A Wine with Dinner Challenge

(Like that huh? Yes, I have much spare time today.)

I got a recipe from my friend Roz of Beadimus for Zuppa Toscana and I want to make it this week. (I also borrowed the picture from her, so this is her cooking, yum!)

Here’s the recipe:
1 lb. italian sausage
2 large (I usually use 3) potatos, sliced in half then chopped in 1/4 in. slices
1 onion (medium)
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale (you can also use swiss chard), chopped
2 cans chicken broth
1 qt. water
1 cup heavy whipping cream
dash of red pepper flakes, optional
salt and pepper to taste
Cook sausages in a 300 degree oven for 30 minutes. Drain sausages on paper towel and cut into slices. Place onions, potatoes, chicken broth, water and garlic into pot and cook on medium heat until potatos are done. Add sausage and bacon, salt and pepper. Simmer on low for 10 minutes and then turn on low heat. Add kale and cream. Heat through and serve. I usually serve it with some sort of bread.

What would you serve with this soup? Again, I’m open to all suggestions! When I get home I think I will work on uploading our wine list, but suffice it to say, we have many zinfandels, cabernet sauvignons, sangioveses, various red blends, chardonnays, gewurztraminers, viogniers, various white blends all from CA, plus I am willing to go hunt down a specific bottle if you think something would be perfect with this soup!<a href=”http://www2.blogger.com/post-edit.g?blogID=37542126&postID=3058545895969504413&#8243; url=”

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13 Responses

  1. When I got this soup at Olive Garden, the waiter told me that the Principato Rosato goes well with it. I don’t know much about wine, but I took his word on it.

  2. I think I would go for the sangiovese. Fruity, not usually heavy oaked (don’t want anything to clash with the smoky flavor in the bacon) and enough acid to cut through the cream. Dolcetto would also work, or a soft red blend with not too much cab (maybe one that’s more merlot/sangiovese based). They always say that you can’t go wrong drinking a wine from the region that the dish is from, so that’s the real reason to go with Sangiovese. BTW, I would probably sub real bacon for the bits.

  3. Thanks for the suggestions.

    Dr. Debs, I definetly bought fresh bacon for this! I picked it up at the store this afternoon.

  4. Hello Sonadora,

    That looks wonderful, I can so dive right in!

    Very nice…to bad you cannot smell over the internet (lol)

    Happy Sipping!

    Dezel

  5. I think dr.debs is right about a Sangiovese, but I’d rather try it with rose’. It’s usually my pick to go with a BLT and other bacon-y things.

  6. But with our time difference, you’ve probably already eaten. Maybe with leftovers?

  7. Hey Farley and Dezel!

    I actually haven’t made it yet, the plan is to do this on Sunday, so I’m still taking suggestions.

    Still hoping someone will suggest a meal for my pinot noir too!

    :)

  8. Your Pinot is very food friedly and can fit in where most cannot.

    Where is your Pinot from ? Pinot is truly a switch hitter, but some places are making it very big, so that is why I ask : )

    Happy Sipping!

    Dezel

  9. Dezel, It’s from Roederer Estates in California, the Anderson Valley if I’m not mitaken!

  10. what about this Gamay from dr. debs? your dish is close to the dish she prepared with it…http://goodwineunder20.blogspot.com/2007/01/another-find-from-beaujolais-2005.html

    pk

  11. I was thinking maybe a fruity rioja or something…interesting question to pose–in general, I sometimes find soups challenging to pair. I think with the cream & other ingredients you want something fruity and not too tanic.

  12. Hello Sonadora,

    My experience with some CA Pinots have been bigger and fuller in style, but albeit, tasty – just bigger than the average…

    I would agree with the post above and go with something lighter in a fresh fruit style. If you are near Total Wine my $10 selection would be a Cab Franc from the little Village of Chinon. It won’t state the varietal name on the bottle, but Chinon is the birth place of Cab Franc and produce clean, light, red fruit driven examples of Cabernet Franc. Dom Semellerie – Chinon comes to mind ($10.99). Also an inexpensive Burgundy (like less than $15) is always a good option.

    Happy Sipping!

    Dezel

  13. I’m with cookingchat – something like a Grenache or a Grenache blend (Chat du Pape etc.)

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