DETAILS: Behold Chef Paolo Laboa's world-famous pesto handmade with a mortar and pesto (corto). The freshness of the basil-forward pesto corto, perfectly cooked al dente risotto, sea salt, and creaminess of Spanish carabineros (that literally melt-in-your-mouth) harmonize with the elegant acidity, lightly oily texture, and honeyed minerality of Liguria's very own 'speckled' variety of Vermentino, known there as Pigato. A pairing wherein the wine and the food are certainly tasty on their own but come alive and elevate each other when consumed together. If that alone doesn't convince you to try this pairing, you can just learn more about Chef Laboa and his beautiful dish in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Wine Wise Blog.
COST: $60 (tax and gratuity not included).
