What wine pairs with risotto con quaglia?

Aglianico Taurasi

red · Aglianico · Taurasi, Campanie · Italie — 17–18°C

Taurasi (volcanic Campanian Aglianico) — the "Southern Barolo" — holds the n'duja heat and rich stuffed quail; volcanic tannin marrying parmigiano, dark cherry depth extending the offal stew.

Etna Rosso

red · Nerello Mascalese · Etna, Sicile · Italie — 15–17°C

Etna Rosso plays finesse against Calabrian n'duja's power: delicate red fruit doesn't mask the quail, volcanic ash bridging fine flesh and the smoky-spicy Italian sausage.

Barbera d'Alba Superiore

red · Barbera · Alba, Piémont · Italie — 15–17°C

Alba Barbera — sharp Piedmont acidity — defat the stuffed quail without opposing the n'duja; fresh red fruit extending the hazelnut and sultana stuffing.