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National Wine Day Party Recipe Ideas

Updated: May 23, 2019

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One of my favorite holidays is coming up - National Wine Day! It’s a great opportunity to gather with friends and family, have a delicious meal and reminisce over a glass of wine.

I thought I’d share recipes I’m planning to prepare for my National Wine Day party and wine pairings that will go well with the meal. I’m going to make two pasta dishes. The first one, gnocchi with burnt butter, lemon, and basil, is a flavorful vegetarian option that will pair well with my favorite Pinot Grigio from Santa Margherita. It was first introduced in the U.S. back in 1979 and is so versatile that it goes well with many dishes and, of course, lots of different occasions. Its clean, intense aroma and bone-dry taste make this Pinot Grigio a wine of great personality and character. Here is the link to their website: http://cbi.as/a2zi3.

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I’m also planning to make Tuscan slow-simmered pork ragu and pair it with Chianti Classico Riserva from Santa Margherita. Chianti has savory flavors paired with high acidity and coarse tannins, which makes it an incredible wine for meat-based dishes like this one. The high acid cuts through richer, fatty dishes and stands up to tomato sauces. The aromas of this complex red wine range from cherries and plums to flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.

Its rich heritage, rooted in quality winemaking, makes Santa Margherita wines worthy of every memorable experience in your life.

I bought Santa Margherita wines at Kroger, but I have also found it at my local liquor and supercenter stores.

Gnocchi with Burnt Butter, Lemon, and Basil


500 g fresh potato gnocchi

1 tablespoon extra-virgin olive oil

2 medium zucchini, thinly sliced

150g baby squash, thinly sliced

8.8 tablespoons butter, chopped

1 ½ cup fresh basil leaves

1 ½ tablespoon fresh lemon juice

100g baby spinach leaves

2 tablespoons pine nuts, toasted

Shredded parmesan, to serve


Step 1. Cook the gnocchi in a large saucepan of salted boiling water, following packet directions, or until gnocchi is al dente and float to the surface. Drain.

Step 2. Heat the oil in a large frying pan over medium heat. Add zucchini and squash and cook, stirring occasionally for 3 minutes or until just tender and golden. Transfer to a plate and cover to keep warm.

Step 3. Add the butter to the pan and melt over medium heat for 3-5 minutes. Add the basil leaves and cook until they are just crisp and the butter is light brown and nutty. Stir in the lemon juice and baby spinach. Add the gnocchi and cook, tossing for 2 minutes. Return the vegetables to the pan. Toss to warm through.

Step 4. Divide gnocchi mixture among bowls. Scatter with pine nuts and parmesan and season to taste.

Tuscan Slow-Simmered Ragu with Pork


1 tbsp olive oil

2 lbs pork shoulder, trimmed of fat and cut into a few large chunks

Salt and pepper

1 large onion, finely chopped

1 carrot, finely chopped

4 cloves garlic, minced

1 cup red wine

1 28 oz can of crushed tomatoes

1 28 oz can of whole tomatoes, pureed

2 bay leaves

1 tsp dried thyme, or 1 tbsp fresh

1 tsp dried oregano, or 1 tbsp fresh

½ lb sweet Italian pork sausage

2 lbs dried or fresh pasta, preferably thick noodles like fettucine

Shredded parmesan cheese, for topping


Step 1. In a large pot, heat the olive oil on medium-high heat. Season the pork shoulder with salt and pepper. Once the oil is simmering, add the pork and sear it on all sides until browned, about 3 minutes per side. Transfer the pork to a bowl and set aside.

Step 2. Reduce the heat to low. Add the onion, carrots, and garlic, along with another sprinkle of salt. Cook, stirring frequently, until the onion is soft, but not browned, about 8 minutes. Add the wine and increase the heat to medium-high again. Let the wine boil for about 5 minutes, then stir in the tomatoes and herbs.

Step 3. Now add back in the pork shoulder. Then break up the sausage into small pieces and drop them into the sauce. Bring the sauce to a boil, then cover the pot and lower the heat to keep it at a simmer. Simmer the sauce for 3 - 3 ½ hours, stirring occasionally, until the pork is tender and pulls apart easily.

Step 4. Remove the pieces of pork shoulder from the sauce and shred them by pulling the pieces between two forks. Once the pork is shredded, add it back to the pot. Taste the sauce and adjust the seasonings, adding more salt, pepper, and/or herbs as needed. Let the sauce continue to gently simmer uncovered on low while you cook the pasta.

Step 5. Heat up a large pot of well-salted water. Add the pasta to the water and cook until it is done to your liking. Scoop out about 1 cup of pasta water and then drain the pasta. Return the pasta to the pot you cooked it in and add about a ½ cup of the pasta water. Then ladle in some of the pork ragu. Simmer the pasta and ragu together for a few minutes, adding more pasta water if needed, until you have a thick sauce which coats the pasta.

Step 6. Serve the pasta with more ragu over the top and pass around the parmesan cheese.