If only my poor mother knew that the prosciutto di Parma is the key … Sauté these two ingredients with a little oil, salt and pepper and you have the perfect crispy and salty side dish to compliment any main course. Buds are very difficult to combine with wine, however, as their earthy and sulphurous notes can have a flavor due to lack of wine. A smooth Sauvignon Blanc-based wine from the Loire Valley, such as a Sancerre or Pouilly-Fumé, goes well with it. The flint minerality of these French grape varieties brings the best out of the buds, while the wild acidity of the tangy wine cleanses after the meat.

  • So, if you’re a big fan of combining red wine and pasta, Chianti Classico is one of the best options worth trying.
  • For me that means a wine from Italy (where else for the carbonara sauce?).
  • When you add more fullness like meat, it increases in the body.

When you add more fullness like meat, it increases in the body. Dry and lemony, Pinot Grigio cuts through the cream, making a nice palette cleaner between bites. Pinot Noir is a fruity, high acidity red wine for slicing eggs, butter, olive oil and cheese in a carbonara sauce. While light and fruity, Pinot Noir has a character where you’ll find notes of forest and farm earth that perfectly complement the flavors of the pork.

Three Romantic Valentine’s Day Recipes And Wine Pairs

The prosciutto provides salt and fat, while the tomatoes counteract the sugar and acidity to balance the meat. For the optimal meal, layer the ham and tomato on top of some fresh mozzarella, drizzle the stacks with a little olive oil and balsamic vinegar and add a glass of cold, crispy fine sherry. All I needed was a recipe to overcome years of childlike stubbornness and realize how delicious Brussels sprouts are.

Carbonara Wine Pairing

The wine has an intense color with ripe smoked fruits and velvety tannins. The acidity of this wine barely cuts through the rich milk in the sauce, and what remains are the shiny, rustic origins of this recipe. – Ben Spencer is a graduate student at Wine & Spirit Education Trust and author of IntoWine.

Pasta And Wine: Perfect Pairings

Pasta Carbonara is a rich pasta dish that goes well with fresh white wine with a high acidity. Whether you like tomato sauce, creamy carbonara or pesto, you will find the right wine for every type of pasta here. Also check out some of our favorite winter pasta recipes below. With this in mind, the dish is best served with a wine with a lot of acidity, good intensity and some longevity, as well as a certain suppleness and a certain alcohol content. A sparkling wine would be fine, although the “safest” combination is a white wine, perhaps from central Italy to emphasize the geographic origin of the dish.

Carbonara Wine Pairing

Aside from carbonara as one of the best options for a glass of Pinot Grigio, you can also try it with other pasta sauces such as seafood, cream or tomatoes. Note that Pinot Grigio does not go well with strong and meaty sauces like Montepulciano does. Gavi or Gavi di Gavi is made from a sour white grape called “Cortese” from the Piedmont region of Italy. Because of its various properties, it is another excellent option to accompany the carbonara sauce. Made exclusively from a variety of grapes, Gavi is an Italian style dry wine with medium body and medium acidity.

Linguini And Mussel Sauce

If there is goat cheese in the mix, you can drink a white wine like Pinot Grigio. Pasta Primavera goes well with white wines like Pinot Grigio or Sauvignon Blanc. For a dish like this full of fullness, spice and the matching nightmare asparagus, choose wines with lots of fruit and fresh, radiant acidity. In particular, look for a Gruner Veltliner in Austria or stay closer to home with a Californian Chardonnay or Gamay.

First Dish: Cooper’s Hawk Winery & Restaurant in Chandler – phoenixmag.com

First Dish: Cooper’s Hawk Winery & Restaurant in Chandler.

Posted: Thu, 30 Sep 2021 07:00:00 GMT [source]

For meatless cheese noodles, choose a full-bodied red or white wine. If you’re using a cheese mix in baked ziti or meatless lasagna, drink a red wine like Chianti or Pinot Noir. Meanwhile, rich white wines like Chardonnay or Viognier go well with ravioli or any type of ricotta pasta. For creamy or cheesy pasta, you want a wine with delicious acidity.

