Time to try another food and wine pairing at the HnA Headquarters. While some of you may think that making a perfect match when it comes to wine and food is an easy or straightforward thing to do, you’re WRONG! Now, don’t take that the wrong way or anything, just sayin’ that it can be difficult. After all, there’s a lot going on; between different sauces, cheeses, spices and whatnot in food as well as fruit, acidity, tannins and whatnot in the wine. Take all that into consideration, sniff the food, then close your eyes and point at the wine cabinet! See what you come up with. Well, okay, it might not be that random…we like to think that we make somewhat educated “guesses” and must admit that we’ve come up with some spectacular combinations as well as some not-so-great pairings.
Here’s how it usually goes: Annie’s cooking something in the kitchen and Hoot comes around looking for tidbits. Then he’ll wander off and come back with anywhere from 2 to 6 bottles and it gets narrowed down from there. Sometimes based on past experience and sometimes based on gut feelings…but maybe slightly motivated by hunger and thirst.
The menu this night was Beef and Spinach Ravioli in a Garlic-Tomato Ragu sauce with Grated Havarti Cheese on top.
The wine this night was an ’08 “Tuscan Nights” from Pianetta Winery. A blend of 75% Cabernet Sauvignon, 20% Sangiovese, and 5% Petite Sirah.