Whipped ricotta

Whipped ricotta

Assuming ricotta whipped with olive oil and finished with honey or lemon zest, eaten on toast.

Whipped ricotta is soft, milky and mild, and fresh cheese reacts with red wine tannin to taste metallic, so this is a job for a crisp white, a sparkling wine or a pale pink. The wine should be delicate enough not to bury the cheese, with acidity for the oil. A touch of honey on top welcomes a little fruit in the glass.

Pairs Perfectly. Gavi, Piedmont, Italy. The Cortese grape gives lemon, green apple and a faint almond note on a crisp line, which suits fresh cheese, olive oil and lemon zest. It is light, unoaked and widely found.

Pairs Well. Franciacorta Satèn, Lombardy, Italy. A softer, creamier style of Italian sparkling wine whose gentle bubbles match the whipped texture.

Pairs Well. Albariño from California, USA. Saline and citrus bright with a peachy middle, for ricotta with honey.

Worth Seeking Out

Jacquère from Savoie, France. An alpine white, very light and bone dry, gentle enough not to cover the delicate cheese.

Avoid

Red wine and oaked whites. Tannin and fresh cheese turn metallic together, and oak covers a delicate plate.

Failing That

A Soave, Italy.

If All Else Fails

Picpoul de Pinet, France.

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