Is This Gauche?

I first learned the word as a child, from a Peanuts cartoon.

Gauche.

Something about Snoopy disparaging someone else’s root beer quaffing.

So, my question is this: is Ravioli Two Ways gauche?

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Reason I ask is, I was tasting a library wine in advance of an event, and I also happened to be cooking ravioli. (For more about the event, please click here)

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And I looked at the ravioli, and I looked at the wine, and I knew a good thing was happening.

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The sauce I was preparing was a red sauce.

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And I tasted them together. And it was good. It was very good.

The wine was the 2007 Ridge Vineyards East Bench — we’re serving it as a special treat for First Friday tonight — and with the red sauce, it became a delicious expression of its own inner reconciliations of darkness and light, structure and fruit, tannin and acid.

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For more about East Bench, the wine, please click here.

And for more about East Bench, the vineyard, please click here for the Vineyard’s home page, and please click here for the Interactive Vineyard Flyover (just arrow forward until you get to the East Bench portion!)

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But there was also pesto in the fridge. My own pesto sauce. My own very good, homemade pesto sauce. Made just the day before, and now perfectly infused with its own vital garlicness.

And I looked at the ravioli, and I looked at the wine, and I thought about Snoopy.

And then I did it anyway.

I made another plate of ravioli, and this time, I topped it with pesto sauce. Not red sauce. Pesto sauce.

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And it was good. It was very good. And with it, the wine became a different sort of deliciousness altogether. Suddenly herbaceous, the wine became fresh and lively; suddenly bright, the wine brought forth spry acidity; suddenly fruit-forward, the wine was flirtatious.

So I did it. I served Ravioli Two Ways that night.

And it was good. It was very good.

The wine showed tremendously; complex in ways I had no rights to imagine. It was a revelation.

But was it gauche?

Snoopy?



Categories: Food & Wine Pairing, Tasting Events/Opportunities, Tasting Notes, Varietals & Blends, Viticultural Salmagundi, Wine & Food Pairing, Wine Tales, Zinfandel

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2 replies

  1. What was inside the ravioli?

    • Ah, great question! Spinach and ricotta, primarily, so a bit of herbaceousness for the cool climate side, a bit of salt for the fruit, and a good amount of fat for the acidity!

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