When it is nice outside, eating dinner on the balcony becomes my happy place. The sun is beginning to set, the birds are chirping, and I am able to enjoy the last bits on sun on my face. This evening back in May 2016, was a gorgeous evening. It was before the weather got ungodly humid and there was a slight breeze in the air. My husband was out of town, which meant that I got to make a meal using two ingredients that he dislikes, but I love: mushrooms and Zoodles (zucchini noodles). How can anyone not like Zoodles?
The recipe I used was from Eating Bird Food called, “Zucchini Noodle Fettuccine with Cauliflower Alfredo.” I added kidney beans and peas for a little more protein. The meal itself is one of my favorites of all time. You feel like you are eating something creamy and loaded with calories, but in fact, there is not a drop of cream and is very healthy. If you make the Zoodles al dente, it has enough bite to it to make you not miss the pasta.
The wine I used was the 2014 Sapore Locale Falanghina. Falanghina is an Italian grape that tastes bright, with lemon, lime, and white blossoms. It has a clean scent and is a great patio/summer wine. It is a heavier wine than Sauvignon Blanc, but not quite as heavy as a Chardonnay. This particular wine was a little lighter than other Falanghinas that I had. I was hoping that there would be more body to stand up with the “creaminess” of the cauliflower alfredo. The citrus of the wine went well with the earthy-ness of the dish. Had it been a little heavier of a wine, it would have been a perfect 5/5. This pairing gets 4/5 grapes, and definitely one that I would try again, though perhaps with a different wine.
Recipe: Eating Bird Food
Wine: Club W ($13)