Wine Highlight: 2016 Mabel's VCR, $28.95

In the spotlight for today's #winehighlight...the lovely and delicious 2016 Mabel's VCR!

A true SAS original, the 2016 Mabel's VCR is a blend of 43% Viognier (estate-grown), 33% Chardonnay (sourced from NOTL) and 24% Riesling (estate-grown).

All three wines were vinified and cellared separately, and then blended before bottling. The Viognier was barrel-fermented and aged in re-coopered/re-toasted French oak barriques for a total of 11 months. The Chard was fermented and aged on lees in a 5,000 litre French oak cask for 11 months. The Riesling was cool fermented and aged in stainless steel. 

The resulting wine is a multi-faceted delight!  This multiple-award winner features aromatics of lemon oil, white flowers and vanilla with an undertone of nuttiness.  The dry bright palate is medium bodied with buttered toast, tropical sensations of papaya, guava and citrus.  Clean, pretty, with a long finish, the 2016 Mabel's VCR will continue to evolve in the bottle for another three years for those with patience to cellar it. For the rest of us, enjoy this gorgeous wine with seafood, poultry, pasta carbonara, medium aged and hard cheeses, substantial appetizers and pork dishes!

$28.95/bottle

Available for curbside pick up or home delivery! Order now!

Spaghetti Carbonara

https://www.saveur.com/article/Recipes/Spaghetti-alla-Carbonara/

Yield: serves 4

Ingredients

• 3 tbsp. extra-virgin olive oil

• 4 cloves garlic, peeled and crushed

• 10 oz. pancetta, cut into 1/2″-long x 1/4″-square strips

• ²⁄₃ cup white wine

• 1 lb. dried spaghetti

• ²⁄₃ cup finely grated Parmesan

• ¹⁄₄ cup finely grated pecorino Romano

• 2 tbsp. finely chopped parsley

• 2 eggs

• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¹⁄₄ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.