New York Vintners is a modern and boutiquey wine shop in Tribeca/NYC. This past weekend, the boyfriend and I took a class at the shop where we sampled Italian wines and we also learned how to make fresh pasta with Chef Meeker!
(prices may vary depending on vendor)
This Prosecco was dry, light and the perfect amount of fruit. I think it might be one of my favorites actually. I think I've had it before, but now I will definitely remember it!
Rosé has a bad rap, but White Zinfandel is really to blame! Rosé's are great Apéritifs in my opinion. I've never really enjoyed them with an entire meal just yet. Fruity and dry, this is notBeringer's! No offense... but there lies the culprit!
I'm not a huge fan of Pinot Grigio, however this one was not too bad. It was light and crisp and just what a good Pinot Grigio should be.
Sauvignon Blanc is one of my favorite whites... I suppose second to Prosecco! This wine is very floral and citrus. Like a nice juicy grapefruit!
One of the two reds we tasted. I preferred the last but not because this one was not the least bit enjoyable! It's spicy, yet light, and if you let it breathe you'll have a pungent yet smooth glass!
Ah, my Chianti! At last, you've found me! This is a great Chianti. Juicy and lush. Again, let her breathe. The lady needs some time calm down! An interesting tidbit- this wine is grown on an estate that also harvests pears... this highly impacts the flavor of wine. It's all about it's surroundings!
Now for the yummy pasta. Unfortunately I don't know when I'll be able to afford an apartment with a big enough kitchen to house a juicer, blender, Cuisineart, AND Kitchenaid. But we'll see... To make fresh pasta you need a Kitchenaid and the pasta attachments, but here is the recipe to get you started!
4 cups flour
1 tablespoon extra virgin olive oil
1/2 teaspoon salt salt
-Mix the above ingredients until they form a ball.
-Cover with plastic wrap and let the dough rest for 20 minutes.
-Cut into 6 equal sized pieeces to be fed through the pasta machine.
-Roll to desired thickness and cut or shape into desired pasta.
Cook pasta in at least a gallon of salted boiling water per each pound of pasta until just done- al dente! This will only take a minute or tow.
After we played around with the dough and made our own little farfalle and tortellini shapes, we were served a delicious bowl of freshly made pasta and marinara. By far the tastiest, simplest Italian dish I've ever had! So, if you have the space and money, make your own pasta. If you don't, take this class, sample the wine, then bon appetito!