Rating: 5/5
Hand ground pesto over browned turkey sausage, leeks and fresno pepper all on some homemade pasta.
Wine: Cottanera Barbazzale Bianco (Inzolia) 2008
Notes:
OK, OK…I might be slightly biased since this was the first time I’ve made pasta from scratch and it turned out to be fantastic. I made them a bit thick because I’ve been craving a thick pasta noodle for at least a year and you can’t buy them in stores and it’s certainly rare to find in a restaurant as well. The pesto, made with a mortar and pestle was also fantastic. I’ve been using walnuts instead of pine nuts and more spinach than basil recently. Try it. You’ll love it.
The wine was made from a grape known as Inzolia in Sicily (Ansonica in Tuscany and numerous names in other places). It carries a bit of nuttiness in addition to being a crisp, dry white which went wonderfully with the pesto. The finish was expansive. Always a plus.
Aaron Berdofe's Wine and Food Experience 
[…] I make up new dishes every night, I’m posting this pairing to show that I really do revisit dishes I’ve already made and try them with different wines. Of course, it’s rare that I make something the exact […]