Pairings

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.

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

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.

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.

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.