Wine pairings for Penne Strascicate
Any meat sauce dish begs for red wine, and this pasta is no exception. The beef’s primary flavor competitor here is the tomato component. Tomatoes are acidic, so a red with mouthwatering punch is in order. Sangiovese is the calling card.
While Sangiovese is grown in many regions of Italy and is the most-planted variety in “The Boot,” Tuscany is surely its best-known region of production. The super-savory combination of this dish’s ground beef, beef broth and Parmigiano Reggiano favor the more sultry Brunello zone wines to the high-toned Chianti area bottlings.
If you’re watching your budget going into the holiday season (or post summer vacation) or entertaining a crowd of thirsty sippers, try Rosso di Montalcino bottlings. These are crafted from 100% Sangiovese grown in the southern Tuscany area surrounding the hilltop town of Montalcino. These are often labeled “baby Brunello” and are made from younger vines (older vines give richer flavor to the final wine) than its older, better-known sibling Brunello. They have the added benefit of seeing less new oak aging, so they tend to work particularly well with pasta. If you’re feeling swank or celebrating happy news, go for the big guns of Brunello. As in many other regions of the world, not just in Italy, higher end wines tend to have a divide between “classic” or “traditional” style wines and “modern” style wines. The wines from the classic/traditional school will meld best with this pasta. Modern style wines tend to work better with grilled or roasted meats. Ditto with the grandissimo Brunello di Montalcino Riserva wines.
Check out our wine pairings for Penne Strascicate.
Christy Canterbury, Master of Wine (MW)