Took a rare night off from the grill and thought Id indulge in one of my other favorite that is homemade pizza and Cabernet Savignon!
I know at first glance when you see the Alexander & Fitch label you must think "Oh, Hipcheck must have found some small cool new winery that will soon attain cult status." But truth be told-this is a wine that was recommended by some schmo on one of the many varied hockey forums I lurk at occasionally and was purchased at a local Trader Joe's for a whopping $5.99 a bottle. I decanted it and let it breathe a bit and even then had "$5.99 a bottle" written all over it. It had a nose that was somewhere between turpentine and paint thinner(if there is a difference...they may be the same thing but anytime the nose can be compared to an industrial solvent you know the overall review isn't going to be glowing by any stretch). I couldn't really single out any particular fruits and with its reduced 13.2% alcohol level its was almost an exercise in futility. If only I would have been smart enough to buy a case of the Indigo Hills Cab when it was available at the local wine club for $6.19 a bottle.
To the food-The salad was romaine lettuce served with a creme sherry vinaigrette blended with sun dried tomatoes, Roma tomatoes, and sliced Haas Avocado. Very Nice! The creme sherry vinaigrette was much more delicate then your average vinegar and would have probably been been better served with some mixed baby greens but with a family budget you cant have it all.
For the pizza we couldn't decide if we wanted to do it Italian Style with Sweet Soprasata or Shrimp w/Parsley sprinkles so we went half and half. The salami portion went very well with my ever so artistic leaning soprasata searing to a nice bacony crunch working well. The shrimp may have been more flavorful had I done some type of quicky marinade but even on its own without any seasoning or marinade still had a nice delicate flavor. The heating method(slow roasted on top of pizza) actually gave it the perfect texture. Not at all too shabby considering it was made almost solely with leftovers! Let that be a lesson in budgeting frugality-pasta on monday or tuesday with the remaining sauce serving as pizza sauce later in the week. How this entry went from a serious wine and food review to Hints from Heloise is beyond me.