Yeah, fair but I’m still kind of winging it other than making the pasta this morning. Fresh mushrooms and a bit of chicken stock. I may throw a bit of preserved lemon in the sauce at the end.
Especially preserved lemon. Which I love, but makes red wine tough sledding.
About the only red wine I can think of that would go are some of the super high acid pinots – like Teutonic from Oregon, or Enderle and Moll. Well, there have been a couple of years when Eric Texier’s Brezeme syrah had the acid.
I once received a $50 Olive Garden discount and just went to the bar and got a bottle of wine.
Thanks for the recs! I tried to find the highest acidity PN I had in my limited cellar. I went with a 2019 Forge Vineyards Leidenfrost Pinot. This was my first red from the Finger Lakes and I’m a big fan of Forge’s dry rieslings. Dominant tart cherry/cranberry and bretty barnyard funk flavors. Almost reminded me of a sour Flemish red ale.
Strange pairing but the food was great, so I can’t complain.