I had two dishes for dinner today. Bok Choy salad with potatoes and an anchovis garlic sauce, then a Sicilian noodles with Sicilian Broccoletti. The broccoletti were prepared in a classic way, boiled for some minutes, then "ripassata in Padella" with garlic and "peperoncini".
The wines in test were an Orvieto Classico from "Poggio Cavallo" and two San Giovese Umbri, the first an experimental one ...still not in vendita.. from Castello di Montegiove, the other one the extraordinary "Accordo" from "Le Vellette".
Well you might laugh about me, it seems so obvious: Anchovis and "peperoncini" - White wine! Well you are mostly right. The Bok Choy salad does not fit with red wine. The Orvieto classico was superb, especially as it is a very mineral one, vulcanic. But I tried at least 5 times, before I decided the white wine is better also with the "Broccoletti". If someone does not like white wine, drink a good "Sangiovese Umbro" with your "Pasta e Broccoletti", as hot as they are. Interestingly the "Accordo" went better than the experimental San Giovese. I could not believe, because the San Giovese from Monte Giovese is spicy and I love it.
But wine with food in the mouth wine changes,,,,, (obviously also with the person who is eating and drinking, ha)