Carneros Chardonnay

Perfectly Paired with

Cilantro Lime Pesto Pasta

One of the first things members of the Wine Spectrum Wine Club turn to when they receive their copy of the club’s monthly newsletter is the recipe section. The joy of matching seasonally fresh fruits and vegetables to recently released or limited production wines from the Wine Spectrum’s portfolio falls to Rachael Smith, coordinator of events and marketing. Rachael is the fortunate wine lover whose splendid palate helps her match the flavors, textures and aromas of culinary delicacies to the nuances of selected Wine Spectrum wines.
For Wine Country This Week, Rachael presents an exceptionally tempting pasta creation, “Cilantro Lime Pesto Pasta” as an ideal match for the recently released Wine Spectrum 2006 Carneros Chardonnay. Winemaker Philip Titus selected prime fruit for this distinctive Chardonnay from a trio of Carneros vineyards, famed for producing world class fruit: his own Titus Vineyard, Cold Creek Ranch and Sangiacomo Vineyard. “This vintage,” says Philip, “is smooth and spicy, with a silky texture and toasty oak flavors that seem made for the generous blending of the rich pesto, cilantro and asiago cheese ingredients in the pasta sauce.”
To enjoy the elegance of this pairing of mellow Northern Italy ingredients and the crisp Carneros Chardonnay, wine lovers will have to call 800-933-8466 to order a few bottles since Philip made only three barrels of this impressive wine. (The wine is not available through the Wine Spectrum website.)
More recipes and suggested pairings are offered at the Wine Spectrum Bar and Shop in Old Railroad Square, 123 Fourth Street, Santa Rosa. The surroundings are comfortable and relaxed and the wine tasting experience is enhanced by a small plates tasting menu of delicious freshly prepared foods, cheeses and desserts. For more information, call (707) 636-1064 or go to www.winespectrum.com.
Says Rachael, “Think of Wine Spectrum as your secret source for the wine you love to drink.”

CILANTRO LIME PESTO PASTA

• 1 cup fresh cilantro leaves (do not include stems)
• 2-1/2 tablespoons extra virgin olive oil
• 2 tablespoons sliced, toasted almonds
• 3 tablespoons chopped, fresh garlic
• 1-1/2 teaspoon lime juice
• 1 cup shredded asiago
• 1-1/2 teaspoon salt
• 1/4 cup chicken broth
• 8 cups linguini pasta, cooked al dente
• 2 cups cooked, cubed chicken
• 4 cups pesto sauce
• 1 cup sun-dried tomato, sliced julienned

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.


Pour yourself a crisp, delicious glass of
2006 Wine Spectrum Carneros Chardonnay

Related Information

• Wine Spectrum