Wine pairings for Gigli con Cavolfiore Viola
Cauliflower features prominently in this dish. Cauliflower is fairly bland, so here it is the sum of ingredients that need to be considered to create the best pairing. Together, the parts deliver a savory, earthy dish, especially between the garlic and vegetable broth. Lots of wines will work well here, but Pinot Grigio and Pinot Nero are two varieties I would favor as both have mineral and underbrush flavors that will blend well with this pasta.
Pinot Grigio usually tastes of earth and bruised apples. Some versions can be light and quite low in alcohol, around 12-12.5%. Look for one that falls in the 13-13.5% area. This extra percentage of alcohol will give the wine creaminess and weight on the palate that will better match this dish. These rounder versions will also have medium rather than crisp acidity to mimic the pasta’s mouth-coating qualities. These wines tend to be a bit more expensive, but their extra flavor concentration will be worth it!
Pinot Nero often smells of barnyard and tree branches. Its fruit flavors range from red cherries to blackberries, and I would favor wines in the brighter red fruit category for this pasta. Different from the Pinot Grigio, Pinot Nero always has mouthwatering acidity, which will give this pairing lift. Pinot Nero usually has soft tannins, which along with the high acidity will cleanse the palate.
Check out our recipe for Gigli con Cavolfiore Viola.
Christy Canterbury, Master of Wine (MW)