Tannat and Pasta-A Surprising Combination

In last month's post, we told you all about the book Godforsaken Grapes: A Slightly Tipsy Journey Through the World of Strange, Obscure and Underappreciated Wine by Jason Wilson (the link will take you to Amazon to purchase the book, through which I will make a small commission!)  The book review can be found on this page. We are continuing our journey by introducing you to other uncommon grape varietals found in the book. I'm going to talk about Tannat.

I purchased this bottle of Tannat from Total Wines near where I live.  The wine is from Southwest France, and fully features the Tannat grape through black fruit aromas and a slightly floral hint. It explodes in the mouth with big tannins, which I normally dislike, but the herbs on the end of the taste really resonated with me.  Tannat was named for the big tannins found in this wine.  Typically, you'd serve this wine with a big steak or bolognese sauce.  But not me. Nope, I put it with this seafood pasta dish, and it was a winner!

The tomatoes and strong seafood held up beautifully with this big wine. The fruit-forward flavors complemented the tomatoes and seafood by adding a bit of depth to the sauce.  Who knew?  I had hoped and it worked out.  This is why we shouldn't be afraid to experiment.

Take a look at the other wine pairings featuring unusual grapes!

• A Special Wine for A Special Night by A Day in the Life on the Farm
• Aligoté Emerging from the Shadows by Food Wine Click!
• Asian BBQ Sauce-Glazed Pork Chops + Domaine Trosset's Mondeuse d'Arbin by Culinary Adventures with Camilla
• A Wine Geek Explores Jura’s Native Grapes, Part I by My Full Wine Glass
• Cooking to the Wine: Clos Cibonne Tibouren Cuvée Tradition Rosé & Savory Citrus Chicken with Couscous by Somm's Table
• Drinking Les Rocailles Apremont Savoie Jacquère and Eating Homemade Fish Paste by Chinese Food & Wine Pairings
• Forlorn in France, Flourishing in the New World? Malbec! by Wine Predator
• Great French Wines You Might Not Know...But Should! by Cooking Chat
• Alpine Fresh, Sulfite Free Jacquère Wine Is Not Pure White by Asian Test Kitchen
• Tannat and Pasta, a Surprising Combination! by Our Good Life
• Time to Give Some Love to Godforsaken Cinsault by The Corkscrew Concierge
• Though the Mountains May Crumble...Apremont and Some Alpine Pairings by Crushed Grape Chronicles

Seafood Pasta with Tomato and Onion Sauce

Yield: 4

Author: Terri Steffes

prep time: 5 Mcook time: 20 Mtotal time: 25 M

Lovely seafood dish using frozen seafood from Aldi's. Don't be afraid. Go and get you some.

ingredients:

• 1 onion, chopped
• 1/4 c butter
• 1 15 oz can diced tomatoes
• 1/4 c white wine
• 1 lb linguini
• 1 pkg frozen seafood mix
• 1/2 c chicken broth

instructions:

How to cook Seafood Pasta with Tomato and Onion Sauce

1. Bring 8 c water to boil.
2. Add pasta and cook al dente.
3. In the meanwhile, saute onions in butter.
4. Add white wine, chicken broth, and tomatoes to the onion.
5. Bring to a boil, then reduce to a simmer.
6. Add seafood and cook just until seafood turns pink. Do not overcook!
7. Divide pasta among four plates.
8. Divide sauce between the four plates.
9. Sprinkle with grated cheese and serve.

Calories
360.86

Fat (grams)
13.93

Sat. Fat (grams)
7.73

Carbs (grams)
42.36

Fiber (grams)
4.39

Net carbs
37.97

Sugar (grams)
4.77

Protein (grams)
14.35

Sodium (milligrams)
448.34

Cholesterol (grams)
54.13

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