6 Chocolate Covered Strawberries And A Bottle Of Gambino Prosecco

Chocolate Covered Strawberries

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Lemongrass, passionfruit, grapefruit, saffron, marzipan, smoke, petrichor... in a word: complex!

Prepare saffron infusion: place saffron threads in a small heatproof bowl and add 2 tablespoons of hot (not boiling) water. Let steep 10 minutes to release color and aroma.

In a small saucepan set over medium-low heat, combine chopped grapefruit segments, passionfruit pulp, sugar, lemon juice and the saffron infusion (including threads). Stir to combine.

Bring mixture to a gentle simmer, reduce heat to low and cook, stirring occasionally, about 6–8 minutes, until the fruit softens and the mixture slightly thickens but still has noticeable fruit texture.

Remove from heat and stir in butter, crumbled almond paste (marzipan) and a pinch of sea salt until butter melts and almond paste dissolves into the compote, leaving small marzipan flecks. Taste and adjust sugar or lemon if needed. Let cool to room temperature.

Bruise lemongrass stalks by smashing lightly with the back of a knife and chop into 1–2 inch pieces to release oils.

In a small saucepan combine water, sugar, bruised lemongrass pieces, lemon zest and smoked tea leaves (if using). Bring to a gentle simmer over medium heat, stirring so sugar dissolves.

Once simmering, reduce heat to low and steep for 10–12 minutes. Taste for smoke and lemongrass intensity; steep longer for bolder flavor but avoid bitterness.

Strain syrup through a fine mesh sieve, pressing on solids to extract liquid. Discard solids. Let syrup cool. You should have about 3/4 – 1 cup syrup; reserve 2–3 tablespoons per serving to drizzle.

Preheat oven to 350°F (175°C). On a small baking sheet, combine cold cubed butter, flour, toasted hazelnuts, chopped thyme, lemon zest and a pinch of salt.

Using a fork or your fingertips, rub the butter into the dry ingredients until you have pea-sized crumbs and smaller bits. Spread crumbs in a thin layer on the baking sheet.

Bake 8–10 minutes, stirring once halfway, until crumbs are golden and aromatic. Watch closely so hazelnuts do not burn. Remove from oven and cool completely; crumbs will crisp as they cool.

Divide the Greek yogurt or fromage blanc among 4 small serving bowls or shallow glasses (about 1/4 cup per serving). Smooth the tops.

Portion base

Spoon about 2–3 tablespoons of the saffron-marzipan citrus compote over each yogurt portion, leaving some yogurt visible around edges.

Add compote

Lightly drizzle 1/2 to 3/4 tablespoon of the smoked lemongrass syrup over each serving. The smoke should be subtle—add less if you prefer a cleaner citrus profile.

Drizzle syrup

Sprinkle about 1 tablespoon of the petrichor herb crumble over each serving for texture and earthy notes. Garnish each plate with 3 microgreens or small mint leaves and a couple of saffron threads on top.

Finish with crumble & garnish

Serve immediately with thin toasted baguette slices or light butter cookies on the side. This dish highlights the wine’s lemongrass, passionfruit and saffron notes while the crumble and syrup echo smoke and petrichor. Pair with chilled 2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-Sancerre, Loire, France (serve at 8–10°C).

fresh grapefruit segments (pink or white), chopped

passionfruit pulp (fresh or frozen, thawed)

granulated sugar

fresh lemon juice

unsalted butter

saffron threads

almond paste (marzipan), crumbled

fine sea salt

fresh lemongrass stalks, outer layers removed and bruised

water

fresh lemon zest

smoked black tea leaves (or lapsang souchong), optional for smoke

unsalted butter, cold and cubed

all-purpose flour

finely chopped toasted hazelnuts

finely chopped fresh thyme leaves

finely grated lemon zest

plain Greek yogurt or fromage blanc (for cooling base)

microgreens or small mint leaves

extra saffron threads, for garnish

thin toasted baguette slices or light butter cookies (optional)

2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-Sancerre, Loire, France.

Medium body, black plum, brooding black pepper spice and an easy, mineral-laced finish

2023 Malbec: Colomé-Estate, Calchaquí Valley, Salta, Argentina.

Quality sourced from a co-op of growers; lush yet linear & fine; a fresh, complex fabric of flavor.

NV Champagne: EPC - Champagne des ÉPiCuriens-Brut, Montagne de Reims, France

Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

Both lilac floral & black cherry rich, with notable structure and crowd-pleasing ease

2024 Pinot Noir: Flâneur Wines-Estate, Willamette Valley, Oregon.

Perfectly sweet; refreshing, with soft pomegranate flavor and delicate spice

2022 Sweet! Dornfelder: Villa Wolf by Ernst Loosen-Medium Sweet, Pflaz, Germany

Creamy fruit curd and green banana, with a clean finish of subtle dry spice

2024 Pinot Grigio: Hans Rottensteiner-Südtirol, Alto Adige, Italy.

Make 2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-Sancerre, Loire, France. Recipe in just 50m. Lemongrass, passionfruit, grapefruit, saffron, marzipan, smoke, petrichor... in a word: complex!

2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-sancerre, Loire, France. Recipe

Descriptors

Tasting Notes

Food Pairings

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