It does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Given there are so many arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what to drink with spaghetti bolognese but here’s what I would go for
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.
Thanks to the Argentinians, everyone associates Malbec with steak and that’s a great pairing but with Malbec World Day coming up this Wednesday maybe it’s time to stretch your wings and give some other dishes a try. Here are a few ideas:
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.