Top 6 Wine & Gourmet Pasta Pairings

As a passionate foodie and wine aficionado join me on this gastronomic journey as we dive into the world of pasta, an international favorite, and pair it with some exquisite South African wines from the Cape Winelands to create an unforgettable dining experience. From the bold reds of Stellenbosch to the crisp whites of Franschhoek, let’s explore what I’d consider my top 5 wine and delectable pasta pairings that define South African indulgence and will leave your taste buds tingling.

 1. Chardonnay Creamy Chicken Alfredo

*There’s something magical about the marriage of a velvety Chardonnay and a luscious creamy pasta dish. For this indulgent pairing, you’ll need:*

Ingredients

– Fettuccine pasta

– Chicken breast

– Garlic

– Heavy cream

– Parmesan cheese

– Butter

– Salt and pepper

Instructions:

1. Cook the fettuccine until al dente.

2. Sauté chicken and garlic, then add heavy cream, butter, and Parmesan.

3. Toss the pasta in the creamy sauce, season, and serve.

Wine Pairing:

Opt for a South African unoaked Chardonnay. Its crisp acidity complements the richness of the Alfredo, creating a symphony of flavors.

 2. Shiraz-infused Lamb Ragu with Pappardelle

One of my all-time favorites is the robust Shiraz-infused Lamb Ragu paired with silky Pappardelle. The deep, bold flavors of Shiraz complement the hearty lamb, creating a symphony of tastes that dance on the palate. Here’s how to bring this culinary masterpiece to life:

Ingredients:

– 500g lamb shoulder, diced

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 2 cups crushed tomatoes

– 1 cup Shiraz wine

– 250g pappardelle pasta

– Fresh rosemary and thyme

– Salt and pepper to taste

Instructions:

1. Sear lamb in a hot pan until browned.

2. Add onions and garlic, sauté until aromatic.

3. Pour in Shiraz wine, allowing it to reduce by half.

4. Stir in crushed tomatoes and herbs, simmer for 2 hours.

5. Cook pappardelle al dente, toss with ragu, and serve.

Wine Pairing:

A bold Shiraz, such as a Stellenbosch reserve, enhances the richness of the lamb, creating an unforgettable dining experience.

 2. Chenin Blanc Seafood Linguine

For a taste of the ocean, our go-to is the Chenin Blanc Seafood Linguine. The crisp acidity of Chenin Blanc complements the delicate flavors of seafood, resulting in a light and refreshing dish.

Ingredients:

– 300g linguine

– 200g prawns, peeled and deveined

– 200g calamari rings

– 1 cup cherry tomatoes, halved

– 2 cloves garlic, thinly sliced

– Fresh parsley

– Zest of 1 lemon

– Salt and pepper to taste

Instructions:

1. Cook linguine until al dente.

2. Sauté garlic, add seafood and cook until just done.

3. Toss in cherry tomatoes, lemon zest, and parsley.

4. Combine linguine with seafood mixture.

5. Season with salt and pepper, serve immediately.

Wine Pairing:

Chenin Blanc, with its notes of citrus and stone fruit, enhances the briny goodness of the seafood, creating a zesty and uplifting pairing.

3. Pinotage and Mushroom Truffle Risotto

For an elegant and sophisticated pairing, savor the richness and earthy tones of Mushroom Truffle Risotto with a glass of velvety Pinotage.

Ingredients:

– Arborio rice

– Mushrooms (shiitake, cremini)

– Truffle oil

– Parmesan cheese

– Vegetable broth

Instructions:

1. Sauté mushrooms in truffle oil until golden.

2. Add Arborio rice and stir until translucent.

3. Gradually add warm vegetable broth, stirring constantly.

4. Finish with Parmesan cheese and more truffle oil.

Wine Pairing:

The fruity and smoky characteristics of Pinotage complement the umami richness of the mushrooms and truffle, creating a, creating a nuanced and harmonious fusion of flavors.

4. Sauvignon Blanc Freshness with Basil Pesto Capellini

Experience a burst of freshness with Sauvignon Blanc and the vibrant flavors of basil pesto capellini. Gather these

 Ingredients:

– Capellini

– Fresh basil

– Pine nuts

– Parmesan cheese

– Garlic

– Olive oil

Instructions:

1. Cook capellini until al dente.

2. Blend basil, pine nuts, Parmesan, and garlic into pesto.

3. Toss capellini in the pesto, drizzle with olive oil.

Wine pairing:

 The zesty acidity of Sauvignon Blanc cuts through the richness of the pesto, creating a delightful balance that accentuates the pasta’s freshness.

5. Cabernet Sauvignon Beef Bolognese Stuffed Shells

Indulge in the comforting embrace of Cabernet Sauvignon Beef Bolognese Stuffed Shells. This hearty dish marries the robust nature of Cabernet Sauvignon with the savory goodness of beef, creating a satisfying culinary experience.

Ingredients:

– 250g jumbo pasta shells

– 500g ground beef

– 1 onion, finely diced

– 2 carrots, grated

– 2 cups tomato passata

– 1 cup Cabernet Sauvignon

– 1 cup ricotta cheese

– Fresh basil

– Salt and pepper to taste

Instructions:

1. Cook pasta shells until just tender.

2. Brown beef, add onions and carrots.

3. Pour in Cabernet Sauvignon, simmer, then add passata.

4. Fill shells with beef mixture and ricotta.

5. Bake until golden, garnish with fresh basil, and serve.

Wine Pairing:

 A bold Cabernet Sauvignon, like a Paarl reserve, complements the richness of the beef, creating a warm and satisfying dining experience.