A nice Celler de Capcanes Peraj Petita and a not so great Pasta Sauce
I have been trying to make meatballs with less meat and more vegetables, and finally with a binder that is gluten-free. I started to research the subject on the web, and I found that you could use well sautéed onion, mushrooms, eggplant, and zucchini as a binder. So I thought this was great, until I tried it and well, let’s say that it was nothing short of a disaster. I believe I added too many vegetables, and used ground turkey (which is softer and less dense than ground cow meat). So, we threw it all together and tried to make a meat sauce, and well that did not work for me – but heck I tried. I am not giving up on my dream of building the perfect vegetable and meat ball with a low-calorie gluten-free binder.
We made some nice fettuccine and a nice fresh green salad to go along with the ill-fated pasta sauce. We pulled a bottle of 2006 Celler de Capcanes Peraj Petita to pair with the dinner. The wine does not come close to its bigger brother, but nice all the same. The quest for knowledge does not stop on failure, but still, I am bummed out. More trials will be coming, but until then, eat we must.
The wine note follows below:
2006 Celler de Capcanes Monstant Peraj Petita – Score: B+
The nose on this ruby towards garnet colored wine pops with cassis, plum, sweet rich notes, raspberry, an almost enveloping nose, with a bit of pepper. The mouth on this medium bodied wine has plum, cassis, and raspberry, with an almost mouth coating consistency, and integrating tannins. The mid palate is balanced with core acidity, a hint of oak, and mouth coating tannins. The finish is long with bright red fruit, vanilla, and a hint of leather.