Spaghetti Aglio e Olio is a dish as simple as it is tasty, an authentic symbol of the Italian culinary tradition and a precious “dinner saver” prepared with just a few good ingredients – spaghetti, extra virgin olive oil, and garlic – ready in minutes: spaghetti aglio e olio. Pairing wine with this dish takes it from simple to exceptional. Here are the recommendations of Sensorial Wine Analyst Luca Maroni for finding the best wines to pair with spaghetti aglio e olio.
Spaghetti Aglio e Olio with a Blend of Gaglioppo and Cabernet Sauvignon
Lumare Tenuta Iuzzolini
A pearl of Calabria, this fresh rosé from Tenuta Iuzzolini, made from Gaglioppo and Cabernet Sauvignon grapes and aged for three months in French oak barrels and two in the bottle, has a lovely salmon-pink color with cherry highlights, a delicate, floral bouquet with hints of flowers and spices, and a smooth, harmonious, lively taste.
Spaghetti Aglio e Olio with a Montepulciano
Amaranta Montepulciano Tenuta Ulisse
“The pulpy softness, the vivid, chlorophyll-like acid fragrance of all Tenuta Ulisse wines is truly didactic. Inoxidized in this way the different varietal profiles of all the Abruzzo grapes shine, reaching by virtue of their purity and energy of emission, their supreme crystallinity of aroma, with pinnacles of fragrance that are truly resplendent from the start.”
Amaranta Montepulciano d’Abruzzo, with its pure blackberry, is of minty persuasiveness, of fabulous soft-tannic souplesse. Few other red wines in the world flaunt olfactory notes in which the sweetness of the fruit, to those of the balsamic spices so sweetly, vanilla-minty, are so interpenetrated and balancedly fused. At the base of such shining persuasiveness, a raw material of supreme concentration, an oenological transformation that nothing has artificed or dispersed of its natural original splendor. Integrity that is cleanliness and stainless splendor of its berry fruit, of concentration and palatal balance that is sentimentally exceptional.”
Spaghetti Aglio e Olio with a Cesanese
Rubillo Cesanese Principe Pallavicini
” A further fine acquisition of the Principe Pallavicini range of wines. An overall organoleptic average now of absolute excellence and at the top of the region. The Rubillo Cesanese with its blackberry, strawberry and raspberry notes can be enjoyed vividly lavishing each glass in stupendous fragrances and aromas.”
A ruby red color of excellent intensity with violet hues, Rubillo, chosen by Luca Maroni for pairing with spaghetti aglio e olio, releases a pleasant bouquet with notes of ripe, slightly spicy fruitiness. It is warm, soft, and enveloping taste with great balance.