Chateau Recougne Bordeaux and Zoodling My Way to Comfort

A quiet Saturday night. Just me, my zoodler, and a bottle of satisfying wine…

But let me back up.

A week before, marked the start of celebrating.  Bubbles, upon more happy bubbles! Thick sweet frosting topping a decadent cake.  Restaurants serving small bites, then more restaurants serving huge breakfasts.  Wine events filled with more bubbles and food.  Long lunch and conversations. A week-long slide into decadence!

Finally, Saturday evening was quiet and I had a joy-filled week to look back upon.

Contemplating all the decadent celebrating had me in the mood for simple comfort food.  By using my zoodler, (in fairness it is actually called a spiralizer, but zoodler is so much more fun), I could transform a lowly zucchini into something deeply satisfying.  Just watching the transformation of squash into curly, pasta-like strands gave me satisfaction.

The recipe for Zucchini Noodles Aglio and Olio, was one I found on Pinterest, posted by Get Inspired Everyday!  Zucchini squash is transformed into noodles and briefly sautéed with olive oil, garlic and a few spices. It can be topped with a fried egg, if desired. Recipes don’t get much simpler than that!

The wine had to be fresh and light, and without bubbles!!! I found this Chateau Recougne Bordeaux Blanc, crafted from 75% Sauvignon Blanc and 25% Semillon. The Chateau has been producing wine for over 400 years. The grapes come from vineyards in the right bank commune of Fronsac. The juice sits on the skins for 12 hours, creating some texture and depth, while fermenting at low temperatures in stainless steel accentuates the freshness of fruit.


Aromas are light with grapefruit, lychee and green apple with a suggestion of minerality.

The palate shows fresh fruit notes of grapefruit and apple with a slight herbaceous edge. Bright lemon shows on the dry, clean finish. This wine is squeaky clean and fresh!

Although the zucchini dish was simple, the flavors were rich. Garlic and sprinkles of Parmesan added that richness and the red pepper flakes added a bit of heat, also gaining an earthy depth during sauteing. Adding the egg brought more texture and richness. The freshness of the fruit was a cooling counterpoint to the heat of the red pepper. And there was a happy mingling of clean wine and rich flavors together on the palate!

After a week of decadent celebrating, my wine and zoodled dish allowed quiet moments of gratitude for all that is good in my life.


With zoodles!;

Paired with seafood or vegetable dishes;

When looking for a clean, fresh white wine without an overabundance of ripe fruit.

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