Wine Pairings for Rigatoni con Cipolle
As a frequent traveler, I stock my freezer with left-overs so that I’ve always got something tasty on hand when I come home – like last tonight – as there won’t be anything fresh in the crisper. However, I’ve always got a stash of onions and shallots in a drawer, so this recipe is a nice addition to my “welcome home” possibilities. Here’s what I considered pulling from my wine fridge to accompany this pasta.
For a white, I reached for a Ribolla Gialla. I love the savory qualities of this white grape hailing from Friuli in the northeast corner of “the boot.” Perusini makes a crisp and fresh version that’s tasty in every vintage. Radikon makes an “orange wine” style that is funky but fabulous! Come to think of it, I think his blend of Pinot Grigio, Sauvignon Blanc and Chardonnay, called Oslavje, would be great with this dish, too. His wines tend to be much older when they come on the market, so don’t be surprised if they are six or seven years older (possibly even more) than you find other white wines in the wine store.
For a red, I was craving something from the medium-bodied, easy-drinking shelf. A simple Valpolicella – no need to go for the more concentrated ripasso styles – would do the trick. Vaona Odino makes a winner. I also like Hilberg Pasquero’s Vareij as an option. This unique, massively aromatic red made from Brachetto and Barbera has silky tannins and bright acidity.
I didn’t wait until Sunday to whip up this pasta, but the wines still paired beautifully!
Christy Canterbury, Master of Wine (MW)