Wine pairings for Spaghetti con la Colatura
Just about all things fish and shellfish clash with the tannins in red wines. So this week’s Sunday Pasta is exclusively for whites and sparkling wines, especially considering this dish’s serious anchovy influence. Mineral and saline qualities will work best, and an easy way to find them is to look for wines grown near the seaside.
In the white, still wine category, it is possible to find some wines with a hint of fruit that show a leanness that is accommodating to the salty qualities of the pasta. More reserved styles of Sauvignon Blanc from cooler climates can do this well. Wines from slate – or Opoka – soils are doubly lovely.
In sparkling wine, wines that are made in a traditional method are best here. Wines made in the traditional methos mean the wine’s second fermentation occurred in bottle. That tends to give more earthy savory characters to the final wine than those fermented in tank, which tend to be fruitier. The de Bartoli wine is made with a classic Sicilian grape called Grillo. This one has no dosage and is very dry – absolutely perfect for this salty pasta. The Branchini is made with Pignoletto – a grape that has spritely acidity. Technically, this isn’t fully spumante, so it is called Frizzante. There’s less spritz but there’s a bit more acidic brightness than the Terzavia, which comes from a much warmer climate.
Check out our recipe for Spaghetti con la Colatura.
Christy Canterbury, Master of Wine (MW)