Wine pairings for Pappardelle alla Boscaiola
Rosso: Fontodi Chianti Classico Riserva Vigna del Sorbo, Isole e Olena Cepparello
A pasta packed with both mushrooms and sausage begs to take on a good red wine. This combo works best with a red-fruited wine, and Sangiovese is its calling card. In a pinch, some earthy whites driven by Chardonnay or Trebbiano might work, but this dish is truly best with a red. To give it a double-fist pump, make sure it’s a red with some age.
Whether it is a Chianti Classico Riserva or an IGT (Indicazione di Geografica Tipica), the options are plenty. It will take some advance planning, but look into a wine that has 4+ years of age on it to maximize the potential between the dish’s savoriness and the wine’s subtle development of flavors. It is easy to find wines from 2010 through 2012 on the market now, but they will be so fruit-driven they won’t highlight the earthy brilliance of this pasta. If you’re taking the time to make an excellent meal, it’s worth taking the time to find the right wine pairing, too!
Check out our recipe for Pappardelle alla Boscaiola.
Christy Canterbury, Master of Wine (MW)