Tag Archives: Italian whites

Orzo Salad with a Trebbiano d’Abruzzo

Orzo Salad paired nicely with a Trebbiano for Wine Pairing Weekend 2.

photo courtesy of Vino Travels.

Italian wine tends to be very food-friendly, so it’s great having Jen from Vino Travels: An Italian Wine Blog participating in our Wine Pairing Weekend events.  For the July #winePW event “Refreshing Summer Wine Pairings”, Jen paired orzo salad with the the 2012 I Lauri Lume Trebbiano d’Abruzzo. Sounds like a great match to me! The salad had a variety of veggies along with some tasty Pecorino cheese from Tuscany.  Trebbiano is of the many wonderful Italian white grape varietals. Jen reports that:

“On the nose this trebbiano had lots of citrus and minerality to it with a hint of petroleum. It was dry with some grassy notes on the palate. Throughout it had refreshing acidity creating a nice crisp wine.

Get all the details on Jen’s pairing, including more background on the wine, over in her #winePW 2 post. Keep an eye on all her Italian wine posts on Vino Travels, and check out the other #winePW 2 pairings via this roundup post.

2012 I Lauri Lume Trebbiano d'Abruzzo

 

Shaved Raw Asparagus with Parmesan Dressing served with a Grillo

raw asparagus salad with parmesan dressing served with Grillo wine.It’s asparagus season here! Good news for the tasty veggie, but a challenge for wine pairings! Pairing wine with asparagus is notoriously difficult.  But this tasty recipe from Food & Wine has good potential with wine.

This pairing does a couple things to make the wine match work. First, the cheese in this dish provides a “bridge”, something that does go well with wine that you can focus on in coming up with a pairing. I asked Ray from Pairings for help with this pairing and all who gathered to sample it were very pleased with the result. The Fondo Antico Grillo Parlante that he recommended, made from the Sicilian white grape Grillo, has a nice fresh crispness that worked with the lemon in the dressing. I also got a bit of salinity in this–perhaps from the vineyard’s proximity to the sea? That worked well with the saltiness of the cheese.