Wednesday, June 18, 2008

Prosecco & Peas

On none too rare of occasions, one will find a better wine pairing while sipping a bottle of wine that they forgot about in the fridge and shelling peas for steamed mussels, slicing cheese for pizza, or tearing basil leaves for a lasagna then one will ever create with hours of contemplation.

Sometimes this pisses me off. How dare something so simple bypass me when I was envisioning the magical mix of twenty ingredients?! But most time, I embrace the spirited nature of the universe that blesses the most basic of foods and the simpliest of wines with hearts that are so happy to meat each other.

Enter fresh shelled English peas, Drussian Prosecco, and my husband's chile pepper chef pants that his mother made. The peas, so sweet and green, were so excited to meet the likes of the peachy, lemony Prosecco that they simply exploded in my mouth. Prosecco is a sparkling wine from the Veneto region of Italy made from the grape it's named after. And the chile pants, well, they were so thrilled by the pairing that they had refused to get out of the picture. They wanted to be a part of the perfection.

We ate at least a handful of the fresh peas straight from the pod, and although I love them many ways, one of my favorite being lightly blanched, with butter and fresh thyme or mint, at the moment, nothing was better.

Any favorite pea pairings?

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Anonymous said...

Your post reminds me of my early days when my grandmother enlisted me to Summer KP duty; shelling peas and shucking corn. I'm sure she would have appreciated the Prosecco pairing, but I recall a can of Falstaff lager by her side. Once all was rinsed and ready, a tall, deposit/return worn bottle of RC was my reward. Drusian + peas are now on the porch list.

Kirstin said...

Shelling peas and shucking corn on the porch,..... sounds like a sweet midwest summer. Wish I had a porch! I hope that you got to sneak a taste of the Falstaff (which now I want to try) when she went inside to grab your reward RC.

Anonymous said...

Actually, it was all done at the end of a luxurious asphalt driveway in the South. Unfortunately, I don't think they make the Bard's Falstaff anymore, but the nose of it recollects a PBR and Coors combo... :-}

Dot! said...

Chili pepper chef pants!!!chim chim71!!

matt wright said...

I love peas with some mint too! personally though, a little fat goes great with them. And for that, I mean... PORK!!!!