Pasta Carbonara and 2003 Colpetrone Montefalco Rosso

Driving home from work, I had a Carbonara craving. One of my all-time favorite dishes. Once I start Jonesing for Carbonara, it will not subside. Which I'm guessing is why Evil Ronnie asked for it at La Scarola a few years back.

My first pull from the cellar was a corked 1999 Castellani Chianti Classico Riserva Campomaggio, which I initially felt may have been a better pairing. With each sip of the Colpetrone Montefalco, I forgot about a CCR. Yes, it may have been a tad large, but it just caressed the smoky Prosciutto. Cold asparagus with a fig/maple vinaigrette (the fruit/sweetness was perfect with the saltiness/smoky pasta) and grated Asiago, Pasta Carbonara, and Colpetrone.

About the wine. Dark reddish-purple, very dense. Larger than I expected. Young, but approachable. 70% Sangiovese, 15% Sagrantino, and 15% Merlot and aged 18 months in Slavonian oak casks. Beautiful nose with a hint of flowers. Raspberries, rosemary, earth, and a wisp of smoke. Great trilogy of fruit, acidity, and tannins. At $19.79, this was a no-brainer: I would buy again at this price, and I think I need to.

A wonderful meal, but I'm a sucker for rustic, country food.

Best,
Al

Sounds delicious and I can't say I've ever been fully satisfied with whatever I've paired carbonara with in the past.
As the leaves begin to fall, my thoughts turn Rhoneward, but this sounds lovely.

Al Ehrhardt wrote:Yes, it may have been a tad large, but it just caressed the smoky Prosciutto. Cold asparagus with a fig/maple vinaigrette (the fruit/sweetness was perfect with the saltiness/smoky pasta) and grated Asiago, Pasta Carbonara, and Colpetrone.

So you used prosciutto in place of pancetta in the carbonara? We've always stayed with pancetta, in crispy little 1/4-1/2 inch cubed bits. But I'm sure you could substitute prosciutto or other meats and have a nice result.