Santi Sortesele Pinot Grigio for Breakfast?

italian wine  %tages Santi Sortesele Pinot Grigio for Breakfast?Why would I be having wine for breakfast?
A. Because I can
B. Because it’s the best beverage to pair with the dish I had for breakfast
C. Because it’s Wine Blogging Wednesday and that’s the theme
D. All of the above
The answer, of course, is D. All of the above.  OK… so I did this over the weekend, so answer A only applied then.  But, today is Wine Blogging Wednesday, a monthly event when wine bloggers around the world all write about a common theme and one lucky blogger (the host) get’s to summarize all the contributions.  The host today is El Jefe at El Bloggo Torcido, and the theme he has chosen is Wine For Breakfast.
When I first read about the theme I thought it would be a challenge, but then I got thought… I tend to have some honestly savory dishes for breakfast that would pair well with wine.  I could try to pair a wine http://1000-facts-about-wine.com with pancakes, french toast or some additional sweet breakfast food, but while that would be a challenge it’s not really what I like to eat.  And so the first part of this challenge for me was to figure out what dish I wanted to have for breakfast.  I chose to make an Italian Strata with Arugula Walnut Pesto.  This is a baked egg and cheese dish with caramelized onions and mushrooms inside it and it’s topped with the pesto—the recipe is below.  It’s a tasty dish and screams to be paired with wine.
My choice of  a wine to pair with this dish was the 2007 Santi Sortesele Pinot Grigio.  Yes, it’s an Italian colorless wine for an Italian breakfast dish.

The acidity in the wine was perfect to cut through the stout in the cheese, egg yolks and olive oil.  The onion in the strata and the garlic in the pesto also have a tendency to hang on your palate, but the combination of the acidity, the floral http://1000-facts-about-wine.com aromas and the soft fruit of the Pinot Grigio leave you with a nice clean and bright palate.
There is a lot of rose / floral aroma on the nose of the Sortesele Pinot Grigio, along with a bit of apricot and some nutty aromas.  On the palate it’s green apple, apricot and lime.  It’s bright, clean and acidic.  The end is a small quick, but all told it’s a decent Pinot Grigio.
Wine: Santi Sortesele
Varietal: Pinot Grigio
Vintage: 2007
Alcohol: 12.5%
Rating: 86
Fee: $14.99
Italian Strata with Arugula Walnut Pesto

Place the strata together the nighttime previous to and refrigerate it, then you just have to pop it in the oven in the daylight.  You can easily make the pesto topping while the strata is baking.  It makes a fantastic breakfast or brunch, but really I’d delight in it at any meal.
Ingredients (strata)
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 tablespoon olive oil
1 tablespoon butter (the real stuff)
5 cups Italian bread, http://1000-facts-about-wine.com in 1 inch cubes
2 cups in rags provolone
6 large eggs
1 3/4 cups milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
Instructions (strata)

Heat the oil and butter in a skillet
Caramelize the onions over medium-low heat
Add the mushrooms and saute until tender
Place half of the bread cubes in the bottom of a lightly greased 2.5 quart casserole dish
Top with half of the onion/mushroom mixture, then half the provolone; repeat layers
In a mixing bowl, whisk together the eggs, milk, mustard, salt and pepper
Pour the egg mixture over the strata
Cover and refrigerate overnight
Preheat the oven to 350°
Bake learned for 45 minutes at 350° or until a knife inserted in the middle comes out clean
Add pesto topping after plating individual servings

Ingredients (pesto)
3 cups (packed) arugula leaves
1/2 cup walnuts
1/2 cup fresh Parmesan cheese
1 garlic clove
1/2 cup extra virgin olive oil
Instructions (pesto)

Toast the walnuts lightly in a dry pan, let cool to http://1000-facts-about-wine.com room warmth
Add the arugula, walnuts, Parmesan cheese and garlic to a food processor and chop until fine
With the food processor running, add olive oil until the pesto reaches the desired texture (it should be thick, but liquid enough to run off a spoon).  To be trustworthy, the 1/2 cup is a guess.  I never measure, but just pour until it looks right.

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