It was only recently that I realized that "short pasta might pair better with wine than long pasta."

Short pasta, being bite-sized and easy to eat, allows the sauce, ingredients, and pasta to meld together, offering an appetizer-like experience that may make it easier to balance with wine.

I recently tried making a pasta dish to pair with a dry Riesling, "MANASTIREA ROHBACH CRU 2019," so I'd like to share the recipe.

Scallop and Lemon Short Pasta

Ingredients (1 serving)

Short pasta (e.g., penne, fusilli) 80g

Scallops (sashimi grade) 90g

Shimeji mushrooms 50g

Garlic 1 clove (crushed)

Olive oil 1 tbsp

White wine 2 tbsp

Lemon juice 2 tsp

Lemon zest a little

Salt to taste

Dill to taste

Instructions

1. Heat olive oil in a pan over high heat, sear the surface of the scallops, then remove them and set aside (be careful not to overcook, as they will become tough).

2. In the same pan, add garlic and sauté over low heat until fragrant (add more olive oil if needed). Add shimeji mushrooms (stems removed) and white wine, and sauté until tender.

3. Return the pasta (boiled for 1 minute less than package directions) and scallops to the pan. Season with salt, turn off the heat, add lemon juice, and toss to combine.

4. Plate the pasta, then top with grated lemon zest and dill. Serve immediately.

There are a few conditions for pasta that pairs well with dry Riesling.

The key to a good marriage is an oil-based pasta where the wine's citrus aroma and acidity refreshingly enhance the umami of seafood. Additionally, adding lemon and dill, known for its refreshing coolness, harmonizes the aromas of the wine and pasta.

Conversely, tomato-based dishes are "difficult to pair" because the acidity of the tomatoes clashes with the wine's acidity. Heavy cream-based dishes with rich oiliness or cheese, and rich meat stews with strong meat flavors, tend to overpower the light acidity of Riesling.

Why not experience the luxurious time of savoring a glass of wine and enjoying pasta?

Photo & text: Sachiko Tate