Wine: 2008 Field Stone Rose of SangioveseMeal: Chicken Penne w/Pink Sauce
Color: (5/5)
Pink with a hint of orange to it, almost salmon. Good clarity. Really pretty.
Nose: (12/15)
Floral, and herby - lavender, strawberries, touch of vanilla
Taste: (6/10)
Cherries, slight spice - like white pepper. Not super complex, but definitely enjoyable. Good acidity, refreshing.
Finish: (5/10)
A little vanilla on the finish, pleasant but not distinct, stays with you a while. Some strawberry.
Aging: (1/5)
Two years has been kind to this, but it's not meant to hold. Drink now.
Overall: (4/5)
I like this. Nothing to knock your socks off. It's a really pleasant wine - doesn't require much attention and is perfect for sipping on the deck while feeding your begging ducks. Great for picnics, a really nice palate cleanser.
Total: 83pts
The sauce came out a little heavier than I really wanted, but it sure was tasty. The wine complemented it with its acidity. Kept the palate fresh for each bite, so every bite was like the first. And that's really all you can ask for, isn't it? Now, this meal isn't all from scratch. There's a little bit of leftovers, a little bit of pre-made stuff, and a little bit of fresh-from-the-garden.
Want to make this meal?
Chicken Penne with Pink Sauce
2 whole chicken breasts, boneless, skinless, cooked, and cubed
1 jar pasta sauce, meatless, with veggies
1 can evaporated milk
2 small cans mushroom pieces
1 small can tomato puree
1/2 cup grated parmesan
1/2 cup shredded mozzarella
fistful of fresh herbs, chopped (basil, rosemary, savory, lavender, thyme, oregano, basil, peppermint)
1 package penne, cooked according to package direction
Combine all ingredients except chicken and penne in a medium saucepan over medium-low heat. Cook and simmer until everything comes together smoothly. Once done, stir in the chicken. After the penne has finished cooking, toss with the sauce. Plate, garnish with a little parsley or basil, and serve.
Enjoy!
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