Thursday, September 1, 2011

Boy was I wrong...

Judy made a great pasta dish last night: Shrimp and clams with bow tie pasta in a light, slightly spicy tomato sauce. Of course I went for the Pinot Noir - the sauce was red, wasn't it?  Bad choice! The acids in the wine and tomatoes clashed, and the heat in the sauce dulled the fruit in the wine. Cork that one up and save it for later. We then tried the Novelty Hill Sauvignon Blanc. Now that's what I'm talkin about! The silky mouthfeel of the wine went great with the acid and spice of the sauce and the 20% Semillon added a hint of sweetness, that again, balanced the spice nicely.
You learn something new every day in the magical world of wine.

Tom

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