Cathy Mantuano's Wine Pairings
5. Pork ribs with chilies
Pair with: 2004 Duca San Felice Ciro Rosso Reserva Librandi, Calabria, Italy
Made from 100 percent Galioppo, a grape indigenous to southern Italy, this full-bodied Duca San Felice goes nicely with roast meats and spicy sauces—and especially with classic southern Italian dishes like this pork-rib preparation. This 2004 bottling has aromas of figs, tobacco, leather, and chocolate, and its earthy, spicy taste is distinguished by a sour-cherry tartness.
Recipe: Pork Ribs with Garlic, Chilies, and Tomato
6. Chickpea-garlic flatbreads
Pair with: 2007 Tavel, Domaine De La Mordoree, France
Fresh and fruity, cool and refreshing, dry rosés are terrific food wines and match particularly well with Mediterranean flavors, like the garlic, parsley, and chickpea combination in this dish. Made from a variety of grapes, the best rosés are blended from Grenache, Syrah, Mourvedre, Pinot Noir, or Cabernet Sauvignon (just to name a few). This Tavel, a dry, full-bodied blend from the Rhone Valley in France, has a beautiful pink hue, intricate flower and fruit aromas, and a long-lasting finish.
Recipe: Flatbread with Chickpea Puree, Fried Garlic, and Fried Parsley
7. Fava bean puree
Pair with: 2007 Moscofilero, Boutari, Greece
This Greek wine, made from 100 percent Moscofilero grapes, has a glimmering crystal-clear color with hints of green. Juicy and thirst-quenching all by itself—thanks to its citrus aromas and grapefruit and honey flavors—the wine stands up boldly to the garlicky, peppery flavors in this fava bean puree.
Recipe: Fava Bean Puree
Pair with: N/V Prosecco di Valdobbiadene "Crede" Bisol, Santo Stefano di Valdobbiadene, Italy
A luxurious spread like this "faux gras"—inspired by foie gras but made with chickpeas, capers, port, and white truffle oil—deserves a special sparkling wine, and this rich, full-bodied Prosecco is an outstanding match. The straw-colored potion has hints of apple and pear and a lovely floral aroma.
Recipe: Faux Gras (Vegetarian Foie Gras)