Alongside a talent in filmmaking, the famous Francis Ford Coppola has turned a penchant for winemaking into a successful business. His rosé Sofia, named after his daughter, also in the film industry, is presented in a bottle with a bijou label and matching elegant flavours.

Embracing the blend of syrah and pinot noir in this bottle, I’ve opted for a dish featuring a traditional summery ingredient: the humble strawberry. Using this rosé as a poaching liquid combined with a floral honey, the subtle strawberry, cardamom and lemon peel notes are enhanced and create a beautiful combination with classic dainty crêpes and nutty pistachios.

A big thank you to Noble Estates for providing a selection of summery wines to work on wine pairings with! Stay tuned to find the next recipes featuring carefully selected wines!

Classic crêpes

Ingredients:

  • 200g flour
  • 20g sugar
  • 10g baking powder
  • 2g salt
  • 400g milk
  • 1 large egg
  • 20g neutral oil or butter

Method:

  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. In a medium bowl, combine milk, egg and oil.
  3. Using a whisk, slowly combine wet ingredients into dry, avoiding clumps.
  4. Wrap bowl in plastic wrap and refrigerate for 30min-overnight.
  5. Stir the crêpe mix and add water or milk until you reach the consistency of cream.
  6. On medium heat, lightly oil or butter a large pan (I use a pastry brush).
  7. Ladle 1/3-1/2 cup of batter and spread evenly to coat the pan.
  8. Cook for 1-2 min or until edges are golden, flip and cook another 1 min until cooked.
  9. Wrap in damp towel while you prepare the remaining crêpes.

Rosé-poached strawberries

Ingredients:

  • 1 lbs strawberries
  • 250ml Sofia rosé wine
  • 2-3 tbsp. honey of choice, or to taste

Method:

  1. Remove the stems from the strawberries.
  2. In a large saucepan, add wine and honey and warm until dissolved.
  3. Add strawberries and simmer for 5 min or until soft when pricked.
  4. Remove from heat and separate strawberries from poaching liquid.
  5. Reduce the poaching liquid by half.
  6. Taste and adjust sweetness to preferred level.

Serve with whipped mascarpone or plain yoghurt and topped with roasted pistachios for the perfect combination.

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