Having trouble viewing this email? Click here to view in your browser. I guess what I like about the Malvasia Bianca is that it is such a flexible wine. It is a wine for those who don't like dry wines. It is a wine for those who don't really like dessert wines that are too sweet. Its intensity of aromatics and flavors are beautiful and appealing. Its alcohol is pretty low for a California wine, lending it well to a role as an aperitif as well as accompaniment to a variety of spicy dishes (Asian cuisine in particular), with its residual sugar and bright acidity keeping it standing on its own, without having a high-alcohol burn accentuated by spice from the food. And, my mother-in-law approves!   This is considered to be one of the first known dessert recipes in Europe dating back to the Olympiad. These treats were given to the winners of the events. This version has changed little over the ages except for the Kumquat confit, which adds a complex level of citrus aroma and tart flavor. This makes it a wonderful pairing to Sterling Malvasia Bianca.   For the Loukoumades 1 1 tsp ½ cup 1 cup 1 tbsp ½ cup ¼ cup 3 tbsp Pkg of active dry yeast Sugar Tepid water All-purpose flour Olive oil Honey Water Chopped walnuts (optional) Pinch of salt Vegetable oil for deep frying   For the Malvasia and Kumquat Confit ½ lb 1 cup 1 cup Kumquats Sterling Malvasia Sugar Juice from Kumquats    Method Combine the yeast, 1 teaspoon of sugar, and ¼ cup of tepid water. Stir to dissolve and set aside until foamy, about 15 minutes. Pour flour into a mixing bowl and create a well in the center. To the well, add the remaining tepid water, olive oil, salt, and yeast mix. Stir the mixture with a wooden spoon. The mixture should be sticky, but barely pourable. Adjust with a little more water if the mixture seems too firm. Cover the bowl with plastic wrap and set it aside in a draft free spot until it doubles in size. While waiting for the batter to rise, pour the honey and water into a small pot and bring to a simmer for 3 minutes. Pour the honey syrup into a large bowl and set aside. Cut the kumquats in half. Squeeze out the seeds and juice. Save the juice, discard the seeds. Slice the kumquats into smaller disks. Place the slices into a pot with fresh water and bring to a simmer for 10 minutes. Drain and rinse the kumquats. Return the pot to the stove over medium-high heat. Add the Malvasia wine and reduce to ¼ of a cup. Add the kumquats and sugar and continue cooking for 5-6 minutes. Skim off any foam that collects on the surface. When large white bubbles start to form on the surface, add the reserved kumquat juice and simmer for another 2-3 minutes. Remove from the heat and place into a heat proof container. In a heavy bottomed pot or deep pan, heat the oil to about 360°F. Using two spoons, moisten one in a glass of water and take some batter on the spoon. Place the fritter just over the oil and use the second spoon to help it off. Repeat the process, doing about 5 fritters at a time. Fry until golden brown, about 2 minutes. Remove fritters from the fryer and onto a paper towel to drain, then immediately into the honey syrup. Toss fritters with syrup until they are well coated. Transfer to a serving dish and sprinkle with chopped nuts. Drizzle Kumquat confit on top and serve immediately. *This recipe contains 8 fluid ounces of alcohol.   Please Enjoy Our Wines Responsibly DrinkIQ.com This email is sent by Sterling Vineyards. Please do not forward this email to anybody who is under the legal purchase age for alcohol or outside of your country. Sterling Vineyards and the Century Council support responsible drinking. Sterling Vineyards respects your privacy. For details about what data we collect and how it is collected and used, please see our Privacy Policy and Terms and Conditions. If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe © 2012 Sterling Vineyards, Calistoga, CA Sterling Vineyards 1111 Dunaweal Lane Calistoga, California 94515 Toll Free 800.206.7336