2008-10-09
Muscardini Cellars
Rosato di Sangiovese
Perfectly Paired with
Grilled Artichoke and
Crab Goast Cheese Dip
Ask any enthusiastic cook for a list of foods he/she would find difficult to match to a wine and you’ll certainly find artichokes on the list, unless, of course, you’re talking to Michael Muscardini who feels he has a perfect pair when he serves his Rosato di Sangiovese along with a favored recipe for Grilled Artichoke and Crab Goat Cheese Dip.
Michael did not start out to be a grape grower or winemaker, although he knows that his grandfather, Emilio Alchera made sturdy red wines after Repeal, and had a wine shop in San Francisco. It was after Michael and his wife, Robyn, moved to the Sonoma Valley in 1997 that his interest grew. Even then he only planned to make a few barrels of wine for the enjoyment of his family and friends. His first vineyard was planted with Sangiovese vines in 1999 and his first wines got rave reviews from all who tasted them. The positive reaction encouraged him to turn his talents to professional winemaking. The growing collection of gold medals earned by the wines proves that he has selected the right career.
Muscardini wines are notably food-friendly even when sharing the spotlight with a unique mélange of flavors. The Rosato di Sangiovese has a floral bouquet, with a refreshing grapefruit finish. It’s a blush pink in color with a tropical hint in the flavor, and it is totally dry. Michael’s suggestion is that you enjoy the Rosato well-chilled to contrast to the pleasant warmth of the dip.
On the down side, only 190 cases were produced, so it’s best to shop early in the season to be sure you have a few bottles for summer enjoyment. You can try it – sans the dip – at the Muscardini Cellars tasting room at 8910 Highway 12 in Kenwood. For directions or to reserve some of the tantalizing wines, call (707) 833-0526.
Grilled Artichoke and
Crab Goat Cheese Dip
Serves four
Grilled Artichokes:
• 2 medium-to-large artichokes
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 lemon, juiced
• Sea salt and black pepper, to taste
Cut about an inch off the top of each artichoke and a half-inch off the stem and put face down in the steamer whole. For extra flavor squeeze one lemon over the artichokes in the basket. Let cook until you are able to peal off a leaf easily. The meat of the artichoke on the end should be soft and not bitter (about 20-25 minutes).
Remove the artichokes and cut in half. Remove the hairs from the center of the Artichoke with a spoon. Toss the artichoke halves in a large bowl and generously coat with the balsamic vinegar, olive oil, salt and pepper.
Grill at the last minute before serving to reheat and to get grill marks onto the artichokes. The grill should be on medium to high and should be preheated.
Crab Goat Cheese Dip:
• 4 oz. crabmeat
• 4 oz. goat cheese
• 1/4 cup sour cream
• 1/2 lemon, juiced
• 1 tsp. smoked paprika
• Salt, to taste
• 1/2 tsp cayenne pepper
• 1/2 cup minced parsley
Set the crab in a strainer over a bowl and break apart. Let the crabmeat drain so that it is mostly dry. Set up a double boiler, maintaining a low setting on the range after the water has come to a boil. Crumble the goat cheese into the bowl on the double boiler. Melt the cheese slowly stirring with a wooden spoon. It might be necessary to remove the bowl from the heat from time to time if it gets too hot. After the goat cheese is smooth and creamy put it to the side to cool slightly.
Once the cheese is cooled to the touch add the sour cream, spices and lemon juice to taste. Next add in the crab and the parsley. Adjust the flavor with salt and adjust the consistency of the dip to your liking with a little water or milk. Let cool completely in the refrigerator.
Serving:
Using a platter or small individual plate lay out the artichokes flat side up and scoop around a quarter cup of the dip in the center of each. Any extra can be put in a small dish on the side. Sprinkle with a little parsley and enjoy!
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