Roll Wine & Spirits
Dreaming of La Dolce Vita
by Timothy Buzinski & Mei Ying So | Artisan Wine Shop
Third course, pesto pasta. What’s more inviting than a bowl of warm pasta adorned with bright green, fragrant basil pesto? A staple in coastal areas such as GENOA, this would work well with the Brovia Roero Arneis DOC 2005, a crisp minerally take on this typically low-acid wine. But if you head due south to the north coast of SARDINIA instead, you’ll be drinking vermentino; look for the naturally herbal, lemony and crisp Sella & Mosca Vermentino di Sardegna DOC “La Cala” 2006.
Fourth course: fritto misto. A heaping plate of delicately fried fresh catch drizzled with lemon and seasoned to perfection. This was one of our most memorable meals in Italy, wildy briny and brightly flavorful. In Alassio, we drank a local Cinque Terre, but you might try a falanghina from the CAMPANIA region — try the Ocone Taburno DOC Falanghina 2006 for its crisp, lemony flavors.
Fifth course: zuppa di pesce. There may be as many versions of this dish as there are families in Italy, but the basics are the same: use a flavorful fish broth to gently cook a variety of fish and, in some versions, shellfish. From the LOMBARDY region, the Tenuta Roveglia Lugana DOC 2006 made with the widely planted trebbiano offers peachy flavors with superior freshness. Or the Argiolas S’elegas Nuragus di Cagliari DOC 2006 from the island of SARDINIA would be a natural choice with even richer fruit to match the heady aromas of the stew.
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