Wine Pairing for Torta Rustica?

WINE TALK
1

Hi everyone,

I’m planning on trying my hand at a Torta Rustica (aka Pizza Rustica) for Easter this year. It’s basically a pie crust surrounding a bunch of ricotta and mozzarella, spinach, garlic, maybe a little ham. It’s traditionally eaten in Southern Italy on Easter.

Wondering what wine pairing I should go with. I’d think a nice crisp Italian white would do the trick, but this being Easter, I’d like to go with something that feels a little more special. I’m interested in both white and red options.

Thanks!
Noah

2

TROLL

In before:

Champagne because it works with everything
Rosé Champagne because it also works with everything
Zinfandel because it also works with everything if you are from the US

[smileyvault-ban.gif]

Seriously though I could see a Fiano di Avellino or a lighter Sicilian red (something from COS or Occhipinti for example) working well.

1 Like
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The NYT just published a recipe for this in their food section, no? I myself might go with Chianti or Brunello or maybe a Foradori Teroldego. Heavier than Ikkal’s suggestions and yours, but the versions of this dish I’ve had are quite rich and could stand up to it.

4

Nothing heavy about Foradori or traditional non-Riserva Chianti Classico!

5

I generally go with a lighter styled red with good fruit, medium to high acidity and usually Italian and that seems to work for me.

Pictured below is what I went with last year.
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1 Like
6

That Burlotto Pelaverga does sound like a good idea. I like to serve richer rose wines on Easter and might consider a Tempier or Clos Cibonne rose with that dish.

7

Yes! That’s where I got the idea.

What do people think about the tannic structure if I were to go the red wine route? I’m thinking of a 2012 G Mascarello Monprivato. I’ve never had it, but it seems like it might lend a sense of occasion.