2007 Sebastiani Barbera and Orzo with Red Pepper Meatballs

Today, my teenager played baseball, and we went to see him. It was the second game he was in, and he made it on base. Unfortunately, he didn’t get to make it all the way home before the last out of the game was called. (In his first game, he got on base, stole second, and ran in to score a run for his team.) We enjoy spending time watching him participate in his various sports (he also runs cross-country and was on his bowling team this year), but sometimes that means we get home a little later than dinner time. What happens when you want to have a home cooked meal, but it’s a little later and you don’t want to make everything from scratch? You cheat a little bit. 

I have a recipe for  you and notes on this great wine, but first, some pictures from the game!

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I used premade frozen meatballs from Target’s Simply Balanced (affiliate link) line of products for the base of this dinner. I then consulted with Wining Husband about which wine from our cellar we should pair with the food. We decided upon this 2007 Sebastiani Sonoma Valley Barbera (affiliate link). 

I put together dinner in 20 minutes, and we all sat down to eat. We then tasted the wine. The nose was tannic with robust fruit and very strong hints of plums. Upon tasting the 2007 Sebastiani Barbera, it was clear that stone fruit, particularly plums, would be the theme. There were also notes of black pepper, cocoa, and cloves. It paired nicely with the dinner I put together, and the pepper was highlighted. This 9-year-old wine could hold up for another 30 or 40 years due to its robust fruit quality. 

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