You have reached your limit of free articles this month.

Enjoy unlimited access to myPalmBeachPost.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myPalmBeachPost.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myPalmBeachPost.com.

Wines with zip stand up to a simple cherry tomato pasta sauce


Acid to acid is a guideline often applied to solving the mystery of what wine to drink with a dish. In the case of this quick pasta dish, the acidity from the cherry tomatoes points to wines with zestiness, themselves, like these three classics from Europe.

———

MAKE THIS

BUTTERFLY PASTA WITH SMASHED TOMATO SAUCE

Cook 8 ounces butterfly pasta in a large pot of boiling salted water until al dente. Meanwhile, heat 2 tablespoons olive oil in a skillet over high heat; add 1 1/2 pints cherry tomatoes. Cook, shaking the pan a few times, until tomatoes begin to brown, about 5 minutes. Add 1 onion, chopped; cook, stirring, 3 minutes. Add 2 cloves garlic, minced; cook 1 minute. Lightly smash tomatoes with a spoon. Add 3 tablespoons chopped fresh herbs and 1/2 teaspoon coarse salt; cook 1 minute. Drain pasta; stir into the sauce. Sprinkle with grated Parmesan. Makes: 4 servings

Recipe by Carol Mighton Haddix

DRINK THIS

Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:

2015 Loimer Langenlois Gruner Veltliner, Kamptal, Austria: Grown organically and with great respect for the land, this wine will be a perfect complement to this dish. Notes of green apple, lemon, white pepper and sage are followed by lovely acidity and a bracing minerality. While the body of the wine will balance the zestiness of the tomato, the herbs and pepper cut nicely through the texture of the pasta and cheese.

2014 Castello ColleMassari Rigoleto Montecucco Rosso, Tuscany, Italy: A blend of sangiovese and montepulciano from the small DOCG region of Montecucco, this wine was aged in both used oak and stainless steel for just less than a year. The wine displays aromas of Bing cherry, licorice, a hint of smoke and dried tarragon. It also has medium-plus acidity and moderate tannins, a combination that will complement the natural acidity of the tomato sauce.

2011 Ca’ del Baio Barbaresco, Piedmont, Italy: This multigenerational winery is represented by three sisters who travel internationally to showcase the art of their father’s winemaking. From vineyards in Treiso, this nebbiolo is a nuanced and elegant wine, with notes of raspberry, dried mushroom, violet and thyme. The racy acid and tannin will cut through the Parmesan and pasta, while the floral and herbal components will intermingle beautifully with the sauce.


Reader Comments ...


Next Up in Food

For a hotel beekeeper, honey is just the beginning
For a hotel beekeeper, honey is just the beginning

A wine distributor and sommelier by trade, Noel Patterson, the resident beekeeper at Miraval Resort & Spa in Tucson, Arizona, parlayed his experience with terroir to capture time and place in a bottle. His latest medium? Honey. In his role, Patterson harvests honey from hives on the property for spa treatments and for Miraval’s kitchens; educates...
Then, a vibrant Jewish hub. Now, a culinary hotbed.
Then, a vibrant Jewish hub. Now, a culinary hotbed.

On a wet Friday evening on the south side of Dublin, near the Portobello neighborhood’s busy and unfashionable Leonard’s Corner, eight lanes of traffic crisscrossed near a halal grocer, takeout shops, the fluorescent tube lighting at Washers Laundry, and the year-old modern Irish restaurant Bastible. Inside the restaurant, three sure-footed...
The grilling season

Memorial Day weekend kicks off the grilling season, and there will undoubtedly be those who've forgotten the essentials since the last ember went cold at the final barbecue Labor Day weekend.  First, and probably most importantly, the grillmeister must be kept properly refreshed from prep to plating. There is no scientific evidence grilled meats...
Sell-by date has no effect on meat once it’s thawed

A: Freezing meat (or other foods that qualify) by the sell-by date is a good way to preserve it so it doesn’t go to waste. Keep in mind that just because a product has reached its sell-by or expire date, doesn’t mean it’s no longer good. Food waste is a timely topic because about 40 percent of all edible food is wasted, including...
Healthy habits, one step at a time
Healthy habits, one step at a time

Most of us wish there was a magic pill to lose weight, but we all know there is not. To make long-lasting lifestyle changes, we must take small, consistent baby steps. As we gradually change habits, we reach our health and wellness goals. Trying to completely overhaul your lifestyle in a short period of time isn't sustainable or effective.  The...
More Stories