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pairing with pasta?

perk Apr 28, 2010 11:25 AM

i'm making the cover recipe of the latest bon appetit for a small dinner party.
It's fettucini with pancetta, asparagus, and peas.
i was thinking of a light italian red.
or i could be persuaded to come something else.
suggestions?

  1. c
    craig_g Apr 28, 2010 01:00 PM

    Asparagus is notoriously tough. I would use a white rather than a red for sure. Soave, maybe, or muscadet, or sauvignon blanc.

    1 Reply
    1. re: craig_g
      b
      bob96 Apr 28, 2010 09:37 PM

      Agree--try an Italian white, like a good Frascati, Soave, Lugana, Arneis, or Fiano d'Avellino, with comfortable acid, a little minerality, and not too much assertive fruit or oak.

    2. maria lorraine Apr 28, 2010 09:35 PM

      Gruner Veltliner is the best wine I know with asparagus. But I wouldn't worry because your other ingredients are so flavorful. Gruner, Arneis (especially that from Roero), Gavi (cortese grape), bubbly, Rosé, Rosé bubbly. Prosciutto goes well with Rosé, and if there's any cheese in the dish, Rosé bubbly will fill the bill nicely.

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