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Zoodles to Pair with Pinot Grigio or Bubbles by Meredith Griffin

Zoodles to Pair with Pinot Grigio or Bubbles by Meredith Griffin

While zucchini noodles are not an innovative idea, this time of year when they are as bountiful and fresh, they need to be put to good use!

The beauty of zucchini noodles is their versatility—whatever flavors you add they will soak up. Substitute them for pasta to make an Italian dish or for Soba noodles to make an Asian dish…the possibilities are endless.

In this recipe I’m creating a Mediterranean inspired dish by topping them with tomatoes, Kalamata olives and feta cheese. I like to start any recipe I make with zucchini noodles by slowly cooking thinly sliced onions until there almost caramelized and then adding the zoodles to the pan to marry with the onions.

Ingredients for 2 Servings:

  • 3 large zucchinis (spiralized into noodles using whatever instrument you have to do this)
  • 1 large onion, halved and sliced into thin half circles
  • 1-2 garlic cloves, minced or grated Herbs, minced (I had some rosemary, thyme, and oregano available so that’s what I used. Use whatever you have and like)
  • 1 cup cherry or grape tomatoes, halved
  • 4-6 oz feta cheese, crumbled (I suggest a high-quality feta from your local cheese shop but any feta will do)
  • 1 cup Kalamata olives, halved
  • A few basil sprigs, chiffonade
  • A few parsley sprigs, minced
  • Zest of half of a lemon Olive oil Salt and pepper
  • *Optional-Low-sodium vegetable broth

To Prepare:

  1. Begin by warming about 1 tbsp of olive oil in a large skillet over medium-low heat. Add the onions and sauté for about 20 mins over medium-low heat until they start to turn brown and almost caramelized. Stirring them a few times throughout.
  2. While onions are cooking, combine tomatoes, olives, feta, basil, lemon zest and about 1 tbsp olive oil in a bowl until combined. Set aside.
  3. Add grated or minced garlic and assorted herbs to the sauté pan. Cook for 4-5 minutes.
  4. Increase heat slightly to medium-high heat and add zucchini noodles just until heated through and mixed in with onions. Add salt and pepper to taste.
  5. Remove from heat and portion into two pasta plates/pasta bowls. Top with tomato mixture while noodles are still warm so the flavors melt into one another. 
  6. Uncork the wine and serve! Enjoy! 

*Notes: If the onions need more moisture while cooking, rather than add more olive oil, add a couple tablespoons of vegetable broth. This will help them cook more evenly without adding additional fat to the dish. I’ve even known cooks to use a little water.

Why these wines:

The salty and briny notes of the olives and Feta will enjoy being kissed by a Sparkling wine—salt loves bubbles and bubbles love salt! This dish will also pair deliciously with the Loriella Pinot Grigio because its bright acidity will cut through the salt and compliment the acid in the tomatoes. I’d avoid a tannic red, like Cab or Syrah because the briny, acid flavors will make these wines taste bitter.

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