Pairings | Gavi di Gavi
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.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?
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 book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
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?
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.