Wine Pairings for Maccheroni con le Polpettine e Mozzarella al Forno

Bianco: Klaus Lentsch Eichberg Grüner Veltliner, Kuenhof Grüner Veltliner

Rosso: Zenato Valpolicella Ripasso Costalunga, Sant’Antonio Valpolicella Ripasso Monti Garbi

This pasta has plenty of personality. So it’s best to serve it with a younger, juicy-cored wine with a fruit-driven style and no new oak. In either color, it should be a mid-weight wine with medium alcohol and a lightly glossy, mouth-coating palate.

Since many white wines can be rather exuberant in their fresh fruit character when young, choosing a white with a more neutral fruit character works nicely here. A white with nice mid-palate flesh but with an earthy, savory and mineral-y note versus a peachy or apple-y tone melds best with the meatiness of this pasta while allowing a white wine to remain a possibility. Grüner Veltliner tends to have a mild fruit generosity but makes a big impact with peppery spiciness that works well with this dish.

In the red category, Valpolicella Ripasso is a terrific choice. It’s a wine that is always giving in fruit, yet the ripasso style gives the wine extra oomph in color, tannin and flavor. Do be aware that many Ripasso styles are prides of the producers, so they do often have a bit of oak. Just be sure to ask about what you are getting.

Click here for Maccheroni con le Polpettine e Mozzarella al Forno.

Cin cin!
Christy Canterbury, Master of Wine (MW)
Wine Editor

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