Panna Cotta With Hazelnut Praline

Kindly provided by Chef Andrew Skorzewski

DessertsSarah CosmanFebruary 4, 2019Panna Cotta, Desserts, Wine Pairing, Venturi Schulze

Persian Lamb Shanks

A real treat for curry lovers! Pairs well with a small glass of Brandenburg No.3.

DinnerSarah CosmanFebruary 4, 2019Lamb Shanks, Dinner, Wine Pairing, Venturi Schulze

Ginger Ice Cream

I heard that chef Sean at the Raincity Grill on Denman in Vancouver served this fabulous ice cream with our Brandenburg No.3 and it was a match made in heaven. Thank you Sean for sharing the recipe with us.

DessertsSarah CosmanFebruary 4, 2019Ice Cream, Desserts, Wine Pairing, Venturi Schulze

Veal in Balsamic Vinegar Sauce

Giordano's version of a fine traditional Modenese dish.

DinnerSarah CosmanFebruary 3, 2019Veal, Wine Ingredients, Balsamic Vinegar, Recipe, Venturi Schulze

Brooding Chicken

Giordano's famous dark-spiced chicken, a dynamite match with our Gran Solera or our now sold-out Brandenburg No.3 wine if you have some in your cellar.

DinnerSarah CosmanFebruary 2, 2019Chicken, Recipe, Dinner, Wine Ingredients, Venturi Schulze

Meringue Nests

Marilyn's favourite! “I enjoy finding tartrates in wine (the little crystals that sometimes form in wine and settle in the bottle, especially when it is chilled). They are actually cream of tartar and I collect and dry them and use them when making meringues.”

DessertsMarilyn VenturiFebruary 1, 2019Meringue Nests, Desserts, Wine Ingredients, Venturi Schulze

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