A Wine For Pasta with Walnut Sauce Add/Read Comments
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The flavour - lightly oaked, it has a distinctive waxy-edged flavour, due no-doubt to the extended age. Plenty of citrus and old pineapple flavours with a nutty dimension. There's a dry, almost tannic finish. Forceful acidity.
I'm being, perhaps, a touch harsh. The wine is certainly distinctive, refreshingly unusual and a food wine rather than for sipping on a warm summers afternoon. Alcohol 13%. The label depicts the old bush vines "from the cool climate of Somontano in the Pyreenees foothills."
Scribblings Rating - 82/100 [2.75 out of 5]
The pasta sauce was a rather richer affair than I anticipated, but exceedingly tasty despite a certain Mr May's derision! The wines acidity balanced the richness and the nutty edge became more noticeable; a good match overall.
The original recipe suggested the use of green fettuccine but, as can be seen in the photo, a substitute of Fettuccine all'uovo was brought into play.

Comments
From: Peter May (July 17, 2007 10:05 AM)
Yes - but you took my advice about the green pasta .... :)