Cappellacci with cime di rapa and alvarinho

OK, I know I wrote about dumplings last week and stuffed pasta isn’t *that* different but if they’re both delicious with wine why not?

This week’s match was at a new neighbourhood restaurant in Bristol called Sonny Stores which turns out to have quite a pedigree as the chef Pegs Quinn previously worked at the River Cafe then as head chef at the currently closed Bianchi’s and during the summer at the appropriately named Lockdown Pizza.

Anyway I didn’t know all this when I ordered the cappellaci* which are basically twisted ravioli, stuffed in this case with cime di rapa and bathed in a glorious puddle of melted butter. However I did anticipate they would go with a crisp dry white and so it proved in the case of a Quinta de Gomariz alvarinho (Portugal’s answer to albarino) which was still amazingly fresh for a 2017 vintage.

Not rocket science maybe but the temptation always is to reach for an Italian wine with a pasta dish isn’t it and this is proof that other countries can do the job too. (I also find Portuguese reds often work with Italian food.)

*Thanks to an instagram follower @deborahdalfovo for identifying the pasta shape as I’d forgotten to note it down!