We are running low on our 2010 Graciela wine. If you’ve fallen in love with this vintage (like we have) we suggest you stock up soon! Graciela has become a classic and guest favorite over the years. Dry and fruity, this wine has flavor hints of citrus and honeydew melon, making it a welcome partner to salads, roast chicken and stir fry. As timeless and elegant as the woman it’s named after (Claudio Ponte’s mother), Graciela is a wonderful addition to your wine collection any time of the year. It equally brightens up winter dishes and compliments lighter spring fare. For a somewhat more unconventional pairing, we recommend serving Graciela with Pecan Orange Pancakes for brunch. Yes, it’s that versatile.
Pecan Orange Pancakes
Ingredients:
- 2 eggs
- 1 cup milk
- 1 ½ cups all purpose flour
- 1 Tbsp sugar
- Zest of 2 oranges, finely chopped
- ½ cup pecans, toasted and chopped
- 2 Tbsp canola oil
- 1 ¼ Tbsp butter
- ½ tsp salt
- Pure Maple syrup
In a bowl, beat eggs well and add milk. Beat or whisk to combine. Add flour, sugar, orange zest, pecans, oil and salt. Mix to combine, using care to break up any flour lumps. Melt about 1 tablespoon of butter on a griddle or skillet and ladle in ¼ to 1/3 cup batter per pancake. When small bubbles appear in the pancakes and burst, flip the pancakes and cook for a few more minutes. Remove from pan and serve with butter and maple syrup, and glasses of 2010 Graciela. If desired, you can also top pancakes with mandarin oranges and more toasted pecans. Serves 2.
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