We oohed and ahhed over the peach hue of 2011 Attems Cupra Ramato Pinot Grigio ($19); after tasting plenty of crisp whites and full-bodied reds for wine month, it was truly something shiny and new.
Ramato translates to "coppery," and this Attems Cupra is categorized as an orange wine, a style of wine made by leaving dry white wine varietals (in this case, Pinot Grigio) to macerate with their skins for a prolonged period of time to achieve a golden orange tone.
The Cupra Ramato consummates its signature color with a distinct flavor. On the nose, I got a bouquet a roses — the recognizable floral scent that comes to mind with Pinot Grigio. This taste-bud-awakening wine is thirst-quenching, with bright green apple and a slightly grassy wild lavender aftertaste.
With a bolder palate, this bottle is an ideal fit for late Summer evenings rather than the high daytime heat. Pair the chilled bottle with light Italian fare, like polenta with grilled shrimp, or a bowl of handmade fettuccine and mussels.
While I make a number of things from scratch, I'm not above taking an occasional shortcut or two in the kitchen. My pantry is nearly always stocked with tetra packs of chicken stock, cans of beans, and boxes of gnocchi. I draw the line, however, when it comes to vegetable stock. Despite tasting a variety of brands, I've never found a can, box, or tub that tastes much better than insipid dirty dishwater. 
to remove the larger vegetable pieces, then strain the stock through a fine mesh strainer into a large bowl, pressing on any remaining solids to ensure you get all of the liquid.
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Tired of tasting all things chicken? Then we say it's time to cast poultry aside and try cooking the other other white meat — rabbit, that is. While rabbit's experienced a recent resurgence, chefs and food lovers around the world have long prized the meat, which is tender, fine grained, and lean without an off-putting poultry aftertaste. 
This cake is super moist and has just the right amount of citrus.