Welcome back to wine week! To get caught up, make sure and read yesterdays post:
Rule one: Acid needs acid
I loved (LOVED!!) this recipe and pairing. I am much more of a red wine person and learning about versatile red, with a higher acidity and lower tannin level than most reds, I am able to serve a red wine as a stand in where most people would typically put a white. Because, remember, pairing is more about acid and tannin levels than white versus red.
I CAN have a red wine with white meat!! As long as I can pick the right one.
The wine in this pairing is Pepperwood Grove Pinot Noir, 2009
I really liked this wine, and I loved that I am now able to pair a red wine with white meat if I so desire. Still maybe a bit to tannin heavy for a light, white fish, but works perfect with pork or possibly a chicken dish. AND It’s UNDER $10!! I love that. I love that I can serve a beautiful wine, paired perfectly with my beautiful salad, and no one will ever know that I so incredibly affordable.
This was a recipe that I followed the closest. And I loved it so much I made it twice in the same week. It is easy, full of flavor and has a fancy boldness that is perfect for a dinner party.
It has a super easy homemade dressing that you mix right in the salad bowl.
I only made a few minor changes to this recipe:
- Since I had truffle oil on hand from when I made this, I used it in place of the olive oil.
- Instead of rubbing the bowl and the bread with garlic, I used a microplane to grate it to a paste and spread it on the bread, and just added the garlic paste to the dressing
- I grilled the bread slices on my grill pan and served them on the side
- I added chopped tomatoes