WINEBLOG.RAIMONDOWINERY.COM

How To Prevent Moldy Berries

2012-04-23T04:49:54Z

How To Prevent Moldy Berries

Saving Berries from Molding

Sweet strawberries are just arriving in the markets. Raspberries, blueberries, blackberries - they will be arriving soon. All berries are delicate and can mold before you finish the pint. Here's a tip to prevent them from molding.

Wash them with vinegar.

When you get the berries home, prepare a mixture of one part vinegar (white or cider vinegar) to ten parts water.

Place the berries into the water mixture and gently swirl them around. Drain and place on a paper towel. When they are dry, place them in a covered container in the refrigerator.

Don't worry, you will not taste the vinegar. The vinegar kills any mold spore and other bacteria that may be on the surface of the fruit.

Enjoy your berries all summer.

Try strawberries with Raimondo Winery Dark Chocolate Balsamic Vinegar.

Opening Wine

2012-03-26T19:16:01Z

Opening Wine

Cut the foil away from the top of the bottle so the wine will not touch it when you pour the wine
Open the wine with a corkscrew or any wine opener, making sure to center the screw in the cork and pull directly up as to not break the cork and allow cork into the wine.
The wine cork - is it moist? It is most important that the cork is moist; this means it was stored on its side. The cork should not have a rotten or funny smell. It may smell of alcohol, this is not a problem.

Opening Champagne

Open the foil and the cap. Place a towel over the cork as you open (the bubbles sometimes overflow. Twist the BOTTLE, not the cork- it is easier!

Determine How Much Wine You Need For a Party?

2012-03-26T19:14:48Z

Determine How Much Wine You Need

Having a party and need to know how much wine to buy? Follow this simple guide to ensure you have enough wine. A 750 ml bottle of wine holds approximately five, 5 ounce servings. Based on the guest count and duration of the party you'll need:

	5 guests	10 guests	15 guests	20 guests	25 guests
1 hr	2 bottles	4 bottles	6 bottles	8 bottles	10 bottles
2 hrs	3 bottles	6 bottles	9 bottles	12 bottles	15 bottles
3 hrs	4 bottles	8 bottles	12 bottles	16 bottles	20 bottles

Just Right Wine Temperature

Now that you know how much wine you need, make sure to serve it just right. To get the best taste from your wine, refer to the chart below.

Wine Type	Temperature Range
Sparkling wines and champagnes	43°F to 47°F
Less complex white wines (Verdelho, Albarino, Vermentino, Dessert wines)	43°F to 50°F
Lesser-bodied red wines, rosé and full-bodied white wines (Chardonnay, Viognier, Bella Rosso, Tempranillo)	46°F to 55°F
Red wines and full-bodied red wines (Cabernet Sauvignon, Merlot, Passione Red, Zinfandel, Syrah)	55°F to 63°F

Add a little RED and WHITE wine to your Black Friday at Raimondo Winery.

2011-11-21T21:33:26Z

Raimondo Winery Schedule for Thanksgiving Week: Open Tuesday, Wednesday, Friday, Saturday and Sunday. Holiday Store Hours: 10:00 a.m. - 6:00 p.m. Tastings: 11:00 p.m., 1:00 p.m., 3:00 p.m., and 5:00 p.m. Friday and Saturday: Lunch served 11:00 a.m. until 2:00 p.m. (870) 421-2706 or (870) 467-5115 — at Raimondo Family Winery.

How to Taste a Red Wine

2011-11-09T04:28:08Z

Tasting and appreciating wine does not have to be complicated. While wine appreciation may, on the surface, appear complex and overly pretentious, it does not have to be. Tasting and appreciating red wine is simple; one just has to be aware of his or her senses.

