Stanley's Supper Box: Tortelloni alla Genovese Sparkling Rosé From one of the oldest

From one of the oldest continually producing wineries in Burgundy

The palate follows with tart red fruit and zippy acidity

Finally -- a marsala that's cheap enough for cooking but so delicious you'll be luck if any of it makes it into the pan

the overlap of French and American wine culture can hardly be overstated

Stanley's Supper Box: Tortelloni alla Genovese Sparkling Rosé From one of the oldestBring a large stockpot of salted water to a rolling boil and add your tortelloni, making sure not to crowd them too much. Boil for 6 8 minutes or until all the tortelloni float at the top of the water. Drain the tortelloni but save about a cup of the pasta water on the side. Toss together the tortelloni, 1 tablespoon of butter, and 3 4 tablespoons of pesto. Use the reserved pasta water to make the sauce silkier if necessary. Finish with parmesan.