Wine pairings for Caserecci con Zucchine e Caprino
Bianco: La Spinetta Vermentino Toscana, Poggio Argentiera Vermentino Maremma Toscana
Rosso: Zerbina Sangiovese di Romagna Ceregio, Umberto Cesari Sangiovese Riserva
Zucchini and goat’s cheese are the two primary ingredients that need attention when pairing this pasta with wine. In the skillet, the zucchini will become richer as it soaks up olive oil and becomes charred on the outside. It will also loose some of its green garden character. The goat cheese provides the contrast and acidic lift. Medium bodied wines will work to mesh with the zucchini while higher acidity wines will blend with the goat’s cheese. The key is to find a wine that combines the two.
Vermentino from Tuscany does a good job of this in the white category. Vermentino has floral top notes and a plump mid-palate that work with the remaining green-ness of the zucchini. Fresh styles with no new oak that come from a recent vintage will nicely mimic the exuberance of the goat’s cheese.
Sangiovese is a good grape for a red wine. Those from Emilia-Romagna tend to have a hint of fresh herbs that will work well with the zucchini. Sangiovese’s bright acidity and tingling tannins will align with the goat cheese’s freshness.
Check out our recipe for Caserecci con Zucchine e Caprino.
Christy Canterbury, Master of Wine (MW)