Pairings

I love pasta…
«Restoranny bisnes» №2 March 2005

Recommendations for wine with simple and complex pasta dishes as part of an article on pasta.

Italy is the pasta’s home — and the country’s wines are the first choice for suitable pairings between pasta and wine.

Light refreshing wines from aromatic grapes — such as Fontodi Meriggio 2003 Colli della Toscana IGT (Pinot Bianco and Sauvignon Blanc) — are enough for simple recipes with 2-3 ingredients including olive oil, garlic or green vegetables. For pairings with pasta and seafood preferences also go to white wines, but more refined and elegant, say Pra Monte Grande 2002 Soave Classico DOC.

When pasta is cooked with sauce, the latter dictates the choice of wine. Tomato sauce is matched with juicy, fruity examples based on Sangiovese or Merlot, for instance Castello Vicchiomaggio San Jacopo 2001 Chianti Classico DOCG. Presence of meat, bacon or sausage requires more intensity in wine, as Maculan Brentino Merlot/Cabernet Sauvignon 2002 Brentino IGT has it. Sauces based on hard and strong-flavoured cheeses are served with powerful concentrated reds: Piedmontese, ‘supertuscan’, southern Italian and Sicilian like Calatrasi D’Istinto Magnifico 2002 Sicilia IGT. The choice also suits pasta al forno — the one that was baked or grilled.