Now, this is the perfect dinner. Delicious, tasty, flavorful, and elegant. Food & Wine Pairing: Brilliant Pairing — Why Brut Is Better dives into pairing sparkling wines with pasta.
Before discussing this fantastic pairing, let’s clarify the term ‘Brut.’ Sometimes the word can cause confusion as it relates to wine. Simply stated, ‘Brut’ is the French word for dry; in terms of sparkling wine. It refers to dryness/sweetness level rather than the variety (i.e., champagne, cava, prosecco).
Oh my… I mean, who doesn’t love pasta?
Pasta can be found in almost every pantry in the United States. According to the International Pasta Organisation (IPO), 9 Americans out of 10 eat pasta, consuming approximately 19 pounds, per person, per year. Wow!
Currently, it is estimated to be more than 350 types of pasta. With so many different styles, pasta is an extremely versatile food. And while the versatility of pasta is excellent, it can sometimes be challenging to pair with wine.
Enjoying wine with Italian food is steeped in a tradition thousands of years old. In the 1970s, Italians drank 29 gallons of wine, according to Assoenologi, the leading Italian oenologists’ association. Likely, this was because Italy was and still is the largest wine-producing country in the world. Additionally, Italians produced wine far before they produced pasta. Thus, further validating the famous phrase “what grows together, goes together.”
Get excited about cooking!
I always get excited about cooking. Nothing is more exciting than a pasta dish with fresh seafood, wine, and butter… I mean, come on, who doesn’t love butter on their seafood — there have to be lots of butter. And, of course, the wine is a no-brainer. Using a wine that you would drink to prepare pasta is a pro tip you want to remember. Additionally, pairing the exact wine with the finished dish is an easy perfect pairing that is sure to please. Finally, there’s something about adding wine into a recipe that gives the food that extra depth of flavor that can elevate the dish.
Food & Wine Pairing: Brilliant Pairing — Why Brut Is Better
This pasta and brut pairing removes the question of whether you can cook with sparkling wine and if it pairs with pasta? The answer is YES… absolutely. When cooking with and pairing any wine with pasta, remember the type of sauce you are preparing is the key to success. As always, there is an abundance of recommendations available online.
This pasta dish starts with bucatini pasta. I recommend dried pasta with this dish since it requires a fair bit of stirring the pasta with the sauce to achieve a creamy texture. The star of this show is the sauce, compromised of a few simple ingredients, including wine, butter, lemon, garlic, clam juice, and grated parmesan cheese. Although the ingredients are simple, the flavor is far from simple. The silky, garlicky wine sauce coats each noodle with rich decadence.
Domaine Carrneros Brut offers lovely bread and lemon flavors to the pasta sauce, which also compliment the seafood flavors in the dish. The 35% Chardonnay in the wine elevates the creaminess in the sauce. Although the wine, when sipped on its own, offers some fruit flavors, they are indistinct in the sauce when combined with all other ingredients. The flavor provides a freshness that lightens it up.
In the glass, paired with the pasta, the wine is harmonious. Tastes of lemon, fruit, and bread accent the similar flavors of the pasta dish. The wine’s refreshing acidity is a beautiful palate cleanser for the rich sauce, and the fruit notes compliment the sweetness of the lobster and scallops, and counter balance the heat of the pepper flakes.
When pairing wine and pasta, know the basics, but don’t be afraid to explore combinations. Palate preferences are subjective, and there are no right and wrongs; it is all about eating and drinking what you like together.
Other white wines that pair with this pasta dish include Sauvignon Blanc, Pinot Grigio, Vino Verde and Prosecco. Light-bodied Chardonnay’s are also a excellent option.
Get more delicious pasta pairings.
Creamy Seafood Pasta
Ingredients
- 1/2 pound fresh scallops
- 6 extra-large shrimp shelled and cleaned
- 1 large lobster shell removed and cut into pieces
- 4-6 oz dry bucatini recommended
- 1 medium lemon 1/2 juiced
- 2 large garlic cloves finely minced
- 4 oz butter
- 1/2 cup brut wine
- 1 cup clam juice
- 1/4 cup grated parmesan *optional
- parsley for garnish
- salt & pepper to taste
- red pepper flakes to taste
Instructions
- Cook pasta according to directions on package, drain and set aside reserving 1 cup of the pasta water.
- Heat oil in large sauce pan over medium heat add 1/2 butter.
- Add the garlic to the pan, and cook until fragrant.
- Add the lobster the pan, and cook until lobster is just just pink. Add the shrimp and scallops, cook for 1-2 minutes more until scallops are lightly brown and shrimp just pink.
- Remove the seafood from the pan with a slotted spoon, reserving the butter in the pan.
- Add the remaining butter to the pan along with the clam juice, wine, and 1/2 of the reserved pasta water. Lower the heat to a simmer, until reduced by half.
- Add the cooked pasta to the pan, along with the seafood, lemon juice and grated parmesan. Add the remaining pasta water and cook 2-3 minutes tossing pasta frequently until the sauce is thickened and coats pasta mixture.
- Sprinkle with parsley red pepper flakes (optional) for garnish
