Wine pairings for Penne con Sugo di Coste
This is a succulent dish, so it needs a wine with generously rich fruit. Furthermore, this and any dish with fatty beef like short ribs calls for reds with cleansing tannins. Unlike many pasta dishes, this one can take some new oak, which broadens the horizon of possibilities. While everyone should drink what s/he likes, it’s near impossible to pair a white well with this pasta. Red it is!
Wines from the south of “the boot” boast a riper fruit expression than those from the north. The wines of Puglia, in particular, do a great job of offering a rounded palate with subtlety structuring acidity and tannins. Whether it’s Primitivo, Uva di Troia or Negroamaro – or a blend of these and others – Puglian reds are a top choice. I love Tenuta Monaci’s I Censi and Le Braci. Then, there are the efforts from the cellar of Agricole Vallone. Gratticaia is the queen bee, but Flaminio Riserva and Vereto Riserva are similarly lovely, just in different ways.
Christy Canterbury, Master of Wine (MW)
p.s. Check out our recipe for Penne con Sugo di Coste.