Pairology: Freshly Ricotta

Sarah E. Daniels

An unripened soft cheese, ricotta is endlessly versatile. It’s easy to spread, whip and incorporate into recipes. Ricotta is one of the world’s oldest known cheeses: Its earliest incarnations have ambiguous roots around the Mediterranean, where its production method—via “recooking” whey leftover from the creation of hard cheeses—caught on among traders who would bring it to Italy. Today, most ricotta found in U.S. stores is made from milk instead of whey, or some combination of the two, and can be grainier or denser. However, both versions have a mild flavor profile that makes for worry-free pairings with a diversity of wine styles. FRESHNESS Even the mass-produced tubbed stuff sold widely in American supermarkets is undeniably fresh. Complement this characteristic with a vibrant, aromatic New Zealand Sauvignon Blanc, which typically boasts notes of…

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Wine Enthusiast (Digital) - 1 Issue, August/September 2022

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