Wine pairings for Paglia e Fieno
Emilia-Romagna is Italy’s culinary capital. The wines of the region are generally made in a style to compliment rather than compete with food. The same goes for the diner’s attention. The wines tend to focus on youthful fruit and mineral notes with moderate concentration and complexity. Such wines pair perfectly with this week’s Sunday Pasta.
The heavy cream and Parmigiano Reggiano elements of this pasta suggest white wines will work well. Albana di Romagna, referring to the grape variety Albana coming from the Romagna region, received Italy’s first DOCG award for white wine. Albana di Romagna is a full-bodied wine, which will compliment this rich dish beautifully. Variations of this wine aged in oak exhibit notes of cream and brioche, flavors which meld seamlessly with this preparation. My all-time favorite – for a solid decade now – is Tre Monti and I’ve recently begun enjoying Fattoria Monticino Rosso.
Emilia-Romagna has many lovely medium-bodied reds, many made from the Sangiovese di Romagna clone. All would provide sprightly acidity and pleasant juiciness to complement this dish. However, the bubbles of dry Lambrusco provide an undeniably fun alternative. Be not afraid! Dry Lambrusco is quite trendy at in-the-know restaurants in the US and bears almost no resemblance to the Riunite that made – and then temporarily destroyed – this wine category. Check out Medici Ermete Solo Reggiano 2009, Zucchi Lambrusco di Sorbara Rosato NV and Cantina Puianello Lambrusco Grasparossa NV.
Christy Canterbury, Master of Wine (MW)
p.s. Check out our the recipe for Paglia e Fieno .