
Moscato Pairings

TIRAMISU

When a classic Italian dessert and a captivating Italian wine come together, a magical Gemma Moment is bound to happen. Pair Gemma di Luna Moscato with Tiramisu and watch the magic happen.
PREP:
5 minutes
INGREDIENTS
- 6 egg yolks
- 1 1/4 cups white sugar
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy whipping cream
- 2 12-ounce packages ladyfingers
- 1/3 cup coffee flavored liqueur
- 1 teaspoon unsweetened cocoa powder
- 1 1-ounce square semisweet chocolate
DIRECTIONS
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for 10 minutes, stirring constantly
- Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. - In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split ladyfingers in half, and line the bottom and sides of a glass bowl.
- Brush with coffee liqueur.
- Spoon half of the cream filling over the lady fingers.
- Repeat ladyfingers, coffee liqueur and filling layers.
- Use a vegetable peeler to make chocolate curls by running it down the edge of the chocolate bar.
- Garnish with cocoa and chocolate curls.
- Refrigerate overnight.
PROSCIUTTO-WRAPPED
STUFFED POTATOES

While entertaining guests serve these stuffed potato bites along with Gemma di Luna Moscato to set the tone for a memorable event.
PREP:
5 minutes
COOK:
33 minutes
READY IN:
48 minutes
INGREDIENTS
- 12 small purple potatoes scrubbed and halved
- 1 tablespoon olive oil
- salt and ground black pepper
- 3 ounces goat cheese
- 1 clove garlic chopped
- 1 tablespoon chopped fresh rosemary
- 1 (3 ounce) package prosciutto, cut into 5 strips per piece
DIRECTIONS
- Preheat oven to 400 degrees F
- Trim potato halves to lay flat on baking sheet. Scoop out flesh into a bowl.
- Put potato skins on baking sheet.
- Drizzle olive oil on top; season with salt and pepper.
- Bake in preheated oven until lightly browned for 10 minutes.
- Bring water to a boil in a small saucepan.
- Add potato flesh and cook for about 10 minutes until soft.
- Strain potato flesh into a bowl and mash with goat cheese, garlic, and rosemary.
- Fill potato skins with mashed mixture and wrap slice of prosciutto around each potato skin.
- Bake in the preheated oven until golden brown, about 10 minutes.
ITALIAN CHEESE PLATTER

Pair Gemma di Luna Moscato with a selection of your favorite Italian cheeses, garnish with fresh figs and walnuts for an elegant presentation.
SUGGESTED CHEESES:
- Parmigiano-Reggiano
- Provolone
- Mozzarella di Bufala
- Pecorino Toscano
- Robiola Piemonte
- Gorgonzola
Pinot Grigio Pairings

ROASTED VEGETABLE
MEDLEY

This sweet and savory dish pairs perfectly with Gemma di Luna Pinot Grigio. Serve as a main dish, side, or over a salad.
PREP:
25 minutes
COOK:
1 hour
READY IN:
1 hour 55 minutes
INGREDIENTS
- 2 tablespoons olive oil
- 1 yam peeled and cut into 1-inch pieces
- 1 parsnip peeled and cut into 1-inch pieces
- 1 cup baby carrots
- 1 zucchini cut into 1-inch slices
- 1 bunch fresh asparagus trimmed and cut into 1-inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper
DIRECTIONS
- Preheat oven to 425 degrees F
- Grease 2 baking sheets with 1 tablespoon olive oil.
- Put yams, parsnips, and carrots on baking sheets.
- Bake in preheated oven for 30 minutes, then add zucchini and asparagus and drizzle remaining olive oil.
- Bake for another 30 minutes until vegetables are tender.
- Once tender, remove from oven, and let cool for 30 minutes.
- Toss roasted peppers together with garlic, basil, salt, and pepper in a bowl until combined.
- Add roasted vegetables and toss to mix.
- Serve room temperature or cold.
ITALIAN GRILLED
ZUCCHINI

Enhance your Gemma Moment with Gemma di Luna Pinot Grigio and this easy zucchini dish that you can prepare as a side or light snack.
PREP:
5 minutes
COOK:
15 minutes
READY IN:
50 minutes
INGREDIENTS
- 1 8-ounce bottle of Italian salad dressing
- 2 zucchinis cut thick
- salt and ground black pepper
DIRECTIONS
- Pour Italian salad dressing into a Ziploc bag
- Add the zucchini, shake Ziploc to coat with dressing.
- Sprinkle salt and ground black pepper on zucchini.
- Squeeze excess air from the bag and zip closed.
- Let marinate in refrigerator 30 to 60 minutes.
- Preheat grill for medium-high heat and lightly oil the grate.
- Remove zucchini from bag; discard dressing.
- Grill zucchini on preheated grill until lightly browned and soft in the center, 7 to 10 minutes per side.
CEDAR PLANKED SALMON

Make it a celebration with Gemma di Luna Pinot Grigio paired with savory cedar planked salmon for an impeccable presentation.
PREP:
15 minutes
COOK:
20 minutes
READY IN:
35 minutes
INGREDIENTS
- 3 12-inch untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup green onions chopped
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 2-pound salmon fillets, skin removed
DIRECTIONS
- Soak cedar planks for 1 hour in warm water
- Combine vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic in a dish and stir.
- Put salmon fillets in marinade and turn to coat. Cover and marinate for 15 minutes, or up to an hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes.
Tiramisu

