Pork + Wine = Aah

My needs were simple: I was jonesing for pancetta.

So I used the precious pork product as the foundation of an elemental little pasta sauce that also included onions, garlic, olive oil and cannellini beans. The garnish was snipped chives from our garden.

And I am pleased to report that after a few years of looking around and making occasional inquiries, I finally found a semi-obscure Italian red wine, Marzemino (2004), that brought me back to the weeks I spent way up north in Trentino, where I was served Marzemino many times. It was a real memory-churning vino -- I was tempted to pour it into small juice glasses like Italians do -- and Margy loved it.