When tasting red wine, start with the appearance. Red wine comes in many varieties and shades. Some wines are more opaque with deep shades of reddish purple and others are lighter, easier to see through, and reddish pink. After examining the appearance, the taster should smell the wine. Swirl the glass a few times to aerate the wine to open it up and then take a deep smell. While smelling, one should think about the smells that are being experienced. Does the wine smell flowery? Oaky? Spicy? Finally, taste the wine. Sip the wine and delicately swish it around the mouth letting it roll over the tongue. While rolling the wine around notice the various tastes. Is the wine spicy and peppery? Is the wine jammy and fruity? Does the wine have a botanical flavor? Swallowing the wine, does it have an aftertaste? The aftertaste is known as the finish and it is also wide-ranging. Some finishes are long, others are short and some end with slight bitterness. Some people spend years cultivating their palate, but for most people what really matters is if they want to take another sip.

Roasted Mushrooms

2011-11-09T04:20:52Z

Roasting, rather than sautéing, gives mushrooms a lightly caramelized crust and keeps the inside juicy.

Ingredients

1 pound mushrooms (such as cremini, shiitake, or Portobello)

3 sprigs fresh thyme

3 Tablespoons Raimondo Winery Garlic Extra-Virgin Olive Oil

2 cloves garlic , thinly sliced

Salt and freshly ground pepper

Makes 2 cups

Directions

Preheat oven to 350°. Trim mushrooms (if using shiitakes, remove stems) and chop so they are all about the same size.

In a medium bowl, toss mushrooms with thyme, oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread mushrooms onto baking sheet in one layer.

Bake in the preheated oven for 30 – 35 minutes or until mushrooms are tender.

Serve hot.

Roast Chicken with Apples and Rosemary

2011-11-09T04:18:05Z

Ingredients

4-6 fresh apples, quartered and cored (anything but Granny Smith)
3 onions, peeled and cut into large chunks
3 head garlic, broken into cloves, peeled
8 sprigs fresh rosemary

4 lemons quartered (reserve one for garnish)
(You don't need to remove the skin of the lemon, apples, garlic or onions)

1/2 cup Raimondo Sicilian Lemon Balsamic Vinegar
Seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.

2 roasting chickens

1 can of stock (chicken or veggie)

serves 6-8

Instruction

Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out.

Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits. Put the rest of the veggies and fruit in the cavity of the chicken.

Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175° to 180°.

Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

Food and Wine Pairing for the Holidays

2011-11-09T03:57:03Z

By Margie Roelands, Vintner for Raimondo Winery

www.Raimondowinery.com - 870-421-2076

It’s that time of the year when families and friends gather together at the table to give thanks and share a meal of great food and wine. This holiday season you can show off your wine and food pairing skills simply by following a few principals. The great thing about pairing wine and food is the wine not only enhances the food, but the food enhances the wine. Take the dominant flavor of the food and match a wine that complements or contrasts with that flavor and pair the richness of the dish with the weight of the wine. Wine is ONE of the ingredients in a recipe. For example, if you are using a sauce on a fish, poultry or meat, pair the wine with the sauce rather than the protein since it becomes the dominant flavor of the dish. You can either complement or contrast as you pair your wine.

Complementary pairings – delicate dish with delicate wines. Contrasting flavors –sweet wine to make a salty dish stronger.

The four elements of complementing or contrasting pairings: weight, flavor intensity, taste, and smell.

•What is the body/weight of the wine? heavy, medium, or light-body

•What is the flavor intensity of the wine? subtle, strong, complex

•How intense if the smell and aroma in the wine? earthy, fruity, smoky, herbaceous

•Most important - What does the wine taste like? sweet, spicy, acidic, sour, bitter - do you taste apples, leather, molasses, etc.?

Body/weight of the wine - Select a wine that will work with a broader range of foods. For example, a medium-bodied, moderately oaked Chardonnay pairs with most dishes better than a super oaky, buttery, high alcohol Chardonnay would. Pairing a big, powerful, high-alcohol or high-tannin wine with a light, delicate dish (and vice versa) is rarely a good idea. Nor do you want to put a red wine on a white fish and most chicken dishes because the red wine structure is too heavy will turn the dish red or pink.

