When it comes to pairing food and wine, the goal is to always look for a combination that will accentuate the flavors of one another and provide a better taste for both as a result. In addition to some general pairing suggestions, check out this great wine and food combo that’s sure to please.
Bastianich Sauvignon Blanc is aromatic with flavors of Grapefruit and white peach and is backed by hints of grass, lemon and minerals.
This wine pairs well with goat cheese, chicken, fish, green vegetables, and salads. To really impress your friends and show them your wine pairing skills, this wine is a classic fit for this Spinach Risotto recipe from Lidia Bastianich’s Lidia’s Italy Cookbook, which is shared below.
10 ounces fresh baby spinach leaves, washed, rinsed, and dried
6-8 cups chicken or vegetarian stock or water
4 tablespoons Extra Virgin Olive Oil (EVOO)
2 cups chopped onion (2 medium onions)
1 teaspoon salt, plus more to taste
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 tablespoons butter, cut in tablespoon chunks
½ cup Parmigiano-Reggianoor Grana Padano
Fresh ground black pepper
- Slice the spinach leaves into ½ wide strips.
- Heat the stock or water in stockpot until almost boiling. Cover and keep hot near risotto pan.
- In saucepan heat EVOO, onions and ½ teaspoon salt over medium heat, stir well. Cook, stirring often, until onions are wilted and start to color.
- Add all the rice, raise the heat and stir continuously for about 2 minutes until rice grains start to toast and the grains look semi-translucent at edge but opaque in center.
- Pour in the wine and keep stirring well until it has evaporated and the rice is dry.
- Ladle in 2 cups of the stock/water, enough to cover rice. Cook for 1-2 minutes stirring, then pile spinach on top and stir steadily as the spinach wilts and the rice absorbs almost all the moisture (about 5 minutes).
- When you see the bottom, while stirring, ladle in more liquid to cover rice and add ½ teaspoon salt. Stir again until rice absorbs liquid, then add more liquid, stirring.
- Repeat this process as needed for a total cook time of 15-20 minutes with at least 6-7 cups liquid used and the risotto looks creamy. It should be cooked to al dente.
- Turn off heat and drop in butter pieces, stirring well. Add ½ C parmigiano-reggianoor and black pepper.
- Taste and adjust salt and pepper as needed.
We hope you enjoy this great food and wine pairing!