Here’s what I made for dinner the other night: gnocchi with homemade pesto. Now I must be honest – I did not make the gnocchi (DeCeccho). But I did make the homemade pesto – and it was fantastic!
I don’t have this newer version of the book, but it is truly a resource I go to again and again. After looking up gnocchi, then pasta, I learned that I should really be pairing a wine with the sauce. So I went to PESTO and came up with this:
So, the optimal pairing for Pesto is CHARDONNAY (no oak, especially Italian). Also, Sauvignon Blanc would be a good choice. Probably have one or the other around! But there are some other good choices as well: Gavi, Pinot Grigio or Pinot Gris, Soave, Chablis ….
There are some helpful quotes as well … “Pesto is from Liguria, and should be matched with a wine from the region like Albenga, Cinque Terre, or Vermentino” by Piero Selvaggio, owner, Valentino (Los Angeles). And, “When you have cheese and pine nuts, you need a little body, so I would go with a Chardonnay-based wined from the Old World (white Burgundy, Chablis, Meursault),” by Jean-Luc Le Du of Le Du’s Wines (New York).
If you’re like me and you love to learn, there is a wealth of information in this book!