Wine pairings for Fettuccine ai Funghi e Pomodoro
Bianco: Aldo Conterno Chardonnay Bussiador, Terlano Chardonnay Kreuth
Rosso: Peter Zemmer Pinot Nero Rolhüt, Colterenzio Pinot Nero/Blauburgunder
When I think of mushrooms, my first thought for a wine pairing is often the Burgundian varieties of Chardonnay and Pinot Noir. Scrutinizing this recipe, there’s no reason why those varieties wouldn’t perform very nicely here, too. Mushrooms are inherently earthy, and this is a trait that pairs seamlessly with the savory, saline character of Parmigiano-Reggiano.
Chardonnay can be quite fruity. However, when it is produced in the Old World, it tends to take on a more minerally quality, especially when grown in cooler climates. Looking to the north of Italy, there are quite a few high-quality options. You might even find some slightly older vintages (maybe four to six years old), which will be even more pronounced in earthy, minerally tones. These will meld nicely with this dish. Whichever Chardonnay you choose, remember that some new oak influences of toastiness will be fine, but a lot of toastiness will overwhelm the dish.
Pinot Noir, made just about anywhere, has earthy tones. This is particularly true in cool climates (once again). These cooler climate wines will also tend toward red rather than black fruit notes, favoring the perky plum tomatoes in this dish. Also and again, if you can find some slightly older Pinot Nero, you’ll see more earthiness come through in the wine. Tip: if you are in a trendy wine store, don’t be surprised to see a bottle of “Blauburgunder” presented if you ask for Pinot Nero. They are the same – one is just a German name for the grape!
Check out the recipe for Fettuccine ai Funghi e Pomodoro.
Christy Canterbury, Master of Wine (MW)