In 2017, Pedroncelli celebrated their 90th anniversary as a family owned and operated winery. It was a joy of mine to celebrate with them throughout the year in a series of wine tastings. It’s been an even greater joy that many of you have taken my words to heart and tried Pedroncelli wines. Furthermore, every one of you who have tried their wines love them! A couple of you even visited Pedroncelli in Sonoma and experienced their wonderful wines and hospitality first hand. As 2018 gets under way I am happy to continue sharing Pedroncelli wines and delicious food pairings with you.
2015 Pedroncelli Mother Clone Zinfandel Dry Creek Valley USA ($19): medium+ ruby; pronounced youthful aromas of baked black berries, black cherries, raspberries, candied violets, black pepper, baking spice, fresh tobacco leaves, trailing vanilla; full body, pronounced tannins, medium+ acidity, pronounced flavor intensity with dusty earth, pencil shavings, black pepper, licorice, black cherries, black berries; tannins are grippy yet well integrated; great tension between the earthiness and the juicy fruit; an overall killer zin. Click here to buy.
And a couple of bonus wines that are oh so good….
2016 Pedroncelli Signature Selection Chardonnay Dry Creek Valley USA ($17): pale gold; medium+ bright and inviting youthful aromas of nectarine, apple, pineapple, under-ripe mango, lemon zest, acacia, caramel, and cedar; crisp and refreshing, pronounced mouth-puckering acidity, medium+ body, pronounced flavor intensity with notes of yellow apple, white peach, pineapple, crème brulee, trailing cedar; elegant and focused; light hand in oak treatment creates a dazzling Chardonnay that is a steal at $17. Click here to buy.
2015 Pedroncelli Friends Red Sonoma County USA ($13): friendly blend of Zinfandel, Merlot, Syrah, Petit Sirah, and Sangiovese; medium+ ruby; medium friendly aromas of cherries, blackberries, raspberries, cranberries, baking spice, dried rose petals, chocolate, black pepper, dried savory herbs; bright and fruit forward on the palate, rich and robust, pronounced tannins and acidity, full body, mouth-coating, this fun and friendly wine lingers on the palate in a juicy, spicy finish. Click here to buy.
The Food: Pedroncelli’s web site is a wealth of recipes that pair beautifully with their wines. For #tasteup1 they carefully selected a recipe to pair with their Mother Clone Zinfandel.
My Choice: The recipe provided this month by Pedroncelli is Spaghetti Squash Carbonara by Michele Ana Jordan is an easy choice. It is relatively easy, it sounds delicious, and it is something unique. Have you ever had Spaghetti Squash Carbonara? Neither have I.
The Results: I have mixed feelings about the results. First of all the recipe is a bit challenging from a skills level because it requires “cooking” eggs carbonara style. However the instructions are clear and easy to follow. It was almost a complete success. I had the sauce what seemed to be the proper consistency. Then I took the piping hot squash and put it into the sauce. At that point the sauce became runny. Oops. My take away was the squash was so hot that it over cooked the eggs and cheese, taking the thick sauce like consistency and making it a runny soup like consistency. However, all was not a total lost. First of all, my dear husband likes everything I cook so he ate every bit and said many times how good it was. Second, it was not the right consistency but it was the right flavor. The flavor was delicious. And it paired so well with the Zinfandel. I must admit this is a dish I would never pair with Zin. Yes, it has some bacon, giving it a meaty, smoky, peppery flavor, but overall it is so light. When I think zin I think BBQ, burgers, steak, protein fat. But fruit forward Pedroncelli Zinfandel was a truly delicious pairing. So we had a soupy carbonara but delicious nonetheless and we ate it all!
My Song Selection:
Visit Pedroncelli to learn more about the winery and family as well as view their entire portfolio of wines.
Get your own bottles of Pedroncelli wines and let me know what song you pair with them. Cheers!
10 responses to “#Food & #Wine Pairing: Pedroncelli Zinfandel and Spaghetti Squash Carbonara”
Yummy. I would have never thought to do that! Awesome food idea.. great pairing! Thank you for the article Michelle!
I guess I should have said.. I would have done the execution of the dish differently, but I can imagine the flavors together. Lol
I agree. It was an unusual dish but I do believe I followed the directions precisely. I think I needed to allow the squash more time to cool. Not sure. However, as you said the flavors were good, just soupy.
All’s well that ends well, that’s what I say! You guys enjoyed it enough that leftovers were not an issue, so it’s a win. Quite surprised that the Zin made such a great pairing; shows that we should mix it up once in a while, trying things that seem counterintuitive. thanks for sharing!
So true. Thanks Lauren.
[…] Williams at Rockin Red Blog reviews several zins from Pedroncelli paired with spaghetti squash […]
I totally love squash, but I’ve been hesitant to ‘turn it into’ pasta. When my kids were little there was a trend to hide veggies in food, usually disguised as something else (no really, it’s a brownie – not a black bean bar) and I never got into it. I love veggies just as they are! But… I also love carbonara so perhaps I could carbonara a few veggies and I might change my mind!
I have made spaghetti squash many times as a pasta substitute; typically with red sauce and meatballs. This recipe was new to me. When my kids were little I used to mix sweet potato baby food into pancakes for them. As they got older then knew I was doing it but liked them so much we still do it to this day! Ha!
[…] Rockin Red Blog writes Food & Wine Pairing: Pedroncelli Zinfandel and Spaghetti Squash Carbonara. […]