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- dozer - 10-11-2009 11:05 PM

1) basic chicken marinara with pasta
2) meatballs glazed with an apricot demi glace

What do you think would pair best with each of those?


- Thomas - 10-12-2009 08:56 AM

Any red wine that goes with tomato sauce would go with the chicken dish.

FYI: Traditionally, marinara sauce includes seafood--in the U.S. it is usually meatless over pasta.

As for those meatballs, can't imagine a wine for apricot glaze (which I assume is sweet) over standard meatballs. But that's because I've never experienced such a dish.


- TheEngineer - 10-12-2009 12:41 PM

Dozer, For the apricot/Meatballs, I'm gonna stretch out back to Western interpretations of Eastern Food (I.e. sweetness with meat). As such, I think the sweetness would clash with rustic reds so I would be tempted to try something like a just off dry chenin blanc, Gwertztraminer, Riesling Kabinett or something like that.

That's a toughy.