Flights By Night #2: A Sangiovese & Cabernet Pairing
Today’s “Flights by Night” features a Sangiovese and Cabernet Sauvignon matched up with my Spicy and Sweet Tomato, Beef and Mushroom Sauce over Roasted Spaghetti Squash.
A traditional pairing with any spicy red sauce would be a sangiovese, and we chose one by Luna Vineyards. Most sangiovese have an acidic body accented with bright, red fruit flavors, very similar to the flavor notes of a tomato (that of course would be the main ingredient in a red sauce). 😉 The acid in the wine fends off the heat of the red pepper flakes in the sauce.
Speaking of the sauce… Sometimes when preparing a meal during a busy work week, one has to take some shortcuts. For instance, I used a jar of organic 365 Everyday Value Pasta Sauce from Whole Foods as a base for my sauce and added:
1 sauteéd onion
1 1/2 cups mushrooms
2 tsp red pepper flakes
1 Tbs dried basil (Litehouse Foods has a freeze dried basil I absolutely love!)
1 pound grassfed ground beef
Then, I wilted 1 cup fresh basil into the sauce right before serving.
The spaghetti squash was the easy part. I preheat my oven to 400°F, then I poke holes in the squash before microwaving for about 4 minutes (so that I can cut it more easily). I cut the squash open and remove the seeds, then put the squash on a parchment lined baking sheet. I also season the squash with salt and pepper and drizzle with a little bit of olive oil. Then I bake the squash until it gets all roasty and browned on the edges. 🙂
You can also cook your squash in a crockpot—You don’t de-seed it until after cooking. Just poke holes in the squash, pour 2 cups of water in the crockpot, place the squash in the pot and let it cook on the low setting while you’re at work all day. If you make your sauce ahead of time, you’ll have dinner in less than 5 minutes! 🙂
The other wine we paired with dinner was a bottle of Nadia Cabernet Sauvignon. This makes sense because of the richness of the beef in the sauce. Also, most of our 2012 Cabernets are just getting old enough to enjoy now in late 2015, because they have aged for 3 years. Their tannins have softened and the fruit is lush. Besides, most wine produced domestically is made to drink sooner than later, so don’t wait too long to open that bottle you’ve been aging. Nothing is worse than opening a bottle that is over the hill (besides opening a bottle that is corked)! Cheers!
Pork and pinot on the next Flights By Night? Stay tuned… 🙂