Wine and Food Pairings at Reserve

There are a lot of kitchen experiments going on over here at the Reserve loft! We’re trying to find the perfect food and wine pairings.  I’m sharing a post from the Anuva Wine Tasting blog to show one of the favored combinations:

Hello wine worshippers and food fanatics!! Although this week’s recipe is a pasta dish, it’s really all about the bacon.  I think we can agree that one of the most heavenly smells in the world is that of bacon on the grill.   So I’ll be honest, yes I was craving bacon, but I was also curious to see how it would pair with some of our unique Argentine wines. Get ready… you are about to meet a combination that could impress even the most disagreeable of your in-laws.  So grab your wine glasses and let’s begin! Here’s what you’ll need to get started:


Ingredients (2 servings):

  • 100 grams of bacon
  • 200 grams of pasta
  • 2 cloves of garlic
  • 25 ml of cream
  • 1/4 kg of mushrooms
  • few sprigs of parsley
  • 1 entire green onion
  • chicken broth (in packet above)
  • salt and pepper
  • grated Parmesan cheese

To begin you’ll want to boil some water and start cooking your pasta.  Then chop up your garlic:


And your mushrooms…


And your bacon.  Let’s cook that bacon first so we can get those good smells going! (Warning: If you plan to cook around other people be prepared to face a lot of puppy dog eyes pleading for a taste)


Let those bacon slices get nice and sizzled, and then place them on a paper towel to soak up some of the grease, but not all! Next step, start sauteing your garlic and mushrooms.


Once they are browned a bit, pour in your chicken broth and chopped green onions.


Let them simmer for a couple minutes and then add a dab of cream and some parsley and……


Voilà!! A dish to wow the crowds.  Don’t forget to splash with Parmesan cheese and a sprinkle with salt and freshly ground pepper.  Mmm I already ate that entire bowl and looking at this photo makes me want some more.

Now you’ve probably snitched a bit along the way so at this point you must be PARCHED! Time to quench that mighty thirst of yours, and what a better way to do so than with an elegant red wine.

Here are the two contenders for today’s wine pairing:


Mairena Bonarda 2011 vs. San Gimignano Cabernet Sauvignon Roble 2008.


Now for the taste test! (See here for tips on how to pair wine with food)


And the winner is….


The MAIRENA BONARDA! Also known as Argentina’s best kept secret.  Bonarda was once nicknamed the “patito feo” (ugly duckling) because of it’s high yielding production that led to very poor wine.  It was a common blending grape for making low quality table wines.  It wasn’t until the 1980’s when winemakers from around the world such as Michel Rolland from France came to Argentina and started revitalizing the wine-making process.  They focused on limiting yield production and eventually turned this ugly duckling into an elegant swan.

This wine pairs so wonderfully with the dish because of it’s nice acidity and medium-full bodied characteristics that really compliment the creaminess of the sauce and the greasiness of the bacon.  Taking a sip of this wine after every bite swept away all those strong flavors, cleansing my pallet and making it ready for the next bite.  Make sure you added a lot of pepper to your dish because the pepper characteristics of the wine match it divinely!

The San Gimignano Cabernet Sauvignon was a very close second, but I think I’ll save that one for the next time I’m eating a big juicy steak.  For now I’ll stick to my bonarda 🙂

Buen provecho!


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