Wine Pairings for Pasta Fredda da Giulio
This chilled pasta salad strikes the taste buds with bold flavors and varied textures. To pair a wine well with this dish, the wine will need plenty of body, but its fruit can be either forward or restrained. If you want the pasta’s flavors to take center stage, try one of the whites I recommend today. If you prefer a full orchestra of flavors, opt for the rosato or red. Since this recipe comes from Vicenza, all these wines hail from the surrounding wine region of Veneto.
Soave is Veneto’s classic white wine, usually blended from Garganega and Trebbiano di Soave. The Pra Monte Grande is a blend, but the Monte Carbonare is pure Garganega from a single vineyard. The fruit in both are subtle; their textures are rich and palate-coating. This is especially true of the Pra, which spends some time aging in cask. Both are top bottlings from these wineries.
Bardolino is a light, refreshing wine style from the Veneto. It, too, is a blend – of the local grapes Corvina, Rondinella and Molinara. Usually made as red wine, the name can also apply to rosato, or chiaretto, as they say locally. The Santi Bardolino Chiaretto L’Infinito shows a faint touch of sweetness on the attack but finishes dry. The Corte Giara Bardolino comes from the entry level line-up from one of the region’s masters, Allegini. Both wines are packed with black fruit flavors and hints of savory spices.
While it goes without saying that the whites and rosato need a chill, the Bardolino Rosso drinks well after 10 minutes in the ice bucket, too, making temperature yet another way to pair up vini with this pasta!
Check out our recipe for Pasta Fredda da Giulio.
Christy Canterbury, Master of Wine