Wine & Food

Snooth User: Charles Emilio

Wine recommendation needed for this dish please

Posted by Charles Emilio, Oct 16, 2009.

What would best accompany the following dish...many thanks

Gnocchi served on a bed of a pea puree and garnished with ricotta, mint, salt, pepper, olive oil and a 2 grilled strips of bacon


Reply by Gregory Dal Piaz, Oct 16, 2009.

So while my first reactions while reading this were to start by recommending a white wine I prefer lighter reds with Gnocchi.

I'm thinking of the Veneto, Trentino or Friuli here. I was thinking of aged Refosco or even a nice Marzemino, then thought of Gropello but then I was distracted with thoughts of Pelaverga from Piedmont!

If you prefer a white this is a great place for a nice smoky Fiano di Avellino or move over to Greece for a fine Assyrtiko, but that might be a bit too bright. Something fatter. Ok, a nice Pigato from Liguria would work well here.

Man am i predictable or what?

OK a white and a red not from Italy then.

Perhaps a Cabernet Franc from Chinon though the sweetness of the pea puree is tough with Cabernet tannins. No better to go to a nice Beaujolais perhaps. Even better St. Laurent from Austria, though i'm getting awful close to Italy again.

For the white, ok Gruner Veltliner is a natural with the peas, again Austria, again awfully close to Italy.

OK, I'm gonna leave while I'm ahead.

Reply by dmcker, Oct 17, 2009.

I'll go with Greg's choice of the assyrtiko, or an albarino from Spain or Portugal, depending on who makes it, an Alsatian riesling or a Loire chenin blanc for the whites. How about a Rhone rosé from Tavel or elsewhere? Or a Beaujolais, or even a creamy but dry rosé champagne?

I'll leave fullblown reds and New World wines to others.

How is the bacon cured?

Oh, and Greg, no, I wasn't surprised by your initial suggestions... ;-)

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