Grey Goose, St Germain, Cointreau, Lemon Juice

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

Garlic Mayo

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Guacamole

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Dry w/ hints of fruit, gentle and well balanced, easy to drink. Pairings include: exploding clams, pesce pistachio, risotto.

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving to achieve the ideal serving temperature of around 7-10°C.

Chill the Wine

Rinse the fresh clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.

Clean the Clams

In a large pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer.

Cook the Clams

Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes or until the clams have opened. Discard any clams that do not open.

Add the Clams

Stir in the chopped parsley, chili flakes, salt, and black pepper. Serve immediately in bowls with some of the broth.

Finish and Serve

Preheat the oven to 200°C (400°F). Place the white fish fillets on a baking sheet lined with parchment paper.

Prepare the Fish

In a bowl, combine crushed pistachios, olive oil, lemon juice, salt, and black pepper. Mix well and spread the pistachio mixture evenly over the fish fillets.

Coat with Pistachios

Bake in the preheated oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.

Bake the Fish

In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and translucent, about 3-4 minutes.

Sauté the Aromatics

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.

Add the Rice

Gradually add the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.

Cook the Risotto

Once the rice is creamy and al dente, stir in grated Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.

Finish the Risotto

Pinot Grigio

Fresh clams

Garlic, minced

Butter

White wine

Parsley, chopped

Chili flakes

Salt

Black pepper

White fish fillets (e.g., cod or halibut)

Pistachios, crushed

Olive oil

Lemon juice

Arborio rice

Chicken or vegetable broth

Onion, finely chopped

Parmesan cheese, grated

Pinot Grigio, Corte Pitora, Veneto, Italy

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Mushrooms stuffed with a blend of cheeses and herbs.

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Lightly fried calamari served with marinara sauce.

Crispy Calamari

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Eggplant Rollatini

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Make Pinot Grigio, Corte Pitora, Veneto, Italy Recipe in just 1h . Dry w/ hints of fruit, gentle and well balanced, easy to drink. Pairings include: exploding clams, pesce pistachio, risotto.

Pinot Grigio, Corte Pitora, Veneto, Italy Recipe

Descriptors

Tasting Notes

Food Pairings

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