So this is what the Pasta with Vidalia Onion Sauce looks like as a finished product, at least if you choose to serve in a a cheesy chartreuse melamine bowl. Which you'd do if you were bringing it to a pool where glass isn't allowed.
This time I used 1/2 Chevre, 1/2 crumbled Feta. Better than the original - the saltiness of the Feta is a nice addition.
The Crossings Sauvignon Blanc (06), always a great deal, is a perfect complement to the pasta. There's enough fruitiness - kiwi maybe - to play off the sweetness of the vidalias without getting cloying, and the mineral and sweet pea undertones of the wine go great with the thyme, parsley, and the veggy notes of the onion. This is one of the great wine bargains out there IMHO - a standard bearer for NZ SB, like Cloudy Bay, but at less than half the price. For both of these wines, 03 was a stellar year which the last 2 bottlings didn't quite live up to. However, the 06 Crossings might well (haven't tried the 06 Cloudy Bay yet).
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