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The Wine Cellar: Grape Expectations for Pasta Pairings
By Michelle Morey
There is nothing simpler, nor more satisfying than creating a memorable pasta or noodle dish while enjoying a variety of wines. A comforting truth is that there are usually several wines that do complement, and the foundation for delicious synergy is possible. Whether you revel in the deconstruction of food and wine components or simply appreciate a clear marriage of flavors, bask in honest pleasures at the table.
Historically, different cultures consumed some form of noodle-like food; generally composed of native ingredients including wheat, corn, millet, rice, quinoa and beans. Happily, this same variety flourishes today and what may have been old is truly new again.
Spicy bean thread noodle salad, seasonal vegetables and sesame vinaigrette is ideal for a light meal paired with Deligeroy Crémant de Loire Brut ($15.00/btl.), sparkling wine from Loire Valley, France. This blend of Chenin Blanc, Chardonnay and Cabernet Franc offers well rounded notes of lemon, apricot and florals while maintaining vibrant acidity. This will enliven your palate and enhance slightly sweet, spicy, salty dishes. Dr. Heidemanns-Bergweiler Riesling QbA ($10.00/btl.) from Germany is also suggested for its off-dry, classic Riesling qualities which are especially well suited to Asian cuisine.
Our homage to vegetables continues with quinoa penne, roasted fennel, red onion, olives, orange and pine nuts finished with olive oil, oregano and feta cheese. Where fennel and olives go, so follow wine from Southern France; specifically, Château de Nages, Costières de Nîmes, Reserve Rosé ($10.00/btl.). This dry rosé made from Grenache and Syrah beautifully highlights berry fruit with a hint of pepper–just enough character to stand up to fennel and olives without overpowering multiple flavors.
For sublime gratification, indulge in cornmeal fettuccini, leek cream sauce and crispy pancetta with a glass of Kris Delle Venezie Pinot Grigio ($10.00/btl.). Enticing aromas of tangerine, apricot, acacia and almond evolve nicely on one’s palate and finish with bright contrast to the richness of this dish. If you desire red wine, consider Tarras Vineyard Central Otago Pinot Noir ($30.00/btl.) from New Zealand. Earthy, dark cherry complexities pick up the pancetta accent, yet won’t confuse the taste of the overall dish.
With a bow to Emilia-Romagna tradition, warm platters of tagliatelle con ragù alla Bolognese are in order, along with bottles of San Felice Chianti Classico ($13.00/btl.) and Mauro Sebaste Barbera d’Alba Santa Rosalia ($17.00/btl.). These regional wines from Tuscany and Piedmont, respectively, are equally steeped in history and offer flavors that match the intensity of hearty meat sauces. Cherry and raspberry compose a balanced Sangiovese portrait, and rich black fruit and violet complete a Barbera profile. Both blend seamlessly with traditional meat fare from this area.
Spanish and Mexican cuisines embrace fideo, coiled vermicelli simply prepared with tomatoes, chile peppers, garlic, onion, cilantro and dry grated cheese. Torres Celeste Ribera del Duero ($16.00/btl.), Tempranillo from Spain, delivers plum, cherry, spice and herb in smooth Ribera style, character and compatibility with these ingredients.
Where food and wine were once exclusively unique to different cultures, international evolution is thankfully expanding our creativity, imagination and palates.
