Sangiovese For a Quick Fix
The other night had me at a loss for what to cook. I had a nice selection of pork tenderloin, flank steak, and other meats, but they were all frozen. So I decided to go with a variation on a stand-by pasta, remembering that I had bought a Sangiovese back on one of my winery visits last spring. BK opened the 2004 Ferrari-Carano Sangiovese while I sauteed shiitake mushrooms with garlic and onions. Tasting the wine, I found vanilla, light smoke, cranberry, cherry, and something herbal, perhaps sage. BK liked its depth, and I agreed it was not as thin as some of the cheaper Italian versions tend to be. It had medium to medium-plus acidity, which went well with the tomatoes in the sauce. But there was also a softness to the wine that was aided by the bit of cream I added to the mix. A little wine into the saucepan made the pairing almost right, but I went the extra step and put the tiniest amount of vanilla extract into it as well. With a sprinkle of basil at the finish, it was a great pairing indeed.
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POSTED IN: Sangiovese, dinner with my wine
1 opinion for Sangiovese For a Quick Fix
Paige Williams
Nov 9, 2007 at 1:38 pm
Yum! will you send me the flank steak recipe to my email? thanks!
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