Happy Friday To All ! Lately when I drift through the wine aisles at some of the wonderful wine shops here in Ohio, I seem to gravitate to the poor wine bottles that are sitting there with a little dust on them. Of course, being the wine lover that I am and hoping maybe to win the lottery someday, I do check out the wines that I know I cannot afford. I tell myself, for educational purposes and maybe a gift suggestion for me, I must take a little time to read the labels and touch the bottles. Then I sigh and go back to the aisle where the inexpensive wines live. Cruising down one of the aisles with the Spanish wines, I spotted a bottle with a little dust. It was hard to read the top part of the label as the writing was in white with a yellow background. Focusing my glasses a little more, I made out the name "Vega Sindoa". It is from the Navarra region, which I am somewhat familiar with, but I did not recognize the name. Not only that, it had a grape that I had not heard of, "Viura". With a price tag of $8.99, I was sold. Something new to try.
Vega Sindoa, 2005, is comprised of 75% Viura and 25% Chardonnay grapes. The Viura grape is widely grown in Spain and used in most of the Rioja Wines. It is estate bottled by Bodegas Nekeas which is situated in the valley of Valdizarbe, the northernmost wine growing district of Navarra. The Viura grape added a nice crispy acidity on the palate, somewhat like a green apple. Adding the Chardonnay grape to this mix seemed to round things out a little, give it a little more mouth feel. Not a long finish, but refreshing.
I served the Vega Sindoa with a pasta dish. This pasta is so easy to make and you can add all kinds of veggies to it to give it a different twist each time you make it. This was last nights version.
"Screw" pasta, steamed asparagus cut into 1/1/2" lengths, frozen or fresh peas, your favorite pesto, crumbled feta cheese, roasted pine nuts and a dab of olive oil. Cook the pasta and during the last few minutes throw in the peas. Drain and stir in a dab of olive oil. Next add the pesto and use enough to coat everything (I get very generous here as I love pesto), toss in the asparagus, crumbled feta cheese and pine nuts. Toss lightly. As for the amounts of ingredients, it depends on how many folks you are serving. You will have to adjust for that part. But let me tell you, this is sooooo fast and so good for a quick evening dinner. And the best part, the Vega Sindoa went very well with the pasta! It was a happy evening!
Tomorrow is Farmer's Market Day here in Oxford. Therefore, I will be up and at it very early to get the best and freshest the local farmers have to offer!