Flavor intensity - The five basic tastes are sweet, sour, salt, bitter and umami (savory). If you have an amazing bottle of wine you want to show off, don’t serve a wildly complex dish with it because you'll lose the flavor of the wine. A simple dish will allow the wine to be the center of attention. Likewise, it you are cooking a complex dish like lamb stew, you need to pick a wine that can stand up to the bold flavors of the lamb and seasonings. Tannins pair well with fat because the astringency of the tannins cuts through the viscosity of the fat.

Smell and aroma - Back to our lamb stew, a big earthy wine can really enhance that dish. But if you were to serve a big earthy wine with creamy sweet dish like lobster bisque, it would overpower the dish. If you need to add an element of fruit to a recipe, pick the wine that is fruity. The wine is one of the ingredients in your recipe so think about what your dish needs: apple goes well with pork and turkey, smoke is great for grilled foods, and earthy needs a wild or red meat, mushrooms, a dish that uses herbs, etc. Pick a wine that adds those flavors.

Taste is key!!! - This is where you use the contrast and complement - Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower, sweet wine will taste sweeter. Starting with acid, there’s no better quality in a wine for matching rich, creamy or cheesy sauces, deep-fried foods or fish dishes. Tart wines go better with tart foods, such as a vinaigrette on a salad. Some fish—cod, haddock, mackerel, shellfish are high in iodine so you would use a white wine rather than a red, because the iodine reacts with the tannins in red wine and makes both the fish and the wine taste metallic. Lightly sweet white varieties work well with spicy foods because the sweetness cuts the heat of the spice, and the firm acidity helps balance the richness of the oil.

Here is a list of wines that you can pair with turkey, ham beef and other holiday cuisine.

• Albarino: This Spanish grape is perfect with appetizers and and seafood. It is light and fresh with a slight fruity mid-palette.

• Beaujolais: This light-bodied red wine is easy to drink; even white wine lovers enjoy it. It has a fruity aroma and pairs perfectly with holiday turkey or pasta dishes. It also works well on a buffet that includes a variety of foods.

• Chardonnay: It can stand up to richer foods such as the salty, earthy flavors of turkey, sausage and dressing, and complements the sweetness of side dishes like corn pudding and winter squash.

• Pinot Noir: Another red wine that’s quite flexible and goes with the multiple layers of flavors presented at a holiday table. It is smooth and bright and pairs beautifully with turkey recipes.

• Red blended table wine: Select a red blend that uses Sangiovese, Barbera, Tempranillo and light-bodies red grapes. These grapes produce a lighter, smoother red wine that won't overpower a turkey or ham.

• Syrah: If you like a heart red wine hearty, full of flavor and spice, a Syrah/Shiraz can balance even the most flavorful and spicy holiday dish. Try it with beef, lamb, and even ham.

• Verdelho: This Portuguese white wine is easy to drink, even during the cocktail hour when you may or may not be nibbling. It is fresh, crisp and slightly fruity and pairs well with many holiday foods including creamy cheeses and seafood.

• Viognier: This dry white wine is best suited to the holiday’s full-flavored dishes. Light to medium body, it’s a good basic white to offer throughout the season.

• Zinfandel: This red wine is a medium-bodied wine with full flavor. It works with turkey, ham, roast beef, and any spicy foods you might be serving

• Dessert wines and sparkling wines: Most people think about port as the only choice for dessert wines. Actually there are many good choices including late-harvest wines, which provide sweet and rich flavors. Riesling and Zinfandel are popular late harvest dessert wines. Sparkling wines make a good dessert wine and can also be served with appetizers and light, creamy main dishes. Don't forget to grab a Zinfandel or Cab. with a chocolate cake.

