Using a Grandma’s recipe and pairing with a classic red wine
And we’re back cooking (after takeout mode) with an easy, adaptable, and delicious classic.
You have a recipe for this already- great. The point is that nothing solves a dinner dilemma faster than spaghetti and bright Sangiovese.
How It Went
Yes, you can make a Sunday sauce and let it simmer all day. But on a weeknight – you can make yourself and anyone else happy with spaghetti and a quick sauce. We used this spaghetti sauce recipe because of all the ideas and options (plus, it’s her grandma’s recipe). We used hot Italian sausage in it. The sausage replaced the ingredients like fennel seeds and paprika as they were already in the sausage. And of course, we used the wine we wanted for dinner in the sauce. Because it’s true – don’t cook with something you wouldn’t drink. The alcohol cooks off and you’re left with the flavor of the wine.
Wine Pairing
We again decided on a Washington Sangiovese. Bright and juicy, with red fruit notes, it’s also not too heavy for a big dinner. Light, bright, and fruit-forward, it’s a refreshing complement to dinner.
Why Sangiovese? It’s a go-to with food because its’ high acidity balances the tomato and strong spices. And those cherry and raspberry flavors make it a great match.
Past Pairings
Comfort Food: Grilled Cheese, Tomato Soup, and a Washington Syrah (but try the alternate version with jalapeno!)
Leftovers Supreme Crunch Wrap and a Washington Petit Verdot
Jambalaya and a Washington Cabernet Sauvignon
Cashew Chicken and a Washington Red Blend
Mushroom Puff Pastry Pizza and Washington Sauvignon Blanc
Cheese and Charcuterie Edition
ICYMI: More ABR Wine and Food Pairings
And don’t worry. We’re spending the rest of our time finalizing everything needed to actually bring you these small production Washington wines. Soon, you can try them along with us.