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May 11, 2007 02:44 PM

what to pair with spaghetti with bottarga?

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...

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


      1. 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

          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. 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. 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?