Martini Family Tomato Pasta Sauce
Contributed by: NAPSA
Napa Valley Wine: A Toast To Family Tradition
(NAPSA) - Americans enjoy making time for wine, especially Napa Valley wines.
According to Stonebridge Research Group, a marketing firm, the Napa Valley produces just 4 percent of California's wine grapes, yet the region is responsible for 34 percent of the economic impact of California's wine to the U.S. economy, producing 9.2 million cases last year.
This world-renowned American Viticultural Area is known for its long growing season marked by warm days and cool evenings, ideal for allowing grapes to ripen slowly and evenly. These prime conditions were recognized by a handful of pioneer vintners who can be traced to a tradition of winemaking prior to Prohibition.
Many believe that history and tradition matter in the world of wine and that long-established wineries produce better wine, not just because of their proven growing and harvesting techniques but for their proven wine quality as well.
For example, third-generation winemaker Michael Martini of Louis M. Martini Winery says he learned the subtle arts of winemaking and grape growing firsthand as he grew up at his family's winery in the Napa Valley.
Martini's grandfather, Louis M., was an Italian immigrant who built his Napa Valley winery at the end of Prohibition in 1933. Later, under his father's tutelage, Martini developed his own personal style as a winemaker, bringing balance and texture to his Cabernet Sauvignon wines.
Martini has taken the family wisdom of his grandfather and father, the best of two winemaking styles, and created his own unique style of winemaking. His grandfather's wines were big powerful and rustic; his father's wines were elegant, silky and smooth; and Martini's wines are a perfect combination of the two.
Indeed, today, the wines have become synonymous with quality Cabernet Sauvignon, reflecting three generations of accumulated wisdom.
Wine lovers can find the re_cently released 2006 Napa Valley Cabernet Sauvignon priced at under $30, a value in the sea of high-priced Napa Valley Cabs. "My father's philosophy was to bring quality and value to consumers so that they can put wine on the table every night," says Martini. "That is still our philosophy today."
Martini, who says the wine pairs well with a variety of dishes, offers this recipe for pasta sauce. "The sauce's fresh acidity brings out the wine's notes of ripe plums, dark bing cherries and oak nuances," he says.
- 1/2 cup olive oil
- 15 Roma or other ripe tomatoes, sliced in half lengthwise
- 6 garlic cloves, peeled and cut in half lengthwise
- 1 tsp. kosher or sea salt
- 1 tsp. freshly ground pepper
- 12 fresh basil leaves, torn in half
Preheat oven to 300 degrees.
Pour olive oil into a 9" x 13" ovenproof glass or nonstick roasting pan. Lay tomatoes cut side down in the oil, sprinkle with garlic cloves, salt and freshly ground pepper.
Cover pan with foil and place in oven for 2 hours until tomatoes and garlic are very soft. Cool slightly and remove tomato skin. Add basil to the tomatoes and stir gently.
Serve over any cooked pasta.
For more information and recipes, visit www.louismartini.com or call (800) 321-WINE.
Serving Size: Makes 4 Servings