The Wine Knows

Last night, I made fresh marinara from this recipe on Epicurean.com. The recipe calls for white wine, and I used Kiona Vineyards Winery's 2007 Chenin Blanc, which worked really well.

The sauce went over linguine (not fresh, sadly). This would pair well with a number of lighter red wines, such as a Cab-Merlot blend, a Sangiovese or a Pinot Noir.

The ingredients were simple enough: tomatoes, onion, garlic and fresh basil. It turned out great, with a side of sautéed bell peppers.