Beer Versus Wine – The Perfect Pesto Pasta Pairing
Congratulations to June’s Beer Versus Wine Challenge winner –HL from Wander and Wine! Part of the honor includes coming up with July’s challenge. Below is HL’s post and challenge food. Participants have until next Tuesday, July 15 to turn in their suggestion before we take it to a vote. Winner gets to present August’s challenge. For more on the rules, click here.
When I studied abroad in Rome, I fell in love with all things Italian – from the wine and the food to the language and the beauty. To this day, every time I think of Italy, I smile and start planning my next trip back… one day! Although I learned to appreciate Italian delicacies while there, I certainly didn’t pick up any special cooking skills like making homemade pasta or anything. I was more preoccupied with traveling and drinking birras with my friends (remember, I was in college).
Rome, Italy – The Trevi Fountain
There is a meal that stands out as one of the best I had while in Italy, though, and still make to this day. None other than pesto pasta! The best pesto pasta I’ve had (maybe ever) was in the Italian coastal region of Cinque Terre, which just so happens to be the birthplace of pesto. Side note – if you haven’t been there, put it on your bucket list because it’s an amazing place! I’m pretty sure I can still smell and taste the freshness of the pesto with the perfectly cooked pasta – it was that memorable. Delizioso!
When I was tasked with coming up with the next wine versus beer pairing challenge, I have to admit that pesto pasta didn’t come to mind at first. July is the epitome of summer (and my fave month), so why not go for something absolutely positively summery? BBQ chicken, hamburgers, grilled corn on the cob, watermelon salad…. the list could go on and on. Well, fresh basil is of course summery, but who doesn’t love a good bowl of pasta on those nights when you’re all BBQ’d out?
Pesto Pasta!
Pesto pasta is not only delicious, but it’s a dish that takes me back to a place I adore. I’m so happy to have won the latest wine versus beer pairing challenge, and I’m happy that I can share a meal that brings back special memories. I hope you enjoy it as much as I do! Can’t wait to hear which wine and beer suggestions everyone comes up with because, truthfully, this is a dish I enjoy but have never given much thought into what to drink with it! Should be a fun one. Cheers to The Wandering Gourmand for a great excuse to eat, drink and enjoy summer! Cheers.
The food has been presented! Now, what’s your perfect beer or wine pairing for Pesto Pasta?
With pesto pasta, I’d probably use the ‘beer pairing Swiss army knife,’ the saison. In particular, I’d grab a bottle of Saison Renaud from Mystic Brewery in Chelsea, MA. The beer has a nice simple malt and hop bill (pilsner malt and saaz hops) and is decorated with the funky esters that Mystic’s Renaud yeast puts off. The beer has hints of citrus that will cut nicely through the fattier aspects of the pesto and pasta, while the soft cracker/bready malt will blend nicely with the pasta backbone of the dish. Meanwhile, the phenomenal attributes of the spicy saaz hops and the earthy/spicy yeast will tango beautifully with the herbal, basil boost that every pesto needs. In fact, the hops should really make that basil pop. Best of all, Saison Renaud has a lovely carb on it that will scrub the tongue nicely and keep the dish popping, cool, and refreshing, even as the day gets hot and the meal threatens to get heavier on the palate. The beer is also on the light side of medium in body, allowing it to not overpower the dish but accentuate it, which should also do nicely in the summer heat.
A saison may be the beer swiss army knife, but I can’t think of another beer that would work. This challenge was a tough one for beer. Good choice!
I know this is late, but I just wanted to add my favorite beer that I love to have with bold pastas. One of my favorite places for Italian influenced dishes in Kansas City, keeps Boulevard Tank 7 on tap, with good reason, because it is the perfect match-up for bold flavorful dish of pesto pasta. Tank 7 is a farmhouse beer with a lot of hop bitterness that includes citrusy, grapefruit, and peppery flavors. All of the characters you would want in a beer paired with pesto pasta.
Awesome! Thanks for participating! You’re not late at all. Submissions are accepted until July 15. It makes sense that the restaurant keeps a farmhouse on draft. I hit up a few beer bars in Rome, and the Italians themselves are making some great farmhouse ales
I love pesto pasta . . . especially in the summer with fresh basil! I always go with an herbal Sauvignon Blanc from New Zealand. But I’ll bet it would be killer with an Italian Vermentino, as well. Salud!
Our first wine pairing! I was convinced this would be a wine favored challenge, but the first two suggestions were beers.
Yummy!
I hope you can participate this month!
Hm. Dunno. Definitely something hoppy to cut through the cheese and nuttiness of the pesto Will have to think more about the booze question, but noticing your pic of the Trevi Fountain – did you know it’s currently empty? They’ve drained it and built a sort of pedestrian bridge over the faux-rocky bits while they clean and restore it.
I did not know about Trevi. I was there about a year ago and the water was flowing. Thanks for stopping by. I look forward to your final selection for this challenge!
Ok, this was fun. I went outside the box on the pesto and did an arugula pesto with orzo pasta. My husband and I debated about the pairing, but we decided to go with a Napa Sauvignon Blanc – Axium. It was crisp without being grapefruity and stood up well to the peppery arugula in the pesto.
I’m glad you had fun with this! We have found each of the challenges to be a creative experience. Great suggestion of the Sauvignon Blanc!
Love hearing what everyone would pair with pesto pasta! Pesto is a tough one because it’s rich but not creamy, with a lot of herbal and green notes. Since a few people already suggested a couple of options I’d pair with my pasta, I’ll go out on a limb here and say Italian Verdicchio. It’s a dry and crisp white with nutty and citrusy/green characteristics and a good amount of acid. Could be a great match to match the herbal and nutty notes of the pesto. Cin Cin!
A Verdicchio? I like it! Had a few in Italy.
MY turn to play. Try as I might, I just can’t imagine a beer with Pesto Pasta. The pesto I prepare tends to be on the spicy side – maby becuase I used a little too much garlic (if there can be such a thing…). I pair mine with a NC Viognier. I realize most people outside of NC haven’t tried one of our Viogniers, but think big tropical fruits – mango, tropical fruit, etc. The fruity nature and soft mouthfeel will nicely cut through the spicy, sharp, and herbal notes of pesto.