Merlot Release!

This weekend we are releasing our new Merlot! It is a little on the drier side than our previous Merlot, but still has its wonderful versatility. I have heard lots of people mention how great it pairs with Italian food, and I've been dying to try this combo.

I was running short on time last night, so I picked an easy pasta recipe that I could quickly whip up after a long day. And though the meal wasn't very fancy, I must say that this was probably my best food and wine pairing to date. The rumors are true... there is something about our Merlot that makes it a perfect match for tomato sauce. It is light bodied, with a hint of green pepper. In this dish it simultaneously flattered the sweetness of the tomatoes and the saltiness of the olives. Whether you are throwing a pasta dish together like I was, or picking up a pizza on the way home from work, I officially declare Lost Creek's Merlot the ideal weeknight dinner wine. Trust me, you won't be disappointed!

Pantry Pasta for Two

adapted from The Pioneer Woman Cooks

3 tablespoons plus 1 teaspoon olive oil

1/2 red onion, diced

5 cloves garlic, minced

1 can diced tomatoes with juice

⅓ cup assorted olives, pitted and roughly chopped

⅓ cup red wine

2 whole boneless, skinless chicken breasts, pounded to even thickness

kosher salt

freshly ground black pepper
1 tablespoon butter
grated Parmesan cheese
½ pound linguine, cooked and drained

Heat skillet over medium heat. Add 2 tablespoons olive oil. When warm, add diced red onion and stir. Cook for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add olives. Stir and cook for a minute or two. Add wine, then simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.