There's no meat in Greg's Farro and Spaghetti Squash Salad, it's purely vegetarian. So my first thought when he asked me for a wine suggestion was to find an interesting expression of the Sauvignon Blanc or Chardonnay grape. But then I remembered something that Evan Goldstein, author of "Perfect Pairings" wrote: "Pinot Noir … is a white wine in red wine clothing." And pairing a red with Greg's salad just might satisfy my need for a meaty element at dinnertime.

But picking the perfect Pinot has to be done with care. I agree with Mr. Goldstein that Pinot Noir can be exquisite or downright undrinkable. Like with Champagne, "going cheap" is not an advisable strategy. Pinot Noir is a delicate varietal that requires a good pedigree, fairly perfect growing conditions and astute winemaking techniques. All of this comes to, sorry, fruition in Lula Cellars 2012 Costa Vineyard Pinot Noir.

As I mentioned in an earlier post, Jeff Hansen's blend of two different rootstock clones grown at at a fairly high elevation, vinified by hand and treated to a year's repose in new French oak has created a pleasing complexity and balance. He's coaxed deep flavors and aromatics of spice, fruit and earth into the wine. A taste takes Greg's dish to a new level. The piquant dried cranberry and pomegranate on the plate play off the brooding dark red fruit in the glass. The earthy attributes of the Costa Vineyard terroir enhances the fresh picked-on-the-property squash. The smooth tannins of the wine are absorbed by the nutty richness of the farrow. Somewhat surprisingly, a sprinkle of sharp and tangy feta cheese doesn't even phase this manly wine. The Lula Cellars 2012 Costa Vineyard Pinot Noir supports the family of flavors in Greg's Farro and Spaghetti Squash salad, and does it in style. KEN