Wine pairings for Ravioli del Plin con Fontina e Tartufo Bianco
This Sunday Pasta packs a lot of richness with its Fontina, Parmigiano Reggiano, butter and milk. A good pairing will need to match its rich body and sport a little kick of acidity and tannins (for reds) to give the combination some refreshment.
Kerner is grown in Alto-Adige, where it takes on a round, mouth-coating sensation. This mouthfeel mimics the pasta’s. The key is the wine’s powerful – and integrated – acidity, which keeps the pairing from feeling heavy. Kerner is quite aromatic, too. Its forward floral and fresh herb top notes provide nice contrast to the earthy porcini mushrooms.
Refosco dal Peduncolo Rosso is a grape that calls Friuli home, is named for its red stem (peduncolo rosso) and was praised by Pliny the Elder. It’s plum-based fruit base works well with the meaty porcini while its crisp acidity cleanses the palate. Some producers like to push the envelope on the amount of oak the wines can take, so be sure to ask for before buying an oak bomb that will be less complementary with the pasta.
Christy Canterbury, Master of Wine (MW)
Check out our recipe for Ravioli del Plin con Fontina e Tartufo Bianco