Going to a dinner with friends and want pairing suggestions for any of these courses. Thanks in advance!
Fresh-made rigatoni, Abruzzi sauce, Pecorino
Roasted beets, feta, candied pistachio
Panned halibut, French green beans, olive oil smashed potatoes
Chocolate fig olive oil cake
I know there are folks here way better than me at pairing, but I’ll offer my take. Barbera or Dolcetto with the pasta. Dry Rose for the beet dish. Thinking a heavier white Rhône for the seafood course. Call me whacky but we have had great luck pairing nicer Beaujolais with chocolate desserts. I’m curious to see what others chime in with, and I hope you come back with what you ended up choosing and how it went.