Merlot: Fat Bastard (France)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Excellent award-winning cab, densely layered and substantial. This bottling delivers generous blackberry and black currant notes, wrapped around a vibrant core of acidity. Lively on the palate. Great with mushroom rigatoni, chicken milanese, Sunday macaroni.

Chill the bottle of Cabernet Sauvignon, Requiem in the refrigerator for at least 30 minutes before serving. Pour the wine into glasses and enjoy with your meal.

Serve the Wine

In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 8-10 minutes.

Sauté the Garlic and Mushrooms

Reduce heat to low, add the heavy cream to the skillet with the mushrooms, and stir. Gradually mix in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Make the Sauce

Add the cooked rigatoni to the skillet and toss to coat with the sauce. Stir in the chopped parsley and heat through for another 2 minutes.

Combine Pasta and Sauce

Season the chicken breasts with salt and black pepper on both sides. Set up a breading station with three plates: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.

Prepare the Chicken

Dredge each chicken breast in flour, shaking off excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat olive oil over medium-high heat. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Serve hot with lemon wedges on the side for squeezing over the chicken.

Serve

In a large pot, bring salted water to a boil. Add the spaghetti (or chosen pasta) and cook according to package instructions until al dente. Drain and set aside.

In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.

Sauté the Onion and Garlic

Add the crushed tomatoes to the saucepan, stirring to combine. Bring to a simmer, reduce heat, and let it cook for about 15 minutes to thicken. Season with salt and black pepper to taste.

Prepare the Sauce

Add the cooked pasta to the sauce and toss to combine. Stir in the chopped basil and serve hot.

Cabernet Sauvignon, Requiem

Rigatoni pasta

Olive oil

Garlic, minced

Mixed mushrooms (cremini, shiitake, and oyster), sliced

Heavy cream

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Chicken breasts, boneless and skinless

Flour

Eggs, beaten

Breadcrumbs

Olive oil for frying

Lemon wedges, for serving

Spaghetti or your choice of pasta

Onion, chopped

Crushed tomatoes

Fresh basil, chopped

Cabernet Sauv, Requiem, Columbia Valley, Washington

Peachcello

Spinach, roasted red peppers, roasted garlic, tomato cream sauce.

Penne Capricciose

Mushrooms stuffed with a blend of cheeses and herbs.

Stuffed Mushrooms

Lightly fried calamari served with marinara sauce.

Crispy Calamari

Eggplant rolled and stuffed with ricotta cheese, topped with marinara.

Eggplant Rollatini

Breaded chicken breast topped with marinara sauce and mozzarella cheese.

Chicken Parmigiana

Make Cabernet Sauv, Requiem, Columbia Valley, Washington Recipe in just 1h 30m. Excellent award-winning cab, densely layered and substantial. This bottling delivers generous blackberry and black currant notes, wrapped around a vibrant core of acidity. Lively on the palate. Great with mushroom rigatoni, chicken milanese, Sunday macaroni.

Cabernet Sauv, Requiem, Columbia Valley, Washington Recipe

Descriptors

Tasting Notes

Food Pairings

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