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Apr 28, 2010 11:25 AM

pairing with pasta?

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.

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  1. 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

      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. 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.