Wine pairings for Tortellini in Brodo
Spumante: Venturini Baldini Malvasia dell’Emilia
Bianco: Suavia Soave Classico, Suavia Massifitti,
Rosso: Alberto Marsetti Valtellina Superiore Le Prudenze, Ar.Pe.Pe. Rosso di Valtellina, Albani Delibes
This simple broth with Parmigiano is highly savory. It’s also somewhat neutral, so it will pair with lots of wines. Whether you prefer more mineral-driven wines that complement the dish’s flavors or more fruit-forward wines that contrast them, pairing wine takes even less time than prepping the dish. You can even opt for sparkling wine!
For a savory, lightly earthy white, try wines from local Veneto varieties. Suavia’s Soave Classico, made predominantly from Garganega with a pinch of Trebbiano di Soave, is a good staple to try. Alternatively, upgrade to Suavia’s more leesy, bready, yeasty Massifitti bottling made from Trebbiano di Soave. For more fruit-driven style, many still wines with the aromatic grape Malvasia will work, but you could also go for a sparkling wine like Venturini Baldini’s non-vintage bubbly.
In the red category, Valtellina and Piemontese wines made from Nebbiolo are a good choice for an earthier wine style. Alberto Marsetti’s Valtellina Superiore Le Prudenze and Ar.Pe.Pe.’s Rosso di Valtellina are sure bets. Alternatively, try a varietal or blended bottling with Barbera like Albani’s Delibes. It’s massively aromatic and juicy on the palate, too.
Check out our recipe for Tortellini in Brodo.
Christy Canterbury, Master of Wine (MW)