One wine, one recipe: Liano Rubicone in the spotlight

Geneviève Plante brings her boundless creativity to life through fresh, straightforward recipes. Her culinary vision involves healthy eating that’s both plant-forward and delicious, which she shares with great passion in her blog, Vert Couleur Persil (French only), as well as in her books and the cooking classes and workshops she gives regularly. “My mission is to inspire people to have more plants on their plate and rediscover the joy of cooking,” explained Geneviève. She regularly seeks advice at the SAQ when she hosts dinner parties and needs to find pairings for specific meals, but this time the process was reversed—starting with a particular wine to create a recipe that would complement it beautifully. 

Photo credit: Laura G. Diaz

When we asked her to create a dish that would bring out the fruity, woodsy aromas of the Liano Rubicone red, she immediately accepted the challenge:

“When people talk to me about food, I’m definitely interested! And I also like wine, so I was curious to see how putting these two passions together would go.” 

Established in 1964 on the slopes of Castel San Pietro, the Umberto Cesari estate is known around the world for wines that faithfully honour the terroir of Emilia-Romagna. This family operation embodies both the essence of the Italian winemaking tradition and the latest innovations in viticulture. The estate employs a sustainable approach and modern, cutting-edge agricultural techniques to guarantee optimal quality at every stage of the process, without compromising the terroir’s authenticity. A leading producer in Emilia-Romagna, Umberto Cesari rapidly became a favourite of Quebecers with its signature vintages Liano, Iove and Moma.

Among its many offerings is the popular Liano Rubicone red. This blend of Sangiovese and Cabernet Sauvignon boasts distinct aromas of dark chocolate, dark fruit jam and subtle spices, along with woodsy notes. These characteristics inspired Geneviève, who sought to integrate flavours that would be in harmony with this aromatic profile while adding her own personal touch.

To complement Liano Rubicone’s woodsy, fruity notes, Geneviève dreamed up an orange teriyaki tofu. “There’s a real umami side to teriyaki sauce. It’s pretty special,” she said. “So I wanted to play with that—a sauce with flavours that were rich but also fresh and vivid thanks to the citrus and ginger.” The grilled tofu adds an interesting texture and extra depth to the dish, while still complementing the wine’s arboraceous side and gorgeous structure. “The sweet, salty and tart qualities of the sauce pair perfectly with the fruity and almost spicy flavours of the Liano. This dynamic duo works really well!” she said, congratulating herself with a laugh.

Video in French only.

“I see a good pairing almost like a discussion between two people. Creating space for the other person, listening, sharing, responding… Similarities and contrasts can be interesting, in either case. You have to find harmony in what’s alike and what’s different so both elements become greater than the sum of their parts!”

As well as the Liano Rubicone red, Umberto Cesari offers a wide range of wines that reflect its rich and diverse terroir. Among the other gems to discover:

This bright, festive prosecco charms with a lovely freshness, supported by a subtle hint of acidity. Its balanced, fruity aromas make it an excellent choice for pre-dinner drinks or a relaxed evening with friends. Geneviève, who describes herself as “pro-bubbly,” would pair it with a citrusy salmon tartare to complement its light, fruity side. “Or even with dessert!”

The white counterpart of the beloved Liano red is a blend of Chardonnay and Sauvignon that delights with its pleasant brightness and notes of white fruit, honey and vanilla. Its round texture allows very interesting pairings, for example with wild mushroom ravioli or vegetarian curry.

Made with organically grown Pinot Grigio, this subtle vintage unveils notes of citrus, almonds, white flowers, and apple. This wine deservedly took home the gold at the 2023 Sélections Mondiales des Vins, and it really shines before dinner with a range of appetizers such as barbecued stuffed mushrooms or as a pairing for fish and seafood like scallops and shrimp “en papillote” with fennel and basil.

Pleasantly smooth, this tasty blend combines the fruity notes typical of Sangiovese, the roundness of Merlot and the structure of Cabernet Sauvignon. Aromas of cedar, baked goods, red berries, and vanilla stand out, pairing nicely with red meat and slightly sweet sauces, such as bison steak with apple cider, or with the rich flavours of a dish like poutine with pulled duck confit.

A great everyday wine combining the freshness of Sangiovese with Merlot’s round mouthfeel. Its hints of bay leaf, red berries, plum, and damp earth make it the perfect partner for fig, goat cheese and caramelized onion pizza or a spicy dish like jambalaya. 

In partnership with Umberto Cesari