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carbonara pairing, with wild boar bacon

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cleopatra999 Nov 25, 2008 08:26 AM

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.

  1. maria lorraine Nov 25, 2008 01:09 PM

    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:
    http://chowhound.chow.com/search?sear...

    3 Replies
    1. re: maria lorraine
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      cleopatra999 Nov 25, 2008 01:58 PM

      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 ;)

      1. re: cleopatra999
        maria lorraine Nov 25, 2008 05:38 PM

        Hope it's a lovely birthday...nice of you to make a special dinner for your man.

        1. re: maria lorraine
          a
          Alta Bob Dec 9, 2008 09:31 PM

          My first meal in Italy was at Macaroni in Rome. I had my first ever plate of pasta carbonara. The wine was perfect: Docetto by Pio Cesare. I can remember the combination two years later.

    2. SteveTimko Nov 25, 2008 10:01 AM

      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.

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