Wine Pairings for La Spaghettata (Aglio Olio e Peperoncino)

Wine pairings for La Spaghettata (Aglio Olio e Peperoncino)

Red: Lini 910 Lambrusco Rosso Labrusca, Cantina Puianello Lambrusco Grasparossa, Vittorio Graziano Lambrusco di Castelvetro, Saetti Lambrusco, Medici Ermete Solo Reggiano

Lambrusco is one of my favorite, easy-sipping Italian wines. I’m not talking Riunite here. I’m talking dry, refreshing, deeply colored and lightly tannic Lambrusco made with high quality standards. Lambrusco’s effervescence makes it festive, its youthful fruit gives it charm and its deep-sometimes-near-opaque–color lend a hint of mystery. Lambrusco shows purple and blue fruit along with a sottobosco (underbrush) note. It’s complex yet simple and perfect all at the same time. Perfect for pasta that is very much the same.

Medici Ermete, Saetti, Vittorio Graziano, Cantina Puianello and Lini 910 make some of my favorite Lambruscos. All these producers make red Lambrusco. But, be aware that rosato and bianco versions are also made. I find them far more delicate, even refined, versus their boisterous red bretheren. They’re worth sipping on while you put together your pasta, but switch to red al tavolo!

Check out the recipe for La Spaghettata (Aglio Olio e Peperoncino) and our About post for a brief history of the dish.

Cin cin!
Christy Canterbury, Master of Wine
Wine Editor