If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
I’m always undecided as to whether I prefer red wine or white with roast chicken but of course it depends on the accompaniments and the time of year.
I was reminded just how spectacularly, unexpectedly good southern Italian whites can be by a Slow Food wine dinner the other night at Flâneur to celebrate the publication of the English edition of their restaurant guide Osterie & Locande d’Italia. It was hosted by Feudi di San Gregorio, the iconic winery from Campania whose wines I haven’t tried for a while.