Pairings | Italian white wine
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
The ideal pairing 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.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
That pinot grigio is many people's favourite white wine should come as no surprise - it’s a refreshing, versatile wine that pairs really well with light, summery food and ever-popular Italian staples such as pasta and risotto.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
It’s good to find that Lidl hasn’t given up its regular ‘wine tours’ which liven up the range every couple of months. Prices aren’t as keen as they once were, admittedly but if you’re in search of something more interesting than the general supermarket offering (or their own standard range) they’re still good value.
As those of you who follow me on instagram (@food_writer) will know I’ve been in Venice for the past few days - and if I could would still be there!
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
Normally this weekly post features a specific dish and wine but vermentino goes with so many fish dishes I think it’s worth flagging up its sheer versatility.
It may feel far from summery in the UK but one can always hope so get yourself into the mood with this lovely recipe from Eleonora Galasso's As the Romans Do.
“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)
Having spent most of our week in Abruzzo inland we seized the opportunity to have a meal at La Barcaccia a fish restaurant on the seafront at Pescara before flying back and this clever dish of cuttlefish ‘tagliatelle’ was one of the crudi (raw dishes) on the menu.