Wine pairings for Tortellini alla Panna con Piselli
Bianco: Il Monticino Pignoletto Classico
This dish hails from Emilia-Romagna, a land with a few lesser-known varieties that will pair well with this pasta. The butter, heavy cream and Parmigiano Reggiano create richness here, but the peas lift the entire dish and add a garden-green note. Medium bodied wines – or those just a touch lighter – will work best, as will those with herbal top notes.
For white wines, which work a bit better than reds with this Sunday Pasta, seek out the local Pignoletto. This grape makes refreshing wines in both still and sparkling versions. Orsi Vito and Zucchi make aromatic bubblies that offer a nice change from this region’s dry Lambrusco. If you prefer a still wine at the table, either of these provides an excellent quaffing option while you cook! If you prefer your wine senza bolle, try either of these wineries’ still versions or opt for Il Monticino’s Classico.
In the red category, I would like to recommend Negrettino, a highly eclectic variety that is best-suited to early drinking. Alas, it’s a bit boisterous for this pasta. However, Sangiovese di Romagna work very well. Different from its Tuscan cousin, this version of the variety tends to the herbal – precisely what is needed. My long-standing favorite producers include San Patrignano and Castelluccio.
Whatever your choice from Emilia-Romagna with this Sunday Pasta, I hope you discover something new!
Christy Canterbury, Master of Wine (MW)
p.s. Check out our recipe for Tortellini alla Panna con Piselli