carbonara pairing, with wild boar bacon
I have looked through the carbonara wine pairings. I am wondering if the wild boar bacon will change the pairing suggestions. I am following a recipe that calls for 1/2 cup of dry white wine, I would ideally like to open only one bottle. If I cannot combine, then I will go with the recipe without the white wine in it, and would therefore be open to almost any suggestions. I am not interested in the Rose Champagne (sorry MariaLorraine), it is my hubby's bday dinner and he is not a sparkling fan.
thanks for the help.
ps. other factors, combo of parm reg & piave vecchio (it is what I have left over), and NO cream.
OH-kay. No Rose Champagne. Damn.
Then...instead...if you must...for hubby's sake...something with richness and high acid. Chardonnay with acid, Gavi, Tocai Friulano, Roussane, Marsanne,
Rose, a frisky light-bodied red.
Lots of specific thoughts on wine with carbonara in this search:
re: maria lorraine
I went to my local wine store and they set me up with a Pinot Gris. Here's hoping! I actually have a Roussane/Marsanne blend in the cellar that we could use too...maybe I will throw that in the fridge and let the hubby decide. Too bad it is not friday....we would just open both ;)
No, I don't think the wild boar bacon will change anything.
For my taste buds, this screams for an Eyetalian red, but Gruner Veltliner has a reputation for being a Swiss Army Knife of wines. 2006 and 2007 were both good vintages, although 2006 was riper so maybe it would work better because it's generally a bigger wine.