Pairing of the Day: March 21-25, 2011
Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refreshing first course. Chef Michael Chiarello of Bottega in Napa Valley used the 2008 Whetstone El Pajaro Chardonnay because its acidity is "a trampoline for flavor".
Pairing: Zippy Chardonnay: 2008 Whetstone El Parajo.
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