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California Sweet White Wine

White wines are always served chilled because they are more delicate than reds. Riesling can vary in nature but is usually quite sweet and very easy to drink. Seafood and poultry go very well with Riesling. Gewürztraminer is another example of a California sweet white wine, as is Chenin Blanc. These wines go very well with spicy foods, desserts, and fruit.

Their sweetness can stand up to the spiciness of an exotic recipe or the existing sweetness in a dessert dish. Viognier is a very special California sweet white wine, which is very nice with crab cakes, spicy seafood, and most fish dishes. Over 20 wineries in California produce this varietal.

The aroma from this wine is of peaches, spice, apricots, citrus and honeysuckle and it has a much stronger sweet smell than either Muscat or Riesling. Viognier is sweet yet not cloying, very vibrant, fresh and is a California wine, which is quickly growing in popularity.

Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.

Photo Description:

A Picture of a Healthy Vegetable Lasagna Recipe with Carrots, Onion, Broccoli, Spinach, Zucchini, and Bell Peppers - this dish is made with a plethora of veggies for a light and healthy vegetable lasagna. Now before you go asking where is the meat try it and you will find even the biggest of your carnivores will be more than satisfied with this wonderful vegetable lasagna recipe.

A Healthy Vegetable Lasagna Recipe

There are many different vegetable lasagna recipes but this one is packed with vegetables for a wholesome flavor. The clean, herby, grassy notes of a Sauvignon Blanc will stand up to the acidic nature of the vegetables and cut through their sweetness, making it the perfect California wine to serve with this vegetable lasagna recipe.

Vegetable Lasagna with Carrots, Onion, Broccoli, Spinach, Zucchini, and Bell Peppers

Ingredients -

6 lasagna sheets
1 tablespoon olive oil
1/4 teaspoon salt
8 oz small curd cottage cheese
3/4 lb ricotta cheese
1 ¼ cups shredded mozzarella cheese, divided
1 carrots, thinly sliced
½ large onion, chopped
1 head fresh broccoli, chopped
1/4 cup and 2 tablespoons Parmesan cheese, divided
1 green bell pepper, chopped
1/4 teaspoon pepper
1 small zucchini, sliced
1 ½ cloves garlic, minced
1/4 cup all-purpose flour
1 ½ cups milk
10 oz frozen chopped spinach, thawed
Bell pepper rings, to serve
Sprigs of thyme, to serve

Preparation:

Preheat the oven to 375 degrees F. Grease a 9 x 13 inch casserole dish. Add the lasagna sheets to a large pan of boiling salted water and cook for 8 minutes. Drain. Heat the oil in a large skillet over a medium heat. When hot, add the carrots, broccoli, onions, zucchini, bell peppers, and garlic. Sauté for 7 minutes and set aside.

Put the flour in a medium pan and whisk in the milk. Bring to a boil over a medium heat. Cook for 5 minutes, stirring all the time. Remove from the heat and stir in the spinach, reserving ½ cup spinach mixture. Combine the ricotta and cottage cheese in a small bowl.

Spread ½ cup of the spinach mixture on the bottom of the casserole dish. Layer the pasta, ricotta mixture, vegetables and spinach mixture and mozzarella. End with the pasta. Top with the reserved spinach mixture, the rest of the mozzarella and the Parmesan. Bake for 35 minutes or until lightly browned and remove from the oven. Meanwhile sauté the bell pepper rings in a little butter or oil for 2 minutes. Cool the vegetable lasagna for 10 minutes and serve with the bell pepper rings and thyme sprig for decoration.

Serves 4

Wine Suggestion:

Which Wine to Serve with Healthy Vegetable Lasagna Recipe

The clean, herby, grassy notes of a Sauvignon Blanc will stand up to the acidic nature of the vegetables and cut through their sweetness, making it the perfect California wine to serve with this vegetable lasagna recipe. Alternatively, a buttery, tropical chardonnay with its citrus flavors will go well with vegetable lasagna too