Wine and food pairing is an art that stems from the need to create a harmonious balance between the taste sensations of the dish and those of the wine, enhancing the characteristics of both. It is a discipline that combines technical knowledge, sensory sensitivity and creativity to create a harmonious and gratifying gastronomic experience.
We at Hic et Nunc love to experiment to give shape to new sensations and new pairings, sometimes usual and sometimes unusual. This month we are proposing our Monolite paired with a very enveloping seafood dish.
MONOLITE
Monferrato DOC Casalese Cortese
Produced from Cortese grapes cultivated on white marl soils that release minerality and structure, Monolite has a brilliant straw yellow colour. On the nose, it offers an intense bouquet of fresh fruit and white flowers, with delicate notes of pear and peach. In the mouth, it is fresh, with pleasant acidity, savoury and soft, leaving a sensation of purity and harmony. The type of vinification maximises the importance of the variety.
Monolite is a complex wine with an important structure and evolutionary capacity. Perfect with fish dishes, first courses and white meats. Served at a temperature of 8-10°C, it reveals all its freshness and liveliness.
Cuttlefish ink spaghetti with bottarga
The Monolite from Hic et Nunc pairs perfectly with squid ink spaghetti and bottarga, creating an intense and refined taste experience. On one side, an elegant white wine born from the hills of Monferrato—fresh and mineral; on the other, a dish with a bold character, rich in savoriness and marine nuances.
On the nose, Monolite offers aromas of pear, white flowers, and a delicate saline note that anticipates the tasting experience. On the palate, it is fresh and well-balanced, with a lively acidity that cleanses and refreshes, counterbalancing the lingering richness of the squid ink. Its softness and light yet present structure harmonize with the intense, dry saltiness of the bottarga, enhancing it without overpowering it.
A successful pairing where wine and dish complement and elevate each other—a balance between elegance and character, between vineyard freshness and ocean depth.
RECIPE: Preparation time: 20 minutes Cooking time: 30 minutes Servings: 4
- 350 g spaghetti
- 500 g squid
- Squid ink, to taste
- Bottarga, to taste
- 200 g tomato purée
- 100 ml white wine
- 1 garlic clove
- Chopped parsley, to taste
- Black pepper, to taste
Clean the squid and cut it into rings. Heat some extra virgin olive oil in a pan and sauté the squid for a few minutes. Deglaze with the white wine and, once the alcohol has evaporated, turn off the heat, remove the squid from the pan, and set aside.
In the same pan, heat a little more olive oil and soften the garlic clove. Add the tomato purée and cook for about 10 minutes. Then stir in the squid ink, adding a bit of pasta cooking water if necessary to adjust the consistency.
Cook the spaghetti al dente, drain, and toss it in the sauce. Add the previously cooked squid, chopped parsley, black pepper, and a generous grating of bottarga.
Serve with our Monolite wine for a truly unique experience.
Starred Tasting
Discover our wines paired with dishes at the 2 Michelin-starred restaurant Locanda del Sant’Uffizio.
