food and wine pairing

We have all been there, and some of us spend more time there than others. You know, completely stuck with a house full of somewhat random food, no desire to go shopping, and a growling tummy.

This was me two nights ago. My post-marathon legs did not want to carry me to the grocery store, and my poor husband is working 90 hour weeks, so I didn’t even want to ask him.

Enter the cabinet prowl. I pulled out the trusty old garlic, crushed red pepper, a box of whole grain spaghetti, a can of crab (I know, fresh is better, but I did have this on hand for crab cakes or salad. It’s actually quite tasty!)

I also had some capers left from my delicious Mediterranean bean dip, so I also got those out along with a can of tomatoes and a bottle of olive oil.

Crushed red pepper makes everything better.

Into the pan went the olive oil, several cloves of chopped garlic, and crushed red pepper. I sautéed those ingredients together until the garlic was soft and fragrant, then added the drained tomatoes, drained crab, and capers. 

I simmered the sauce for about 10 minutes while I cooked the pasta, then drained the pasta and mixed it into the pan with the sauce so that the flavors could mix and mingle. Topped with crumbled goat cheese that melted throughout, this meal was so delicious! It tasted like something that I had actually planned 🙂 and I would make it again. Zingy capers, sweet crab meat, and garlic went well with the slight acidity of the tomatoes.

Since I recently received a couple bottles of Laurenz V. Grüner Veltliner to sample, I thought that the sunny spring evening we were having would be a perfect time to pop one open.

Here is a little bit of information about Charming Grüner Veltliner from the Laurenz V. website.

“Charming Grüner Veltliner” by LAURENZ V. is not just another Grüner Veltliner from the Kamptal. It has its own wine personality; one that is beginning to take the world by storm! This wine calls up the strengths of its origins and expresses them clearly and distinctly. Its refreshing aroma seems almost light and airy, but in fact exudes depth and richness in finesse. On the palate are attributes of a wonderfully developed Veltliner: spicy, harmonious and structured – elegant, and with refreshing green notes (not overripe!) and a range of subtle nuances. A fresh and animated wine right through to the charming, delicately sweet finish.

I chilled this wine for only about an hour which ended up being a really good decision. I have been drinking white wine at a warmer temperature than I used to. Drinking it too cold can hide some of its flavor because it numbs your taste buds. Drinking the wine only slightly chilled allows for all of deliciousness to come out 🙂

When I first opened this bottle I smelled lots of crisp Granny Smith apple. The taste is so lovely, not too acidic and not too sweet. It went well with the pasta and also with the curry crab dumplings that I had the next night 🙂 I think this wine would be excellent with Thai food, Indian, sushi, or even a nice grilled fish this summer.

Have you created any really surprising dishes just by rooting around in your cabinets or freezer? We would love to hear them!

Have you entered my Cabot Cheese giveaway? What are you waiting for??