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LXV Wine’s Crescendo Spice Blend Pairing: 2020 Reserve Sangiovese from Santa Ynez Vineyard & Bucatini Cacio e Pepe Recipe

2020 LXV Reserve Sangiovese
Santa Ynez Vineyard

We look forward to your visit in Paso and sharing our 2020 Reserve Sangiovese!

Make an appointment online or call (805) 296-1902 to secure a spot at our Downtown Paso Robles Tasting Room.
LXV Wine’s Crescendo Spice Blend Pairing: 
2020 Reserve Sangiovese from Santa Ynez Vineyard
Bucatini Cacio e Pepe Recipe
LXV’s Crescendo Spice Blend 

Cocoa, Honey, Aleppo Pepper, Cherrywood Smoked Sea Salt, and Other Spices

Gives a bitter-sweet-spicy finish to baby back ribs, briskets, chicken, pork shoulders, shrimp or salmon and vegetables. Lather on just before serving. Truly a showstopper! 

Cocoa & Honey spice
Pairing with our 2020 Reserve Sangiovese

Contrasting: The bitterness of the cocoa in the spice blend contrasts with the fruit-forward notes of our Sangiovese.

Matching: Cherrywood Sea Salt plays with the cherry notes of this fruit forward Sangiovese and also brings out the umami characteristics in the wine.  

Complementing: The Aleppo Pepper dances right along with the fruit on your tongue – creating a bright and long lasting finish together with the wine’s acidity. 

Breaking down our Chianti Classico Style Sangiovese & Crescendo Spice Blend

Join LXV Wine owner, Neeta Mittal, as she dives deeper into this unique spice and wine pairing… 

Harvesting & Aging our 2020 Reserve Sangiovese

To experience this amazing wine pairing, click here to make a reservation to taste with us at our Downtown Paso Robles Tasting Room – one of the best experiences in Paso Robles!

Crescendo Bucatini Cacio e Pepe
by Chef Hunter Logan, LXV Wine

Bucatini Pasta

Crescendo Spice

Grated Parmesan Cheese

2 tbsp grated Pecorino Romano 

Mascarpone Cheese

1 Baguette

Cherry Tomatoes

Olive Oil

Fresh Cracked Black Pepper

Boil the pasta according to its directions. Ideally, freshly made pasta would be best for this dish. While the pasta cooks, heat a non-stick skillet on medium-high heat. Add the grated parmesan to the skillet and scrape into a rough circle pattern. Cook until it lightly browns on both sides. Gently remove from the heat with a spatula and drape over a glass bowl to form a cup shaped mold. Allow to cool and set aside.


Slice the baguette into lengthwise pieces and toast. Place the cherry tomatoes into an oven safe dish and turn the oven to the broil setting. Cook until the cherry tomatoes begin to blacken and burst. Spread a layer of mascarpone onto the toast and add the cherry tomatoes. Finish with a sprinkle of Crescendo on top.


Drain the pasta, reserving a half a cup of the cooking water for later. Return the pasta to the pot and add 2 tablespoons of Pecorino cheese, 1 tablespoon of mascarpone cheese and a copious amount of cracked black pepper. Slowly add the Crescendo spice one tablespoon at a time, depending upon your tolerance for cocoa and its richness. Stir and gently add the reserved pasta water to achieve the desired consistency.


Gently plate the pasta inside the parmesan cups and lightly sprinkle with more Pecorino and Crescendo. Serve alongside the cherry tomato toast and a glass of Reserve Sangiovese. 


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