Wine pairings for Manicotti con Salsa di Pomodoro
Bianco: Pieropan Soave, Meroi Friulano, Attems Pinot Grigio
Rosso: Mascarelli Montepulciano Marina Cvetic, Felsina Chianti Classico, Giacomo Conterno Barbera d’Alba
The holiday season calls for wines that are near and dear to our hearts…or at least familiar to our palates. When you’re entertaining during the holidays, you want wines that you know without a second thought your guests will enjoy. Sometimes, you also want to be sure that the wine names won’t intimidate either. That’s why for this week’s piece, I’m recalling a number of wines I’ve written about before. They’re always a delight to which to return.
Classic wines fit this bill. For whites that will pair well with this pasta, Soave, Friulano, Pinot Grigio come to mind in the white category. For the reds, Montepulciano, Chianti and Barbera top the list. All of these wines have mouthwatering acidity, which helps cut through the richness of the ricotta. The reds are conservative on the tannins, perfect for a dish that doesn’t include a meat or poultry component. None of the wines have oak, which means there’s no clash of oaky flavors – like coffee bean and vanilla – with this dish’s components. They are also all squeaky-clean wines, by which I mean there’s no earthiness or funkiness to distract from this pasta’s emphasis on fresh ingredients. The white wines tend to leaner fruit flavors that meld easily with the cheese. The bright red fruit flavors provide a pleasant contrast to the milder, subtler cheese and pasta combo.
Here is one of my favorites for each style. Try one or try all, but do vote on favorites with your holiday guests!
Mascarelli Montepulciano Marina Cvetic
Giacomo Conterno Barbera d’Alba
p.s. Check out our recipe for Manicotti con Salsa di Pomodoro
Christy Canterbury, Master of Wine (MW)