On to the wine, since that’s really the most important part for a WineLush. We had both white and red wines with it, since it’s a rich, beef / beef broth based sauce with mushrooms, but with a creamy touch, as well as fettucine alfredo as a side dish. One was the Shoofly Buzzcut ($12ish), a white blend from Austrialia made of Verdelho, Viognier, Sauvignon Blanc, Riesling, Chardonnay, Semillon. It’s a little citrusy, has enough acidity to cut through the side of alfredo and the oil used in the Marsala, but enough body to stand up to a rich dish. It was good. The other was La Rochelle Santa Lucia Highlands Pinot Noir, a recent $38 selection from a wine club we belong to. The pinot was fantastic, a bit fruity at first, and actually got a bit better and more complex after being open about an hour.
It was a tough comparison, as both were good with the Marsala. In the end, we determined the pinot was better, but only by a tad. Its possible we just weren't able to look past the fact we both really liked the pinot better as a wine, thus we enjoyed it more, thus it was of course better with the food.
I’ll keep tasting all winter, and post my thoughts on each. If you’re reading this wondering what to pair with it, my thoughts are a lighter bodied red or a fuller bodied white blend. See my past thoughts on pairing options with the label Marsala Quest.