It’s harvest time all across the “Fruited Plain.” In California, the grape harvest is in full swing while, in other parts of the country, bountiful crops of fruits and vegetables are literally ripe for the picking. I’ve been spending a good bit of time at our local farmer’s market loading up on everything from peaches and apples to peppers and tomatoes.

For the past two weeks, I’ve been canning hot and sweet banana peppers rings as well as roasted and peeled red bell peppers. Soon I will purchase a bushel of green tomatoes, fresh fennel bulbs, onions and more hot banana peppers to prepare the stacked and aged Italian vegetable concoction called saliata (I’ll provide the recipe for this complicated, but delicious, vegetable medley in a future column).

But today I’m going to pass along a recipe that combines roasted ripe tomatoes and peppers, along with garlic and onions, to create a red pesto and pasta dish. You’re probably wondering if that’s a typo because you’re certain that pesto is green -right? Well, normally it is and that’s because the traditional pesto recipe is made from handfuls of fresh basil. However, pesto can be made from other herbs or vegetables, and the term is more broadly defined as a sauce.

The main ingredients of this crimson version of pesto are roasted red peppers and Roma tomatoes yielding flavors that are rich, spicy, smoky and robust. And because the roasted veggies will be processed through a food mill, I suggest you use either capellini or rotini as the pasta noodle of choice. I call this dish: Pesto Rosso Pasta. To put this dish into the culinary stratosphere, you’ll need to pair it with a medium to full-bodied red wine like the ones suggested below. So here you go!

Pesto Rosso Pasta

Ingredients

Three red bell peppers cut in half
Twenty Roma tomatoes or 10 regular size sweet tomatoes – cut in half
One hot banana pepper (optional) cored and sliced in half long-ways
Three cloves of peeled garlic
One large sweet onion sliced into quarter inch rounds
One-half cup of fresh basil
Three tablespoons of slivered almonds
One cup of pecorino romano or parmesan grated cheese
One-quarter cup of extra virgin olive oil
One or more tablespoons of kosher salt and ground black pepper (to taste)
One pound of capellini or rotini pasta

How To

Coat peppers, tomatoes, onions and garlic in olive oil
Roast in a 350 degree oven for one hour
Turn roasting vegetables over in the pan(s) after 30 minutes
Allow vegetables to cool and peel any skins that are loose on the peppers and/or tomatoes
Place the mixture in a food processor with cheese and blend until smooth
Put almonds into processor, pulse a couple of times so nuts are integrated but not pulverized
Boil salted water in a large pot and add pasta
Put the pesto in a large sauté pan over low heat while pasta finishes cooking
Chop the basil finely
Cook pasta until al dente and retain one half cup of pasta water
Add water to pesto in the pan and stir
Place pasta in sauté pan with pesto, mix well and heat over low flame for five minutes
Plate the pasta and sprinkle the fresh basil over each dish

Wines for Pesto Rosso Pasta

2015 Castello di Bossi Chianti Classico ($28) This ruby red, medium-bodied Chianti is chock full of dried cranberry and cherry flavors with hints of tea and a nuance of vanilla from the oak aging. Just the right wine to pair with the hearty flavors of the Pesto Rosso Pasta.

2017 Peachy Canyon Westside Zinfandel ($25) A blend of 77 percent Paso Robles zinfandel and small amounts of petit sirah, alicante and primitivo, the wine has dark berry and spicy cola flavors. It is well balanced with a nice dollop of acid to marry well with the red pesto.

John Brown is also a novelist.  His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com.

If you’re a food and wine junkie like me, this pandemic has really altered your lifestyle. My wife and I enjoy eating in and opening a good bottle of wine at home more than just about anybody, but we miss those restaurant or bar date nights where we can let someone else prepare our meal and serve us our beverages.

However, visiting restaurants or bars now, though, is not nearly as much fun as in the past. Social distancing, limited seating arrangements and facial coverings – while understandably necessary, present impediments and obstacles to having a relaxing and enjoyable dining experience. And if you are in the geezer demographic or are physically compromised, the fear of contracting the virus in public places – like restaurants -is an even more inhibiting factor.

But guess what? I have come to the conclusion that Charleston is a pretty good place to shelter in place for a while, especially for foodies and wine geeks. Why? Well, in our little corner of the world, we are blessed to have access to purveyors who provide us with some of freshest and highest quality victuals you can find just about anywhere in this region of the good old US of A.

