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Senior editor MaryAnn Worobiec has been with Wine Spectator since 1997. She is the lead taster for Australia and New Zealand wines and California Sauvignon Blanc and "other" whites.
MaryAnn Worobiec

A Tasty White for My New Favorite Pasta

Bastianich Friulano Colli Orientali del Friuli 2008

MaryAnn Worobiec
Posted: November 22, 2010

The afternoon that I arrived in Las Vegas for the New World Wine Experience, I headed back to Mario Batali’s Enoteca San Marco (now known as Enoteca Otto Pizzeria) in the Venetian for lunch.

Bu the name had changed since I was last there, to Enoteca Otto Pizzeria. The menu had changed too, and my favorite pasta dish—the elegantly understated bavette cacio e pepe—wasn’t on the list. Famished and thirsty, I pointed to a margherita pizza and the first pasta dish that caught my eye—the bucatini all’ Amatriciana.

For a wine, I went with something familiar, what was simply listed as “Friulano Bastianich 2008” on the list, $13 for a 250ml pour. It was terrifically aromatic and spicy, with plenty of citrus and melon flavors and a wonderfully full, fleshy body. I rated the wine 86 points, non-blind.

The pasta dish was a revelation—thick strands of chewy pasta with an intense, slightly spicy tomato sauce accented by guanciale and onions. (Since I’ve been home, I’ve ordered this dish in another restaurant and made a version at home with pancetta.) The pizza was perfect—with a thin, crunchy crust and simply dressed. My wine choice went surprisingly well with both dishes. Pairing tomato-based dishes with wines can be tricky, but it seems that full-bodied, spicy whites such as this Friulano work exceedingly well.

WineSpectator.com members: Read the original blind-tasting review for Bastianich Friulano Colli Orientali del Friuli 2008 (87, $16).

• Plus, get scores and tasting notes for recently rated Top Values among Italian whites.

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