- 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... ;-)