When the climate will get chilly, there’s nothing like an enormous bowl of pasta and a glass of wine to heat up. Iggy’s, a brand new Nashville restaurant from hospitality veterans/brothers, Chef Ryan and Matthew Poli, focuses on creative Italian delicacies, together with handmade pasta, with a concise and numerous wine program in addition to basic cocktails and spritzes.
Matthew Poli, who serves as Iggy’s beverage director, shares some options for pairing wine with pasta dishes on Iggy’s menu, in addition to suggestions for matching wine and pasta basically. “When pairing wines with pasta, my number-one tip is to match the depth of the flavors and richness in each the dish and the wine,” he says. Listed here are a number of of Poli’s wine pairings for a few of Iggy’s specialties.
Wakame Seaweed pasta with Lugana white wine
Otella Trebbiano di Lugana is an expressive white wine from the Lake Garda of northern Italy, Poli says. “Intense minerality that performs properly with the seaweed and scallop bottarga within the pasta. The tartness of the fruit on this wine cuts proper via the butter.”
Maine Crab Tortellini and the Angolottei with Italian chardonnay
Bruno Rocca chardonnay is from Langhe, Piedmont, Italy, Poli notes. “This wine has electrical acidity that cuts proper via the wealthy, creaminess of the ocean urchin butter. The wine has a roundness and weight that holds as much as the richness of this dish and performs properly with the fragile flavors of the crab.”
Bolognese with Tremendous Tuscan Pink Mix
Villa Saletta Chiave di Saletta Tuscan Pink Mix is predominantly Sangiovese, with cabernet sauvignon, cabernet franc and merlot. “Very basic Italian ‘Tremendous Tuscan’ mix that goes extremely properly with purple sauce like Bolognese,” Poli explains. “It’s an enormous wine with plenty of darkish fruit notes and oak that has sufficient depth to face as much as the daring flavors of this dish.”
Squid Ink Radiatore Fra Diavola with lobster paired with Benanti Etna Rosso, Sicily, Italy
“An previous adage within the wine world is ‘what grows collectively, goes collectively.’ A lighter minerally pushed Sicilian purple with spicy purple sauce and seafood make lots of sense and pair properly collectively.”
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