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+--- Thread: Basic Italian (/thread-305.html)
- dozer - 10-05-2003
What have people found to be their favorite pairings with a very simple meat sauce with pasta?
- randery - 10-05-2003
Chianti classico has become my favorite with a tomato-based meat sauce.
- wineguruchgo - 10-18-2003
In addition to the Chanti Classico mentioned I would also look into a Barbera or Super Tuscan.
Barbera, from Northern Italy, will have a little heavier body style then the Chianti Classico.
You also can look for a inexpensive Super Tuscan which is Sangiovese (main grape in Chianti) and Cabernet. Some are really pricey, but there are reasonable ones out there.
- Thomas - 10-18-2003
I find so-called super Tuscan wines normally too big and overpowering for a simple Italian meal like pasta with meat sauce.
Depending upon the strength of the meat sauce, a Sicilian red or a red from Umbria gets my vote.
- Innkeeper - 10-18-2003
These are all good suggestions. Unfortunately our good friend Dozer usually posts his requests the day or day before he is ready to eat. No problem, just something we have to get used to.
- dozer - 10-18-2003
Not a problem at all. Sometimes it is for immediate assistence, and other times it is out of curiousity.
I always appreciate your insights.
I notice you said "his," what makes you think I'm a guy?
[img]http://www.wines.com/ubb2/smile.gif[/img]
- Innkeeper - 10-18-2003
Just guessing, be what you want to be. Love to have you here, and welcome to Wineguruchgo too.
- wineguruchgo - 10-18-2003
Normally I would agree with you Foodie, but I'm assuming (pardon me if I'm wrong) that most people here aren't looking for the big $50+ bottles of Super Tuscans that are out there.
Generally the price denotes the quality/body style that you are going to get.
Frescobaldi's Remole, sold on this site for $9.00 is a really nice little bottle of wine that would work really well with a pasta.
That's all I meant. Price denotes body style.
- Thomas - 10-19-2003
OK dozer--'fess up. You homme or dame?
- dozer - 10-19-2003
Before I reveal my identity, let me pose another query.
If this was pasta with meatballs (in a basic tomato sauce) would that change people's preference, or would it call for a similar pairing?
- Innkeeper - 10-19-2003
No/yes.
- Thomas - 10-20-2003
It would change mine only if your meat sauce was Bolognese, which is different from a ragu. Incidentally, meatballs--in my always shy opinion--MUST be from ground pork and veal; never use beef.
recipe: 1/2 pound of each meat, 1 egg, chopped parsley, black pepper, pressed garlic, breadcrumbs.
Mix the meat with all ingredients except the breadcrumbs; then, slowly add the crumbs until the consistency is nearing, but not quite, firm. It is difficult to do it any way other than by feel, but perhaps somewhere between 1/4 and 1/2 cup of crumbs would do it.
Roll out your meatballs (2 inch circles) and then brown them in olive oil. You are not cooking them, you are sealing them by cooking the outside. Then put them into the tomato sauce and simmer.
Salice Salentino, Copertino, Nero D'Avalo, Lacryma Christi, Aglianico, my word, there are more to pair with this dish...
[This message has been edited by foodie (edited 10-20-2003).]