After a long and exceptionally hot summer, I’ve been welcoming this crisp autumn air and embracing the flavors of fall’s bounty. I’ve willingly stored my flip-flops and bathing suits away until next year, but there’s one summery thing I refuse to give up: drinking white wine. I know wearing white after Labor Day can be considered a major faux pas, but there’s no reason you shouldn’t still be drinking white wines.
There are plenty of white wines that are more than fit for fall. At this time of year, I often look for whites with bigger body and texture, and sometimes prefer whites with ripe flavors of orchard fruits like apple, pear, or quince. The Mazzoni Pinot Grigio meets all these requirements. Light straw yellow in the glass, it’s full of ripe pear aromas and full flavors, with refreshing acidity on the finish. It’s a pleasurable and fresh wine, certainly more complex than most pinot grigios I’ve tasted in the past.
This is the first year I’ve signed up for a fall CSA, which stands for Community-Supported Agriculture, and is basically a weekly seasonal share of local produce. Each week, as I head to pick up my share, I have no idea what’s going to be inside it. I’ve so far enjoyed the challenge of preparing my weekly meals based on what I’m given every week, but sometimes I get thrown a curveball — a vegetable or herb I’ve never cooked with or eaten. Perhaps a fruit I’ve never baked with before.
Earlier this month, a mysterious looking vegetable appeared in my CSA share. It was kohlrabi, an alien-looking root vegetable, something I would have never bought for myself at a grocery store. After a few minutes of researching online and paging through cookbooks, I found a recipe for kohlrabi risotto. I already had most of the ingredients required — kohlrabi, Arborio rice, Parmigiano-Reggiano, onion, chicken stock, and most importantly, white wine — so decided to make it for the first time for dinner.
Now, making risotto is no easy task. It requires a little bit of love and a lot of patience. But there are rewards should you choose to invest your time in the process. The recipe I followed, like most risotto recipes, required wine. To be exact, I needed a ½ cup of dry, white wine. Luckily, I had an unopened bottle of Mazzoni Pinot Grigio in my fridge to use. Yes, I used a half-cup of a beautiful wine to cook with. But trust me, if you don’t like a wine enough to drink it, you shouldn’t cook with it. Don’t you want the same balance and liveliness on your plate as you have in your glass? I know I do.
Another bonus of cooking risotto is the remainder of the bottle of wine you get to drink. As I carefully tended to the pan of risotto on my stove, I sipped on a glass of Mazzoni Pinot Grigio and snacked on bites of Parmigiano-Reggiano. The final result was just as pleasant as the process of preparing it.