Pairings

Recipes for Sparkling Moscato

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

COOK:

READY IN:

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 rap slice of prosciutto around each potato skin.
  • Bake in the preheated oven until golden brown, about 10 minutes.

PROSCIUTTO-WRAPPED
STUFFED POTATOES

Feed your Italian fixation with an assortment of Italian cheeses and Gemma di Luna Moscato.

CHEESES:

  • Parmigiano-Reggiano
  • Provolone
  • Mozzarella di Bufala
  • Pecorino Toscano
  • Robiola Piemonte
  • Gorgonzola

RECIPES FOR PINOT GRIGIO

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 with 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
  • Cook:
  • Ready in:

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 rap slice of prosciutto around each potato skin.
  • Bake in the preheated oven until golden brown, about 10 minutes.

Italian Cheese Platter

Feed your Italian fixation with an assortment of Italian cheeses and Gemma di Luna Moscato.

Cheeses:

  • Parmigiano-Reggiano
  • Provolone
  • Mozzarella di Bufala
  • Pecorino Toscano
  • Robiola Piemonte
  • Gorgonzola

Recipes for Pinot Grigio

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 with 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