A Rosé By Any Other Name #ItalianFWT

Being from the USA, I never thought that I liked Rosé wine.  I thought all Rosé wine was cloyingly sweet like a White Zinfandel.  Then I was introduced to some Rosé wines from France and discovered that not only did I like them....I loved them.

So when I was given the opportunity to receive some samples from Chiaretto Pink along with my fellow bloggersin the ItalianFWT group.  I leapt at the opportunity and was I ever glad that I did.

I received two bottles of Chiaretto Rosé for sampling purposes.  I received no monetary compensation.  All opinions and thoughts are my own and here they are...….

The first bottle I opened was the Pink Diamond Chiaretto from Costadoro.  It was the darkest in color of the two bottles and still poured a pale pink.

This wine was bone dry and crisp as could be but surprisingly had a little buttery aftertaste, especially when paired with the slightly spicy Korean Wings that I had made.

I daresay that I liked these better than the French Rosé wines that I had tried thus far and I really liked them.  This Chiaretto Rosé was smoother with less acidity and more citrus flavors than the others I have tried.

The second bottle was opened specifically for this post.  This wine from Heaven Scent is also from Bardolino but poured much paler with an almost orange tinge.  This wine was fruity and slightly more acidic.  It was still a dry wine that I could enjoy on a hot summer day pool side all by itself.  It also lends itself well to food.  

I decided to pair this wine with an easy Pasta Carbonara.  The richness of this pasta was balanced by the lightness of the wine.  It wasn't a great pairing but it was a good pairing.  I think had this been a seafood pasta it would have been a tremendous pairing.

But, just to make sure, I will have to round up another bottle, make some seafood pasta and try it out....that is the sad, hard life of a food blogger.  LOL.

I will be making this Pasta Carbonara again too.  It is wonderfully satisfying with the smokiness from the bacon and the creaminess of the sauce.

Our ItalianFWT party is being hosted by Li of The Wining Hour.  You can see her preview post and learn much more about this fantastic area of Italy here.  We will all be getting together for some Twitter Chat this morning at 11 AM EDT.  We would love if you would join us. Just follow #ChiarettoPink and #ItalianFWT to get into the conversation.

Before I share my recipe for the Pasta I want to share what the others have posted about their experience with Chiaretto.

Jennifer at Vino Travels will share "Lake Garda says Hooray for Rosé with Chiaretto""

Mike at Life At Table will share "Rosé Fatigue? Try Chiaretto"

Li at The Wining Hour will share "Chiaretto Classico and Grilled Shrimp"

Camilla at Culinary Adventures with Cam will share "Chiaretto Poured with Local Catches"

Gwen at Wine Predator will share "The Key to Italian Rose? Chiaretto!"

Lynn at Savor the Harvest will share "An Italian Surprise You must get to Know #ItalianFWT"

Wendy Klik at A Day in the Life on a Farm  will share "A Rosé By Any Other Name"

Jill at L'Occasion will share "Chiaretto Goes With Everything: Italy’s Versatile Rosé Wine"

Katarina at Grapevine Adventures will share "A Chiaretto is always a Chiaretto ... a Valtenési not Bardolino #ItalianFWT" 

Lisa at The Wine Chef will share "Easy Quinoa Salad Paired With Chiaretto, A Delightfully Dry Italian Rosé"

David at Cooking Chat will share "Discovering Chiaretto Rosé Wine and Food Pairings"

Jane at Always Ravenous will share "Farmers' Market Pasta with Chiaretto di Bardolino"

Now let's take a look at this easy weeknight recipe.  It is homey, comforting and ready in minutes.  

#ItalianFWT, #Italianwines, #pasta, #bacon, #quick, #easy, #comfortfood

Pasta, Comfort Food, One Dish Meals

Italian, Comfort Food

Yield: 4Author: Wendy KlikPin it

Pasta Carbonara

This dish is wonderfully satisfying. The smokiness from the bacon and the creaminess of the sauce creates a balance that is homey and comforting.

prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:

8 oz. wide egg noodles

6 slices bacon, diced

1/2 small sweet onion, diced

2 cloves garlic, minced

2 eggs, room temperature

1/2 c. shredded Parmesan cheese, plus more for sprinkling

pepper to taste

instructions

Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions.

Whisk together the eggs and 1/2 c. Parmesan.  Set aside.

While the pasta is cooking, cook the bacon over medium heat until crisp.  Remove to a paper towel lined plate and set aside.  Discard all but 2 Tablespoons of the drippings.  Return the pan to the heat and cook the onions and garlic until softened and translucent.

Add the pasta and about a 1/4 c. of the pasta cooking water to the skillet.  Toss and cook for a few seconds until the water nearly evaporates.   Remove from heat and immediately add the egg/cheese mixture, stirring quickly.  The eggs will cook from the heat of the pasta, stir quickly and continuously so the eggs don't start to set and scramble.  Add additional pasta water, a Tablespoon at a time, until you reach the desired consistency for your sauce.

Stir in the reserved bacon, season with pepper and sprinkle with additional Parmesan before serving.

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