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Stanley's Supper Box: Tortelloni alla Genovese Sparkling RoséBring a large stockpot of salted water to a rolling boil and add your tortelloni, making sure not to crowd them too much. Boil for 6 8 minutes or until all the tortelloni float at the top of the water. Drain the tortelloni but save about a cup of the pasta water on the side. Toss together the tortelloni, 1 tablespoon of butter, and 3 4 tablespoons of pesto. Use the reserved pasta water to make the sauce silkier if necessary. Finish with parmesan.
From one of the oldest continually producing wineries in Burgundy
A creamy bourbon concoction to make your coffee a little more grown-up
The palate follows with tart red fruit and zippy acidity
and used oak barrels
The finish is luscious and round with just a hint of white pepper at the very end
the overlap of French and American wine culture can hardly be overstated
Very clean with hints of tarragon and anise
white peach flesh
Finally -- a marsala that's cheap enough for cooking but so delicious you'll be luck if any of it makes it into the pan
de-stemmed for suppleness & dark fruit notes
created by a former perfumer (and it shows
Light on its feet with an undeniable amount of character
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