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what to pair with spaghetti with bottarga?

j
jcd May 11, 2007 02:44 PM

this is my second course for tonight's dinner. i'm adding a bit of garlic and crushed red pepper to the dish as well.

any advice would be greatly appreciated...

  1. MMRuth May 11, 2007 02:48 PM

    I'd say a nice crisp white - I've made a point of trying to have Sardinian whites with bottarga lately, but I can't find my book with my wine notes unfortunately to give specific recs.

    1. The Chowhound Team May 11, 2007 02:58 PM

      Pardon the interruption, but we've moved an inquiry as to what bottarga is to the General Topics Board:

      http://www.chowhound.com/topics/400749

      Thanks!

      1. h
        HeelsSoxHound May 15, 2007 09:23 AM

        I'd go with something like Falanghina, or maybe a Tocai? Something with a touch of richness and roundness of fruit to offset salt and garlic, but good acidity through the palate.

        1 Reply
        1. re: HeelsSoxHound
          o
          obob96 May 16, 2007 08:45 AM

          Any minerally crisp white with a touch of fruit--the Sardinian vermentinos from Argiolas, Sella+Mosca, and others are fine; also consider a Greco di Tufo from Campania or a Regaleali bianco form Sicily.

        2. iluvfoodtoomuch May 19, 2007 11:59 PM

          red sauce with a quality red wine sounds deliciouso! to make this a terrifico experience... go with some uf! go with a Italian apallacione de controlle Pinot Noir 2006 the queen of red wines!

          1. g
            goodtimeguy Oct 12, 2011 12:48 AM

            I was thinking of taking a chance on a delicious Cerasuolo from Abruzzo.. while there is sime fruit and perfume, there's also some good minerality and slight tannic structure to support weight. concerned though wuth citrus zest clashes, thoughts?

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