Wine Pairings for Cannelloni alla Napoletana
Bianco: Terredora Fiano de Avellino Terre di Dora, Mastroberardino Fiano di Avellino Radici
Rosso: De Conciliis Aglianico Donnaluna, Luigi Maffini Denazzano
This pasta should have wine pairings hailing from around Naples. The diversity of white grapes in the area makes this easy. However, for red wine, sippers are pretty much restricted to Aglianico. (Yes, there’s some Piedirosso around, but it’s rare to find.) Happily, this pasta has the body handle the heft of this chunky black grape variety.
Fiano is a great category in the white wine section. Its flavor character is more about nuts and herbs than fruit. This means it will easily mesh with – and even blend into the background – of the Cannelloni’s meaty goodness rather than contrast it with upfront fruit character. Additionally, this white’s nutty tones work smartly with the Parmigiano Reggiano.
For an Aglianico, stick to versions that have as little new oak as possible. While the region is justly known for its heady and age-worthy Taurasi-labeled reds, going with a more youthful and less taut version of Aglianico works better here. Bottlings that show lots of minerally, black fruit will meld well with the veal and pork. While their black cherry fruit flavors will contrast with the red tomato sauce, they will mimic the sauce’s lifting acidity.
Check out the recipe for Cannelloni alla Napoletana.
Christy Canterbury, Master of Wine (MW)