Wine pairings for Spaghetti con Crema di Zucchine
This summery spaghetti dish smells of summer garden freshness with its zucchini and mint components. Not unusual on a plate, those fresh, “green” notes need particular attention when it comes to wine pairing. Those fresh herb-like notes can clash with powerful wines, both white and red. Light, lean and briskly refreshing is the way to go.
And, what better way to go than with a dry, lower alcohol (11.5% abv and less) wine like Lambrusco? Lambrusco most typically is made as a red wine, but it also comes in white and pink versions. All are made from the same kind of grapes. The whites have no skin contact (that’s where the color comes from), and the rosatos spend minimal time with skins. All should be served chilled. Yep, even the red.
White and rosato Lambruscos have a little less heft (this being relative to already light wines) on the palate than the red ones. The bubbles of Lambrusco provide perky texture that works nicely with the zucchini’s bitterness. The reds’ light bit of tannin will be vaguely and pleasantly accented by the bubbles. If you can find the trio of Lini 910, you can see for yourself how one producer interprets all three styles! Unusually, Lini 910 makes the wines in the most commonly used charmat method (bubbles created in a tank) as well as the hard-to-find traditional method (bubbles created in the bottle you purchase) called metodo classico. (NB: The Metodo Classico Rosato is made from Pinot Nero rather than Lambrusco Salamino or Lambrusco Sorbara.)
Check out our recipe for Spaghetti con Crema di Zucchine.
Christy Canterbury, Master of Wine (MW)