29 August 2008

2006 Big House White

This unnamed dish is comprised of rigatoni, Swiss chard, shallots, porcini mushrooms, ricotta, mozzarella, cherry tomatoes, fresh basil, grilled chicken thighs (marinated overnight in buttermilk and spices then cooked over fire), and a few other odds and ends. Frankly I just threw it all together in a big skillet and let it cook a bit in the oven. The exact order of preparation? The timing of any of it? No need to overanalyze it. All I know is three people cleaned their plates and left the table with satisfied groans.

The wine poured that evening was the 2006 Big House White from the Central Coast of California. $10, 13.5% abv. A proprietary blend of Chenin Blanc, Malvasia Bianca, Moscato Bianco, Riesling, Sauvignon Blanc, and Viognier. Lemony and light with a crisp melon flavor to it. Not too sweet, not too dry, just a pleasant summer sipper.

1 comment:

Wine Enabler said...

Ahh... an off-dry white can be just the ticket for a meal like that. Thanks for recommending a good, inexpensive white for me to try!

-michael