PINOT GRIGIO

Crafted in the Northern Italian region of Alto Adige, this crisp, elegant wine was introduced to the United States by Anthony Terlato in 1979. A true classic, Santa Margherita Pinot Grigio is perfect for entertaining and pairs beautifully with a wide variety of dishes.
Tasting Notes
Fresh, clean bouquet and a crisp, sophisticated flavor brightened with hints of citrus.
Pairing Notes
Perfect with light pasta, seafood and chicken dishes.

CHIANTI CLASSICO RISERVA

Authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, Chianti Classico Riserva is the perfect choice for an upscale barbeque.
Tasting Notes
Elegant and complex, fruit and spice flavors shift to darker fruits and mellow herbal notes.
Pairing Notes
Perfect with braised and grilled meats, Tuscan cuisine, and rich, savory sauces.

PROSECCO

Crafted with Glera grapes (also known as Prosecco grapes) grown in the famed Valdobbiadene DOCG region, its fruit-forward flavor sets it apart from Spanish Cava and French Champagne. Perfect for almost any occasion and the key ingredient in a classic Bellini cocktail.
Tasting Notes
Delicate and dry. Sparkles with a bouquet of peach and apple. Floral flavors with hints of citrus.
Pairing Notes
Perfect for so many occasions and with so many foods, Prosecco is a wonderful aperitif, first course, or dessert wine. It’s also the ultimate foil for rich, salty foods like charcuterie.

SPARKLING ROSÈ

Like our classic Pinot Grigio, Santa Margherita Sparkling Rosè is crafted in Italy’s Alto Adige. This fresh, light and versatile choice for everyday entertaining is delicious as an aperitif or with dessert.
Tasting Notes
Bright and fresh with a floral bouquet enhanced by white fruits and delicate red berries.
Pairing Notes
Perfect for fish dishes, hot and spicy Asian cuisine, and with rich desserts or berries.

CHARDONNAY

This fresh and lively Chardonnay from Italy’s Venezia region is perfect as a relaxing aperitif, and also pairs beautifully with a wide range of dishes.
Tasting Notes
Crisp and fresh, with an elegant floral bouquet brightened by pear for sun-ripened fullness.
Pairing Notes
Excellent as an aperitif, or as an accompaniment with light, vegetarian or seafood dishes.

MERLOT

The moderate climate and clay soil of the eastern Veneto region produce this well-developed Merlot bursting with intense fruit flavor. Serve with a charcuterie plate to start an unforgettable meal with friends.
Tasting Notes
Ripe cherry and plum mingle with vanilla and violet. Elegant, full and velvety, ripe fruits and spices create an intriguing finish.
Pairing Notes
Perfect with pasta, spiced meats, grilled and braised meats, rich sauces and mature cheeses.

CABERNET SAUVIGNON

Made exclusively with Cabernet Sauvignon grapes from Italy’s Lison-Pramaggiore region, notes of cherry and blackberry combine with hints of spice in this juicy, well-rounded wine.
Tasting Notes
Deep ruby red with a lush berry bouquet. Black forest fruits and spices linger for a beautiful finish.
Pairing Notes
Perfect with rich desserts and grilled meats.

Recipes for dishes with wine

PERFECT PAIRING

Santa Margherita
PINOT GRIGIO
Terlato Wines
SERVINGS: 4
CHICKEN WITH MINT PESTO, GREEN BEANS AND CHERRY TOMATOES
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Ingredients
3⁄4 pound green beans, trimmed and cut in thirds crosswise
fine sea salt
1⁄2 cup unbleached all-purpose flour
1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch cubes
1⁄4 cup plus 2 tablespoons extra- virgin olive oil
3⁄4 cup dry white wine
freshly ground black pepper
1 cup packed fresh mint leaves plus more for garnish
2 tablespoons sliced almonds
3⁄4 pound cherry tomatoes, halved
Instructions
Cook green beans in a medium saucepan of salted water until tender, about 5 minutes. Drain in a colander and run under cold water to stop cooking. Put flour in a large shallow bowl. Dredge chicken in flour, shaking off excess.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 6 minutes. Add wine, 1/2 teaspoon salt and 1/2 teaspoon pepper; continue cooking, stirring occasionally, until wine is evaporated and chicken is cooked through, 4 to 5 minutes more. Remove from heat.

In a blender, combine remaining 1/4 cup oil, mint, almonds, 1 teaspoon water and 1/8 teaspoon salt; purée until smooth. Combine chicken, green beans and tomatoes in a large bowl; gently toss to combine. Divide among serving plates. Drizzle with pesto and garnish with mint leaves.

FUSILLI WITH LEMON CREAM AND SHRIMP

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Ingredients
2 lemons
fine sea salt
1 pound large shrimp, unpeeled
1⁄2 cup thinly sliced onion
1⁄3 cup extra-virgin olive oil
3⁄4 cup plus 2 tablespoons heavy cream
freshly ground black pepper
1 pound fusilli
Instructions
Finely grate zest from lemons, then juice; set aside zest and juice. Bring a large pot of salted water to a boil. Meanwhile, reserving shells, peel and devein shrimp.

In a small saucepan, combine shrimp shells, onion and 1/4 cup oil. Over medium heat, bring mixture to a simmer; cook, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium-high and cook 1 minute, then add cream, 1/4 teaspoon salt and generous pinch pepper. Reduce heat to low; gently simmer sauce, 5 minutes. Remove from heat; cover to keep warm.

Boil pasta until al dente. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat until shimmering. Add shrimp, reduce heat to medium and cook, turning occasionally, until opaque and just cooked through, 3 to 5 minutes. Remove from heat.

Drain pasta, then transfer to a large serving bowl. Over pasta, strain sauce through a medium-mesh sieve, pressing on solids to extract all liquid. Add shrimp and zest; toss to combine. Serve immediately.

LITTLE GNOCCHI WITH ARTICHOKES AND ORANGE

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Ingredients
salt
extra-virgin olive oil
3 baby artichokes, trimmed and cut into 1⁄4-inch wedges
1 large shallot, minced
Juice from 1 small orange
Pinch of dried thyme
1 ⅓ pound small ready-made gnocchi
3⁄4 cup (about 2 ounces) freshly grated Parmigiano-Reggiano cheese
Instructions
Bring a large saucepan of salted water to boil over high heat.