Italian wines bring tempering acidity to pasta dish by Chicago Tribune

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This pasta dish is like so many that we call Italian, with its combination of pasta, aromatics, oil, tomatoes, cheese and vegetation. What wines would an Italian suggest to temper the tomatoes’ acidity? To balance the salt from the cheese? Well, an Italian wine, of course, light red or white, with its typical combination of zippy acidity and dolce demeanor.

THE FOOD: Rigatoni and spinach […]

THE WINES

• 2012 Villa Bucci Verdicchio dei Castelli di Jesi Classico Superiore, Marche, Italy: A herald for the renewal of the verdicchio grape; the vintage is like the first: just peachy, in all sense of the English. $20-$22


• 2011 Angelini Pergola Rosso, Marche, Italy: A highly aromatic indigenous variety, pergola rosso is all rose petal, dried strawberry, baking spice and gorgeous carmine red hue. $16

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