| Alexander Valley Vineyards
Cabernet Sauvignon Pappardelle, Mushrooms and Sopressata Pasta |
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| Alexander Valley Vineyards Winemaker Kevin Hall |
Alexander Valley Vineyards is built on what was once the original homestead of Cyrus Alexander—you know, the guy Alexander Valley is named after. So not only does it have the perfect name, but its signature wine, Cabernet Sauvignon, is made from the perfect varietal for its appellation. Guess Hank Wetzel (oldest son of owners Maggie and Harry) had it right when he first planted it in 1975. Today the Wetzel family grows 14 types of grapes and produces nine different types of wine, including a limited proprietary red called “Cyrus.” Their 2003 Estate Cabernet Sauvignon is a prime example of why the Alexander Valley has become recognized worldwide as one of the best places to make a great Cabernet. It has dark cherry, plum, cedar and cocoa aromas and a rich, smooth mouthfeel that’s sprinkled with just the right amount of rich dark fruit and oak flavors. It’s paired here with a pappardelle, mushrooms and sopressata pasta recipe by resident chef Jeff Young.
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| Pappardelle, Mushrooms and Sopressata Pasta
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| 8 ounces pappardelle pasta 1 pound assorted mushrooms, sliced 3 tablespoons oregano, chopped 2 tablespoons sage, chopped 3 ounces sopressata, julienned 1 red pepper, roasted, peeled and chopped |
2 tablespoons garlic, minced Extra virgin olive oil 4 tablespoons sweet butter Salt and pepper to taste Grated Asiago cheese |
| Preparation:
Bring a large pot of salted water to a boil and add pasta. Heat a large, nonstick pan to medium-high and add oil. Add mushrooms to the pan and sauté for five minutes then add butter, garlic, herbs, sopressata and red pepper. Sauté for four minutes, then add the drained pasta. Sprinkle with salt and black pepper to taste. Serve with grated Asiago cheese. Serves 6
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