Here’s a recipe to have around when you can’t decide which wine to uncork. Nearly any wine would successfully accompany this dish, save for those that are very sweet or blockbuster reds high in tannin and alcohol. The only caution here, however, is to attend to the level of sweetness, especially if the pears are very ripe and juicy. A super-dry wine of whatever color may come off as tinny or harsh. But many whites, reds and pinks — even bubbles — are in the game.
THE FOOD: Pasta with turkey, pears and walnuts
Cook 1 pound spaghetti according to package directions; drain. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 pound turkey cutlets, thinly sliced, and 1 small onion, thinly sliced. Cook until slightly browned, about 8 minutes. Add 3 pears, diced; 1 cup chicken broth; 1/2 cup each coarsely chopped walnuts, dried cranberries and sherry; 2 teaspoons chopped fresh sage; and salt to taste. Cook until meat is cooked through, about 4 minutes. Toss pasta with the turkey-pear mixture; serve sprinkled with parsley. Makes: 6 servings
— Recipe by Renee Enna
THE WINES
2013 Chapoutier Les Vignes de Bila-Haut White, Cotes du Roussillon, France: A blend of four southern French white grapes that offers up both a plush, juicy texture but also a tangy, zesty finish. $13-$15
2012 LaFollette Pinot Noir, North Coast, California: Man, this guy makes such great pinot for the money: wafts of perfumes of dark cherry, cola and spice, seconded on the tongue in flavors. $20-$22
NV Charles Baur Cremant d’Alsace Brut Rose, Alsace, France: Flavors like rhubarb-cranberry rock candy, flecked with scents of bread dough rising; soft and pleasant. $20
