Wine Weekly – Best Wines to Pair With Our Skizzas!

As many of you may know, Gigi has won the Best of the Hudson Valley award for Best Pizza!  We are so thrilled with this honor that we are offering 20% off our Skizzas Monday-Thursday for the next two weeks if you check-in at Gigi Trattoria on Facebook, Yelp or Foursquare.  Gigi not only wants to give you a great deal but we also want you to get the most from your Skizza experience.  So for this week’s Wine Weekly blog, we are going to let you know just what wines go best with our award-winning Skizzas!

Whether you take our word for one of these delicious pairings, or chose your own, be sure to check in on Yelp, Facebook or Foursquare to get 20% off our Skizzas, Monday-Thursday.  If you come in on Wednesday, all our or bottles of wine are 30% off!  Now that is quite a pairing!

Let’s begin with the Margherita Skizza.  Simple yet satisfying.  Our infamous thin crust is topped with Gigi Tomato Sauce, a blend of mozzarella, swiss & provolone cheese and finished with fragrant fresh basil and a touch of dried oregano.  A wine to pair with such perfect simplicity must be bold yet refreshing.  The Evodia Grenache from Cataluyd, Spain is just that.  The minerality enhances the earthiness of the herbs while hints of black cherry and raspberry add a new depth of sweetness to tomato sauce.  For only $8 a glass and $25 a bottle, you will be making the Evodia-Margherita pairing your new “go-to” in no time!

For meat lover’s there is no Skizza better than the Mamma.  Tangy Gigi Tomato Sauce topped with plenty of cheese and thin slices of robust fennel salami and Tuscan-style porchetta make for a fulfilling 10” of flavor.  To hold up to such a powerful Skizza, you need a wine that delivers.  The Altos de la Hoya Monastrell is just that.  Firm tannins, minerality and a hint of spice in this Spanish wine make it strong enough to pair with the heartiness of the Mama while hints of dark berry and red fruit make the Monastrell well-balanced.  This 92% Monastrell and 8% Garnacha is $10 a glass and $26 a bottle, an affordable pairing for an irresistible Skizza.

Seasonality is important at Gigi Trattoria and we are showcasing the flavors of fall with our Zucca Skizza.  Creamy Delicata squash “pesto” is topped with Coach Farm Fig Goat Cheese, thinly sliced coppa and crispy fried sage leaves.  This Skizza is a delicate balance of sweet and savory with a hint of spice from the coppa.  Either of the red wines mentioned above pair nicely with this Skizza but we believe the best pairing for the Zucca is the admired Lugana Limne.  The refined bouquet compliments the crispy sage while the subtle fruit accents bring out the flavor of the squash and hint of fig.  The Lugana can be paired with any Skizza or sipped on its own for just $10 a glass and $33 a bottle.

Last but not least is one of our most popular pairings, the Bianca Skizza with the Gavi.  Loved by staff and customers alike, nothing beats a warm Bianca with a crisp glass of Gavi.  If you are not familiar with the Bianca, it is our traditional crust topped with Gigi Fig Jam, creamy Coach Farm Goat Cheese, shaved pear, Sky Farm arugula and finished with white truffle oil.  To go with such a complex Skizza, you need a quality wine.  The Stefano Massone’s Vigneto Masera Gavi made from 100% Cortese grapes brings out the flavor of pear and fig.  The citrus notes of the Gavi cut the richness of the goat cheese resulting in a clean palate.  If you don’t already know the Gavi is $10 a glass and $30 a bottle, a steal for such an excellent wine.

Whether you take our word for one of these delicious pairings, or chose your own, be sure to check in on Yelp, Facebook or Foursquare to get 20% off our Skizzas, Monday-Thursday.  If you come in on Wednesday, all our or bottles of wine are 30% off!  Now that is quite a pairing!

 

Asparagus Pesto Linguine

Asparagus is one of the other delicious favorites that is in season right now. Along with strawberries, you can head to Greig Farm in Red Hook and pick your own. It doesn’t get fresher than that!

At Gigi Trattoria and Gigi Market we use the fresh herbs, leaves, and vegetables of spring, summer, and fall to make delicious pestos that can be tossed with our hand-made pastas. Fresh asparagus makes a wonderful base for a fresh pesto.

Asparagus Pesto Linguine

Makes 4 servings

1 pound asparagus spears
3 garlic cloves,chopped
1 teaspoon Dijon mustard
½ cup olive oil
⅓ cup grated Parmesan cheese,plus more for topping
3 tablespoons chopped fresh falt-leaf parsley
3 tablespoons toasted pine nuts
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 pounds dry linguine or spaghetti

Snap the tough ends off the asparagus. Remove the tips; reserve the tips and stems separately.

Bring 4 quarts of water to a boil in a large pot. Season with salt. Add the asparagus stems and cook until they’re just tender,3 to 5 minutes,depending on thickness. Using tongs,transfer the asparagus to a large bowl,cover with cold water,and then drain. Slice the stems into ½-inch long segments and place in the work bowl of a food processor.

Add the tips to the boiling salted water; when tender,about 2 minutes,fish them out with a strainer or slotted spoon. Place the tips in a small bowl,cover with cold water,and drain. Set aside. Keep the cooking water at a low boil.

Add the garlic,mustard and ¼ cup of the olive oil to the food processor with the asparagus stems. Pulse to combine. Add the Parmesan,parsley,and pine nuts. With the motor running,drizzle the remaining olive oil through the feed tube of the processor. Season with salt and pepper and the lemon juice to perk up flavors. Pulse again to combine. If you want a thinner consistency,a few tablespoons of the pasta cooking water can be added later.

Return the cooking water to a full boil and add the linguine. Cook,stirring occasionally,until done,8 to 12 minutes; check the package instructions. Reserve ½ cup of the pasta water before draining. Add the drained pasta back to the pot and add the pesto and reserved asparagus tips. Cook,stirring,over medium-high heat until hot and well combined,about 1 minute. Add a spoonful of the pasta water,if necessary,to loosen the sauce. Season to taste with salt and pepper and top with grated Parmesan.

Serving suggestions: Enjoy the pasta immediately.

Variations:

  • Brush whole fish,steaks or filets with the pesto as it grills or roasts.
  • Marinate asparagus spears in the pesto before roasting or grilling.

Leftovers: Use pesto for up to 4 days.

Nutrition: A typical serving of asparagus provides more than 50 percent of the Daily Value for folate, a B vitamin that helps in the duplication of healthy cells and protects against heart disease. It’s also a rich source of antioxidants, including vitamin C and vitamin A, and phytochemicals.

Economy: $$ Purchased in season, asparagus is tasty and inexpensive.

Note: This recipe can be found in the Gigi Good Food Cookbook, Hudson Valley Mediterranean.