I have the great pleasure of participating in Protocol Wine Studio’s #winestudio twitter program this month featuring the iconic sparkling wines of Ferrari. This week, it’s all about exploring the 2001 Giulio Ferrari Riserva.
When I looked at the intriguing tasting notes on the Ferrari website for the 2001 vintage, I couldn’t wait to pop the cork and indulge in a great glass of bubbly. The notes of balsam and white chocolate was all the inspiration I needed to dust off my mixer and make my decadently delicious rosemary, pistachio, white chocolate chip cookies with orange zest in an attempt to create an innovate and fun pairing.
Many people wouldn’t dare to pair a serious sparkling with a mere mortal cookie, but I took the plunge. This, my friends, is pure nirvana for your palate!
Here was my initial impression after my first bite of the sweet and savory cookie.
The first sip was filled with beautiful orange blossom, zesty citrus and oolong tea notes quickly followed by a crescendo of white chocolate and marzipan with toasted almonds mid-palate and a burst of rosemary with a honeyed creamy finish.
This was harmonious and a must try pairing!
Tasting Notes: 2001 Giulio Ferrari Riserva
This wine has great structure and serious charm. Aromas of honeysuckle, orange blossom, citrus zest, candied ginger, cardamom, marzipan & a touch of herbs and toasted hazelnuts dance in your glass.
The palate is creamy and refined with notes of dried golden delicious apples, tropical fruit, poundcake and citrus zest followed by oolong spice and a long lingering finish.
Recipe: Rosemary, Pistachio, White Chocolate
2 1/4 cups organic all-purpose flour
1 tsp. baking soda, 1/4 tsp. baking powder
1 tsp. sea salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar & 3/4 cup brown sugar
1 tsp. vanilla extract
2 tsp. orange blossom honey
2 large eggs
1 tbsp. orange zest
2 tsp. fresh rosemary (muddled in a mortar & pestle)
1 cup white chocolate chips
1 cup dry roasted pistachios
PREHEAT oven to 375° F. COMBINE flour, baking soda, baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add orange zest. Add orange blossom honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 7 to 9 minutes or until golden brown. This is a modified recipe from Epicurious.com.