Riesling Blue Cheese Beet Pasta

I’m not a fan of sweet wines – fortified or not.

I lean towards the drier varieties.

There was a time I went for the big, bold, reds – and reds only. 

I have learned, though, as has my palate grown, to appreciate ALL wines.**

In fact, I really love exploring, investigating, and tasting all varietals – even if they are sweet and not my favorite.

And, I’m a huge fan of deliciously vine white and rosé wines, as well – even if Pinot Noir remains my favorite.

 

Riesling is typically a sweet white wine. Too sweet for my everyday palate preference. It IS possible to find a bone-dry Riesling and Gewürztraminer – which are both quite excellent finds – but, it can be a challenge.

 

Presented with a bottle of on-the-sweeter-side Riesling, I simply could not wait to pair this graced gift with some stinky, funky blue cheese, earthy beets, and lots of black pepper – served with a slippery soft penne regatta pasta.

**Did you know I have a wine blog, where I review and feature the wines consume? PassingTheVine

 

PENNE RIGATE

(“PEN-EY RI-GAH-TAY”)

 

 Riesling Blue Cheese Beet Pasta 

1 bottle of Riesling wine (750 ml)
1 cup water
2 Tbs. butter
4 cups penne regatta pasta
sea salt and pepper
4 small beets, boiled and peeled, then sliced
1/4 cup blue cheese crumbles

 

Combine the wine, water, butter, and pasta in a large pot. 

 

Bring to a rolling boil.

Reduce the heat to medium-low. Cover mostly, leaving about a 1″ slit of air.

Cook until the pasta is soft and most of the liquid has been sucked up. 

 

IF the pasta is still too crunchy, add a touch more water to obtain an “al dente” texture.

 

Stir and season with salt and pepper.

 

Plate and serve with the beets and blue cheese, along with additional freshly ground black pepper.