Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:
2013 Jean-Marc Brocard Vau de Vey Premier Cru Chablis, Burgundy, France: This crisp chardonnay smells of golden apples, fresh white flowers, lemons and almonds, plus notes of wet stony minerality. The palate has a mouthwatering freshness to it, with flavors of citrus, pears and a hint of mushrooms. The citrus flavors in the wine will complement the lemon in the pasta while the wine’s slight nuttiness will pair nicely with the cheese.
2014 Domaine Vacheron Les Romains Sancerre, Loire Valley, France: This sauvignon blanc from the Loire Valley offers aromas of limes and grapefruit, green apple, white flowers, tarragon, green pepper and chalk. Also, a touch of stone fruit comes through on the light and refreshing palate. The green flavors in the wine will complement the green olives and artichokes, and the wine’s herbal qualities will match well with the parsley.
Ca’ del Bosco Cuvee Prestige Franciacorta, Lombardy, Italy: This sparkling wine is a blend of 75 percent chardonnay, 15 percent pinot nero and 10 percent pinot bianco, which produce aromas of toast, nuts, candied citrus peels, baked apple, lemon curd and apricot. The wine has a creamy quality that will complement the Romano cheese. Plus, its effervescence will help cut through the richness of the cream.