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Pairing of the Day: February 22-25, 2011

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Pappardelle with Duck RagÃ¹

Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, who favors a hyper-natural approach and the use of amphorae for red wines. Chef Marco Canora's pasta with braised duck is just the thing with Cornelissen's red; this version calls for duck confit.

Pairing: Edgy Italian white: NV Cornelissen MunJebel 6.

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