OK, so tonight's dinner isn't all that spectacular, but it did go nicely with the Wine. Tonight's wine I got from my Wine of the Month Club at Amanti Vino in Montclair, New Jersey. It was one of August's selections. OK, so I'm a little behind (guess I'm not drinking enough ~ I'll have to do something about that).
Anyway, my recipe's not that exciting. Just made spaghetti out of a box, heated up a few minced garlic cloves (usually more than my recipe would call for), with some EVOO (1/2 cup), salt and a pinch of red pepper flakes. When the spaghetti (1 lb.) is done cooking, I'll reserve 1/4 cup of the pasta (starchy) water. Mix the garlic, EVOO, salt, pepper flakes, pasta and reserved water together. Chuck in some parsley and zest a lemon. You're good to go.
Ok, now onto the good stuff...
Jean Louis Chave Saint - Joseph "Celeste" 2007. This is 100% Roussane. This one's new for me. Generally it's blended with Marsanne (again, nothing I've had before, but I look forward to tasting this blend one day). So, this Roussane is a full-bodied white, but I do like it. I only say it like that because Chardonnay is also a full-bodied white, and often, I don't like that. I usually like my whites a little lighter. However, it's usually the oakiness that I don't care for in many Chardonnay's. But, this is full-bodied, full of it's own flavor~not the 'flavor' of oak. I liked it with the dinner because it complimented the citrus with some citrus notes of it's own. I'd bet it would go nicely with some chicken or pork. I love chicken breast sprinkled with some of that Montreal Chicken Seasoning.
The Roussane is from the Northern Rhone Region. I would compare it somewhat to a Viognier, which I often enjoy.
So, tonight I had a nice glass poured for myself, and then my younger son decided I needed more. He's a little heavy on the pouring! I can't kick these hiccups. I have to go work on that.
In Vino Veritas!
No comments:
Post a Comment