Wine pairings for Pizzichi con Funghi e Prosciutto
This Sunday Pasta aces the powerful flavor category. The same elements that pack on the flavor also give this pizzichi weight and density. Prosciutto, mushrooms and cream are in full effect and need richly flavored, full-bodied wines that can stand up to it. Many Italian wines derive their complexity from blends of different varieties, just like this dish combines many ingredients. For this Sunday Pasta, blends from warmer regions from the center and the south of “the boot” prove to be perfect accompaniments. Furthermore, with the generous proportions of cream and cheese, this pasta can take some new oak on its vinous companions, too.
From Tuscany, Querciabella’s Batar is a 50-50 blend of Chardonnay and Pinot Blanc. Both varieties are quite neutral though Chardonnay tends to have a touch of earthiness once it acquires a bit of bottle age. This makes it perfect for the mushrooms here. From Sicily, Graci’s Etna Bianco Arcuria comes from the northern slopes of Mount Etna. It’s mostly made from the local and minerally Carriccante, but there’s a dollop of the weightier Catarratto included. Catarratto’s generosity combined with a portion of the wine being aged in neutral oak gives this wine breadth on the palate to nicely match the Pizzichi – without the additional nuance of new oak toastiness.
In the red wine category, there is first the easy-drinking Du Cropio Cirò blend of Gallioppio, Malvasia Nera and Greco Nero from Calabria. This wine has some earthy rusticity to it that works well with both the mushrooms and the prosciutto. For a wine with a whisper of new oak chocolate and coffee, check out Bibi Graetz’s Tuscan blend called Grilli del Testamatta. A combination of Sangiovese, Colorino and Canaiolo, there’s more acidic brightness to this wine to nicely counter those toasty oak notes while matching nicely with the sweetness of the prosciutto.
Check out our recipe for Pizzichi con Funghi e Prosciutto.
Christy Canterbury, Master of Wine (MW)