Pinot Grigio

Danzante Pinot Grigio is a light, crisp and dry white wine whose citrus flavors are versatile in food pairings. In Italy, this wine is a classic as an "aperitivo", enjoyed with nuts and crostini. It is recommended with fish, seafood, and creamy chowders, and marries perfectly with chicken, turkey and light cheese courses such as mozzarella.

La Spaghettata

Turn your friends on to an Italian ritual - La Spaghettata di Mezzanotte (Midnight Spaghetti Party).

Spaghetti All'Amatriciana
About 1 1/2 pounds of Spaghetti
3-4 cloves garlic - chopped
Olive oil
Pancetta (Bacon) - cut into cubes
1 large yellow onion - finely chopped
2 cups canned imported Italian tomatoes (chopped or puree)
Salt
Pepper
Sugar
Basic
Pecorino Romano
Red Wine - Danzante Merlot

Saute the onion and garlic in the olive oil until golden. Add the pancetta and saute until browned. Pour in 1/2 cup of Danzante Merlot, and let reduce completely. Stir in the tomato puree and the salt and pepper to taste. Add a pinch of sugar to neutralize the acid from the tomatoes. Continue to cook until sauce thickens.

Meanwhile, heat the water for the pasta. When it begins to boil, add salt and then the spaghetti. Follow the cooking time indicated on the package, stirring it every once in a while so that it does not stick. Drain the pasta and mix it with the sauce. Serve with grated pecorino romano.

Merlot

HARVEST MINESTRONE
Serves: 4 as an main course
Ingredients:
2 cups chicken stock
1 cup water
1 large potato, finely diced
3 garlic cloves, thinly sliced
2 medium zucchinis, grated
One 8 3/4-ounce can red kidney beans, drained
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
Pinch of dried red pepper flakes
Extra virgin olive oil for drizzling

Directions:
Combine the chicken stock, water, potato and garlic in a large saucepan. Bring to a boil over medium heat and cook until the potato becomes tender, about 15 minutes. Using a spoon or large fork, mash the potato slightly. Add the zucchini and kidney beans; cook until the beans are heated, 3 to 5 minutes. Add the salt, pepper and crushed red pepper. Divide among four soup bowls and drizzle a small amount of extra virgin olive oil over each serving.

Sangiovese

CAPONATE
Serves: 6 as a side dish
Ingredients:
1 lb. eggplant, peeled and cut into 1/2-inch cubes
Kosher salt
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
1 tsp. sugar
1/4 cup olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced shallots
2 cups peeled, seeded, diced Roma tomatoes
1 Tbsp. capers, rinsed and finely chopped
2 anchovies, rinsed and finely chopped
Fresh ground pepper
1/4 cup minced Italian parsley
Extra virgin olive oil

Directions:
Spread the eggplant in a colander and sprinkle generously with salt. Let sit 20 minutes. Pat dry with a paper towel and set aside.

Combine the vinegar, tomato paste and sugar in a small bowl. Set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the red and yellow peppers, and the shallots. Cook until soft, about 10 minutes. Transfer to a bowl using a slotted spoon.

Wipe out the skillet with a paper towel and return to the stove. Add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the eggplant and cook until lightly browned, about 10 minutes, stirring constantly.

Add the peppers, vinegar mixture, tomatoes, capers and anchovies. Bring to a boil, reduce the heat and let simmer until the vegetables are tender, about 15 minutes, stirring frequently.

Taste. Add a pinch of salt and pepper and mix well. Add the parsley and drizzle with the extra virgin olive oil.