carbonara pairing, with wild boar bacon

[cleopatra999]

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.

[maria lorraine]

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...

[cleopatra999]

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 ;)

[maria lorraine]

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

[Alta Bob]

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.

[SteveTimko]

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.