Seasonal Pairings: September 28, 2016
Wooo! What a heat wave, hey? Thank goodness we're breaking it, but we'll happily keep the Indian Summer going just a little longer with the fresh tomatoes, basil and collard greens coming in this week's produce box from Full Belly Farm. Want to join the CSA and get your produce weekly? Sign up online! Not getting a box but still want to take in some seasonal drinking? Come by the shop tonight for tastes of both the below wines for $10!
Recipe: Biscuits with Pancetta, Collard Greens, Marbleized Eggs and Espresso Aioli from Saveur
Pair with: Domaine J. Laurens Rosé Crémant de Limoux NV ($15)
Usually, truth be told, we're too lazy and hungover to wake up and actually make brunch; we'd almost always prefer to go out for the best meal of the weekend. But then we found this recipe. And football is on. And we have sparkling rosé to kick our hangover's butt! Brunch is officially on at our house for this weekend.
Sparkling wine is the natural go-to for brunch fare because it's fun and light-hearted. But it also does just the trick for slashing through the richness and saltiness of most hangover--er, we mean brunch--food. These biscuits pull out all the stops with a ton of pancetta, and the tiny bubbles and fresh acidity of this traditional-method sparkler from France's Languedoc region wipe the palate clean like nobody's business. Bonus points come for matching a pale pink wine (this one's mostly Chardonnay with a touch of Chenin and a touch of Pinot Noir for color) with the pretty pink pancetta. J. Laurens makes sparkling wine and nothing but sparkling wine here in Limoux, so they know just what they're doing.
Recipe: Spaghetti with Fresh Tomato and Basil Sauce from The New York Times
Pair with: Ka Mancinè Rossese di Dolceacqua Liguria 2015 ($30)
Over on the northern Mediterranean coast of Italy lies the little crescent-shaped region of Liguria. It may as well be home to basil for as much as Ligurians worship this spicy, summery herb. In fact, pesto is said to originally hail from Liguria. So it made perfect sense to us--as we relish our Indian summer and what may be the last of the fresh tomatoes and basil--to pay homage to the herb's homeland and perhaps its most quintessential preparation by pairing a simple tomato basil spaghetti with a light-bodied Ligurian red.
Rossese di Dolceacqua is a delicately perfumed, light and slightly spicy, tart-cherry-fruited red that works perfectly with a slight chill on it. It's planted only on about 200 acres in all of Liguria, and the Ka Mancinè family's vines are all on ultra-steep schist and marl terraces peering down at the sea from about 400 meters in elevation. Needless to say, the place is too extreme for machinery, so Maurizio Anfosso and Roberta Repaci do everything here entirely by hand.