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

Cerignola olives marinated in garlic rosemary olive oil

Olives

JAMÓN SERRANO

Aromas of guavas, kumquats, pomelo, pineapple, and lemons. Complemented by herbs and juniper.

Peel and chop the guavas, kumquats, pomelo, and pineapple into bite-sized pieces. Squeeze the juice from the lemons and set aside.

Prepare the Fruits

Finely chop the fresh basil and rosemary. Crush the juniper berries slightly to release their flavor.

Chop the Herbs

In a large skillet, heat the olive oil over medium heat. Add the chopped fruits and sauté for about 5-7 minutes until they begin to caramelize and soften.

Sauté the Fruits

Stir in the chopped basil, rosemary, and crushed juniper berries. Cook for an additional 2-3 minutes, allowing the herbs to infuse their flavors into the fruit.

Add Herbs

Remove the skillet from heat and add the red wine, stirring gently to combine. Allow it to sit for a few minutes to meld the flavors.

Combine with Wine

Serve the fruit mixture warm or at room temperature, drizzling with the lemon juice before serving. Enjoy with a glass of the same Super Tuscan red blend for a complete experience.

Plate and Enjoy

Guavas

Kumquats

Pomelo

Pineapple

Lemons

Fresh Basil

Fresh Rosemary

Juniper Berries

Olive Oil

Red Wine (preferably a Super Tuscan)

BANFI CENTINE SUPER TUSCAN RED BLEND

Star Bar & BISTRO

Bottled Water

Soda

English Breakfast, Moroccan Mint, Strawberry Basil, Earl Grey, Lemongrass, Lavender Tisane

Chicken Skewers

Tomato, Radish, Blue Cheese, Pickled Onions, Avocado, Amablu Dressing

Constellation Cobb

Make BANFI CENTINE SUPER TUSCAN RED BLEND Recipe in just 30m. Aromas of guavas, kumquats, pomelo, pineapple, and lemons. Complemented by herbs and juniper.

Banfi Centine Super Tuscan Red Blend Recipe

Descriptors

Tasting Notes

Food Pairings

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