Disclosure: The book and wines were provided to me as media samples for review. All opinions are my own. This post may contain affiliate links.
Sobremesa (Spanish noun); that time after the meal is over, but everyone lingers at the table in conversation.
You may have experienced “Sobremesa” with your family and friends at times in your life. I know I have. Time slows down with conversations after a nourishing and comforting meal – sometimes problems are solved, special occasions celebrated, or just time spent catching up with loved ones.
This month the Wine Pairing Weekend group is doing a book club review of “Sobremesa: A Memoir of Food and Love in Thirteen Courses” by Josephine Caminos Oria chronicling her memories of food, love, family, and traditions in thirteen courses (chapters), each with an Argentine recipe. The group’s challenge is to make a recipe from the book and pair it with wine from Bodegas Norton in Argentina. I made Cheese Ravioli with a simple tomato sauce and a creamy walnut sauce paired with Norton Reserva Chardonnay.
“Sobremesa” brings back my memories of Sunday family dinners at my grandmother’s house. Pot roast and her famous potato dumplings are as vivid today as when I ate them years ago. While the adults had Sobremesa time back then, I was part of the dishwashing detail as a kid. Fast forward in time and electric dishwashers, that lingering time after a meal in conversation at the table is a treasured part of the meal and life for me.
Memories are a funny thing; you don’t always realize the value of an experience at the time. Mealtime at our house is mainly taken at the table. During and after the meal is our time as a family to catch up on the day’s activities and maybe talk through problems that seem too big for just one person to handle. This Sobremesa time in the book is an Argentine custom but easily translates anywhere, to every table with family and friends. Schedules can get in the way, but that time does nourish and supports us, leaving lasting impressions forever.
My challenge to you is to read “Sobremesa: A Memoir of Food and Love in Thirteen Courses” cook a meal for your family and linger after that meal at the table, making your own lifetime memories.
Josephine Caminos Oria is an Argentine-American cookbook author, entrepreneur, and mom. Josephine, along with her Argentine husband, Gastón, are the founders of La Dorita Cooks, an all-natural line of dulce de leche products and Pittsburgh’s first resource-based kitchen incubator for start-up early-stage food makers.
My Wine Tasting Notes
2019 Bodega Norton Reserva Chardonnay, Argentina, Mendoza, Uco Valley
13.5% abv | ~19.00 (sample) | 100% Chardonnay
The grapes come from vineyards between 30-50 years old. The wine is aged in French oak barrels for six months, followed by three months of bottle aging.
Medium-straw in color with a green hue. Aromas of lemon, pineapple, apple, vanilla, and toast. On the palate, dry with medium body and acidity. Flavors of green apple, pineapple, citrus, and toast.
2016 Bodega Norton Privada Family Blend, Argentina, Mendoza, Lujan de Cuyo
14.5% abv | ~ $22.00 (sample) | 40% Malbec, 30% Cabernet Sauvignon, 30% Merlot
The grapes come from the winery’s oldest vineyards, between 50-90 years old. The grapes are hand-picked. The wine is aged 16 months in French oak barrels, followed by 12 months of bottle aging.
Deep purple in color with a magenta rim. Aromas of ripe blackberries, plum, vanilla, and mocha. On the palate, dry with a bold body, medium tannins, and acidity. Flavors of blackberries, sweet tobacco, chocolate, and plums. A lingering finish.
My Food Pairing Notes
Norton Reserva Chardonnay Paired with Cheese Ravioli with Two Sauces; Simple Tomato and Creamy Walnut
I adapted this recipe slightly from “Sobremesa,” chapter 10. The creamy walnut sauce played off the richness and oak aging of the wine. With the acidity from the tomatoes and earthy elements from the onions and garlic, the simple tomato sauce was the balancing component to the rich textures and flavors of the creamy walnut sauce, cheese ravioli stuffed with ricotta and mozzarella cheese, and the wine.
Norton Privada Family Blend
The wine’s rich, complex flavors call for hearty, full-flavored dishes like Beef Short Ribs, Bison Burger, Grilled Flank Steak and Lamb Skewer with Chimichurri.
Cheers to summer reading with food, wine, family, friends, love, and traditions!
Cheese Ravioli with Two Sauces; Simple Tomato and Creamy Walnut
Ingredients
- 1 lb. package fresh cheese ravioli filled with ricotta and mozzarella
Creamy Walnut Sauce
- 1 tablespoon extra virgin olive oil
- 1 large shallot, minced
- 1/2 cup walnuts, chopped
- 1 cup Chardonnay
- 2 cups heavy cream
- 1/2 cup flat leaf parsley, just the leaves
- 1/8 teaspoon ground nutmeg
- salt and pepper
Simple Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, finely chopped
- 3 large garlic cloves, minced
- 2-3 large tomatoes (1-1/2 lbs.) seeded and cut into small cubes
- 3 tablespoons unsalted butter
Instructions
Pasta
- Bring a large pot of water to a boil. After the sauces are made and simmering, cook the packaged ravioli according to the package directions. The ravioli usually takes minutes to cook.
Creamy Walnut Sauce
- In a large sauté pan, heat 1/2 teaspoon olive oil over medium heat. Add the walnuts and sauté for about 3-5 minutes or until fragrant and taking on a toasted color. Remove the walnuts with a slotted spoon from the pan and set aside.
- Add the remaining olive oil to the sauté pan and add the shallots and a pinch of salt. Sauté for about 5 minutes or until translucent and not taking on color. Pour in the wine and bring to a boil. Continue to boil over medium high heat, reducing the wine by half, about 3 minutes.
- Add the cream, turn the heat down to maintain a slow simmer, stirring. Add back the sautéed walnuts and simmer for about 3-4 minutes. Season with nutmeg and salt and pepper to taste.
Simple Tomato Sauce
- In a large sauté pan, heat the olive oil over medium heat. Stir in the onion and sauté until translucent about 5-7 minutes. Add the garlic and sauté for 1 minute.
- Add the tomatoes and butter. Stir to combine. Cover the pan and simmer for 12 minutes.
To Serve
- Coat the cooked ravioli in the creamy walnut sauce. Plate the ravioli in individual shallow bowls and top with a spoonful of the simple tomato sauce. Garnish with the parsley leaves. Serve extra sauce in pitchers table side.
This book sounds lovely Jane! The wine and food look delicious, as always!
That looks positively delicious, Jane. Thanks for joining the party.
I loved the memoir and there were so many great recipes that I have earmarked. This is one of them.