Name: Fiorino, Italian Street Food Lonsdale Quays House Red Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 glass House red wine (Cabernet-Merlot blend from Veneto)

Doña Paula Malbado

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

If stored at cellar temperature, chill the bottle gently to 14–16°C (57–61°F) for 20–30 minutes in a refrigerator or 10–15 minutes in an ice bucket with a 3:1 mix of ice and water. If already at correct temperature, skip chilling. Remove any dust from the bottle neck with a clean cloth and cut the foil below the lip.

Chill and open

For a younger, more tannic Cabernet-Merlot, decant 30–60 minutes before serving to soften tannins and open aromatics. For a well-aged, delicate bottle, pour gently and avoid extended decanting. Alternatively, pour the wine into a wide glass and swirl for 30–45 seconds to aerate.

Decant or aerate (optional)

Insert a waiter’s corkscrew straight into the center of the cork and twist until the spiral is fully in. Use the lever to pull the cork out slowly and smoothly. Wipe the bottle rim with a clean cloth to remove any cork bits.

Open the bottle

Hold the bottle at the base and pour a tasting pour (about 1–2 oz / 30–60 ml) for the host or sommelier to assess, then serve full pours of 5–6 oz (150–180 ml) per glass. Pour into appropriate red wine glasses (large bowl) and aim to fill to about one-third of the glass to allow swirling.

Pour

Serve the Cabernet-Merlot at 14–16°C (57–61°F). Suggest pairings: grilled red meats, roasted vegetables, hard cheeses like aged Pecorino or Parmigiano-Reggiano, and tomato-based pasta. Offer a carafe of water and clean wine glasses.

Serve temperature and pairing suggestion

House red wine (Cabernet-Merlot blend from Veneto)

House Red

chocolate ganache, hazelnut mousse, crystalized hazelnuts, chocolate feuilletine, chocolate sorbetto

Fondente al Cioccolato

orange sponge cake, vanilla gelato, dark chocolate dip, candied pistachios, caramel chocolate crumb

Fiorentina Gelato Sandwich

Traditional mascarpone crema, espresso, amarena cherries

Tiramisu

choice of passion fruit, guava or freshly squeezed OJ, prosecco

Mimosa

Italian premium vodka, house anchovy and tomato juice, horse radish, Worcestershire sauce, olive brine, celery, Cerignola olive, Padano Cheese and a slice of salami

House Red Recipe

Descriptors

Tasting Notes

Food Pairings

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