Cheetos and Raimondo Winery

2011-10-04T03:04:57Z

Swine and Wine Harvest Festival

2011-10-02T13:43:33Z

Inn at Carnall Hall Launches its New Signature Series Wines by Raimondo Winery

2011-06-29T04:01:00Z

Inn at Carnall Hall Launches its New Signature Series Wines by Raimondo Winery

FAYETTEVILLE, AR. (June 24, 2011) – Inn at Carnall Hall is launching its signature series wines at a reception on June 30, 2011 at Carnall Hall. The wine is made by Raimondo Winery, a new Arkansas winery specializing in Italian and Iberian varietals made from California grapes. "Margie Roelands, Owner and Winemaker at Raimondo Winery, approached us with the idea of featuring Inn at Carnall Hall on her label," says Co-Owner Ted Belden. "We were delighted to have Carnall Hall on the label and to feature this unique label at Ella's Restaurant."

"I wanted to create a special label showcasing an Arkansas historical landmark. After thoughtful consideration, I selected Inn at Carnall Hall," Roelands said. "It seemed fitting to honor this building for its beauty and its significance as Arkansas' first women's dormitory in the state. I am the first female winemaker in a legacy of family winemaking so I felt a special connection to Inn at Carnall Hall." The wine will sell at Ella's Restaurant, Raimondo Winery's Tasting Room, and any local Arkansas liquor stores or retailer interested in selling the wine.

The new signature series wines include:

2010 Chardonnay – Bursting with layers of ripe pineapple and vanilla, the mid-palate expresses pineapple, juicy pear, and crisp Meyer lemon that lingers to the finish.
2010 Viognier - Bright, tantalizing aromas of floral lemon, grapefruit and orange greet concentrated cream of lemon and peach with a spicy white pepper on the finish.
2009 Cabernet Sauvignon – This vintage offers lush aromas of ripe, fruit-forward flavors of black cherry, blackberry and cassis layered with nuances of cigar box and tobacco. Soft supple tannins and toasty oak showcase the silky finish. Subtle hints of oak and spice, married with lively tannins, allow this wine to be enjoyed today or in the years to come.
2009 Merlot – Crafted as a wine to be enjoyed on its own or paired with a favorite dish, the 2009 vintage is a wonderful balance of blackberry and plum fruit and subtle toasty spice combined with rich, ripe tannins that give this wine elegance in the glass.
2008 Syrah – These Syrah grapes are never pressed, but rather naturally free-run drained overnight and fermented with wild yeast. Exploding with boysenberries and plums and a hint of molasses and just the right touch of oak and complexity.

The reception starts at 5:30 p.m. and is open to the public. Roelands will be available to sample wines and share information about the wines and winery. Ella's Restaurant will be providing gourmet cheese and crackers perfectly paired with the wine. Roelands will be presenting an autographed bottle of wine in a designer box with wine glasses to University of Arkansas Chancellor David Gearhart.

Benefits of Using Raimondo Winery Almond Oil

2011-06-02T15:43:19Z

Benefits of Using Raimondo Winery Almond Oil

Almond oil can be used for beauty and health purposes. There are numerous benefits of almond oil.

Almond oil is a rich source of vitamin E, vitamin D and some essential minerals such as magnesium and calcium. Raw almond oil enhances the taste of the food including salads, grains and toasts. Besides being a nutritious food, almonds have many cosmetic benefits.

Almond oil for the skin
Sweet almond oil is one of the most popular essential oils used in aromatherapy. Pure almond oil can be used as carrier oil in aromatherapy or massage therapy. Almond oil is suitable for any skin type. Listed below are benefits of almond oil for the skin.

Improves complexion and retains glow
Moisturizes better and deeper
Soothes skin irritation and inflammation
Delays aging process
Lightens dark circles
Relieves dry and itching skin
Nourishes the skin. Makes it smooth and soft
Cures chapped lips and body rashes

Almond oil for the hair
Pour a few drops of almond oil in your palm. Dip your fingertips and apply gently on your scalp. Massage slowly in small circular motions and feel the comfort. Almond oil adds luster to the hair making them healthy..

