Pairing Wines

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Choosing the right wine to pair with your meal is the key to enhancing your overall dining experience and at Bocca Di Bacco we take pride in our wines! The goal is for your food to compliment and enhance your enjoyment of the wine, and vice versa. So, I’m here to help you choose the right wine for the right taste!

Let’s start with the cheeses. White Zinfandel goes well with bleu and fresher cheeses, while a Riesling goes well with many types, especially buttery or hard cheeses. As far as main courses go, the rule of thumb is usually: white wines go with white meats and red wines pair well with red meats. More specifically, lightly prepared poultry goes well with Chardonnay or Chablis, while poultry with heavier sauces can pair with a light, fruity red. Seafood varies, but most whites will do.

Now for my favorite, dessert! The darker the dish, the darker you should go with your wine. A nice sweet port is always suggested, unless you are feeling for a bit of sweet dessert brandy! Hopefully these tips were helpful and improve the flavors of your dish!

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Parmesan Rinds

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I love using parmesan cheese, it goes into so many of our dishes here at Bocca di Bacco! If you use it too, it can be difficult to figure out what to do with the rind. But before you throw it out with that bottle of wine, learn some new tips and tricks to put that rind to good use!

One great way is to throw it into a pot of tomato sauce while it’s simmering. Some of the salty, creamy taste with seep into the sauce, giving it a deeper flavor. Just take out the rind and discard when you think it is just right! Another tasty idea is to make Parmesan-infused olive oil. Place the rind in a jar and pour in olive oil and some garlic if you have some (I always do!) and let sit for at least a day or two. This unique oil can be used in a number of recipes and is delicious for dipping with some hearty Italian bread! Also, it’s great to pop into soups and stews as they simmer, much like with the tomato sauce. Again, toss out the rind once it is flavorful enough. Lastly, if the rind is pure cheese with no waxed coating, it is perfectly okay to eat! With some elbow grease you can grate it further or you can even grill it until soft and put on some crusty bread for a great snack!

Gorgonzola

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Gorgonzola is definitely one of my favorite cheeses! It is an Italian blue veined cheese that is buttery and crumbly. For those that aren’t big fans of blue cheese, you may strain away from Gorgonzola, but don’t!! Because of the veins, it just has the slightest hint of an aged flavor, but not overwhelming like a true blue cheese.

I personally LOVE it in my Penne Gorgonzola with Peas! The sauce itself is a cream sauce, blended with a few dabs of Gorgonzola, giving it a nice smoky, salty, deep flavor. Adding the peas really freshens up the dish and gives it that light balance. A little crunch from the walnuts breaks through the overall creaminess of the dish, and gives that nice nutty flavor that pairs so well with the cheese.

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But there are TONS of ways to use Gorgonzola! It is wonderful with pears and figs, and of course crumbled on top of a fresh summer salad. You’ll see it a lot on salads with fruit like grapes, or apples. It just pairs so lovely with the bursts of sweet from the fruit. I’ve even seen it spread across a nice crostini and drizzled with a bit of honey! Perfect as a personal snack or as an appetizer!

-Chef K

Prosciutto & Melon!

It’s time to start enjoying summer and celebrating the fresh and light tastes of the season! Whether pool-side, having a barbecue, or packing a little picnic for the beach, nothing packs more summer punch than having Melon and Prosciutto. Definitely one of my favorite snacks, this salty-sweet treat is super simple and can be used to impress or to be totally casual.

To jazz it up for a fancier presentation you can plate it as we do in the restaurant, having the thin melon pieces in the center, and laying out the proscuitto around, giving it a nice, elegant look. To me it looks like a beautiful flower!! Doesn’t it? So pretty!

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You can also make melon balls, using a melon ball scoop, and actually wrap the proscuitto around each ball, making it perfect as an appetizer bite.

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Whichever way you choose to serve it, the flavors together are so wonderful! A burst of juicy sweet melon, and the salty melt in your mouth proscuitto is perfect just as is! I can also suggest adding another level of flavor by drizzling some reduced balsamic over the top. YUM!

-Chef K