cups shredded white cheddar cheese
6 cups diced rustic bread, from about 1/2 loaf



Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish and set aside. In a large skillet cook the bacon over medium heat, stirring often, until golden brown and crisp, about 5 minutes.


Use a slotted spoon to remove the bacon to a paper-towel-lined plate. Drain off all but 2 tablespoons of the fat and return the ​pan to the heat. Add the onion and broccoli and cook for 3 minutes or until fragrant and just beginning to cook through. Stir in the tomatoes and turn off the heat and allow to cool slightly.


In a large bowl, whisk together the eggs, milk, salt and 1 1/2 cups of the cheddar cheese. Add the bread and stir with a rubber spatula to submerge it in the liquid. Fold in the vegetable mixture and the bacon and pour the mixture into the prepared pan. Sprinkle with the remaining cup of cheese.


Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 30 to 35 minutes or until a small knife inserted in the middle comes out clean. The cheese should be melted and the edges a golden brown. Allow the strata to rest for 5 minutes before serving. Serve with a cold crisp glass of C5 Ranch and Vineyard Pinot Grigio!

Simple, Perfect Chili



2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
¼ cup Cinque Stelle Pinot Noir
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Jalapeño slices, for serving



Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, pinot noir, chili powder, cumin, oregano, salt, and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.  


After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges. Enjoy with a glass of Cinque Stelle Pinot Noir. Salute!


Recipe by: Ree Drummond

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon



1/4 cup extra-virgin olive oil
One 4-pound boneless pork shoulder roast
Kosher salt and pepper

12 garlic cloves
1/2 cup dry white wine
3 quarts whole milk  
6 rosemary sprigs, plus chopped rosemary for garnish
1 bay leaf  
Five 3-inch strips of lemon zest
1 pound rigatoni  
2 cups fresh ricotta cheese (1 pound)
Freshly grated pecorino cheese



​1.) Preheat the oven to 375°. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Rub the pork all over with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add to the casserole and cook over moderately high heat until browned all over about 8 minutes; transfer to a plate. Add the garlic to the casserole and cook, stirring, until golden, 1 to 2 minutes. Add the wine; cook until almost evaporated, about 2 minutes.


2.) Add the milk, rosemary sprigs, bay leaf and lemon zest to the casserole and bring to a simmer. Add the pork and braise in the oven for about 3 hours, until the meat is very tender. Let the pork cool in the casserole to room temperature.


3.) Transfer the pork to a work surface and cut in half. Coarsely chop 1 piece; reserve the remaining pork for another use. Working in 2 batches, puree the cooking liquid in a blender until smooth. Strain through a fine sieve, pressing down on the solids.


4.) Preheat the oven to 425°. Lightly grease a 3½- to 4-quart baking dish. In a pot of salted boiling water, cook the pasta until very al dente. Drain and transfer to a large bowl. Add the chopped pork and 3 cups of the strained cooking liquid, season with salt and pepper and toss to coat. Transfer the pasta to the prepared baking dish and dollop the ricotta on top. Cover with foil and bake for about 20 minutes, until the pasta is tender. Uncover and bake for about 15 minutes longer, until golden on top. Garnish with pepper and chopped rosemary. Serve with grated pecorino and a glass of Cinque Stelle Cabernet Sauvignon.


*The braised pork can be refrigerated in its cooking liquid for 3 days.


Recipe by Chef Tim Pascare


Red Wine Beef Stew

This Red Wine Beef Stew recipe is pure comfort but it takes a while to prepare, so make it on a day when you have some time to spare. Serve it with crusty bread or over rice to capture every drop of the rich gravy.

1 (4-lb.) boneless chuck roast, trimmed
4 tablespoons flour, divided
1 3/4 teaspoons salt, divided
1 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup Cinque Stelle Cab Sav.
2 (14 1/2-oz.) cans low-sodium beef broth
1/2 teaspoon dried thyme
1 bay leaf
1 small turnip
1 (8-oz.) package fresh mushrooms
1 (16-oz.) package baby carrots
French banquette or any crusty bread

1. Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour mixture.
2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4 to 6 minutes or until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
3. Meanwhile, peel turnip, and cut into 1-inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.
4. Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.
5.) Serve with a glass of Cinque Stelle Cabernet Sauvignon and some crusty bread. Cheers!


