Wine Pairings for Spaghetti con le Cozze e Pomodori
Summer is a time for entertaining and keeping the entertaining easy. This Sunday Pasta helps you do that, all while tasting like summer, especially if you’re near the seashore. When I think of Italian wines that smell of salt water, I immediately think of Le Marche. So this week, I’m here to tell you about some of the wines of Conte Leopardi. The Leopardi Ditajuti family that runs this estate helps me help you keep wine pairings for this Sunday Pasta easy…especially with regard to price. All of these wines offer tremendous value.
Verdicchio is one of my favorite Italian white grapes. When grown in Le Marche, the resulting wines possess overt, saline notes that make them perfect for seafood pairings. Try the varietal Castelverde for tightly aligned flavor experience.
Sauvignon Blanc is another grape that often pairs well with seafood. Conte Leopardi makes an elegant, single variety example called Calcare. It’s more floral and citrusy than pungent and tropical; the former style is a much better pairing for this amply, yet subtly, flavored dish.
Montepulciano is a happy-go-lucky grape that makes juicy wines, so it’s perfect for making cheerful rosato. The Vigneti del Coppo Rosato is moderately light and floral, matching up with the red fruit of the pasta (remember, tomato is a fruit, not a veg) and the herbal notes of the parsley garnish.
Red wine clashes hard with seafood and shellfish in particular, so I’m skipping rosso recommendations today. If you’re really hankering for red, try serving the rosato at a warmer temperature than usual. After all, it is almost a red wine; it’s just made with a little less color and tannin.
Check out our recipe for Spaghetti con le Cozze e Pomodori.
Christy Canterbury, Master of Wine (MW)