Aaron Berdofe's Wine and Food Experience

Rating: 5/5 (Yeah, yeah, they’re all just wonderful, aren’t they?)

Spaghetti squash tossed in grape seed oil, topped with lentils, tomatoes, and spinach.

Wine: Birichino Malvasia Bianca 2010

Notes:  So what makes this near-vegan? I cooked the lentils in some delicious broth made from the Thanksgiving turkey (sorry!).  Technically, this was also a gluten-free meal too, so there you go health trend people and celiac sufferers.  Feast away.  For the uninitiated, spaghetti squash is an actual squash that when cooked can be stripped with a fork to create strands that look like spaghetti.  I’d take it over store-bought spaghetti noodles any day.  What this dish was lacking was a fresh bit of citrus and a dose of floral.  Fortunately, the wine brought those to the party with its supple body, perfect alcohol content for food (13%!), and fortunate dry finish in tow.  This wine would most likely be beautiful with any squash based dish and for those who still need to bite into a dead animal at every meal this one works with some sausage (spicy or not) right on top.