Pairings | Primitivo
Today, if you weren’t aware, is the first day of Organic September, a month-long celebration of organic food and drink. So maybe a good opportunity to explore organic wine.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
Spaghetti puttanesca - or 'whore’s spaghetti' as it’s otherwise known - is a punchy pasta dish with strong, salty flavours but which wine should you match with it?
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
What happens when you choose a wine to pair with a particular dish and the dish doesn’t materialise? Well, if you’re lucky it matches equally well.
This coming weekend sees the 16th annual festival of the Zinfandel Advocates and Producers (ZAP) in San Francisco. I went one year and it was an absolute blast - two great sheds filled with hundreds of enthusiasts enjoying this great belter of a red.