Create a New Christmas Tradition With Martini Family Holiday Cioppino

ST. HELENA, CA--(Marketwire - Oct 26, 2011) - While not everyone may be able to celebrate Christmas with the Martini family of Louis M. Martini® Winery, everyone can celebrate in the Martini family style. Winemaker Michael Martini shares his family's traditional holiday cioppino recipe and Cabernet Sauvignon pairing, saluting the lasting influence of Italian immigrants on California's wine and culinary landscape.

"Christmas is a time for family and traditions, and that's really what Louis M. Martini wines are all about. My grandfather set out to make the best wines from the best grapes, always considering how the final result would complement good food and good company," said Michael Martini, third generation winemaker for Louis M. Martini. "Today, we continue this tradition of creating food-friendly wines. During the holidays, we like to pair a fresh, flavorful seafood stew, inspired by the Italian fishermen who settled in the Bay Area, with our complex 2007 Napa Valley Cabernet Sauvignon."

In 2007, a smaller grape crop than previous vintages produced fruit of exceptional quality and intensely concentrated flavors. As a result, the 2007 Napa Valley Cabernet Sauvignon is a complex and well-structured wine that pairs well with a savory cioppino. Intense fruit and spice aromas lead to luscious flavors of ripe plums and dark Bing cherries. Subtle oak nuances impart notes of brown spice and vanilla, framing the balanced wine. The wine exhibits firm, velvety tannins, and a long, elegant finish with hints of tobacco, dried herbs and fruit.

Louis M. Martini wines are available nationwide and online at www.LouisMartini.com. The 2007 Napa Valley Cabernet Sauvignon has a suggested retail price of $30.

Martini Family's Holiday Cioppino

Serves four

Ingredients:
1/4 cup extra virgin olive oil
8-10 oil-cured anchovies, diced
4-6 cloves garlic, sliced thinly
2 bay leaves
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup Louis M. Martini Cabernet
3 T red wine vinegar
1 quart fish stock (chicken stock or clam juice can be substituted)
1 28 oz can diced tomatoes
1/2 cup fresh basil, chopped or 2-3 T dried
2 T Worcestershire sauce
1/4 cup fresh parsley
2-3 T fresh lemon juice

In a separate bowl, combine:
1 T salt
2 T dried oregano
1 T black pepper
1 T fennel seeds
1 T fresh (or dried) rosemary

Seafood:
1 lb. firm fish, chopped into one-inch pieces (cod, halibut and even salmon will do nicely)
1/2 lb. medium shrimp
1/2 lb. scallops
24 fresh mussels
16 fresh clams
1 can oysters (or fresh if available)

• In a large saucepan, heat olive oil to medium and add anchovies. After 2-3 minutes, add garlic.
• Add bay leaves, onions, celery and bell pepper plus half of the spices. Sauté for another 6-8 minutes.
• Add wine, vinegar and Worcestershire; reduce by half.
• Add tomato sauce, basil and remaining spices. Simmer about 5 minutes, then add lemon juice.
• Add fish and shellfish, cover and cook about 7-8 minutes.
• Ladle into four serving bowls and sprinkle with parsley. Serve with fresh bread for soaking up extra juices.

About Louis M. Martini®
For more than 75 years, the Louis M. Martini Winery has crafted award-winning wines from the flagship grape of Napa Valley: Cabernet Sauvignon. With the simple premise that the best grapes make the best wines, Founder Louis M. Martini set out to acquire the finest terroir in what is now one of the world's most renowned wine producing regions. In 1977, Michael Martini, third generation family winemaker, took the helm. Merging art and science in the winery in 2003, he introduced Cellar 254, an "artist's studio" to experiment with small production, artisan red wines. Today, the winery continues the tradition in which it was established: pursuing the best Cabernet Sauvignon that the region can offer. The Louis M. Martini Winery and tasting room are located on Highway 29 in St. Helena, Calif. For more information, please visit www.louismartini.com