Santa Margherita: My Favorite Pinot Grigio #ItalianFWT

Pinot Grigio hasn't always been the dry, unpigmented wines we typically see today. In Friuli, Pinot Grigio grapes were historically crushed and the skin allowed to macerate with the juice. That could lend a toothiness and a tell-tale color to the wine. 'Ramato' means coppered in Italian and refers to this delicious copper-hued Italian farmhouse style wine.

Ramati has been produced in the Friuli-Venezia-Giulia region of Italy where Pinot Grigio has been grown for hundreds of years it's the Italian name for Pinot Gris, a mutated varietal from white Pinot grapes. And while this type of wine is tied to the Friuli region, the style is made in other parts of Italy and enjoying an emergence in other parts of the world."— with Camilla M. Mann.

I'll never forget my first taste of Santa Margharita Pinot Grigio.  We were out with friends, and our waiter asked me what I wanted to drink with my pasta. I told him I didn't care, and he stepped back, shocked. I looked up at him and smiled, and said, "what do you recommend?"  That small encounter changed my life in a dramatic way.  I had my first sip, and fell in love, and have been in love with the wine ever since.

This month, when our host Camilla from Culinary Adventures with Camilla announced that our theme would include Pinot Grigio, I knew what I was going to post about.  In fact, she helped me with my title which was perfect for this blog.  Our group from #ItalianFWT (food wine travel) is looking closely at Romato wines, which includes a Pinot Grigio fermented with the skins on.

While I adore sipping the Santa Margherita, it is wonderful with food.  My husband brought up a bottle of Santa Margherita when I told him that a Pinot Grigio was coming up for #ItalianFWT.  He smiled as he handed it to me and we both said, "Scallops?" 

The dish we made was Creamy Scallops with Spinach and Sun-Dried Tomatoes. This is a rich and decadent meal that we make once or twice a year.  It is special but we always have it when we need to be spoiled, not on a special occasion.  The cream coats the scallops and the vegetables add depth and bulk. Do you have a dish like that? 

Let me give you some specifics on the wine.  It has a light straw yellow color, a clean and fresh aroma, and a golden apple taste.  It is beautiful with seafood, but also fresh cheese, and pasta dishes.  We like it in our Reidel glasses, the tulip-shaped one that intensifies the nose.  You can save this wine, but only for a couple of years because it is best when fresh.

The best part of being a part of these wine groups are learning from these outstanding wine bloggers. Checkout all the articles on Ramato wines.

• Another BIPOC Celebrity Wine that I'm anxious to share with you by A Day in the Life on the Farm
• Bibimbap and Pinot Gris Ramato, Sort Of by The Quirky Cork
• Fregola Sarda Con Gamberi + a Vertical Tasting of the 2017 and 2019 Attems Ramato Pinot Grigio by Culinary Adventures with Camilla
• Making Pinot Grigio Ramato Style: The Dal Cero Family of Corte Giocobbe by Joy of Wine
• Ramato, A Fresh Look at This Italian Wine by Savor the Harvest
• Ramato: Taking Rosè to the Next Level by Vino Travels
• Santa Margherita: My Favorite Pinot Grigio by Our Good Life
• This Summer Drink Pink With Pinot Grigio by The Wine Chef

Here is the recipe we made to go along with this wine and it was FABULOUS.  You have to try it.  Aldi has frozen scallops for an outstanding price and they are delicious. 

Yield

4

Author

Terri Steffes

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Creamy Scallops with Spinach and Sundried Tomatoes

These creamy scallops are infused with delicious roasted garlic and delicious spinach and sun-dried tomatoes

Ingredients

• 3 Tablespoons good olive oil
• 1 pound frozen scallops, defrosted
• 3 cloves garlic, roasted
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup fresh grated parmesan
• 1 cup spinach, stemmed
• 1/2 cup sun-dried tomatoes
• Black pepper

Instructions

1. Heat 1 T of the olive oil over medium-high heat. Pat the scallops dry and sear for 3minutes until golden brown.  Remove from the pan and set aside.
2. Add the cream, broth, garlic, and parmesan cheese.  Mash the garlic in the pan and whisk it until it thickens. Add spinach and tomatoes.  Add the scallops back to the pan.
3. Sprinkle with black pepper.

Notes:

Serve over pasta or with Italian bread toasted.

Nutrition Facts

Calories

504.61

Fat (grams)

36.44

Sat. Fat (grams)

17.34

Carbs (grams)

16.21

Fiber (grams)

2.10

Net carbs

14.11

Sugar (grams)

4.64

Protein (grams)

31.23

Sodium (milligrams)

1152.83

Cholesterol (grams)

125.10

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