Life's usually hectic for this twenty-something striving to find her place in this world. Three part-time jobs, owning a business, internship, and a husband keeps this girl's life jam-packed! She loves all things wine and has a goal of a six-figure income and plans to put her master's degree to work in a totally unrelated field. This is organized chaos! Read to enjoy the ups and downs through the eyes of the girl who one day will have it all.
Since I have such a fondness for wine, red especially, I decided to start informing you all about the different wines I am trying. Last night for dinner I made tilapia, simmered in a sauce of tomatoes, garlic, basil, and white wine. I did an internet search to see what kind of wine would pair well with the meal; the search turned up Sangiovese.
I also handcrafted some sweet potato gnocchi and made a tarragon/arugula cream sauce, this was served with the fish. In all honesty, the two were separate meals served together, which I do not recommend. Both were tasty, but together they took away from each other.
The Sangiovese I bought to pair with the meal was Cantini Dei Colli Amerini Poggio Del Salici Sangiovese. Now, it has been said that one should always pair red wine with food and it's never to be drank by itself. I disagree. I enjoy a glass of red wine by itself, it's like a food in its own. So of course I opened the bottle and tasted the wine on its own: not good by itself. I highly suggest pairing it with a strong cheese like a sharp cheddar, but not too strong of a cheese like a sharp provolone because it will overpower the wine, whereas I think the crispness of the cheddar will compliment the wine perfectly. The Sangiovese was tart and somewhat acidic.
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