Wine Pairings for Ravioli di Mozzarella
Bianco: Batasiolo Roero Arneis, Vietti Roero Arneis, Malvirà Roero Arneis Trinità
Rosso: Cascina del Frate Barbera d’Asti, Forteto della Luja Barbera d’Asti Mon Ross, Il Cascinone Barbera d’Asti Rive
This pasta combines a number of delicate, if distinct, flavors. There are cherry tomatoes, fresh herbs, mozzarella and ricotta. Any of the pasta’s elements can dominate the others. The same is true of a wine’s flavor and structure components. A fairly light and ethereal pasta needs a wine of the same ilk. Cooler climate wines are the way to go, and both colors from Piemonte work splendidly well with this dish.
Arneis is a moderately aromatic white wine. Its herbal and floral tones will connect with this pasta’s basil and parsley. Its medium body will correspond to the ravioli’s mid-weight cheesiness and its perky acidity will match the tomatoes’ light tartness.
Reds labeled Barbera hail from several different sub-regions of Piemonte. Asti is the coolest region, and its wines best suit this pasta. Whereas other Barberas can be hefty and black-fruited, those from Asti have red flavors that align with the pasta’s tomatoes as well as a leafy note that match to the dish’s herbs. Asti Barberas are also medium-bodied whereas some of the other zones can be made in a full-bodied style. The latter would crush this dish’s cloud-like lightness
Check out our wine pairings for Ravioli di Mozzarella.
Christy Canterbury, Master of Wine (MW)