Polenta taragna, made with buckwheat, is a typical dish from Valtellina. The name comes from the word tarai, the stick used to constantly stir the polenta to keep it from sticking to the bottom of the pot. Historically the polenta cooking in poor families’ kitchens was black because it was made exclusively with buckwheat flour. The result was a very nutritious dish, but with a very strong taste. Those who could afford it added a little cornmeal to soften the impact on the palate, thus creating the recipe as we know it today. Excellent with the 2021 Owsley Pinot Noir.

This dish is typical of the cuisine of the Lazio region and more precisely of the city of Rome. It has been exported all over Italy and sometimes its composition differs. Typically, it uses veal but also is done with pork and beef. This rich dish would be delicious with the 2021 Les Plus Haut Pinot Noir.

We usually think of avgolemono as a soup served warm on a rainy day but on a hot day, it also works well cold as a refreshing vehicle for dipping fresh vegetables into. It has been a staple of Greek cuisine for centuries.

Avgolemono is made with eggs, lemon juice and chicken broth. It can also be used as a sauce on meats or vegetables. The true wonder of avgolemono is its extremely smooth texture, which it achieves without cream or dairy of any kind, aligning it with strict kosher dietary rules which prohibits the mixing of meat and dairy.

The rich, lemony flavor complements the 2022 Founders Reserve Chardonnay nicely.

Ricotta Salata is a hard-pressed sheep’s milk cheese from Italy. The cheese is made from the whey part of sheep milk which is reheated, then pressed, salted, and aged for at least 90 days. This gives it a firm texture and a mildly sweet and salty flavor. It’s pure white in color and has a crumbly texture when sliced. Ricotta Salata is a very versatile cheese used in a variety of dishes. It can be grated, crumbled, or cubed, making it an excellent addition to salads, pasta dishes, and baked recipes. It also pairs well with fresh fruits and white wine such as the 2022 Russian River Ranches Chardonnay.

Nduja is a soft, spreadable fermented pork salume, spiked with fiery Calabrian chiles. Pronounced “en-DOO-ya,” It originated in Spilinga, a small Calabrian town. Ten years ago, you had to “know a guy” in order to get your hands on it or smuggle some back with you from a trip to Italy. These days, you can find ‘nduja in specialty food shops, so you no longer need to break any laws or dine at a fancy restaurant to enjoy it. Look for it in markets that carry Italian charcuterie. The rich spiciness of this would work well with the 2021 Vine Hill Pinot Noir.

This is a classic starter and considered the national dish of Catalonia. It was also a dish I prepared for the Grand Cru Club Member event featured on page 10. It’s done variously with anchovies and/or other tinned fish, cheeses and/or Spanish Jamon serrano (cured Spanish ham). Lovely with the fruit forward 2021 Russian River Valley Pinot Noir.

This easy first course depends on getting the best, freshest, and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed up, and shipped on ice without chemical additives. Wet packed scallops are soaked in water and sodium tripolyphosphate, meaning the scallop becomes bloated with water and chemical additives, not good! There are several good online sources if you don’t have a good local source. Delicious as a first course with the 2022 Russian River Ranches Chardonnay.