Recipe from Southern Living

Orzo Risotto with Buttery Shrimp



16 thin asparagus (6 ounces)

1 3/4 cups orzo (12 ounces)

6 tablespoons unsalted butter, at room temperature

1/2 pound shelled and deveined medium shrimp

Salt and freshly ground pepper

1 cup chicken stock or low-sodium broth

2 tablespoons chopped flat-leaf parsley

1/2 cup grated Parmesan cheese, plus more for serving


1.) Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

2.) Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.

3.) Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

4.) Pair with a crisp glass of Cinque Stelle Pinot Grigio or Rose of Syrah. Enjoy!

Recipe by Ryan Poli

Seafood Tostada Bites



Two 8-inch flour tortillas

1 cup vegetable oil

4 tablespoons unsalted butter

1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise

24 shelled and deveined small shrimp (about 1/2 pound)

1/2 pound sea scallops, cut into 1/2-inch pieces

1/2 pound lump crabmeat

Salt and freshly ground pepper

3/4 cup Cinque Stelle Pinot Grigio

2 tablespoons minced parsley


1.) On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel–lined plate.


2.) In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.


3.) Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.


4.) Serve with a crisp Glass of Cinque Stelle Pinot Grigio. The subtle hints of grapefruit, and nectar pair perfectly with this dish. Salute!

Make Ahead: The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours.

Recipe by: Grace Parisi

The Ultimate Paella



Spice Mix for chicken (1 tablespoon sweet paprika, 2 teaspoons dried oregano, Kosher salt and pepper)

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion, diced

4 garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet



1.  Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.


2.  Heat oil in a paella or large pan over medium-high heat.  Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides. Add salt and freshly ground pepper. Remove from pan and reserve.


3. In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.


4. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 


5. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.


6. Serve with a large glass of our Spanish wine. The Albarino and Tempranillo will both pair perfectly with this dish! Salute.


Recipe Courtesy of Tyler Florence.

Butternut Squash Risotto



4 cups vegetable broth
1 large vanilla bean
3 cups peeled/cubed (1-inch wide) butternut squash
¾ cups finely chopped white onion
1 ½ cups Arborio rice
½ cup Cinque Stelle Pinot Grigio
½ cup Parmesan cheese
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons finely chopped chives



In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt and nutmeg. Transfer the risotto to a serving bowl and sprinkle with chives. Serve with a crisp glass of Cinque Stelle Pinot Grigio and Enjoy. Salute!


Roasted Prime Rib with Thyme Au Jus



1 bone-in prime rib (6 to 7 pounds)

8 cloves garlic, thinly sliced

Salt and ground black pepper

2 cups red wine

4 cups beef stock

1 tablespoon chopped fresh thyme leaves


  • Before roasting the prime rib, remove from the refrigerator and let the meat come to room temperature.

  • Preheat oven to 350 degrees F.

  • Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season the meat with the salt and pepper. Then place on a rack and set inside a roasting pan and roast for about 2 hours until medium-rare, or until desired texture.

  • Remove the meat to a platter, and cover with foil to keep warm.

  • To make the Au Jus, place the roasting pan on top of the stove over 2 burners and set on high heat. Add the wine to the pan drippings and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the chopped thyme and season with salt and pepper. Slice meat as desired and serve with thyme au jus and a large glass of Cinque Stelle Cabernet Sauvignon. Salute!

