Annie’s Holiday Gift Guide
Italian Wine and Cookbook Pairings
Tis the season of warmth, joy, and shared moments with loved ones.
Here are my favorite wines for the holiday, paired with some cookbooks that I cherish.
Planeta Santa Cecilia Noto x Fabrizia Lanza’s The Food of Sicily Cookbook
In October, my unforgettable trip to Mount Etna—one of Europe's most active volcanoes—included a visit to Planeta winery, where the stunning views and sun-dappled pergola heightened the magic of the mountain.
It left such an impression that my Dad ended up ordering a few too many cases after our wine tasting there (although he’ll argue that he didn’t order enough).
Planeta’s Santa Cecilia Noto is crafted from 100% Nero d’Avola. This wine encapsulates elegance, power, and balance—it's robust yet remarkably easy to enjoy.
With Santa in the name, it makes an even more perfect gift. And if that alone isn't reason enough to consider buying it, remember that Alessio Planeta was honored as the 2023 Winemaker of the Year by Wine Enthusiast’s Wine Star Awards.
Pair Planeta’s Cecilia with recipes from The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads by Fabrizia Lanza. I particularly love her timballo di anelletti—ring-shaped pasta bathed in a rich meat ragù, layered with eggplant, prosciutto and caciocavallo cheese, then baked in the oven to perfection.
Campo di Sasso Insoglio del Cinghiale x Athena Calderone’s Cook Beautiful
A few months ago, I dined at a charming restaurant in the heart of Tuscany: a snug haven radiating warmth from a grand, crackling fire dedicated to the art of meat roasting. Opting for a bistecca, we selected a bottle—Insoglio—that perfectly complemented our choice. This wine, characterized by its elegant structure, struck a flawless equilibrium between earthy tones, dark fruit notes, and a subtle hint of spice.
With its soulful and warming essence, this wine seems tailor-made for the holiday season—a beautiful indulgence worth relishing. It’s the kind of bottle that sticks with you, and invites countless repeat engagements.
Insoglio is a blend of Merlot, Syrah and Cabernet Sauvignon from Tuscany, so I suggest pairing it with a cookbook filled with heart-warming recipes like Athena Calderone’s Cook Beautiful. Don’t miss the braised short ribs recipe, a hearty complement to the wine.
Paolo Bea ‘Pagliaro’ Sagrantino x Stanley Tucci’s The Tucci Cookbook
My dream is to someday be invited over to Stanley Tucci’s house for dinner. Should this dream ever materialize, I've already decided to bring along a bottle of Paolo Bea’s ‘Pagliaro’ Sagrantino di Montefalco.
For those with the means to indulge this holiday season, consider this wine the ultimate gift.
Paolo Bea, the quintessential artisanal producer from Umbria, lives by the credo that "Nature should be observed, listened to, and integrated, not dominated. Wine is not made by man but generated by nature!"
As one of the world’s few remaining great masters, Bea has single-handedly re-calibrated the standard for truly exceptional Sagrantino in Umbria. What I admire most about Bea is his unwavering commitment to translating Montefalco’s terroir into a bottle. He allows the vines and nature to do the work, acting as a gentle helping hand in cultivating the wine, rather than manipulating it.
Crafted from 100% Sagrantino grapes—an indigenous variety to Umbria—this Montefalco Sagrantino boasts some of the highest antioxidant levels for any red wine. If that doesn't provide a perfect excuse to enjoy this wine, I don’t know what will. Bea’s Sagrantino di Montefalco is a powerful, intense, rustic, and structured classic cult red. Its grippy tannins call for fatty, umami-forward dishes, much like those featured in Stanley Tucci’s new cookbook - The Tucci Cookbook.
I Vigneri di Salvo Foti Etna Rosso x Katie Parla’s Food of the Italian Islands Cookbook
Not all winter wines need to be robust; in fact, on certain nights, I find myself drawn to the lighter elegance of a red crafted by the renowned Sicilian winemaker, Salvo Foti.
The Foti family exudes a passion and energy that’s matched in their wines. Fresh, vibrant, and steeped in Sicily's signature salt and smoke, their minimal intervention and terroir-driven approach are apparent in every sip.
