A classic: Sauvignon Blanc paired with pesto.
What makes it a classic? Here’s how the 2012 Taft Street Sauvignon Blanc worked with the pesto I made for the August Wine Pairing Weekend.
I get grassiness and grapefruit on the nose of the wine. I take a sip, and get peach, cherry blossoms, and mineral undertones. I eat a couple bites of the linguine, getting the garlic bite and saltiness in the pesto along with the freshness of the basil and acidity from the tomatoes. A lot happening on the palate. More wine. The crispness of the Sauvignon Blanc refreshes, cleansing the palate to be ready for another burst of flavor from the pesto. The makings of a classic pairing!
Ready to try this classic pairing for yourself? Typically on this site I link over to where you can find recipe details. But my pesto recipe is so simple (yet so good) that I’ll go ahead and re-share it right here:
Cooking Chat’s Basil Pesto Ingredients
2 cups fresh basil leaves, rinsed and tightly packed
4 cloves garlic
3/4 cup extra virgin olive oil
3/4 cup Pecorino or Parmesan cheese
2 tbsp pine nuts
The Method: Have a food processor at the ready. Rinse the basil and pluck the good leaves from the plant, add to a measuring cup. I use up all the basil I’ve gotten. If I wind up with more than two cups basil, I scale the recipe accordingly and have more pesto on hand. If you have extra basil and a school age child on hand, enlist them in the process of calculating the recipe proportions, keep those math skills sharp over the summer! Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
Next, add the garlic, and hit that food processor button again to get the cloves chopped up with the basil.
Add the remaining in ingredients, and then puree to get everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir. Presto, you have tasty pesto! If you’re going to be eating within the next hour or so, just leave the pesto out. If you’re making in advance, refrigerate, but take out an hour before serving to bring the pesto to room temperature. Serve over hot pasta.
Wine Pairing: Well, we already covered Sauvignon Blanc being a classic to pair with pesto. Want to go in a different direction? I’ve also had luck pairing Prosecco with pesto, and Picpoul with pesto is also very good, if you want to try a lesser known wine with your pesto.