Pumpkin Lasagna with Swiss Chard and Ricotta



1 pound lasagna noodles

2 tablespoons extra-virgin olive oil, plus more for tossing

1 onion, finely chopped

2 pounds Swiss chard, stems discarded and leaves chopped

2 garlic cloves, minced

Salt and Pepper

Three 15-ounce cans pumpkin puree

1/4 cup heavy cream

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

4 cups fresh ricotta2 large eggs, beaten

2 cups freshly grated Parmigiano-Reggiano cheese

2 cups shredded imported Fontina cheese



  • Preheat the oven to 400°. In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes. Drain and transfer the noodles to a baking sheet. Toss the noodles with olive oil to prevent them from sticking together.
  • In a large skillet, heat 2 tablespoons of olive oil. Add the onion and cook until softened, about 7 minutes. Add the Swiss chard and cook until wilted and no more liquid remains, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a plate and let cool.
  • In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne. Season with salt and pepper. In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt.
  • In a well-buttered, 9-by-13-inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly. Spread half of the remaining pumpkin mixture over the noodles in an even layer. Top with half of the Swiss chard and another layer of noodles. Cover with half of the ricotta mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture.
  • Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm. Remove from the oven and uncover. Preheat the broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut into squares and serve. Mangia!

Smokey Spiced T-Bone Steak with Salsa



Four 1-inch-thick T-bone steaks 

4 teaspoons chipotle powder 

Salt and freshly ground pepper 

1 garlic clove, minced 

1 large tomato, diced 

1 small green bell pepper, diced 

1 small sweet onion, diced 1

large jalapeño, seeded and very finely chopped 1/4 cup

coarsely chopped cilantro leaves 

Extra-virgin olive oil, for brushing



  • Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes. 
  • In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir. 
  • Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa and a glass of 2011 Cinque Stelle Syrah Estrella.

Note: These spicy T-bones need a powerful red. The flavors of this dish match well with Syrah Estrella, which has a fruity luscious start with a smoky pepper finish due to the French oak. The Santa Barbara area has become the states premier Syrah source in recent years. The Estrella clone is easily paired with many dishes. Some other suggestions include lamb, seafood paella, grilled short ribs, and stilton sirloin burgers. Mangia, Mangia!!

Seafood Linguine



1 8oz. package of Linguine

2 tbsp. olive oil

3 garlic cloves (minced)

1 shallot (diced)

½ cup Cinque Stelle 2012 Pinot Grigio

1 28oz. can diced tomatoes

1 lb. baby clams1 lb. mussels

1 lb. shrimp



1 bunch Basil (chopped)



  • Begin by rinsing your clams and mussels in a bowl of salted water.  The salt will help to release any sand that may still be in the clams and mussels.  Meanwhile, bring a large pot of water to a boil and add pasta.  Cook until al dente (8-10 minutes).
  • While pasta is cooking, heat oil in a skillet over medium heat.  Add shallot and garlic and cook until shallot begins to look translucent (1-2 minutes). 
  • Add wine and cook for 1 minute until the alcohol dissipates.  Then add diced tomatoes and salt and pepper to taste bringing to a simmer.
  • Drain and rinse the clams and mussels and add to the skillet with the shrimp as well.  Cover the skillet and cook until the seafood is cooked through and the clams and mussels have opened (3-5 minutes).  Make sure to discard any clams or mussels that did not open when meal is complete.  This implies that they were already dead when bought.
  • Add linguine to the sauce and top with chopped basil.  Portion into individual bowls and serve with ripped baguette pieces and a nice glass of Cinque Stelle 2012 Pinot Grigio wine. Enjoy!!

Grilled Lamb Chops with Smoked Olive Oil

Pair with Cinque Stelle 2009 Pinot Noir.



2 large garlic cloves, crushed

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

1 tablespoon fresh oregano leaves

Pinch cayenne pepper

Coarse sea salt

2 tablespoons extra-virgin smoked olive oil

6 lamb chops



In a food processor fitted with a metal blade add the garlic, rosemary, thyme, oregano, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove chops from refrigerator and allow them to come to room temperature.Heat a grill pan over high heat. Add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3-4 minutes for medium. Top the chops with another drizzle of smoked olive oil and a sprinkle of fresh oregano. Enjoy this meal with our 2009 Pinot Noir, which is a smooth textured wine with hints of warm cinnamon and spice.

