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?