When a classic Italian dessert and a captivating Italian wine come together, a magical Gemma Moment is bound to happen. Pair Gemma di Luna Moscato with Tiramisu and watch the magic happen.
- Prep:5 minutes
Ingredients
- 6 egg yolks
- 1 1/4 cups white sugar
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy whipping cream
- 2 12-ounce packages ladyfingers
- 1/3 cup coffee flavored liqueur
- 1 teaspoon unsweetened cocoa powder
- 1 1-ounce square semisweet chocolate
Directions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for 10 minutes, stirring constantly
- Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. - In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split ladyfingers in half, and line the bottom and sides of a glass bowl.
- Brush with coffee liqueur.
- Spoon half of the cream filling over the lady fingers.
- Repeat ladyfingers, coffee liqueur and filling layers.
- Use a vegetable peeler to make chocolate curls by running it down the edge of the chocolate bar.
- Garnish with cocoa and chocolate curls.
- Refrigerate overnight.
Prosciutto-Wrapped
Stuffed Potatoes

While entertaining guests serve these stuffed potato bites along with Gemma di Luna Moscato to set the tone for a memorable event.
- Prep:15 minutes
- Cook:33 minutes
- Ready:48 minutes
Ingredients
- 12 small purple potatoes scrubbed and halved
- 1 tablespoon olive oil
- salt and ground black pepper
- 3 ounces goat cheese
- 1 clove garlic chopped
- 1 tablespoon chopped fresh rosemary
- 1 (3 ounce) package prosciutto, cut into 5 strips per piece
Directions
- Preheat oven to 400 degrees F
- Trim potato halves to lay flat on baking sheet. Scoop out flesh into a bowl.
- Put potato skins on baking sheet.
- Drizzle olive oil on top; season with salt and pepper.
- Bake in preheated oven until lightly browned for 10 minutes.
- Bring water to a boil in a small saucepan.
- Add potato flesh and cook for about 10 minutes until soft.
- Strain potato flesh into a bowl and mash with goat cheese, garlic, and rosemary.
- Fill potato skins with mashed mixture and wrap slice of prosciutto around each potato skin.
- Bake in the preheated oven until golden brown, about 10 minutes.
Italian Cheese Platter

Pair Gemma di Luna Moscato with a selection of your favorite Italian cheeses, garnish with fresh figs and walnuts for an elegant presentation.
Suggested Cheeses:
- Parmigiano-Reggiano
- Provolone
- Mozzarella di Bufala
- Pecorino Toscano
- Robiola Piemonte
- Gorgonzola
Pinot Grigio Pairings

Roasted Vegetable Medley

This sweet and savory dish pairs perfectly with Gemma di Luna Pinot Grigio. Serve as a main dish, side, or over a salad.
- Prep:25 minutes
- Cook:1 hour
- Ready:1 hour 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 yam peeled and cut into 1-inch pieces
- 1 parsnip peeled and cut into 1-inch pieces
- 1 cup baby carrots
- 1 zucchini cut into 1-inch slices
- 1 bunch fresh asparagus trimmed and cut into 1-inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper
Directions
- Preheat oven to 425 degrees F
- Grease 2 baking sheets with 1 tablespoon olive oil.
- Put yams, parsnips, and carrots on baking sheets.
- Bake in preheated oven for 30 minutes, then add zucchini and asparagus and drizzle remaining olive oil.
- Bake for another 30 minutes until vegetables are tender.
- Once tender, remove from oven, and let cool for 30 minutes.
- Toss roasted peppers together with garlic, basil, salt, and pepper in a bowl until combined.
- Add roasted vegetables and toss to mix.
- Serve room temperature or cold.
Italian Grilled Zucchini

Enhance your Gemma Moment with Gemma di Luna Pinot Grigio and this easy zucchini dish that you can prepare as a side or light snack.
- Prep:5 minutes
- Cook:15 minutes
- Ready in:50 minutes
Ingredients
- 1 8-ounce bottle of Italian salad dressing
- 2 zucchinis cut thick
- salt and ground black pepper
Directions
- Pour Italian salad dressing into a Ziploc bag
- Add the zucchini, shake Ziploc to coat with dressing.
- Sprinkle salt and ground black pepper on zucchini.
- Squeeze excess air from the bag and zip closed.
- Let marinate in refrigerator 30 to 60 minutes.
- Preheat grill for medium-high heat and lightly oil the grate.
- Remove zucchini from bag; discard dressing.
- Grill zucchini on preheated grill until lightly browned and soft in the center, 7 to 10 minutes per side.
Cedar Planked Salmon

Make it a celebration with Gemma di Luna Pinot Grigio paired with savory cedar planked salmon for an impeccable presentation.
- Prep:15 minutes
- Cook:20 minutes
- Ready in:35 minutes
Ingredients
- 3 12-inch untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup green onions chopped
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 2-pound salmon fillets, skin removed
Directions
- Soak cedar planks for 1 hour in warm water
- Combine vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic in a dish and stir.
- Put salmon fillets in marinade and turn to coat. Cover and marinate for 15 minutes, or up to an hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes.