Another week…another Super Tuscan! This 2008 La Massa from Tuscany, Italy is made from Sangiovese, Merlot, and Cabernet Sauvignon grapes. According to the wine maker’s notes on Wine.com, the wine was aged in Oak Barrels, 40% which were new, along with 10 months on the lees (yeast) and kept active with frequent batonage (stirring of the lees) and macro oxygenation.
This wine has a beautiful deep ruby color with gorgeous and striking aromas of dark fruit, sweet baking spices, vanilla, and cassis. The balance in this wine is so appealing with fine integrated tannins and a great deal of fruit lingering on the palate, that I truly enjoyed every single sip of this wine!
I decided to pair it with a pasta that my exchange student from Bologna, Italy had made when she lived with us a few years ago. Lucy always made the best meals and I happened to see a sale on pancetta and immediately thought of her, and that dish! This pasta is so simple and yet so delicious and I couldn’t
wait to get home to make it. I chose angel hair pasta (because it is my favorite) and sauteed pancetta,
garlic, and shallots into a crushed tomato sauce. The salty meat with the sweet shallots and the tomato
sauce just makes such a perfectly light pasta dish that anyone can enjoy.
Since I used Dream Fields pasta because it tastes so good and is very low in carbohydrates, I was able to add garlic bread to my dish as well with a little less guilt! (Honestly…I couldn’t resist the sale on baguettes)