Saturday, October 11, 2014

Autumn Food Pairing: Bolzano Cantina Pinot Grigio with Pumpkin Pasta & Pancetta

Welcome to our 5th Wine Pairing Weekend. Last month I had such fun preparing a food and wine pairing focusing on the Piedmont region of northwestern Italy with porcini risotto and a 2005 Carlo Giacosa Montefico Barbaresco. This month we are focusing on fall fruits and wine pairing. Pumpkin, known in Italian as zucca, is very popular throughout Italy and was the first thing that came to mind when I thought of the fall.  I had always assumed pumpkin was a vegetable, but it's actually considered a fruit. Of course then it was my go to choice. What better than anything pumpkin flavored in the fall!

My recipe was influenced by a recipe I came across on Academia Barilla that sounded so delicious and I was very satisfied with the results as I played with the recipe and the ingredients. Pumpkin is commonly savored in the regions of the Emilia-Romagna and Lombardy in northern Italy. I have fond memories of some delicious dishes through my Italian travels of pasta stuffed with pumpkin, in particular at a restaurant while in Verona. I'll have to look it up again due to my upcoming trip to Verona in January for the 2011 Amarone release! I should have some great wine pairings to share with you after some winemaker dinners from that event.

Food Pairing

I chose to make a pasta dish with campanelle pasta that I mixed in with pumpkin, pancetta, onion and traditional 25 year aged balsamic vinegar.  Between the sweetness of the pumpkin, the saltiness of the pancetta and the rich touch of aged balsamic my palate was on overload.

pancetta and onions
pancetta & onions
I started boiling the water for my pasta as I prepared the ingredients that were to be blended into the dish. In a separate pan I sauteed about half a vidalia onion with diced pancetta in extra virgin olive oil, seasoning it with salt and pepper. Once the water reached boiling point I added the campanelle pasta that cooked for about 9-10 minutes. Once the vidalia onion and pancetta were cooked I added in the pumpkin and mixed in about a ¼ cup of cream to lessen the thickness of the pumpkin and to make it more spreadable once combined with the pasta. Once everything was fully cooked I added the pasta in to mix the ingredients all together. I topped the dish with some parsley, 18+ month aged American Grana parmesan cheese adding some sweetness and nuttiness. Lastly, I drizzled my 25 year aged traditional balsmic vinegar from Acetaia di Giorgio in Modena.

pumpkin with pancetta & onions
Pumpkin with pancetta & onions

Aged American Grana Parmesan cheese
American Grana Parmesan cheese
Traditional balsamic with Acetaia di Giorgio
Acetaia di Giorgio traditional balsamic

Pasta with pancetta, pumpkin and onions
Campanelle pasta with pumpkin, pancetta & onions

Wine Pairing

For wine, I decided to go with a white wine as there were so many flavors present in the dish I didn't want to overwhelm the dish with a red wine, although if you found something lighter in style it would have probably gone well. I opened a bottle of a 2012 Kellerei St. Magdalena Bolzano Cantina Pinot Grigio from the Alto Adige region of northeastern Italy. I had featured this wine on my blog previously where you can review the history of this winery. The nose shows hints of honey, florals with some citrus. On the palate is lots of citrus and apple balanced with refreshing acidity. I love wines from the Alto Adige region and it's my go to region for many Italian white wines, along with a couple of others of course.
2012 Cantina Bolzano Pinot Grigio
I hope you enjoy our wonderful wine and food pairing recipes for the fall and make sure to come back next month for some holiday treats!

Wine Pairing Weekend # 5 Bloggers: Be sure to check out what my fellow bloggers have come up with for the October Wine Pairing Weekend!

On the Menu...

Pumpkin Lasagna with Halter Ranch's Côtes de Paso by Culinary Adventures with Camilla
Squash and Sausage Soup with Pumpkin Cornbread and McKinley Springs 2010 Bombing Range Red by Tasting Pour
Linguine with Roasted Carnival Squash and a Garnacha by Cooking Chat
Pinot Vs. Syrah - Pork Tenderloin with Fig & Apple Sauce by Confessions of a Culinary Diva
Apple Cider Pork with Red Cabbage and Oak Aged Apple Cider by Curious Cuisiniere

Harvest Fruits-Maple Crisp paired with a Riesling by Eliot's Eats
Caramelized Almond Apple Upside Down Cake with a Late Harvest Riesling by A Day in the Life on the Farm
Forgotten Fire Late Harvest Riesling and Warm Apple Crisp by Grape Experiences
Peach and Ginger Cobbler and Tablas Creek Petit Manseng by ENOFYLZ Wine Blog
Autumn Puff Pastry Tart and La Crema Chardonnay by It's Okay to Eat the Cupcake

Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick
Fall Fruit and Wine Pairing by Rockin Red Blog
Autumn Pumpkin Food Flair by Vino Travels -- An Italian Wine Blog
Butternut Squash Risotto: White Wine or Rosé by Pull That Cork

Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're reading this early enough, you can join us for a live Twitter chat on our theme "Fall Fruits + Wine" on Saturday, October 11, from 11 a.m. to noon Eastern Time. You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the November Wine Pairing Weekend, which will be on Saturday, November 8.

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