Merigge Wine Pairing Asiago and Green Peppercorn Cacio e Pepe
Jan 14, 2023
Asiago and Green Peppercorn Cacio e Pepe
The simplest and most elegant of dishes, Cacio e Pepe is a traditional Roman pasta, truly and essentially cheese and pepper. A dish that is best created from just a few quality ingredients and tossed together in a flash, Asiago adds a bit more complexity to the sauce, and the green peppercorn adds a light freshness making it perfect to pair with a fruity and full bodied white wine. Serve when friends decide to stay for dinner. Just open another bottle of wine and put the pot of water to boil--dinner will be on the table in under 15 minutes. Or after a long day, when paired with a glass of full bodied red wine, Cacio e Pep is always in order.
Tasting notes - Merigge
Merigge is an intense, enveloping wine produced from Merlot grapes, suitable for long aging. The accurately selected grapes are picked by hand and placed in crates. Following pressing and stripping. the grapes are placed for about three days in steel vats where they undergo crio-maceration at low temperatures. The fermentatin is done at a controlled temperature with frequent racking a delestage.
- 12 oz dried bucatini or thick spaghetti pasta
- 2 Tbsp sea salt
- 3/4 cup grated Asiago, plus more for serving
- 2 Tbsp ground green peppercorns
- 2 Tbsp extra virgin olive oil
Bring a pot to a boil and add the pasta and sea salt. Cook the pasta to al dente according to package instructions.
While the pasta is cooking, in a large bowl, mix together grated cheese and ground peppercorns. Add 1/2 cup of the boiling pasta water and olive oil and whisk to create a smooth creamy sauce
As soon as the pasta is ready, drain and add to the large bowl, while it's still steaming hot. Using two forks or a set of tongs, turn the pasta in the sauce to evenly coat the noodles.
Serve immediately with extra cheese dusted on top.
This pasta doesn't store well and is best enjoyed the moment it's made.