Wine Pairings for Creste di Gallo con Peperoni e Salciccia
Rosso: Fattoria Rodano Poggialupi, Chianti Classico, Chianti Riserva Viacosta, Monna Claudia IGT
The key to this Sunday Pasta pairing is finding a wine that is savory enough to match the sausage and that is bright enough in acidity to connect to the red pepper…while being sappy enough to match the pepper’s sweetness. No short order! At the very least, we can start out knowing this dish is best paired with a red wine.
And, the best pairing is a Chianti. The crisp red fruit of Sangiovese pairs up with the red pepper while the grape’s earthy side parleys with the meat. An old-school classic might be too rustic and a modern producer might showcase too much oak. I’m thinking of a winery that successfully splits the middle: Fattoria Rodano. Both the Chianti Classico and the Chianti Riserva Viacosta sound scrumptious. If you go lighter on the sausage, opt for the Chianti Classico; if you favor a meatier pasta, opt for the denser Riserva.
Yes, I think Chianti is the ticket here. Still, Rodano makes two other wines that would also work nicely. From their entry level Poggialupi, a blend primarily composed of Sangiovese with a dollop of Merlot, to their starlet IGT Monna Claudia, crafted from an even split of Sangiovese and Cabernet Sauvignon, this winery’s vini make for primo pairings.
If you can’t find Fattoria Rodano wines, ask your favorite wine merchant what sits on his or her shelf that fits this profile!
Christy Canterbury, Master of Wine (MW)