Pairing for Spring Dishes

If and when spring arrives, here’s the food and wine to celebrate with


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Spring Vegetable Ragout with Fresh Pasta

Lo and behold, we have a pretty classic Italian recipe here! Not what some might expect in a Pasta Primavera—there's no cream—but very much like what an Italian might throw together in the Spring.

This is simple, fresh and unfussy, and the wine you pair with should be, too. The only slight hiccup I see is the addition of lemon zest to the recipe. That just means you'll need a lemony, zesty wine to match. So we go for Vermentino, from Tuscany or from Sardinia; with fresh lemony goodness, sure to help you welcome spring into your belly.

 
Two to try:
 
 
 
 

 

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Comments

  • Snooth User: steve666
    392767 152

    Here I go, jumping off a cliff, but almost anything worth eating is worth eating while drinking red wine.

    Mar 22, 2013 at 7:20 PM


  • Snooth User: Tukaussey
    461584 36

    Drink the wine first, then it doesn't matter what you eat.

    Mar 27, 2013 at 2:53 PM


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