Wine Outlook

In all the election excitement, I almost forgot my earlier promise. But if I stand a chance at wooing Food Network, I gotta get crackin’. As I told you I would, the other night I prepared a meal to go with a specific wine. First step: I whipped out The Wine Lover’s Cookbook by Sid Goldstein.

Since I was in a mood for a big red, I chose the Penne with Sausage, Porcini and Portobello Mushrooms, and Syrah. Although a couple years ago, that would have been my last choice. It’s only recently that I’ve rediscovered pork, and the reunion has been quite favorable.

As the recipe called for a pairing with Syrah or Zinfandel, I felt comfortable subbing a Petite Sirah, distant relative to Syrah and definitely material for a future post, as it’s one of my most cherished varietals.

The one I opened was a 2003 Guenoc Petite Sirah. Now, that particular wine (though not necessarily vintage) used to be one of the few I could find when it came to PS back home. So when I pulled the cork and stuck my nose into the dark red glass, it took me back to graduate school. Hattiesburg, MS all over again.

The nose recalls pepper, blackberry, and blueberry. The tongue will find more of the same, the fruit being huge and the tannins not overwhelming at all. As good as I remembered.

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Pasta Recipe
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Soak 2 oz. dried porcini mushrooms in hot water for 2-3 hours (30 minutes seemed to work just fine), drain, then chop.

In a large skillet over medium-high heat, saute’ 12 oz. Italian sausage, stripped of its casing and cut into small pieces, for 6-7 minutes. Pat dry with paper towels and keep aside.

Also over med-high heat, saute’ 1 1/2 cups chopped yellow onion and 3 cloves minced garlic for 4-5 minutes. Once onions are translucent, add 1 1/2 cups chopped portobellos, the porcini, 3/4 teaspoon dried rosemary (fresh worked as well), 1 teaspoon dried thyme (or rubbed), Kosher salt and ground pepper, a smattering of red pepper flakes and continue to saute’ for 3-4 minutes. Add 1 1/2 cups of whatever spicy red wine you like–in this case Petite Sirah. Bring to a boil, then reduce heat to reduce liquid by half.

Add a 14.5 oz (bigger is fine) can of chopped tomatoes (drained) along with a tablespoon of tomato paste. Get water going for penne at this point. Simmer 8-10 minutes, then stir sausage in. Heat and see if more salt is needed. Probably yes.

When pasta is done, add to sauce and mix well. Then serve topped with Asiago cheese and chopped parsley.
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The wine and pasta are such a good couple…they’re in it for the long haul. The spiciness of the sausage and red pepper pairs well with the pepper in the wine. In addition, the juicy fruit in the wine matches the yummy tomato background of the sauce. Plus, when you cook with the same wine you’re drinking, harmony is almost guaranteed.

Good food, good wine, good times.

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