In Italian, Doppietta can refer to a double-barrel shotgun, or getting two birds in one shot. One look at this bottle’s label and you’ll know that you’re in for a double-dose—in this case, you’ll “catch” two powerhouse grapes, Cabernet Sauvignon and Syrah, in one sensational red blend.
Fruit-forward with juicy raspberry flavors and elegant tannins, the 2017 vintage is sure to please big-red drinkers. Those with lighter tastes also enjoy its red fruit character and vanilla notes. Medium-bodied, balanced with fine tannins and medium acid, this bottle rings in at 14.2% alcohol. Hints of white pepper and cedar beg you to pair it with a grilled steak, mushrooms, or both.
So, let’s discuss pairing. . . You need not be a wine pro to put together a fabulous spread. Red or white? Sweet or savory? Room temperature or chilled? It can seem overwhelming, for sure. Rest easy, we’ll be sharing our suggestions in this ongoing series of Ponte wine and food partnerships that are guaranteed to please.
Elevate that Cheese Board
Sure, anyone can lay out crackers and cheese, but really considering a wine’s characteristics and distinctive properties will help you better prepare a stellar cheese board and vino pairing. It’s important to consider the varietal(s) in a wine prior to planning a meal. Taking a few minutes to research a harmonious match is worth it, trust us on this one.
Wines such as cabernet sauvignon have a long finish and require cheeses that can handle that; aged cheddar and peppery cheeses are a good match. Syrah pairs very well with hard and intense cheeses—think Stilton, Gorgonzola, Parmesan, and smoked Gouda. Red blends such as our Doppietta will truly come alive when paired with sharp and smoked formaggio.
With this in mind, set up a board with these types of cheese, good Italian bread or breadsticks, and toasted nuts for a pairing that will bring your next patio happy hour to a new level.
Looking for an easy, elegant meal to pair with our Doppietta? Read on. . .
Grilled Mushroom Steak Kabobs
- 2 lbs beef sirloin – 1” slices
- 2 cup mushrooms
- 2 red onions – 1” slices
- 4 tsp good quality olive oil
- 6 tablespoons butter
- 1 tbsp minced garlic
- 3 tbsp chopped parsley
- Sea Salt
- Freshly Ground Black Pepper
- Prep your outdoor grill or stovetop griddle. Set to medium heat.
- Slide the steak, mushrooms, and onion slices onto skewers. Season generously with sea salt and freshly ground black pepper. Brush it all with olive oil.
- Grill for 5-6 minutes per side. Warm the butter, parsley, and minced garlic for 2-3 minutes over a low flame. Brush this mixture all over the kabobs and serve warm. Now the fun part— open a bottle or two of Doppietta and enjoy!
Try these Ponte pairing suggestions soon, then plan a visit for some of the best Temecula wine tasting, and be sure to sign up for our newsletter. Better yet, join our wine club and take advantage of our member benefits today. Our knowledgeable staff is ready to help you enjoy wine tasting at our facility. Stay tuned for more “Pairing with Ponte”, and saluté!