Other Combinations With Pasta Carbonara

Pasta alla Carbonara is rich in flavor: egg yolks, pecorino or parmigiano, with pieces of ham or bacon. The pork is fried, then a mixture of eggs, cheese, and butter / olive oil is combined with the hot noodles, which cooks the eggs; then the pork is added to the noodles. For me this is a real rustic Italian recipe that is served over pasta and sprinkled with fresh peas for a little bit of color. Ask anyone who knows me, bacon is my true gastronomic love in life. In this particular recipe I would try to include the bacon in the sauce by pairing this meal with a bottle of Cave Yves Cuilleron Syrah.

It’s usually lightly sweetened and shaken with ice cubes, which creates a layer of foam on top. That might sound strange, but the simple bitterness of the espresso perfectly complements the richness of the cream and fat! If that sounds too rich for your taste, try a berry-flavored Italian lemonade. In a small stainless steel pan, heat the oil and butter over medium heat. Add the bacon and cook until brown but not crispy, about 4 minutes. Cook over low heat until the wine is reduced to 2 tablespoons, about 3 minutes.

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Since pasta dishes with tomato sauce are sour, they are best paired with a medium-strength red wine. A wine that does not match the acidity of the sauce will make the wine taste bland. An example of the perfect red wine for a tomato sauce would be a Cabernet Sauvignon or Zinfandel.

Carbonara Wine Pairing

This can be drunk right away or stored in the basement for a year or two. – Loren Sonkin, contributor at IntoWine.com and founder / winemaker of Sonkin Cellars. The wrong wine in combination with spicy food can overwhelm the dish and change the taste. That is why pasta with spicy sauces such as arrabbiata, aglio olio e pepperoncino and puttanesca should be combined with a crisp, strong wine. You can opt for a dry white wine such as Reisling or a bright red Zinfandel. If you prefer a lighter sauce with olive oil and garlic, go for a light red wine.

In fact, rosé and even red wines like Pinot Noir can go well together. But if you want a glass of red wine, Montepulciano is another great option. Aside from the classic pairing options, it might seem surprising that Pinot Noir is another great option too. Let’s see what makes these wines the perfect choice for carbonara. Pasta with creamy bacon and egg sauce is a favorite, but which wine goes with carbonara? As sommeliers like to recommend, look no further than your common home, Italy.

We talked about linguine with clams and spaghetti with prawns; Medium-bodied white wines go well with these dishes. In order not to drown out the freshness and taste of the seafood, usually pair your dish with a crisp, dry white wine like Pinot Grigio. Virtually any wine goes well with cheese, so the combinations with pasta and cheese dishes are endless. But to give you an idea of what would complement the cheese, a good light white wine like Chardonnay would bring out the creaminess of the cheese.

Pinot Grigio is one of the most popular white wines for many people. Interestingly, it also goes perfectly with the delicious carbonara. Pinot Grigio is a refreshing and versatile wine that goes perfectly with light summer dishes and Italian-style pasta. If you are a fan of tomato-based pasta dishes, keep in mind that these dishes are sour.

For me, the best wine accompaniment to this dish is the classic Italian white wine Pinot Grigio. There are some slightly twisted examples of this fine grape circling right now, so pick a good one. An Italian red wine such as Sangiovese, Nero d’Avola or Primitivo is recommended for classic spaghetti and meatballs. These wines go well with any type of meat sauce, such as Bolognese or pork ragout. Keep in mind, however, that when answering the question of which wine accompanies carbonara, it is not just white wines that should be considered.

If you take a sip of this wine, you will see how perfectly it reflects the terroir. So, if you’re a big fan of combining red wine and pasta, Chianti Classico is one of the best options worth trying. For these types of dishes, I usually recommend a red wine with good acidity. The acid will cut through the sauce, but the wine still shouldn’t be too strong for the pork to show through. For me that means a wine from Italy (where else for the carbonara sauce?).

Carbonara Wine Pairing

Any of the white wines above would work fine, but if you have some tomatoes in the mix, a red wine is worth trying. Dolcetto from Northern Italy has a delicious tangy fruit that can have an almost spoiled taste on its own, but goes perfectly with such dishes. However, it is best to serve spaghetti carbonara with a drink that has good acidity, good intensity, and mild softness and alcohol. Most of the time, you’ll hear recommendations that Italian white wine is the “safest” option wherever the dish comes from.

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