Danielle Faruolo

Describe the all-time best food and wine pairing you’ve ever created.

We have this tradition in my family called Sunday Gravy. Almost every Sunday, my aunt makes a meaty tomato sauce and I usually bring over a bottle of wine. My all-time favorite pairing is a bottle of Barbera and a big plate of pasta… or two. The combination of the acidity from the wine paired with the tomatoes and sausage and pork makes my heart and my belly so happy. I also love the added salty element from pecorino Romano cheese and the creaminess from a heap of ricotta on top.

If you were a bottle of wine what wine would you be and why?

I’m a big fan of the element of surprise so I would definitely be a Riesling. When most people hear Riesling, they think of the sweet, almost syrup-like style that they’re accustomed to finding here in the U.S. However, there is nothing like opening up a cold bottle of bone dry Riesling. There is so much complexity and minerality that you can almost taste the soil that the grapes were grown in. An added bonus is this wine’s ability to age. Like some of the best red wines in the world, a good Riesling only gets better with time.
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