When food is rich, pick a wine that’s not
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When a dish has plenty of richness of its own, such as this pasta with olives and Gorgonzola, take care to pick a wine without too much richness — such as this novel white from Italy, a rare red from Greece and a classic red from Italy. All of them will stand up to the dish without pushing the flavors over the top.
Cook 1 pound spaghetti in a large pot of well-salted boiling water until al dente; drain. Return pasta to pot. Drizzle with 2 tablespoons extra-virgin olive oil; toss. Sprinkle with cup grated Parmesan cheese; toss. Stir in cup olivada (aka tapenade, aka olive paste); top with cup Gorgonzola cheese crumbles. 6 servings