Pinot Bianco Paired with Smoked Trout, Asparagus, and Cream Penne
The Wine
Pfitscher Pinot Bianco
Pfitscher’s Pinot Bianco comes from the Langefeld vineyard, a plot located at about five hundred meters above sea level. The vineyard is very steeply sloped, perfect for drainage and situated for great sun exposure. The grapes are hand harvested and hand sorted keeping only the best fruit to make the wine with. Fermentation takes place in steel barrels at a controlled temperatures then matured on the fine lees producing a finely structured and balanced wine with a clear green gold color showing aromas of white flowers, golden apples and Asian apple pear. Flavors of fresh apple, pear and mineral are wrapped up in this finely structured and balanced wine with an elegant body. Critical acclaim JS91 Green-apple, lemon-zest, chalk and crushed-stone aromas. It’s medium-bodied with bright acidity and a focused, tight and mineral palate.
The Pairing
Smoked Trout, Asparagus, and Cream Penne
Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs.
What you will need
1 pound penne pasta
1/2 pound asparagus, cut into 2-inch pieces, tough ends discarded
2/3 tablespoons Extra-virgin olive oil
4 large garlic cloves, finely chopped
1 1/4 cup heavy cream
1/2 pound smoked trout or other sturdy smoked fish, broken into bite-size pieces
1/2 cup of mixed fresh herbs like dill, basil, tarragon, chives, mint and thyme (any combination will work), roughly chopped, plus 1/4 cup more for garnish
Grated zest of 1 large lemon, plus lemon juice as needed
Salt and freshly ground black pepper
How to prepare it:
1. Bring 6 quarts of heavily salted water to a boil in an 8-quart pot.
2. Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.
3. Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds.
4. Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.
Serve in individual bowls with a garnish of additional fresh herbs on top. Best prepared and eaten immediately. Serves 4 as a main course.
Cooking, and prep 25 minutes. Look for sturdy pieces of smoked fish that you can flake if you cannot find smoked trout, substitute bluefish, whitefish or salmon. Do not use lox-style salmon. Adapted from The Splendid Table.com
Cheers to Spring!
The Wine Guys