To these spaghettoni alla finta gricia, created by chef Matteo Giudici, we pair the Venezia Chardonnay Bianco dell'Arnasa 2022 from Castello di Roncade
Ingredients for 4 persons:
320 g bronze-drawn spaghettoni; 10 sage leaves; 80 g butter; 100 g julienne-cut guanciale; 120 g pecorino cheese; 2 sachets saffron.
Preparation:
Put on the water to cook the pasta.
In a skillet, gently melt the butter, and when it becomes fluffy, add together the julienned guanciale and coarsely chopped sage.
Cook on a gentle heat for about ten minutes, adding boiling pasta cooking water if necessary.
Place the salt and saffron packets in the pasta cooking pot, lower the spaghetti and cook for 2 minutes less than the time indicated on the package.
When the pasta is al dente, drain it (keeping the water aside) and pour it into the pan. Bring it to the end of cooking with the saffron cooking water, stirring gently.
With the heat off, add grated pecorino cheese, an additional knob of cold butter, and finish creaming.
Wine pairing
(Edited by Stefania Vinciguerra)
Venezia Chardonnay Bianco dell’Arnasa 2022 Castello di Roncade
Deep straw yellow with golden hues. Floral aromas of acacia, fruity hints of yellow peach and apricot, toasted notes. Intense, warm, full and persistent flavor. Velvety with notes of vanilla and dried and dehydrated fruit.
Production area: Roncade, Pantiera vineyards. The vineyard is embraced by the Arnasa canal that surrounds part of the vineyards, creating a particularly dry and benign microclimate for vine growth, The soils are medium-textured clay with caranto (calcareous substrate).
Grape variety:
100% Chardonnay, Guyot and spurred cordon training with a density above 5,000 vines/ha and a yield below 60 quintals/ha.
Grape harvest:
September.
Vinification: Soft pressing of the grapes and cold decanting of the must, start of temperature-controlled fermentation with inoculation of selected yeasts, completed in French oak tonneaux. Matured for 6 months in French oak tonneau. Further aging in the bottle for several months.
Alcohol content: 13% vol.
Serving temperature: 10-12°C
Recommended pairings: wine for the whole meal, ideal with egg dishes, fish and white meats. Excellent with aged cheeses
