Wine Pairings for Spaghetti con Bottarga
Ed reads Il Gattopardo. I read Midnight in Sicily. I warn you; its subject is no lighter. That’s just Sicily. Like history and politics, Sicilian cuisine and wine are loaded with flavor. With regard to the latter two, I do mean it literally.
In Sicily, tradition and family ties run deep. Like at Tasca d’Almerita where they’ve “been maturing for two hundred years.”
Crisp whites and light reds work best with this salty dish. Ban tannin; forbid oak. Seek acidity.
Nozze d’Oro is a blend of Inzolia with Sauvignon Blanc. The Sauvignon Blanc contributes just the right amount of zip to wash down the salty bottarga. Nozze d’Or is a fairly “slender” wine; so if you want a white with more vinous “hips,” pop the cork on the Leone d’Almerita. This bottling is an unusual and compelling blend of Catarratto, Pinot Bianco, Sauvignon Blanc and Traminer Aromatico.
For a red, I’d like something light enough to serve with a bare chill. The Lamùri is just the wine. Made from 100% Nero d’Avola, it is technically aged in some new oak, but you won’t taste it. This wine offers a lot of nuance for a little price, and its juiciness is the perfect cure to a thirst built-up by bottarga. If you can’t find this bottling, check out its sibling, Regaleali Rosso. It’s mostly Nero d’Avola with some other black varities thrown in, and it’s made to be a quaffing kind of wine – just what we’re looking for here.
PS – For the record, I did read Il Gattopardo about ten years ago!
Check out our recipe for Spaghetti con Bottarga.
Christy Canterbury, Master of Wine