One of the reasons why I love pairing food and wine is because there are an infinite number of great matches. A meal can be paired with a great many wines, yet taste entirely different (and equally delicious) with each one.
Take, for example, one of my all time favorite dishes to make, Zucchini Noodle Fettuccine with Cauliflower Alfredo by Eating Bird Food. This recipe is full of creamy goodness without having a splash of cream. Cauliflower and nutritional yeast give this dish its creamy, cheesy flavor. I added peas and kidney beans to add some more vegetables and depth. Peas naturally have a buttery flavor, and have a nice little snap when you eat them. It is a wonderful addition to the meal.
I made this in one of my very first posts, nearly a year ago, and paired it with with a Falanghina. I enjoyed the pairing, but found the wine to be too light for the heaviness of the sauce. The earthy flavors of both the wine and the meal complemented each other. Tonight, I opened a wine that is always found in my fridge, Black’s Station Chardonnay (which has also been enjoyed with this recipe). It has many tropical and stone fruits on the nose, with an oaky body and flavor.
All of the creamy and buttery notes from both the meal and wine went perfectly together. The body of the Chardonnay was heavy enough to not get lost in the cauliflower Alfredo, and flavors were a great match with the peas. If I had to find a flaw, it would be that the tropical notes from the wine were somewhat harsh. The mushrooms and kidney beans were in the dish mainly for texture, as I could not fully taste them with the wine. Where the Falanghina had the flavor but lacked the body, the Chardonnay had the body but had too much flavor. However, that is me being nitpicky. Both wines were still delicious with the meal, and I’d easily repeat the pairings again! 4 grapes.