Pairing advice please..Pasta, kale, garlic, cannaloni beans...
We are having whole wheat pasta with sauteed kale, cannaloni beans, garlic in a vegetable stock. Any pairing ideas?
Sounds more like ribollita or winter minnestrone than a pasta dish.
You've got alot of earthy and slightly nutty flavors in there. The unknown factor is whether your vegetable stock is somewhat sweet (usually from carrots etc.) or not. If not, I would go with a light to medium bodied Italian - perhaps a barbera or a Chianti. If it's sweeter, then I would lean toward something less acidic and a bit fuller bodied, perhaps a good Cotes du Rhone or a Nero d'Avola from Sicily.
I'm thinking the whole wheat pasta will create a strong, perhaps even dominant flavor. If so you might want a sturdier Chianti or Montepulciano to pair with it. Nero D'Avola is an excellent possibility, too.
i'd agree with nero d'avola... also consider primitivo or negro amaro-- full bodied, fruity, but softer so as not to clash with the earthiness of the pasta and pungence of the garlic. with that in mind, valpolicella might be an option, too.
Sounds like Vino Nobile de Montepulciano to me!
Initially consider the ingredients you mention, kale and Canelli beans are typical Tuscan products, then follow.