It’s a blizzard outside. We have 3 feet of snow on our deck railing, the wind is blowing and it isn’t supposed to stop until evening. So, what better thing to do than to make a hearty soup to go with the weather. I have a couple of Italian wines that I’m anxious to try, so I decided to make a Slow-Cooker Pasta e Fagioli.
I diced up chicken thighs, onion, carrot, celery, canned tomatoes and put them in the slow cooker. I added veggie broth, Italian spices and salt. It cooked on high for three hours before adding white beans, baby spinach and partially cooked rotini pasta. Cook for another hour and it’s done. Topped with a drizzle of olive oil and Parmesan cheese and you have a really delicious meal.
To go with the soup, I selected the La Valentina Montepulciano D’Abruzzo. It’s not as intense as a Barolo and not as light as a Chianti. I thought that it would be a great choice to go with a heartier soup like this. On the nose, you get cherry, blackberry and blueberry. It’s balanced by pepper, cedar, and the smell of wet forest. In the mouth, the blueberry and cherry stand out, along with the pepper and cedar. It has medium tannins and the alcohol is medium.
This is a wine that you can enjoy with or without food. It was a great selection to go with the soup. The pepper and cedar went nicely with the earthiness of the beans and the fruit paired nicely with the tomatoes and parmesan. The tannin level was just right for a heartier soup and gave the soup a nice body.
The vineyards are certified organic and they use indigenous varietals. The grapes are hand harvested. The wine is made in stainless steel, with part of the wine going into Slovinian oak and second pass barriques. This keeps the oak under control but still allows plenty of the fruit to shine through.
The Valentina is a delicious Italian wine that is perfect for everyday consumption. So, I’m going to pour another glass, sit down, and enjoy Italy via Stanley Tucci. Chao!