Pumpkin Sage Alfredo with Scallops and Matanè Primitivo #ItalianFWT

This month for #ItalianFWT we are looking at Primitivo wines, what Gwendolyn Alley from Wine Predator says is the Godfather of Zinfandel in her invitation post this month. For me, this was all new learning, as I hadn't tried this wine before.  I love learning from my colleagues!

Please do check out the invitation post.  There is so much great information there, and it comes from a member of the 2019 Wine Tasting Team.  She digs deep and gives you all kinds of interesting information about this wine.  Here's what stood out for me:

*So how are these grapes the same — and different? Wikipedia conflates the two and even redirects Primitivo to Zinfandel, and states that DNA analysis of this black-skinned grape shows “it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia (the “heel” of Italy), where it was introduced in the 18th century. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely “Zierfandler” from Austria.”

*In 1967, UC Davis professor Austin Goheenis visited Italy where Primitivo reminded him of Zinfandel. In 1968, Primitivo came to California, and in 1972, ampelographers found it identical to Zinfandel. Wine made in California from the Italian Primitivo grapes in 1975 seemed identical to Zinfandel, and indeed, Ph.D. student Wade Wolfe saw the same isozyme fingerprints.

Why did this stand out?  Because we learn that the grapes are essentially the same. As a someone who loves the drink of wine, I am unable to tell the difference, but to someone who understands the nature of wine, this must be a fascinating topic!

I am going to share with you the bottle my husband and I decided to purchase.  We found this $13 bottle of Primitivo at Total Wines.  We have been fortunate to find many wines from around the world here and when my local wine shop doesn't have what I need, I tend to get online and see if there is anything there.

We found this: Matane Primivito 2018 for $13 a bottle.  Tasting brought out tobacco, ripe plum, toast, and sage were found on the nose.  In the mouth, full-bodied with black cherry, mature blackberries, and black pepper.  Tannins were smooth and velvety.  The red soil, bright sunlight, windswept landscape, and salty air create this win from the ancient grape. The color is gorgeous, a deep ruby red, with intense fruity notes.  We loved it and will buy it again.

Matane was formed when Neil and Maria Empson and their daughter, Tara tasted the wines of Filippo Baccalaro on a family trip.  Matane (the combination of MAria, TAra, and NEil) began to form with a joint venture between the Empsons and Filippo and the results are these fine Primivitos.

Pairing this red with scallops was a stretch even for my husband.  However, the pumpkin alfredo sauce stood up beautifully and accented the scallops with their seasonings of pepper and coarse salt.  The wine's herbs were perfect with the fried sage, giving the crisp leaves balance on the tongue.  I urge you to give this dish a try and bring along this wine for the ride.

Yield: 4

Author: Terri Steffes

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Pumpkin Sage Alfredo with Scallops

A fancy dinner using convenience foods!

Prep time: 15 MinCook time: 10 Mininactive time: 30 MinTotal time: 55 Min

Ingredients

• 1 10 oz container Aldi Pumpkin Alfredo Sauce
• 1 12 oz package frozen scallops
• 8 oz whole-wheat spaghetti
• 1 bunch of sage leaves
• 4 T butter
• salt and pepper
• 1/4 c parmesan cheese

Instructions

1. Thaw scallops by running them underwater.  This takes about 30 minutes.
2. Cook pasta to package directions drains except for 1/2 c water, reserve the water. Add in pumpkin alfredo and the water to pasta. Stir.
3. Melt the butter in a large skillet.
4. Add 8 sage leaves and fry until deep green and crispy.  Drain on paper towels.
5. Add scallops to the butter.  Salt and pepper.  Cook for 2 minutes.
6. Turn scallops and cook 1 minute.
7. Serve pasta on a plate.  Top with scallops, parmesan cheese, and fried sage leaves.

Notes:

Calories

388.07

Fat (grams)

21.24

Sat. Fat (grams)

12.42

Carbs (grams)

27.20

Fiber (grams)

3.19

Net carbs

24.01

Sugar (grams)

2.14

Protein (grams)

25.18

Sodium (milligrams)

988.42

Cholesterol (grams)

88.83

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• Camilla from Culinary Adventures with Camilla:"Pasta Fra Diavolo Topped with Stuffed Squid + Li Veli Orion Primitivo 2018"
• Terri from Our Good Life: "Pumpkin Sage Alfredo with Scallops and Matanè Primitivo"
• Linda from My Full Wine Glass: “Primitivo: Zin’s not quite identical twin”
• Lynn from Savor the Harvest: "Pouring Primitivo, Four Wines From Puglia"
• Susannah from Avvinare: "Tasting Primitivo di Manduria"
• Nicole from Somm’s Table: "Two Sides of Coin: Primitivo and Zinfandel (with Ribs Two Ways)"
• Katarina at Grapevine Adventures: "Challenge Your Belief About Primitivo"
• Wendy at A Day In The Life on the Farm: "Primitivo: Old World vs New World"
• Gwendolyn at Wine Predator:"Godfather 3: Comparing a Turley Zin from California with an Italian Primitivo"

Stay tuned for our December selection, Italian Sparkling wines.  It will be hosted by Camilla at Culinary Adventures with Camilla.  I know it will be a fun time!