Wine pairings for Maccheroni ai Quattro Formaggi al Forno
Pasta gooed-up with the complexity of four cheeses reminds me of the mountains. It’s almost an Italian fondue! This dish is truly unctuous, so it calls for wines with lively acidity…wines from mountainsides. The Val d’Aosta, or Vallée d’Aoste (because it sits on the French border, it’s not unusual to see lots of French in the region), is the pietri dish for all sorts of wonderful wines to accompany this Maccheroni ai Quattro Formaggi al Forno.
For white wines, look for top-rated, sommelier favorite producers like Les Crêtes and Grosjean Frères. They each make several lovely white cuvées with racing acidity and impressive savoriness. Petite Arvine is a grape variety from this region that is a perennial favorite of mine. It starts out floral, continues with citrusy notes and ends with saline qualities. Perfect for this cheese-focused pasta! I suggest the Les Crêtes Petite Arvine Vigne Champorette and Grosjean Frères Petite Arvine Vigne Rovettaz bottlings.
Both of these wineries also make reds from a local variety, Fumin, that is truly delightful. Fumin was on the outs for a long time, but it is back on track thanks to conscientious growers like Les Crêtes and Grosjean Frères. Fumin showcases blueberry and marasca cherry (the original Maraschino cherry, mind you) fruits. It tannins are dry and pleasantly tugging but rather gentle overall. Both wineries make a wine labeled “Fumin,” with the Grosjean version containing 10% Petite Rouge. Grosjean also makes a single vineyard Vigne Rovettaz from 100% Fumin that exhibits a bit more body and tannin than the other two.
Here’s to a transporting Sunday Pasta with wine…off to the slopes of the Alps!
Christy Canterbury, Master of Wine (MW)