Nov. 20--The best thing about leftovers is their added flavor, the way sitting around a day or two in the refrigerator augments whatever tastes were there to begin with. The worst thing about leftovers is that, even so, they can feel tired. Wine to the rescue. The perky condiment that it can be, a zesty wine of whatever color enlivens leftovers, refreshes and sets the tongue back to ground zero. Not much in the leftovers -- even some extra preparation as here -- can do that as well as a wine with zing.
THE FOOD: Pot roast or turkey with penne
Cook 1 pound penne in salted boiling water until al dente; drain. Meanwhile, heat 1 tablespoon olive oil in a skillet; add 2 cloves garlic, minced, and 1 small red onion, thinly sliced. Cook until onion softens, 5 minutes. Whisk in 2 teaspoons tarragon mustard until smooth. Add 1 cup red wine; cook, stirring often, until reduced by half. Stir in 1 cup leftover gravy, 2 cups cooked shredded beef pot roast or turkey and 1 cup cooked vegetables; season to taste. Cook to heat through. Toss sauce with the drained pasta. Makes: 6 servings
-- Recipe by Carol Mighton Haddix
THE WINES
NV Gruet Brut Rose, Albuquerque, N.M.: From one of America's best-priced Champagne-method producers; three-quarters pinot noir, one-quarter chardonnay; beautiful lox-colored hue, fruity, dry and crisp. $16-$18
2013 Clos Roche Blanche Cuvee Pif Touraine, Loire, France: Mostly cabernet franc with a bit of malbec for deep red-black color, gobs of dark fruit aroma and a bit of grip from suede-like tannins and acidity. $22
2012 Weingut Franz Christine Netzl Zweigelt Classic, Carnuntum, Austria: Lots of characteristic black cherry fruit, lightly spiced, with just enough tannin to scour the palate gently between bites. $15-$18
