Pasta and Rice

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
If you ask ten people who work in a restaurant what their favorite “easy” or “on the go” meal is, nine will tell you a bowl of pasta and a glass of wine. There are few more soulful combinations in the world than pasta and vino.
Several factors should be kept in mind when matching pasta with wine.
1. Where is the pasta in the meal? Is it the entire meal or a first course? This is an important factor in determining the weight of the wine. Since one builds progressively in a meal, a potent Barolo to accompany your rigatoni when you still have two or three courses to move on to is not a good idea, but if you were having that same pasta as the entire meal for lunch, that same Barolo might be right.