A Perfect Match: Panna Cotta with Sparkling Rosé
Chef Angela Tamura of Pèppoli in Pebble Beach, Calif. shares a recipe for creamy buttermilk basil panna cotta topped with tangy raspberry and balsamic vinegar sorbet—a dish that perfectly encapsulates summertime outdoors. Wine Spectator’s Hilary Sims explains why a sparkling rosé complements the varied flavors.
May 10, 2019
This article was originally published by Winespectator.com. Read the original article here.