Pinot and Pasta

I tested a new food & wine pairing last night . . . Pinot & Pasta!

I made Food & Wine’s Pasta Shells with Peas and Ham, and paired it with Loring Wine Company Pinot Noir Shea Vineyard 2009.


Food Notes:  A very good recipe, very easy to make.  I used Virginia country ham because I live in Virginia.  They’d kick me out of the Commonwealth if I used prosciutto instead.  The chicken broth adds a nice depth of flavor.  My only complaint is that the sauce is too thin.  Next time, I’ll make a roux and thicken it up a bit.  But overall, this goes into recipe rotation!

Wine Notes:  I’ve been a fan of Loring Wine Company (Lompoc, California) for years.  They’re on my list of Pinot-Producers-Who-Can-Do-No-Wrong.  The Shea Vineyard is in the Willamette Valley in Oregon.  And Oregon is on my list of Pinot-Regions-That-Can-Do-No-Wrong.  I LOVE the Oregon grapes with California style!  This wine is so bright and pretty in the glass . . . like drinking liquid rubies.  Beautifully balanced, silky texture, cranberry flavors abound.

Pairing Notes:  Did they work together?  YES!  Honestly.  I’d tell you if they didn’t (reference my Salami & Syrah debacle of a couple weeks ago).  The Pinot is a great match to the country ham, and holds together well with the cream sauce.  I was worried about the cream sauce, but this worked.  The wine remained balanced, adding a layer of spice and licorice to the fruit on the finish.


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