Summer Minestrone Soup



3 tablespoons unsalted butter

1 white onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

1 yellow squash, sliced

1 zucchini, sliced

Dried oregano

1 Can cannellini beans

Chopped fresh basil



6 cups chicken stock, heated

½ cup Cinque Stelle Sauvignon Blanc

8 ounces pasta shells

1 Can diced tomatoes

1 head broccoli, in florets



In soup pot melt butter and sauté onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season it with oregano, basil, salt and pepper. Add chicken stock and wine and bring to a simmer. Add pasta, tomatoes, beans, and broccoli. Simmer until pasta and vegetables are cooked through, about 5 minutes

Saffron Risotto with Sauvignon Blanc

Don’t be intimidated by the name of this dish.  This risotto is a synch to make and will impress even the toughest critic.  Listed below is just a basic recipe, but once you get the hang of making this dish you can play around with the ingredients and add your own unique twist.  Serve it with a crisp glass of Cinque Stelle Sauvignon Blanc. The Sauvignon Blanc offers a great balance of acid and fruit that compliments, and does not over power the flavors of this particular dish.  We can guarantee once your guests try it they will be begging you for the recipe. 



2 1/2 quarts low-sodium broth  

4 tablespoons unsalted butter  

1 medium shallot, minced  

1/2 teaspoon saffron threads  

3 1/4 cups Arborio rice 

1 1/2 cups Cinque Stelle Sav. Blanc  

1/2 cup freshly grated

Parmigiano-Reggiano cheese  

Salt and pepper



  • Begin by soaking saffron threads in ¼ cup of the Sav. Blanc wine.  This will make the saffron less bitter.
  • Then in a sauce pan begin heating the chicken stock over medium heat. 
  • Meanwhile, add 2 tablespoons butter to a large, deep skillet over medium heat.  Add the minced shallot and cook until translucent (1 minute).
  • Add Arborio rice to skillet.  Let cook for a few minutes until rice looks slightly toasted. 
  • Add white wine and saffron.  Cook for a few minutes until the rice soaks up the wine and the alcohol begins to dissipate.
  • Then add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
  • Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve with a glass of Sav. Blanc!

Veal Osso Buco with Cuvee Stella



Four 12-ounce veal shanks

Kosher salt

Freshly ground black pepper

1 cup olive oil

1 cup all-purpose flour

2 carrots, peeled and diced

2 celery ribs, diced

1 yellow onion, diced

6 garlic cloves, sliced

1 cup dry red wine

6 cups chicken stock

3 cups canned plum tomatoes

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1 tablespoon horseradish

2 tablespoons grated lemon zest

2 tablespoons chopped flat-leaf parsley



  • Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt and pepper.
  • Wrap each veal shank once so that it holds the bone and meat together in the center. Tie the twine with a good knot.
  • Preheat the oven to 350°F.
  • Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • Put the flour in a bowl, dip the veal shanks in it. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside.
  • Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • Add the stock, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • Remove the herbs from the braising liquid and discard. Remove the veal shanks and veggies and set aside. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease that rises to the surface. Return the veal and vegetables to the liquid and taste for seasoning.
  • To serve, cut and discard the twine, put a single osso buco in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it.
  • Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper. You can also serve this osso buco over a saffron risotto or pappardelle pasta. Wash it down with a glass of Cinque Stelle Cuvee Stella.



Braised Beef Short Ribs with Polenta (4 Servings)



4 lb. bone in beef short ribs, cut into

1 lb. pieces

1 yellow onion, cut into cubes

2 carrots cut into cubes

1/2 stalk of celery cut into cubes

2 tbsp. of thyme

Handful of Rosemary

Handful of Sage leaves

½ liter of beef stalk

1 bottle of Cinque Stelle Cabernet wine

1 cup of port wine

1 can tomatoes

Salt and pepper to taste

Instant polenta

2 tb. Butter

½ cup of Heavy Cream

1 cup grated Parmesan cheese

Pinch of nutmeg



Using a Dutch oven, brown ribs on both sides in Canola oil. Then set ribs aside. In the same pot caramelize the onions. Then add the celery and carrots and sauté until slightly tender. Once all the vegetables have been caramelized place ribs on top and add red wine, thyme, rosemary, tomatoes, and beef stalk. Bring to a boil and cover. Then place in the oven at 320 degrees for three hours.  PolentaFollow the directions on the box for instant polenta. Then add cream, butter, and nutmeg. Place braised short ribs and vegetables on top of polenta. Enjoy this meal with our Cabernet. Mangia!

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