Nourishes hair and smoothes hair cuticles
Makes hair long, strong and thick
Massaging with almond oil adds shine to the hair

Almond oil for the health
Eating raw almonds can give you innumerable health benefits. Consuming almond oil is beneficial for digestive system. When used in aromatherapy it has calming and cleansing effects. Almond oil also is used as an effective painkiller. Regular consumption of almond oil helps reduce cholesterol

Nourishes the brain and nervous system
Enhances intellectuality and endurance
Application of almond oil provides relief to strained muscles

Fresh to the Table Recipes from Raimondo Winery.

2011-04-21T22:40:00Z

Fresh to the Table Recipes from Raimondo Winery. www.raimondowinery.com

Enjoy this flavorful Asparagus and keep more of the valuable nutrients. A perfect side dish for your Easter Brunch.

Makes 4 Servings
Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Ingredients:

•1 pound (1 bunch) fresh asparagus, bottoms trimmed if necessary

•1 tbsp Raimondo Winery Lemon Extra Virgin Olive Oil

•1 tbsp Raimondo Winery Garlic Extra Virgin Olive Oil

•1 tbsp water

•1 clove garlic, peeled and cut in half

•1 lemon, juiced

•salt and pepper to taste

•shaved Parmesan cheese (optional)

Preparation:

In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot. Delicious garnished with shaved Parmesan cheese. Pair with Raimondo Winery 2010 Chardonnay. www.raimondowinery.com

The Growing Season for Grapes - Springtime

2011-04-21T22:20:00Z

Raimondo Winery - www.raimondowinery.com

The Growing Season for Grapes

Budbreak - The first appearance
of new buds, which burst open
and tiny green tissue is visible.

Tiny buds begin to appear along the vines and welcome green shoots, a phenomenon known as budbreak. The young buds are extremely sensitive, so growers keep a close watch on the temperature, particularly at night, to make sure they aren’t damaged by frost.

As spring progresses and temperatures continue to rise, flowering begins, and growers are busy training and tying vines to the trellises by hand. Guiding the vines along these trellis systems allows the grape clusters to get just the right amount of sunlight and air circulation.

Fun Facts about Wine

2011-01-04T19:24:00Z

Grapevines are not reproduced reliably from seed. To cultivate a particular grape variety, grafting is used.
Putting ice and kosher salt in a bucket will chill white wine or Champagne faster.
The term “corked” means that the cork has become moldy and has spoiled the wine.
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation This is important in places where the grapes may not fully ripen and achieve high enough sugar levels.
The process of aerating wine — exposing it to air — is called breathing.
By swirling your wine, oxygen is invited into the glass, which allows the aromas to escape.
Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
The vintage year on a wine label is the harvest year of the grapes from which the wine was made.
Tannins are a group of chemical compounds found in grape skins, seeds, and stems, and sometimes in the wood barrels wine is fermented in. Tannins are important to the aging of wine.

Easy Appetizer - Spiced Nuts

2010-12-31T13:55:00Z

Ingredients

8 oz. cashews, pecans, peanuts, or walnuts
2 tsp. Raimondo Winery Persian Lime Extra Virgin Olive Oil
1/4 tsp. kosher salt
1 tsp. dried herbs such as thyme, savory, tarragon, or sage or spice of choice

Directions

Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil.

Enjoy!!!

Bring on the Bubbles this New Year!

2010-12-30T19:15:00Z

"I drink champagne when I win, to celebrate
... and I drink champagne when I lose to console myself."
- Napoleon Bonaparte

It's time to celebrate the start of a new year - 2011! What would a celebration be without that bubbly goodness? Raimondo Winery offers two sparkling wines for your New Year's Eve celebration - our 2009 Grand Cuvée Brut Sparkling Wine and our 2009 Almond Sparkling Wine. Both of these wines are produced in the Méthod Charmat, in which a cold secondary fermentation occurs in stainless tanks and then bottled under pressure.

