Santa Maria Wine Bottle Opening Ceremony & Food Pairing #1

When we arrived home from our wonderful wine country weekend, it was late, we were starving and didn't have a whole lot of motivation to go to the store, or cook anything for that matter. After scrounging through the cupboards, we realized we could make some hummus. Easy. Garbanzo beans taking a couple spins around the food processor, done. We had plenty left over, so the next day I decided to get some lamb to go with it and Jimmy was dying to open our first wine candidate of the evening... The Mosby Primativo.


All the Mosby wines we tried smelled just incredible. I have only really explored Italian wines of the chianti in a wicker basket variety for the most part so this type of Cal-Ital wine was all new to me and my palette. The Primavito is very intense, dark and full bodied. It was almost a bit too overwhelming for the lamb, but just almost. The lamb and hummus were spiced enough for it to still work. Plus Jimmy deglazed the pan the lamb was in with some of the wine, garlic, rosemary and spices which gave the meal just the boost it needed to pair nicely with the wine.


Sidenote: Our dining room table has become a wine storage of sorts until we figure out where to put all this wine we brought back. If you look closely you will see some of the wines we brought home behind the lamb. I feel like we are eating in a wine store every night. And that is not a bad thing.

We do have another bottle of this and I think next time I will pair it with something a bit more spicy to stand up to the wine. The label on the bottle recommends pairing it with Tex Mex, BBQ, or pasta in black olive and garlic paste. It all sounds good to me. I discovered later on the Mosby website that they post recipes for each type of wine. I may have to try that!


Nevada looking like she may have snuck into the Primativo.