Wine Advocate Weekend Pairings: What to Drink with Springtime Pasta

Food lovers, rejoice: we’ve got a brand new series here at Wine Journal happening every Friday, where we bring forth a sample menu replete with recipes from chefs around the world provided by our friends at the MICHELIN Guide, all to be paired with wines by Wine Advocate reviewers. 

For our first installment, we’re looking to the glitzy Hamptons, where dynamic duo Daniel Humm and Will Guidara have brought their EMP Summer House pop-up back for the second year in a row. One of the shared plates served at the restaurant is a delicate herb fluke ceviche topped with thin slices of cucumber rounds.
Photo courtesy of Amex.

To pair, William Kelley recommends the 2014 Louis Michel Chablis 1er Cru Butteaux Vieilles Vignes. “A racy, iodine-inflected Chablis that's matured in exclusively stainless steel, this Chablis will work beautifully with ceviche, accenting the savory nuances lent by the bonito flakes and complementing the fluke's fresh seawater flavors.”

The second course by chef Joe Flamm of Chicago’s only Michelin-starred Italian restaurant, Spiaggia, sings songs of springtime: agnolotti aglio e olio, aka, “garlic and oil” pasta. Flamm’s version features fermented ramp pasta that’s stuffed with Parmigiano-Reggiano and finished tableside with Calabrian chile oil.
Photo by Haas and Haas.

Erin Brooks suggests the 2015 Tenuta Delle Terre Nere Etna Rosso for this pasta course. “It would be a great match,” she says. “A red light enough to complement the spinach and ramps, with lots of fruit to counter the spicy olive oil, but with some volcanic, smoky flavors to pick up the earthiness of the ramps on the palate.” 

Finally for dessert, a chocolate pecan grapefruit tart by chef Patrick O’Connell of The Inn at Little Washington, which is currently celebrating its 40th anniversary. “Brachetto di A'cqui has it all: bubbles, fresh berry flavors and enough sweetness to counter the dessert,” shares Brooks. “It will bring out the grapefruit and orange citrus flavors while still able to stand up to the richness of the pecans and chocolate.”

Bon appétit

The Menu:

Pairing: 2014 Louis Michel Chablis 1er Cru Butteaux Vieilles Vignes

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