Only one week left until the last day of the year. Whether you are already organized or not, there is certainly a certainty on the evening of the dinner: immediately after midnight, the cotechino is eaten with lentils.


Unfortunately, another certainty is that you will combine this dish with the wine with which you have just toasted for the New Year celebrations. If you have done your homework well (see article Wine pairing with Panettone and Pandoro),with the usual panettone there will be a sweet sparkling wine but it will give life to a terrible combination with the cotechino, otherwise there will be a Brut sparkling wine, which does not go well with the dessert but is a good pairing with our dish today.


The recipe

Cotechino is a typical Modenese sausage made with a mixture of rind, non-fine cuts of pork and pancetta and is usually served boiled and cut into slices, with stewed lentils as a wish for wealth for the new year.

The preparation of this dish is quite simple. We followed the recipe of chef Simone Rugiati for Negroni, then adding a nice potato and saffron mousse to the dish and a creative presentation (https://www.negroni.com/it/ricette/secondi/cotechino-negroni-con-spuma-di-patate-la-ricetta-di-rugiati)



Dish analysis

Tasting the dish, the sensations we perceive in the mouth are certainly fatness and greasiness, with a slight spiciness. Overall it is very tasty, fragrant and quite persistent.

The wine to pair must therefore be sparkling to help degrease and dry the mouth with carbon dioxide and a good acidity that refreshes the palate. At the same time, it must have a discreet body to counteract the strong flavor of the cotechino, paying attention at the same time not to dampen the taste. A wine of long aging would be too soft in combination with the dish and would increase its envelopment. 

The profile therefore falls on young and sparkling red wines. Tradition has it that the typical foods of an area are combined with wines from the same territory


The perfect match

The ideal candidate to be paired with this dish is Lambrusco di Sorbara. Gambero Rosso suggests Lambrusco di Sorbara Vigna del Cristo by Cavicchioli, HappyWiners Wine Battles #1

Also excellent matches with Lambrusco Grasparossa di Castelvetro and with Lambrusco Salamino di Santacroce.


Other excellent wines

Anyone wishing to opt for different solutions, while maintaining a certain territoriality, could choose one Gutturnio dei Colli Piacentini. Otherwise we move out of region with one Bonarda dell’Oltrepò Pavese or one dry Vernaccia di Serrapetrona

Lovers of still wines can choose instead a Rosso di Montefalco, or a Barbera d’Alba or a  Schiava dell’Alto Adige.