Their Etna Rosso is a delightful interplay of lightness and elegance, marrying fruity notes with a savory undertone.
Drink alongside homemade recipes from Katie Parla’s Food of the Italian Islands Cookbook, especially her eggplant caponata.
Graci Etna Bianco Arcurìa x Rachel Roddy’s An A-Z of Pasta Cookbook
Another standout winery from Mount Etna is Graci.
Winemaker Alberto Graci describes Etna as “an electrical place, an emotional place, a place to make elegant, classical wines.”
His wines beautifully showcase the delicate balance between simplicity and complexity that defines Etna as an exceptional winemaking region. Graci excels in capturing the unique volcanic terroir in every bottle.
As crisp and refreshing as a Spring day, Graci Etna Bianco Arcurìa is a bit more full-bodied than your typical Etna white, balanced perfectly with layers of bright citrus, minerality and crunchy acidity.
Pair this wine with one of the many pasta recipes from Rachel Roddy’s An A-Z of Pasta: Stories, Shapes, Sauces, Recipes, such as the fregula with clams.
Murgo Brut Rosé x Elizabeth Minchilli’s The Italian Table Cookbook
Sparkling wines are a timeless choice for any season or celebration, and they truly shine during holiday festivities like New Years. One of my favorites is the rosé spumante made by Murgo—a winery located in none other than my favorite wine region: Etna.
The winery has a rich history dating back to the early 19th century and has become known for its commitment to sustainable viticulture. The estate emphasizes environmentally friendly practices, ensuring the longevity of the vineyards and preserving the natural beauty of the region.
Murgo has gained acclaim for its sparkling wines, especially the traditional method (or Champagne method). These effervescent wines highlight the minerality and freshness of the Etna region.
If you can’t find Murgo in your area, Ferrari Metodo Classico Brut Trentodoc is always a great back-up, and usually accessible everywhere (in rosé form, as well as brut)!
This wine pairs beautifully with recipes from Elizabeth Minchilli’s The Italian Table Cookbook, like ghineffi (deep fried rice balls).
Villa Bucci Verdicchio x Mimi Thorisson’s Old World Italian Cookbook
Villa Bucci winery’s history traces all the way back to the 1700s, so it’s no wonder they make one of the most iconic Verdicchios around. It’s located in Castelli di Jesi, which is part of Le Marche—an undiscovered treasure on the eastern side of central Italy that I had the chance to explore this Winter. Picture rolling green hills and fragrant white truffles paired with delicious wines.
The vineyards are 100% organic—there has been no use of pesticides or herbicides since 2002. The winery is also eco-friendly—all of the winemaking is done underground with the naturally cool temperatures, eliminating the need for refrigeration.
Villa Bucci’s Verdicchio is luscious and smooth, yet crisp and mineral-laden, with notes of lemon, green and golden delicious apples, melon, almonds and honeysuckle. Gift this bottle alongside Mimi Thorisson's Old World Italian Cookbook, full of mouthwatering recipes like saltimbocca alla romana—an excellent match for the wine.
Avignonesi Vin Santo x Letitia Clark’s La Vita e Dolce: Italian-Inspired Desserts
The day was crisp and the road bordered by towering cypress trees as I pulled into Fattoria Le Capezzine, Avignonesi’s winery nestled between the towns of Montepulciano and Cortona in Southeastern Tuscany.
I came to learn more about how this winery has become a leader in biodynamic viticulture, and left with the nectar of the gods: Avignonesi Vin Santo di Montepulciano DOC and Avignonese Occhio di Pernice Vin Santo di Montepulciano DOC.
The first offering, a Malvasia/Trebbiano blend, is a syrupy concoction lush with dried apricot, marzipan and honey. Occhio di Pernice, on the other hand, is purely Sangiovese—laden with dried fig, dates and plenty of spice. They both pair well with the delicately-sweet recipes like the caramelized citrus tart, from Letitia Clark’s La Vita e Dolce: Italian-Inspired Desserts cookbook.
