Refreshing Italian Pairing: Gavi di Gavi paired with Pesto alla Genovese

The Wine

Enrico Serafino, Gavi di Gavi 2014

Gavi is from, the town of Canale d’Alba, in the province of Cuneo, in Piedmont IT. The village has a history of farming and grape growing that has been be traced back to the early Middle Ages. The grape that this refreshing wine is made from, 100% Cortese is varietal that has been grown in Piedmont since approximately 1659. A wine with great history and noble roots, perfected over a very long time has earned Gavi di Gavi a reputation as one of the elite wines of Piedmont and one of the best white wines in the world.

Very light gold in color with a hint of green, the wine is inviting. With delicate floral, citrus, and pear aromas teasing you it makes you want to take a sip. Medium light in body with a rich mouth feel (from the extended contact with the lees), the wine has lively acidy adding to the clean focused tart white fruit flavors that combine with a little minerality that lingers in the finish. This wine is refreshingly distinctive and easy to drink as a starter, but also pairs well with seafood lite pasta, poultry, and summer vegetable dishes.

The Pairing

Pesto alla Genovese

What you will need:

1 1/2 cups fresh basil leaves (packed)

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

2 tablespoons pine nuts or walnuts, toasted

1 teaspoon minced garlic

1/2 cup extra-virgin olive oil

1 pound fresh or dried pasta of your choosing

How to prepare it:

in a bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta is to dry for you.

Serve immediately. And add if you wish some Parmigiano Reggiano, Grana Padano and a few fresh basil leaves and cherry tomatoes (not traditional) to garnish.

This dish can be served cool or room temperature if it’s desired during the heat of summer. Serve with a glass of Enrico Serafino Gavi di Gavi 2014

Recipe courtesy of Emeril Lagasse, 2004

Cheers, The Wines Guys