Let’s start with the basics like bread, vegetables and proteins.

I have travelled in some of the most famous epicurean capitals of Europe where the local bread is spoken of reverentially, but none of those bakeries is any more accomplished than Charleston Bread located on North Capitol Street in our fair city. Their baguettes, ciabatta, multigrain, honey whole wheat, sour dough and other breads are delicious while the salt, pepper and olive oil focaccia is otherworldly. They even crank out delicious and varying styles of pasta noodles you can buy right there at the bakery. Oh, and the pastries are the real deal too, especially the cakes, brownies, cinnamon rolls and biscotti.

But man does not live by bread alone, right? If you love to consume locally grown produce, you’ve been to the Capitol Market’s outdoor farmer’s market to buy tomatoes, fresh corn, beans, peppers and just about anything else that grows in the fertile soil around these parts. Just last week, I bought a bushel of locally grown red peppers which I promptly roasted, peeled (and packed with basil) and then put in the freezer for use as a taste of summer in the dead of next winter. Inside the market, you will also find excellent produce at the Purple Onion.

Of course, the Capitol Market also features a wine shop where you can pick up a few bottles of vino to accompany your home cooked feast. I recently purchased a bottle of 2018 Au Bon Climat Chardonnay (see the description below) to accompany a home made dish of linguine (from Charleston Bread) with broccoli and Italian sausage in a béchamel sauce. Also, in the market, you’ll find a great selection of fresh meat at Johnny’s. Everything from chicken to just about any cut of steak and pork is available or can be cut for you while you wait.

And if you’re a seafood lover, you’ve probably been to General Steak and Seafood (formerly known Joe’s Fish Market) on Quarrier Street in downtown Charleston. This place is an institution and the home of the freshest seafood you’ll find just about anywhere. They even hot smoke whole salmon filets over apple wood! And in the past several months, the business has added meat to the array of fresh goodies – hence the name change. Brothers Joe and Robin Harmon have owned the place for years and remain in charge. The new butcher shop is amazing! I’ve ordered (and grilled) Berkshire pork chops, prime filet, dry-aged steaks and free-range chickens.

So, while all of us are doing our level best to survive these weird times in good health, we’re very fortunate to have exceptional businesses that provide us the opportunity to purchase and prepare quality meals in the safety of our own homes – and sip a little wine too. It certainly makes this pandemic more tolerable!
***

2018 Au Bon Climat Chardonnay ($24) From Santa Barbara County, this wine is Burgundian in style, but with California ripeness and intensity – a chardonnay of structure and restraint melded with richness. In the glass, a touch of vanilla enhances the ripe apple flavors to produce a very full, but balanced wine. The wine was a very compatible pairing with the linguine, broccoli and Italian sausage meal we enjoyed in our semi-isolation.

John Brown is also a novelist.  His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com.

Even though temperatures are approaching meteorological hell, I refuse to give up the pleasures of sipping red wine with the foods of summer.

Sure, I drink more refreshing whites and rose’s this time of year than I do of those purple monsters, but I still open and enjoy red wines. I just modify that old (and hackneyed) adage that red wine should be served at room temperature. Of course, when the Medieval wine snob who offered that advice did so, room temperature was about 50 degrees Fahrenheit.

I simply put my red wine in the refrigerator for about a half hour before opening it and then keep it in an ice bucket after pouring a glass or two. I do, though, usually prefer lighter styled reds such as pinot noir and Valpolicella this time of year. The beauty of these two varietals is that – while they are not full-bodied like cabernet or zinfandel- they do stand up to and pair well with picnic foods like sausages, ribs and foods with spicy heat.

Pinot noir like those produced by Elouan and Erath from Oregon, J. Lohr, Buena Vista and Cline Family Cellars from California, Kim Crawford from New Zealand and Cono Sur from Chile are all priced around or below $25 a bottle and make very nice accompaniments to the foods of summer.

However, one of the best warm weather reds is Valpolicella. Produced from a combination of the relatively obscure corvina, rondinalla and molinara grapes, this red wine can be a very pleasant sipper, as well as an excellent accompaniment to barbecue and other warm weather foods.

