Dale July 25, 2015 0 Comments

Both of these Pasta Night recipes are big full-flavored dish favorites for most everyone.  Easy to prepare especially if you use great quality prepackaged ingredients from the store to speed up the process.  Make sure you make enough for seconds.

Green Salad or Caesar Salad*

Pasta alla Carbonara

or

Pasta with Umami Bolognese Sauce

Crusty Bread

Dessert of your choice

*Find these items pre-packaged at your local grocer

Suggested Wines:

For Pasta alla Carbonara:

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Torrontes, Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODIED WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

For Umami Bolognese Sauce:

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!
More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Beaujolais, Côtes du Ventoux, Gamay, Cinsaut, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan
SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Petite Bordeaux
Italy: Negromaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache

RICH, BOLD RED

Domestic
Texas: Tempranillo, Cabernet Franc, Montepulciano, Cabernet Sauvignon,
West Coast: Cabernet Sauvignon, Merlot, Meritage (Bordeaux-style blend), Petite Syrah/Shiraz, Mourvedre
Imported
Argentina: Malbec, Cabernet Sauvignon
France: better Bordeaux (Left Bank = bolder-style Cabernet, Right Bank = softer style Merlot), Châteauneuf-du-Pape, Mourvèdre, Vacqueyras, Gigondas
Italy: Amarone, Barolo, Barbaresco, Brunello di Montalcino, Sagrantino, Montepulciano d’ Abruzzo, Salice Salentino, Super Tuscan
South Africa: Cabernet Sauvignon
Spain: Tempranillo, Grenache, Monastrell (bolder-style red regions: Priorat, Montsant, Toro, Ribera de Duero)

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