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Need food pairing suggestion

I'm serving angle hair pasta with uncooked cherry tomatoes, basil, garlic, parmesan, olive oil and a dash of red pepper flakes. What kind of wine do you recommend? Is there a red and a white? Just a white? Just a red? Thanks for your help.

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  1. A lighter aromatic white such as Falanghina would be great.

    1. the Selvapiana chianti rufina I had last week would be great with this. you can go in a lot of directions with this meal though

      1. Either one of the two previous suggestions would be very good with your angel hair pasta. Just depends whether you and your diners prefer red or white.

        1 Reply
        1. re: ChefJune

          Thanks June. I have never heard of Falanghina and I am on a budget. Just looking for something inexpensive, simple and tasty. We are not very sophisticated wine drinkers. I'm just looking for a few suggestions. Do you have any other suggestions? THANKS!!!!

        2. In general this dish favors red wine, IMO. My first preference would be barbera, zinfandel probably second.

          As for whites, Chardonnay works reasonably well with parmesan and very well with basil and garlic so I'd probably do chardonnay here for a white.

          2 Replies
          1. re: Chicago Mike

            Why would you say it favors red wine? Sounds like a very light dish to me (uncooked cherry tomatoes, basil as predominant notes) and I'd be concerned that a red - esp. a zin, given the fruit bomb, high alcohol style so prevalent now - would overwhelm.

            This seems to me like the time to go to one of those bright high acid Italian whites like falanghina or vernaccia, or failing any of those more exotic varietals, even a good pinot grigio if you can find such a thing. For something a little bigger, maybe a greco di tufo.

            Chardonnay comes in so many different styles, from buttery oaky pineapple vanilla bombs to unoaked, steel-fermented, etc., that simply recommending "chardonnay" would seem not to give much useful guidance.

            1. re: Frodnesor

              my primary reasoning would be the parmesan and tomato notes, which i'm thinking will be the dominant flavors of the dish...

              To my palate parmesan clearly favors a variety of red wines. Tomato is particularly nice with barbera, that's why it would be my first choice here.

          2. White from Friuli or Alto Adige. *Maybe* a dry Alsatian (Tokay) Pinot Gris.

            You could do almost anything from those regions;a good Tocai, Muller-Thurgau, even Sauvignon...

            Reading down the thread as to your budget and experience, I would go into a local wine store you trust with a big selection of Italian whites and say, "I'm looking for a white wine from Nothern Italy that is minerally, a little on the fuller-bodied side, yet hasn't seen any oak treatment" -- and see what happens.