Gorgonzola, Walnut and Cabernet Spread

Yield: 1-1/2 cups

1 stick (1/2 cup) unsalted butter, softened
4 oz. gorgonzola cheese, softened
3 oz. cream cheese, softened
1/3 cup finely chopped toasted walnuts
2 Tbsp Cabernet Sauvignon
Freshly ground black pepper to taste (optional)
1 tsp minced garlic

In a medium bowl, combine the butter and cheese thoroughly; blend in the red wine, the garlic and the pepper if using. Add the walnuts and combine well. Cover and refrigerate overnight to develop the flavors. Let the spread soften at room temperature for about 30 minutes before serving. Use as a spread on crackers, crostini, or Belgium endive leaves.

Pair with Ferrari-Carano Cabernet Sauvignon.