This winter I was cooking a lot from cookbooks it seemed, especially my new favorite, Barbara Lynch’s Stir. Noting how few cookbooks suggest wines to go with the dishes, I started my cookbook & wine pairing quest. Busy spring & early summer schedules, plus the warmer weather, have had me leaning toward quicker go-to preparations, and thus not to many new entries for this project.
Tonight I was trying a new recipe from Giada De Laurentiis’ Everyday Pasta and it seemed like a good time to try to add another pairing to my compilation. I was making her Farfalle with Broccoli, a quite simple preparation that basically involves cooking the farfalle with the broccoli, and making a quick sauce of butter, olive oil, garlic red pepper flakes and a bit of anchovies–which I generally shun, but I did try adding a smaller portion than called for. Of course, the dish was topped with some Parmesan cheese.
A crisp white or a medium red with a touch of spice seemed like the way to go here. I had on hand the 2007 Two Angels High Valley Sauvignon Blanc and thought I’d give that a try. This Sauvignon Blanc has citrus on the nose, taste of melon and green apple. Enough tartness to give it an edge to go well with food, but not so much that its overwhelming. Well-balanced. The wine comes from High Valley,an AVA in Lake County, California, which is just north of Sonoma & Napa Counties.
It was a good pairing. The pasta sauce had a pretty strong flavor, the wine had enough acidity and structure to offset garlic, pepper and anchovy flavor. I’d recommend something similar to this bottle if you are trying to find a pairing, but would be interested in hearing how a red works out with it–or might have to try it myself.
The dish is easily prepared in 45 minutes or so even while attending to other things such as a thirsty pre-schooler–good flavor, quick and easy, so this will be made again!