Producers to look for are Allegrini, Masi, Zenato, Bertani, Tommasi, Farina, Righetti and Mazzi. I am especially fond of Allegrini Valpolicella Classico, but all of the above mentioned wines are exceptional summertime and picnic food accompaniments, and they are mostly priced under $20 a bottle.

Valpolicella becomes something more, though, when the grapes are planted in select vineyard sites and when a process called ripasso is employed during wine making. To make ripasso, new Valpolicella wine is re-fermented by combining it with the pressed skins or pomace from Amarone (which is essentially Valpolicella on steroids).

The resulting ripasso wine is considerably darker and fuller bodied than Valpolicella, but not as powerful as Amarone. And while a ripasso is definitely a step up in weight and intensity from regular Valpolicella, it is still a very nice complement to your favorite summertime dishes.

In the past, I have written about my affection for Palazzo Della Torre – one of Allegrini’s Valpolicella red wines that is made in the ripasso method. Several years ago, I visited the Allegrini estate in the Veneto region of Italy. The winery is located on property where an actual medieval palace – Palazzo Della Torre – has been restored and is used as a tasting facility. On that particular day, I tasted through several vintages of that lovely wine.

Today, you will find the 2016 Palazzo Della Torre ($22) for sale at area wine shops. It is medium-bodied, almost zinfandel-like and chock full of ripe blackberry and cola flavors. It is, simply put, Molto Bene (that means ‘durn good’ in American).

I made the mistake of walking past a mirror right after the first of the year. The reflection of a rotund stranger stared back at me, and it took me several seconds to realize that the portly visage I was staring at was – ME!

Unfortunately, I have been having this same New Year’s wake up call for decades. Once again, I am vowing to moderate my excessive appetites in the hope of sculpting a visually more appealing version of myself. In other words, I’m going to try and eat less and choose foods that are healthy – and that actually taste good too.

I’m going to share a recipe with you for a dish that accomplishes both of the above-mentioned goals. Of course, I’ll give you a couple of wine pairing suggestions that will significantly enhance the enjoyment of the dish. It will be up to you, however, to moderate your wine intake. In my case, that means cutting back to only half a bottle.

Spoiler alert: If you do not like mushrooms, you won’t want to read any further.

I’m sure many of you have eaten Portobello mushrooms. You may have cooked them on the stovetop, or oven baked them with stuffing. You might have sliced and sautéed them with onions, garlic and other spices, and used them as a side dish. My recipe, which is meant to be an entrée, uses a little bit of each method just described, and you’ll have the option of making the dish with or without meat. In addition, this recipe also includes shitake mushrooms as part of the stuffing. And since mushrooms are full of vitamins and are a terrific source of fiber, this entree is also extremely healthy. So here you go.

Shitake Stuffed Portobellos

Ingredients:
Four to six Portobello mushrooms
One-half pound of sliced Shitake mushrooms
Four ounces of chopped onion, one tsp chopped garlic, one tsp of red pepper flakes (optional)
One-half cup each of shredded mozzarella and smoked gouda or provolone
Four ounces of bread crumbs
Two links of Italian sausage (optional) finely chopped
One half red bell pepper finely chopped, a handful of chopped spinach
Two ounces of extra virgin olive oil and a tsp. each of salt and ground black pepper

Preparation:
Wipe Portobellos clean and scrape and discard gills from the mushrooms
Use one ounce of olive to rub Portobellos inside and outside
Place Portobellos on an oven rack and bake for 5 minutes in a 400F oven
Set aside Portobellos to cool
Discard stems from Shitakes and slice
Fry or microwave the Italian sausage and then finely chop
Sauté onions, garlic, red peppers and spinach using the remaining oil – set aside in a bowl
Add salt, pepper, cheese, bread crumbs and sausage to the bowl – stir and allow to cool
Spread the mixture evenly among the Portobellos and bake in 400F oven for 12 minutes
Serve immediately

My wine suggestions for the dish involve bottles that pair well with the earthiness of the mushrooms, and the overall spiciness of the dish. Pinot noir from Oregon has a ton of earthy nuances and also pairs exceptionally well with spicy food. You might try the 2017 Chehalem (Willamette Valley) Pinot Noir ($37).

My other choice to complement the recipe is zinfandel. I’m recommending a medium-bodied and spicy zin with bright dark berry  flavors. The 2017 Ridge Lytton Springs ($45) will make an excellent pairing with the dish.