Wine Pairing
Pasta con le Sarde

About Pasta con le Sarde

Pasta con le Sarde is a traditional food in the Italian PAT scheme (Prodotti Agroalimentari Tradizionali).

It is associated with the city of Palermo, but found all over Sicily.

The ingredients are bucatini pasta, chopped sardines and anchovy, olive oil, onions, topped with toasted breadcrumbs.

Wild fennel, saffron, pine nuts, raisins, and salt are added to flavor the dish.

Wine Pairing Suggestion

Grillo is a native Sicilian grape that is aromatic with a good balance of acidity. Its citrus and herbal notes complement the fennel and sardines in the dish while its minerality cuts through the richness of the olive oil and pine nuts.

A a well-balanced Grillo with a slight salinity will echo the brininess of the sardines.

Sparkling

Sparkling wines are incredible with Pasta con le Sarde. The bubbles cleanse the palate between bites, while the acidity complements the creaminess of the cheese. Go for something light and dry.

Prosecco (Italy)
Cava (Spain)
Sekt (Germany)

Personal Preferences

As always, personal preferences play a significant role in wine and food pairings. Don't hesitate to experiment to find the combination that suits your taste buds best.

Each pasta dish has its own personality, and the wine should either complement or contrast its flavors in an enjoyable way.

Try to match the intensity of the pasta with a wine of similar weight, and let acidity be your guide when pairing with tomato-based sauces.

Grows Together Goes Together

If it grows together it goes together.

Pairing locally is a great way to learn more about food and wine:

Italy

• Spaghetti ai Frutti di Mare (Seafood Pasta)
  Greco di Tufo from Campania is an excellent match for mixed seafood pasta.

• Trofie al Pesto (Basil Pesto Pasta)
  The herbal notes of Vermentino complement the basil in pesto.

• Pasta alla Carbonara (Egg, Pancetta meat, Parmesan)
  A dry, crisp white wine like Soave complements the salty pancetta and creamy sauce.

France

• Coquillettes au Jambon (Macaroni with Ham and Cheese)
  A Chardonnay (preferably from Burgundy) adds richness without overpowering the dish.

• Pâtes au Saumon (Pasta with Salmon)
  A crisp and mineral-driven Sancerre (Sauvignon Blanc) balances the richness of the salmon.

• Pâtes aux Fruits de Mer (Seafood Pasta)
  A dry and refreshing Muscadet from the Loire Valley highlights the briny, delicate seafood flavors.