The kitchen is the place where I feel the most creative and get lost in the lastest experiments. Tonight I did angel hair pasta boiled in herbed water. At this time of year the herbs are fading and I am drying them as quickly as possible. When I boil my pasta water I always use dried herbs, garlic, salt, and olive oil in the water.
The sauce was made of heavy cream, gorgonzola cheese, Sauvignon Blanc, fresh Cuban Oregano, fresh basil, and sundried tomatoes. I topped the pasta dish with fresh basil and greek olives. We tried a Biltmore Estate Cabernet Franc and a Chilean Syrah. I much preferred the Biltmore Estate Cabernet Franc. It had a nice acidity with a ripe fruit character that paired well with the gorgonzola sauce.