Food: Pasta Carbonara with roasted vegetables
The pasta could not be more simple. Chop some bacon and cook it in some olive oil until it begins to curl, but not brown. Add some white wine and cook until evaporated. Boil the pasta. In the serving dish, break 2 eggs and mix with a total of ¾ cup grated Romano and Parmesan cheeses. Then add the cooked bacon. Whisk together and stir in the hot, drained pasta. Roast vegetables in your favorite way. We used eggplant, zucchini, red pepper, and carrots.
Wine: 2011 Renato Ratti Barbera d’Alba. This wine hails from the Piedmont region of northern Italy in the village of Alba just south of the city of Turin. Located south and east of the Italian Alps, it is an area known for both its breathtaking scenery and its famous, world-class wines — the most notable being barolo and barbaresco, both made from the nebbiolo grape. Barbera, however, is the most widely planted grape in the Piedmont region, accounting for more than 50% of wine production in the DOC.
Tasting notes: On the nose, one gets the pleasant scents of plum, black currant and blackberry. On the palate, blackberry jam persists as the most recognizable flavor. A word about fruit flavors in wine — younger wines that have fruit as part of their flavor profile tend to have the tastes of fresh fruits; then, as the wine ages those flavors tend to soften into the tastes of cooked fruit like jam, fruit leather, or even pie. Although this dish is more commonly paired with a white Italian wine like a Pinot Bianco or Pinot Grigio, this Barbera is perfect with the rich taste of the carbonara and the roasted vegetables. The low tannins of the Barbera contribute to the suitability of this pairing.
A Source: wine.com