I don’t know Vermentino, although I’ve probably tried it somewhere on the long, winding road. I was specifically looking for a producer from Liguria, as suggested by some, since Liguria is the region of origin of Genoa. This producer is from Liguria, but his DOC Colli Di Luni is in the far east of this region and actually includes adjacent parts of Tuscany.

Pesto Wine Pairing

A simple pasta dish garnished with pesto probably works best with a white wine, but the addition of heartier ingredients like sausage or tomatoes makes red a viable option. We had pesto over pasta left over from last day but not enough to make a meal for two. I did it this way by adding a can of Genoa Ahi Tuna along with some fresh pesto. Add some fresh lemon juice to the tuna and season with salt and pepper. When I handed the plate to my wife, she raised an eyebrow and then wrinkled her nose a little.

Seafood Dishes

Wine was a great dance partner, he didn’t get in the way as Pesto demonstrated. I admit that my perceived beauty of this couple may not be shared by everyone. Buy Grgich Hills Estate Fumé Blanc Pesto is an interesting dish that can be paired with wine as it is rich but not creamy. Lots of people may try pairing it with chardonnay, but it just doesn’t match the herbalism of the dish. Sauvignon Blancs with more grass and grapefruit flavors can be the perfect accompaniment to pesto. My favorite 2007 pesto wine is Grgich Hills Estate Napa Valley Fumé Blanc.

Pesto Wine Pairing

However, if you have to resort to a red wine, Piedirosso (also from the volcanic soils of Campania) offers smoky and salty notes along with extremely soft tannins and a medium body. Try the Piedirosso de La Sibilla from Campi Flegrei, available from Paul Marcus Wines. If you’re looking for a pesto companion to come face-to-face with your fragrant, green sauce, choose Fiano di Avellino from the southern Campania region. Sometimes referred to as “pesto in a bottle”, Fiano’s wild intensity will only add to the flavor explosion that pesto sauce offers. Robust, nutty, aromatic and herbaceous, the Fiano unfolds its best expression when it is grown on the volcanic terrain of Campania and gives it a touch of flint. Cover it with tangy acid and you have a grape ready to be tangled up with some top-notch pesto.

Sell Wine Spectator

Fried vegetables mixed with a rich pesto sauce are a common part of upscale restaurant menus and a common homemade creation. In the bowl of a food processor, mix the rocket, basil, cashew nuts, garlic, Parmigiano Reggiano, salt, black pepper and red bell pepper and mix well. Pour in the olive oil slowly until an emulsion is formed. For purists, there is only one pesto that was born in Genoa, the capital of the Italian region of Liguria, in the mid-19th century.

In terms of taste, the wine changed slightly to a pleasantly bitter finish, but all other components remained and worked. It’s not fair for me to pair this wine with pesto on a whim. Both types of pesto have retained their character and go well with the wine. The wine itself also seemed to be quite self-contained. The basil and mint pesto wasn’t bad, it’s 50/50 basil and mint and uses walnuts instead of pine nuts. The recipe didn’t call for cheese, but I added a little parm to it.

How Winedin?

It is important to consider not only the main ingredients of the pesto, but also how it is used within a recipe. Many popular pesto dishes include simple and elegant meat and pasta preparations that are topped with fresh pesto. Others, however, have more complex flavor layers that are more difficult to combine. With this pesto dish, the fruit almost disappears in the wine.

Pesto Wine Pairing

I’ve done it countless times and shared it with loads of people who can’t get enough of this kale pesto. This wine goes well with the basil pesto dish tonight. However, I thought that on the acidic side of citrus fruits it is easily unbalanced without the fruit showing up.

Wine Tasting At Gifford Hirlinger

Enough acid to make it “bright” but not a great feature. It had a slightly bitter, not unpleasant finish. I didn’t find the taste profile reminiscent of Sauvignon Blanc at all, which I did a bit with Albarino and Vermentino. There’s no reason it should look like SB, but the profile of SB with notable but refreshing acidity, “grass”, and citrus seems to work well with pesto, and it wasn’t.

  • When I handed the plate to my wife, she raised an eyebrow and then wrinkled her nose a little.
  • My favorite 2007 pesto wine is Grgich Hills Estate Napa Valley Fumé Blanc.
  • Sometimes referred to as “pesto in a bottle”, Fiano’s wild intensity will only add to the flavor explosion that pesto sauce offers.
  • It is important to consider not only the main ingredients of the pesto, but also how it is used within a recipe.
  • My impressions at the time were essentially the same, and I’ll only quote from my previous post: “This is a more rounded version of its voluptuous sibling.

Orecchiette kale pesto and Fiano di Avellino Your kale has never tasted so wonderfully aromatic as it is made into an unbelievable pesto with fresh lemon, parmesan, almonds and olive oil. With a focus on lemons and freshness, this dish highlights a perfect wine for this young and smoky Fiano di Avellino. Pesto sauce is considered a classic today, but what do most connoisseurs choose as a side dish and why? The following team of culinary professionals, including a sommelier, a master sommelier, a wine educator and a master chef, invite us into their visions of pasta pesto eating. A well-baked pesto chicken with fresh bone-in chicken, simply prepared and topped with fresh basil pesto, could make for a spirited and fruity malbec. Unfortunately, red wine drinkers generally don’t like tannins and pesto; The distinctive tannins will only serve to emphasize the bitterness of the dish and hide its fresh herbal charm.

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It turned out that adding lemon juice wasn’t a good idea for evaluating a basil pesto wine accompaniment. The basil and garlic taste of the pesto has been reduced a bit. The food itself was pretty good – my wife said “delicious” and it came with the dish well, but I think that’s not a fair rating for the purposes of this thread.

To make matters worse, the pesto sauce is made raw, which means no heat is used to soften the flavors. With all of this, the last thing you need is a woody or overly fruity wine to spoil the fun.

With grilled pesto chicken or just pasta alla pesto, these flavors bring out the aromatic basil. Pigato, a harder-to-find white, has more fruit flavors like peach, grapefruit, and apricot, and has a slightly richer body than Vermentino. Pesto is a versatile ingredient that is served alongside rich seafood and handmade pasta dishes, mixed with fragrant sauces or even used to drizzle over meat. Of course, we cannot choose the same wine accompaniment for every basil pesto creation. Mix the green beans, oil and pesto sauce in a bowl.

Taste profile very different from citrus, herbal and tangy white wines, which seem to go well with our basil pesto. Its taste profile reminds me of Loire Chenin Blanc with a dry oak finish, which I also like. Such a carefully prepared dish deserves the ideal combination.

Today, chefs around the world have adapted the classic recipe by incorporating local ingredients. In California and Spain, coriander or parsley leaves sometimes replace basil, and other versions call for almonds or walnuts in place of pine nuts. The Sicilians have come up with their own pistachio pesto. From young grapes, planted more densely, just a few hundred meters outside the Condrieu designation limit.

8 & $20 Recipe: Cheesy Pesto-Chicken Meatballs with Vermentino – Wine Spectator

8 & $20 Recipe: Cheesy Pesto-Chicken Meatballs with Vermentino.

Posted: Tue, 12 Jan 2021 08:00:00 GMT [source]

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