A persistent stream of very tiny bubbles is a mark of quality. The tiny stream of bubbles or beads is called perlage (pear-LAAJ). The more tiny bubbles you have, the easier it is to experience the wine’s flavors and aromas.

Sparkling wines can be served in a tall, narrow-shaped glass called a flute or a cup-shaped glass. I recommend a flute for Raimondo Winery sparkling wines because the narrower glass keeps the bubbles alive for a longer period of time. There are four types of glasses designed for use with sparkling wines.

This glass is called a demi-flûte. It is shorter than a regular flute but still has a narrow, tall body to encourage the development of perlage in sparkling wines. A
The flûte has a narrow and tall body help you appreciate the fresh and delicate aromas of a young sparkling wine. B
This is a flûte with a larger body and narrow opening. This allows oxygenation of wine for more complex and tertiary aromas of the mature and vintage sparkling wines, without compromising the development and the appreciation of perlage. C
This glass, simply called cup, is particularly suited for aromatic and sweet sparkling wines. Because of the aromatic richness of these wines, it is better to serve them is glasses having very large opening so the aromas can fully develop. D

About Raimondo Winery Sparkling Wines

2009 Almond Sparkling Wines
Our delicious champagne with the essence of almond! A demi-sec sparkling wine with a delicate almond flavor layered over impressions of pear, green apple, and toasted vanilla. Natural almond essence is added to our Demi-Sec Champagne to create this unique sparkler! A popular wine for wedding toasts and events of all kinds as it is a very good value.

2009 Grand Cuvée Sparkling Wine
This bubbly is a crisp, refreshing sparkling wine filled with bubbles and fun! Pear and pineapple nuances leap out of this sparkler with lively flavors of crisp green apple. A toasty, coconut finish completes our classic Grand Cuvée Brut Champagne. A perfect wine for any and every celebration, from anniversaries to weddings.

We hope you have a safe, happy and prosperous New Year!! Call Raimondo Winery at 870-421-2076 to pre-order or schedule your tasting.
www.raimondowinery.com

Holiday Gift Idea

2010-12-07T14:42:00Z

Looking For a Fun Holiday Gift?

For under $30.00, how about a bottle of 2007 Raimondo Winery Passione Red and a Chocolate Kit for Wine Pairing from Coco du Vin.

How fun is that? One for a friend and you!

www.raimondowinery.com 870-421-2076

Winter Herb Vinaigrette

2010-12-01T22:11:00Z

Makes 1 cup.

Drizzle over your favorite winter greens or use as a marinade.

2 garlic clove
Salt to taste
1/2 tsp. black peppercorns
1/2 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped fresh parsley
1.2 tsp. dried or fresh oregano
Grated zest of 1 lemon
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green
1/4 cup Raimondo Winery Organic Arbosana Extra Virgin Olive Oil
4 Tbs. Raimondo Winery Champagne Vinegar

Mash the garlic with salt, pepper, fennel, tarragon, oregano and parsley to make a smooth paste. Add the lemon zest, shallot, and oil and let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

Store in a covered glass jar for up to 7 days.

www.raimondowinery.com

French Vanilla Pudding with Espresso Balsamic Vinegar

2010-11-02T09:43:00Z

You'll love this recipe. It makes a delicious pudding that is wasy to make. Serves 8.

1 large instant french vanilla pudding

2 cups milk

1 can eagle brand sweetened evaporated mild

    1 - 8 oz. Cool Whip (extra creamy if you can find it)

    1 cup of strawberries

    Whipped cream

Mix all ingredients with a whisk.  Pour into a medium bowl or 8 small ramekins. Refrigerate for 4 hours.
Clean and core strawberries and cut into 4 wedges per berry.
When you are ready to serve it, arrange strawberries in the center of the ramekin or bowl, leaving a circle in the middle. Drizzle Raimondo Winery Espresso Balsamic Vinegar on the berries and place whip cream in the middle of the berries.    Enjoy!