Bodega’s Sunset Spritz This well-balanced beverage
is earthy and bright—the perfect low-ABV winter cocktail. M A K ES 1
3 oz. Porta del Vento Voria pét-nat (or any bottle of dry bubbles)
1½ oz. Furlani vermouth
1½ oz. blood orange apéritif, such as Mommenpop
Splash of olive juice Splash of club soda
Blood orange, cut into wedges
Small olive or rosemary sprig, for garnish
1. In a wine glass filled with ice, com-
Winter Panzanella
bine pét-nat, vermouth, apéritif, olive
Refreshing yet comforting, a winter panzanella offers the key to low-stress holiday hosting. It’s
simple, quick, and an all-around favorite, so you can easily switch out ingredients and make it what you want. Bonus: The sturdy radicchio won’t wilt, so you can prep this in advance. S E R V ES 6
CROUTONS
1 loaf day-old rye bread
2 Tbsp. extra-virgin olive oil Kosher salt and fresh black pepper, to taste
DRESSING
1½ tsp. Dijon mustard
SALAD
6 medium radishes, thinly sliced
1 medium head radicchio,
chopped into approximately 2-inch pieces
1 medium fennel bulb, sliced thinly or shaved on a
1½ Tbsp. balsamic vinegar 2 tsp. honey
mandolin, with tops set aside for garnish
2 Tbsp. extra-virgin olive oil
Parmigiano Reggiano, for
Fresh black pepper to taste
8 fresh mint leaves, torn into
Kosher salt to taste
½ medium red onion, thinly sliced
shaving
small pieces
1. To make the croutons, preheat oven to 400ºF. Break rye bread into bite-size
pieces and toss with olive oil, salt, and pepper on a
baking sheet. Spread into
Perfect Pairings The Sunset Wine Club features the best bottles in the West, perfectly paired with these recipes and delivered straight to your door. Join at sunset.com/wineclub
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S U N S E T • H O L I DAY 202 2
2020 Marimar Estate Don Miguel Vineyard Albariño Russian River Valley A natural affinity for seafood, Albariño is bold enough to match the richness of the tinned fish, with a citrusy edge that plays nicely with the briny, acidic accompaniments.
juice, club soda, and stir.
2. Squeeze a bit of juice from one
blood orange wedge in the glass.
Garnish with another wedge and an olive or rosemary sprig.
one layer. Bake 10–15 minutes, until golden and
slightly crunchy. Let cool.
2. To make the dressing, combine mustard, vinegar, hon-
ey, olive oil, salt, and pepper in a medium bowl and
whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.
3. To make the salad, gently combine radishes, radic-
chio, and fennel slices in a large bowl, along with the
croutons, dressing, and onions. Shave Parmigiano
Reggiano over top and garnish with the fennel tops and mint leaves.
2021 Tensley Syrah Santa Barbara County
Kayne’s winter soup pairs well with a wine that carries both sweet and savory notes. This one finishes with a twist of black pepper, adding a dash of spice to the mix.
2020 Tassajara Pinot Noir Monterey
The winter citrus in Kayne’s panzanella and Pinot Noir pair gorgeously as the wine has a healthy dose of citrus zest, and the tannins don’t compete with the radicchio.