Wednesday, October 12, 2005

Wine: Cavatappi Sangiovese

If soup is anything in America, it is the food of fall. Spring pea soups and late summer tomato consommés are wonderful; real honest stews are something else altogether. In Oaxaca (pronounced “wah-ha-ka”), a state in Mexico, soups are serious business. They are traditionally served as meals in themselves. As fine as vichyssoise can be, a hearty, spicy posole is to soup what a great grizzly bear is to the forest.

It’s fall in Seattle and so we must make posole. It will be evening, and so we must have wine. Pairing spicy food with wine generally reminds us of white wines, but what few deciduous trees we have here are losing their leaves and so the wine that we must drink must be red.

Sangiovese can and does pair well with a hearty, spicy soup. The one good Washington Sangiovese I know of is the Cavatappi Sangiovese from Peter’s Cellars. The bouquet is musty, earthy, and even a bit like wet wood; that is to say, it is a delightful fall wine. No light fruits are prancing around here. It has a pleasing finish and beautiful ruby color. It can be had for about ten bucks.

The author Zarela Martinez says that a Oaxacan market is the highest glory of a land where food can express dignity, generosity, and grace. Wine, food, and fall may be able to bring a little bit of that out in all of us.

Value: 4.0
Color & Clarity: 3.5
Bouquet: 3.5
Flavor: 3.0


Blogger Merely Human said...

Ahh the memories I have of eating posoli with family during Christmas in the Colorado mountains. You just reminded me there's a recipe that I've been meaning to try out. And I will trying it with sangiovese.

11:31 AM  
Blogger G-Girl said...

I love the Cavatappi Sangiovese--just learned about it in Portland. I am going to enjoy it right now with some spicy pizza.

6:46 PM  

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